王鹏

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

联系方式

邮箱：wpeng@njau.edu.cn

研究方向

新型物理场加工及功能性肉制品研发、肉鸡宰前福利管理及异质肉检控、食品胶体与感知科学、食品超分子组装及活性物质递送

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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:-(参与作者)
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(参与作者)
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(共同通讯作者)
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(参与作者)
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(参与作者)
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(参与作者)
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,(共同通讯作者)
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:-(通讯作者)
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(通讯作者)
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(参与作者)

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