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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: 王鹏,徐幸莲,黄明,黄蒙蒙,周光宏.Effect of pH on heat-induced gelation of duck blood plasma protein,FOOD HYDROCOLLOIDS,2014,35(0):324-331(First Author)

黄继超,黄明,王鹏,赵良,徐幸莲,周光宏,孙京新.Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle,JOURNAL OF ANIMAL SCIENCE,2014,92(12):5749-5756(Participating authors)

李雪,杜萍,黄蔡伦,王鹏,周光宏,张万刚.基于营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化,食品工业科技,2013,34(6):349-(Participating authors)

康壮丽,邹玉峰,徐幸莲,祝超智,王鹏,周光宏.Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan),FOOD SCIENCE AND TECHNOLOGY RESEARCH,2013,19(6):963-970(Participating authors)

孙真,周光宏,徐幸莲,王鹏.油炸工艺对油炸鸡腿品质和安全性的影响,食品工业科技,2013,34(7):98-(Participating authors)

鸡肝乳糜流变及低场核磁性质研究,食品科学,2013,34(23):11-14(First Author)

孙皓,徐幸莲,王鹏.鸡肉类PSE肉与正常肉功能特性比较研究,食品科学,2013,34(21):60-63(Participating authors)

王鹏,陈林,孙健,康壮丽,夏天兰,徐幸莲,周光宏.钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征,食品科学,2013,34(21):30-35(First Author)

黄继超,王鹏,徐幸莲,张岩,孙皓.肉鸡宰前击晕研究进展,食品科学,2013,34(11):344-347(Participating authors)

李莹,王鹏,徐幸莲.超高压处理对低磷酸盐鸡胸肉盐溶蛋白凝胶的影响,食品科学,2013,34(5):60-66(Participating authors)

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