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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: Liu Lei, Niu Fengnan, Xiong Yating, Wang Peng, Lyu Xiaoyu, Yang Zongyun.Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging,ULTRASONICS SONOCHEMISTRY,2024,111:-(Correspondence Author)

史家浩,徐幸莲,朱纯,刘岳龙,李建超,黄祖芬,徐梦泽,刘磊,王鹏.低温慢烫对淘汰蛋鸡去羽效果及胸肉过熟的影响,食品工业科技,2024,(Correspondence Author)

Niu Fengnan,Zhang Xiaoqian,Wang Peng,Tao Ran,Ye Yang,Lyu Xiaoyu.Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,197(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,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(1):242-253(Participating authors)

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)

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