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：

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)
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, 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,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)
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,(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,食品科学与人类健康,2023,12(1):242-253(参与作者)
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)(通讯作者)
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(参与作者)
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(共同通讯作者)

共129条 1/13

首页上页下页尾页页

加载更多