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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: 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)

孙悦,李震,王鹏,徐幸莲.响应面优化减盐鸡肉松热加工工艺及品质测定,食品工业科技,2022,43(2022年20期):263-273(Correspondence Author)

Qi Yue, Xu Xinglian, Dong Hualin, Yang Zongyun, Wang Peng.Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism,FOOD BIOPHYSICS,2022,(Correspondence Author)

Wu Changling,Dong Hualin,Wang Peng,Han Minyi,Xu Xinglian.Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion,FOOD CHEMISTRY,2022,382(Correspondence Author)

侯钰柯,王鹏,徐幸莲,韩敏义,康明丽.不同鸡肉香精对鸡汤食用品质的影响,食品与发酵工业,2022,(Participating authors)

Li Zhen,Wu Ling,Yang Zongyun,Zhang Yulong,Wang Peng,Xu Xinglian.Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed,Food Research International,2022,161(Correspondence Author)

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