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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: Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Yang Zongyun, Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146:-(Participating authors)

Yang Zongyun,Li Zhen,Wang Chu,Wang Peng,Lu Xiaolin.In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory,FOOD HYDROCOLLOIDS,2024,150(Co corresponding author)

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146(Participating authors)

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(Participating authors)

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)

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