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王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 陈林,王鹏,康壮丽,李可,谢翀,孙京新,徐幸莲.Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters,CyTA-Journal of Food,2015,13(3):445-455(Participating authors)

赵颖颖,王鹏,邹玉峰,李可,康壮丽,徐幸莲,周光宏.Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel,FOOD RESEARCH INTERNATIONAL,2014,58:98-104(Participating authors)

陈睿,徐幸莲,周光宏,王鹏.真空包装鸡肉早餐肠中细菌总数生长预测模型的拟合优度比较,食品科学,2014,35(15):113-117(Participating authors)

王晓明,王鹏,李伟明,徐幸莲,周光宏,孙京新.夏季运输和休息时间对肉鸡应激及肌肉品质的影响,食品科学,2014,35(3):55-60(Participating authors)

魏心如,韩敏义,王鹏,徐幸莲,周光宏.热处理对鸡胸肉剪切力与蒸煮损失的影响,江苏农业学报,2014,30(3):629-633(Participating authors)

黄继超,黄明,杨静,王鹏,徐幸莲,周光宏.The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures,POULTRY SCIENCE,2014,93(8):2087-2095(Participating authors)

贾雪娟,陈颖文,石翀,叶扬帆,Abid Muhammad,Jabbar Saqib,王鹏,曾晓雄,吴涛.Rheological properties of an amorphous cellulose suspension,FOOD HYDROCOLLOIDS,2014,39:27-33(Participating authors)

康壮丽,王鹏,徐幸莲,祝超智,李可,周光宏.Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study,MEAT SCIENCE,2014,98(2):171-177(Participating authors)

李伟明,王鹏,徐幸莲,邢通,周光宏.Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2014,239(2):183-188(Participating authors)

韩敏义,吴烨,王鹏,徐幸莲,周光宏.The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation,CYTA-JOURNAL OF FOOD,2014,13(1):63-68(Participating authors)

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