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Personal Information
中级
Main positions:烹饪与营养系副主任
Other Post:中式烹饪教学团队主任
Scientific Research
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Henry WANG,王引兰,孟阳,姜松松,孟祥忍.儿茶素共结晶微胶囊制备及其对热诱导鸡肉糜凝胶品质的影响.食品与发酵工业,2024,50（22）302-309.
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Henry WANG,高苏敏,徐安琪,还传明,许志诚,吴鹏.Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis.FOOD RESEARCH INTERNATIONAL,2024,197
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Henry WANG,李志华,孟阳,吕冠华,王继盼,张迪,邹小波,孟祥忍.Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction.FOOD HYDROCOLLOIDS,2024,152
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Hengpeng Wang(王恒鹏), Zhihua Li, Yang Meng, Guanhua Lv, Jipan Wang, Di Zhang, Jiyong Shi, Xiaodong Zhai, Xiangren Meng, Xiaobo Zou. Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction[J]. Food Hydrocolloids, 2024, 152, 109958..
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Wang Hengpeng(王恒鹏), Gao Sumin, Zhang Di, Wang Yinlan, Zhang Yu, Jiang Songsong, Li Bing, Wu Danxuan, Lv Guanhua, Zou Xiaobo, Meng Xiangren. Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs[J]. LWT, 2022, 168..
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Wang Hengpeng(王恒鹏), Wang Jipan, Wang Yinlan, Gao Sumin, Xu Shuangyi, Zou Xiaobo, Meng Xiangren. Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.[J]. Foods (Basel, Switzerland), 2023, 12.
