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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: 魏心如,赵颖颖,韩敏义,王鹏,徐幸莲,周光宏.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH_(24h)相关性研究,食品科学,2014,35(21):50-56(Participating authors)

赵颖颖,邹玉峰,王鹏,陈林,李可,徐幸莲.预乳化液超声处理对低脂法兰克福香肠品质的影响,中国农业科学,2014,47(13):2634-2642(Participating authors)

康壮丽,邹玉峰,徐幸莲,祝超智,王鹏,周光宏.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study,MEAT SCIENCE,2014,96(1):147-152(Participating authors)

韩敏义,王鹏,徐幸莲,周光宏.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics,FOOD RESEARCH INTERNATIONAL,2014,62:1175-1182(Participating authors)

李伟明,王鹏,陈天浩,徐幸莲,周光宏.基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法,农业工程学报,2014,30(7):250-257(Participating authors)

韩敏义,李伟锋,王鹏,徐幸莲,周光宏.拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响,核农学报,2014,28(12):2192-2199(Participating authors)

康壮丽,王鹏,徐幸莲,祝超智,邹玉峰,周光宏,李可.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study,MEAT SCIENCE,2014,96(2):669-674(First Author)

王道营,张牧焓,卞欢,董焓,徐为民,徐幸莲,诸永志,刘芳,耿志明,周光宏,王鹏.Proteolysis and cathepsin activities in the processing of dry-cured duck,POULTRY SCIENCE,2014,93(3):687-694(Participating authors)

韩敏义,刘永安,王鹏,邹玉峰,徐幸莲,周光宏.低场核磁共振法研究NaCl对肌原纤维蛋白凝胶水分分布和移动性的影响,食品科学,2014,35(21):88-93(Participating authors)

王鹏,韩敏义,徐幸莲,周光宏,黄蒙蒙.Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein,JOURNAL OF TEXTURE STUDIES,2014,45(3):195-205(First Author)

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