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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: Feng Yanqiu,Zhu Xinyao,Wang Peng,Xu Xinglian,Xiao Qian,Liu Xuan,Zeng Xianming,Zhao Tinghui.Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement,JOURNAL OF TEXTURE STUDIES,2023,(Correspondence Author)

Xu Na; Zeng Xianming; Li Lingyun; Zhang Xinyue; Wang Peng; Han Minyi; Xu Xinglian.Effects of post-mortem aging process on characteristic water-soluble;taste-active precursors in yellow-feathered broilers,食品科学与人类健康,2023,12(1):242-253(Participating authors)

Zhang Yulong,Huang Mingyuan,Shao Xuefei,Zhang Feiyu,Li Zhen,Bai Yun,Xu Xinglian,Wang Peng,Zhao Tinghui.Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens,FOODS,2023,12(12)(Correspondence Author)

Xu Na,Lai Yihao,Shao Xuefei,Zeng Xianming,Wang Peng,Han Minyi,Xu Xinglian.Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA,FOOD BIOSCIENCE,2023,56(Participating authors)

Wang Baoli,Chen Jianshe,Wang Qi,Zhu Yang,Wang Peng,Xu Xinglian.Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing,FOOD STRUCTURE-NETHERLANDS,2023,37(Co corresponding author)

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)

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