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个人信息Personal Information
中级
教师英文名称：Henry WANG
教师拼音名称：WHP
电子邮箱：
入职时间：2017-06-23
所在单位：旅游烹饪学院
学历：硕士研究生
办公地点：笃行楼S225
性别：男
联系方式：18762301876
学位：理学硕士学位
在职信息：在岗
主要任职：烹饪与营养系副主任
其他任职：中式烹饪教学团队主任
毕业院校：扬州大学
学科：农产品加工及贮藏工程
- 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..
- 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..
- 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.
- Wang Hengpeng(王恒鹏), Wang Yinlan, Wu Danxuan, Gao Sumin, Jiang Songsong, Tang Hailian, Lv Guanhua, Zou Xiaobo, Meng Xiangren. Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing[J]. International Journal of Food Science & Technology, 2022, 57 (9): 5954-5965..
- Wang Hengpeng(王恒鹏), Gao Ziwu, Guo Xiuyun, Gao Sumin, Wu Danxuan, Liu Zongzhen, Wu Peng, Xu Zhicheng, Zou Xiaobo, Meng Xiangren. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms[J]. Foods, 2022, 11 (15): 2251-2251..
- Sumin Gao, Zhicheng Xu, Hengpeng Wang*(王恒鹏，通讯), Anqi Xu, Chuanming Huan, Xiuyun Guo, Rui Liu, Peng Wu, Xiangren Meng. Effect of ultrasonic processing on beef tenderness in longissimus lumborum during aging by proteomics analysis[J]. Journal of Food Composition and Analysis, 2024, 131,106220..
- Yang Meng · Yinlan Wang · Yu Zhang · Chuanming Huan · Sumin Gao · Xiangren Meng · Hengpeng Wang*(王恒鹏，通讯).Effects of Dual‑Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes [J].Food and Bioprocess Technology,2024..
- Jipan Wang, Shuangyi Xu, Yinlan Wang, Chuanming Huan, Anqi Xu, Hengpeng Wang*(王恒鹏，通讯), Xiangren Meng*. Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat[J]. International Journal of Gastronomy and Food Science, 2024, 38, 101006..
- 王恒鹏, 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[J]. 食品与发酵工业, 1-12..
- 王恒鹏, 王引兰, 姜松松, 徐双意, 王继盼, 高子武, 吴丹璇, 孟祥忍. 不同干燥方式下调理猪肉干品质变化及其机制[J]. 农业工程学报, 2021, 37 (24): 317-326..
- 王恒鹏, 王引兰, 吴鹏, 陈胜姝, 屠明亮, 高子武, 孟祥忍. 排酸牛肉的品质变化规律及其烹煮时机的优选[J]. 食品与发酵工业, 2020, 46 (01): 222-228..
- 王恒鹏, 孟祥忍, 南新月, 孟静, 李欢, 李双庆, 周晓燕. 不同压力下清蒸鳊鱼的品质研究[J]. 食品科技, 2015, 40 (08): 128-132..
- 黄紫葳, 胡秦宇, 吴丹璇, 张恩琪, 王恒鹏*(通讯), 孟祥忍*. 超声波协同真空滚揉处理对牛肉丸质地与风味品质的影响[J]. 食品工业科技, 2023, 44 (01): 136-145..
- 王恒鹏, 吴鹏, 陈胜姝, 屠明亮, 高子武, 谢静, 杨天意, 陈昌, 孟祥忍. 排酸时间与熟制程度对牛肉挥发性风味物质的影响[J]. 食品与机械, 2018, 34 (12): 16-21..
- 徐若瑗, 薛纪元, 王敏, 赵徐萃, 沈晖, 高苏敏, 孟祥忍, 王恒鹏*(通讯). 不同热处理方式对牛肉嫩度和挥发性风味物质的影响[J]. 食品工业科技, 2023, 44 (04): 77-87..
