王鲁峰
博士生导师
硕士生导师
教师姓名：王鲁峰
教师拼音名称：wanglufeng
性别：男
职务：系主任
主要任职：湖北省食品安全协会副秘书长
其他任职：中国食品科学技术学会食品装备与智能制造分会理事
职称：副教授
在职信息：在职
学历：博士研究生毕业
学位：博士
电子邮箱：
毕业院校：华中农业大学
所属院系：食品科学技术学院
所在单位：食品科学技术学院
学科：生物医学工程其他专业 农产品加工及贮藏工程 食品科学
其他联系方式
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论文成果
- Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive behavior.Food Chemistry,
- Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions.Trends in Food Science & Technology,2025,
- Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion..International Journal of Biological Macromolecules,
- Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream.Food and Bioprocess Technology,2024,
- A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3 -citric acid hydrolysis as a potential fat substitute..Int J Biol Macromol,
- The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel.Food Chemistry: X,2023,
- Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers.Food Chemistry,2023,
- Effects of different particle-sized insoluble dietary fibre from citrus peel on adsorption and activity inhibition of pancreatic lipase..Food Chemistry,2023,
- Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration.Food Hydrocolloids,
- Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension..Food Hydrocolloids,
