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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)

Guo Yuchen,Han Minyi,Chen Li,Zeng Xianming,Wang Peng,Xu Xinglian,Feng Xianchao,Lu Xinqing.Pulsed electric field: A novel processing technology for meat quality enhancing,FOOD BIOSCIENCE,2024,58(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,Wang Peng,Shao Xuefei,Han Minyi,Xu Xinglian.Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties,FOOD AND BIOPRODUCTS PROCESSING,2024,147:346-358(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, Wang Hao, Liu Lei, Xu Xinglian, Wang Peng.Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds,Food Production Processing and Nutrition,2024,(Co corresponding author)

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)

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)

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