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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: Dong Hualin, Wang Peng, Xu Xinglian, Wang Xia.Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,220:-(Correspondence Author)

Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xianming Zeng, Xincheng Mei, Xinglian Xu, Peng Wang.The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D,Food Bioscience,2025,74:108061-108061(Correspondence Author)

Xu Na, Han Minyi, Shao Xuefei, Yu Lixin, Chen Yiyao, Zhao Zeyuan, Zhou Xin, Xu Xinglian, Wang Peng.Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing,FOOD CHEMISTRY,2025,493:-(Co corresponding author)

Xu Na, Wang Mingyue, Wang Peng, Shao Xuefei, Han Minyi, Xu Xinglian.Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin,FOOD BIOSCIENCE,2025,63:-(Participating authors)

Xu Na, Jia Jingwen, Wang Peng, Han Minyi, Xu Xinglian.Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis,FOOD BIOSCIENCE,2025,73:-(Participating authors)

Yang Zongyun, Li Zhen, Niu Fengnan, Liu Yating, Bai Yun, Xu Xinglian, Wang Peng.Core-shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation,FOOD HYDROCOLLOIDS,2025,169:-(Correspondence Author)

Li Zhen, Yang Zongyun, Qi Yue, Bai Yun, Zeng Xianming, Liu Yating, Xu Xinglian, Wang Peng.Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization,FOOD RESEARCH INTERNATIONAL,2025,218:-(Correspondence Author)

Liu Yating, Yang Zongyun, Li Zhen, Shen Juan, Wang Xia, Li Ru, Tao Ye, Xu Xinglian, Wang Peng.Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation,ULTRASONICS SONOCHEMISTRY,2025,112:-(Correspondence Author)

Ru Li, Xincheng Mei, Wanru Jin, Zongyun Yang, Yating Liu, Zhen Li, Xinglian Xu, Peng Wang.Perfect balance between the water absorption and mechanical properties of carboxymethyl cellulose/polyvinyl alcohol electrospun nanofibre pads through citric acid cross-linking,Food Production, Processing and Nutrition,2025,7(1):62-62(Correspondence Author)

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan.More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization,FOOD HYDROCOLLOIDS,2025,163(Correspondence Author)

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