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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:南京农业大学食品科技学院

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Paper Publications Home >> Scientific Research >> Paper Publications: Dong Hualin,Wang Peng,Yang Zongyun,Xu Xinglian.3D printing based on meat materials: Challenges and opportunities,CURRENT RESEARCH IN FOOD SCIENCE,2023,6(Correspondence Author)

Tao Ye,Wang Peng,Xu Xinglian,Chen Jiahui,Huang Mingyuan,Zhang Weiyi.Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein,ULTRASONICS SONOCHEMISTRY,2023,97(Participating authors)

姚嫚,徐幸莲,朱纯,李建超,刘磊,徐梦泽,刘欣,王鹏.不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比,食品工业科技,2023,(Correspondence Author)

Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian.Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis,FOODS,2022,11(21)(Correspondence Author)

Wang Baoli,Wang Peng,Xu Xinglian,Zhou Guanghong.Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,170(Participating authors)

Zhao Yanjie,Wang Peng,Xu Yujuan,Zeng Xianming,Xu Xinglian.A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations,FOODS,2022,11(12)(Participating authors)

Cai Ruying,Yang Zongyun,Li Zhen,Wang Peng,Han Minyi,Xu Xinglian.Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel,FOODS,2022,11(5)(Correspondence Author)

Yang Genghan,Tao Yang,Wang Peng,Xu Xinglian,Zhu Xiaoyu.Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Participating authors)

祁悦,杜菲菲,黄鸿兵,王鹏,徐幸莲,杨宗韫.Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum,FOOD HYDROCOLLOIDS,2022,124:-(Correspondence Author)

Dong Hualin,Wang Peng,Yang Zongyun,Li Ru,Xu Xinglian,Shen Juan.Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly,Ultrasonics Sonochemistry,2022,90(Correspondence Author)

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