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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
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农产品加工与品质控制、烹饪产业化、标准化研究
- 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.食品与发酵工业,2024,50（22）302-309.
- 王恒鹏,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
- 王恒鹏,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
- 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.
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