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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: 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)

张晓倩,孙悦,池福敏,刘磊,王鹏,徐幸莲.偏最小二乘回归法分析藏鸡胸肉质地特性,食品科学,2021,(Correspondence Author)

徐娜,叶俊杰,李凌云,王晓明,王鹏,韩敏义,徐幸莲.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis,FOOD BIOSCIENCE,2021,43:-(Participating authors)

路彤,王鹏,李震,徐幸莲,陈乐乐.不同电极结构对冷却鸡胸肉阻抗特征值响应效果的影响,食品工业科技,2021,42(2021年21期):100-110(Correspondence Author)

Li Zhen,Yang Zongyun,Zhang Yulong,Lu Tong,Zhang Xiaoqian,Qi Yue,Wang Peng,Xu Xinglian.Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast,FOODS,2021,10(1)(Correspondence Author)

吴长玲,董桦林,王鹏,徐幸莲,章悦,李奕安.Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein,FOOD CHEMISTRY,2021,352:-(Correspondence Author)

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