代表论文： [1] Hao, Danni; Tu, Xiaohang; Zhang, Xinxiao; Guo, Shiyu; Sun, Liangge; Li, Jiaolong; Wang, Daoying; Xu, Weimin; Li, Pengpeng(*); Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein, Food Control, 2024, 166: 110713。 [2] Liu, Yu; Ma, Jingjing; Xu, Jiamei; Li, Pengpeng (*); Wang, Daoying; Zhang, Muhan; Geng, Zhiming (*); A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide, International Journal of Biology Macromolecules, 2024, 270: 132516 [3] Lv, J.X., Ma, J.J., Liu, Y., Li, P.P. (*), Wang, D.Y. (*), Geng, Z.M., Xu, W.M. Lipidomics Analysis of Sanhuang Chicken during Cold Storage Reveals Possible Molecular Mechanism of Lipid Changes. Food Chemistry 2023, 417, 135914. [4] Sun, L.G., Lv, J.X., Liu, Y., Zang, M.W., Li, P.P. (*), Wang, D.Y. (*), Zhu, Y.Z., Xu, W.M. Effects of Combined Carnosine and Ultra-High Pressure on the Inhibition of Fishy off-Odor of Snakehead Fillets and the Possible Mechanism. Food Chemistry 2022, 395, 133615. [5] Li, P.P., Sun, L.G., Wang, J.K., Wang, Y.X., Zou, Y., Yan, Z., Zhang, M.H., Wang, D.Y., Xu, W.M. Effects of Combined Ultrasound and Low-Temperature Short-Time Heating Pretreatment on Proteases Inactivation and Textural Quality of Meat of Yellow-Feathered Chickens. Food Chemistry 2021, 355, 129645. [6]郝丹妮，屠晓航，郭诗雨，诸永志，王道营，徐为民，李鹏鹏(*)，宰后肌肉成熟过程中铁死亡的发生及其与生鲜肉品质关系的研究进展，食品科学，2024，45（21）.， [7]郝丹妮，张新笑，屠晓航，刘芳，李鹏鹏，王道营，徐为民，基于多元统计学分析不同品种黄羽肉鸡炖制鸡汤品质，2024，肉类研究，38（8）. [8]李鹏鹏，温丽敏，吕经秀，卞欢，诸永志，王道营，耿志明，徐为民，张凤翔，姚田玉，不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价，食品科学，2023，44（16）. [9]孙良格，徐佳美，吕经秀，张新笑，徐为民，李鹏鹏，王道营，肌肽联合超高压对黑鱼肉脂质氧化及肌原纤维蛋白的影响，2022，食品工业科技，43（04）. [10]孙良格，张新笑，卞欢，邹烨，徐为民，王道营，李鹏鹏(*). 骨架蛋白对肉持水性的影响及机制研究进展, 食品工业科技, 2021, 42(18): 413-420. |
