Peng Wang

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 9

Top Topics

Atomic Force Microscopy

Hyaluronic Acid

Protein Protein

Top Venues

Foods (Basel, Switzerland)

Langmuir : the ACS journal of surfaces and colloids

This page only lists publications with an associated author ORCID identifier.

Publications

Yulong Zhang, Mingyuan Huang, Xuefei Shao, Feiyu Zhang, Zhen Li, Yun Bai, Xinglian Xu, Peng Wang, Tinghui Zhao
Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods (Basel, Switzerland) 12 (12) (2023)
Yulong Zhang, Mingyuan Huang, Xuefei Shao, Feiyu Zhang, Zhen Li, Yun Bai, Xinglian Xu, Peng Wang, Tinghui Zhao
Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods (Basel, Switzerland) 12 (12) (2023)
Yanjie Zhao, Peng Wang, Yujuan Xu, Xianming Zeng, Xinglian Xu
A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods (Basel, Switzerland) 11 (12) (2022)
Yulong Zhang, Yun Bai, Xiaobo Yu, Zhen Li, Peng Wang, Xinglian Xu
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis. Foods (Basel, Switzerland) 11 (21) (2022)
Jianchao Li, Zongyun Yang, Zhen Li, Ling Wu, Juan Shen, Jinhua Wang, Peng Wang
Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion. Foods (Basel, Switzerland) 11 (9) (2022)
Xueshen Zhu, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, Renlei Wang
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. Foods (Basel, Switzerland) 11 (11) (2022)
Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Minyi Han, Xinglian Xu
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel. Foods (Basel, Switzerland) 11 (5) (2022)
Zhen Li, Zongyun Yang, Yulong Zhang, Tong Lu, Xiaoqian Zhang, Yue Qi, Peng Wang, Xinglian Xu
Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast. Foods (Basel, Switzerland) 10 (1) (2021)
Lingyun Li, Peng Wang, Changling Wu, Ruying Cai, Xinglian Xu, Guanghong Zhou, Tao Wu, Yue Zhang
Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method. Langmuir : the ACS journal of surfaces and colloids 34 (30) (2018)