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周光宏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Zheng Yan-Yan,Shi Yi-Fan,Zhu Hao-Zhe,Ding Shi-Jie,Zhou Guang-Hong.Quality evaluation of cultured meat with plant protein scaffold,Food Research International,2022,161(Co corresponding author)

Chen Jiahui, Zhang Xing, Bassey Anthony Pius, Xu Xinglian, Gao Fenglei, Guo Kaijin, Zhou Guanghong.Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2022,(Participating authors)

陈彧,朱浩哲,陈益春,刘政,丁希,郭赟,丁世杰,周光宏.猪肌肉干细胞在三维水凝胶中的分化研究,中国农业科学,2022,55(2022年22期):4500-4512(Co corresponding author)

Chen Jiahui,Chen Xing,Zhou Guanghong,Xu Xinglian.New insights into the ultrasound impact on covalent reactions of myofibrillar protein,Ultrasonics Sonochemistry,2022,84(Participating authors)

Bassey Anthony Pius,Boateng Evans Frimpong,Zhu Zongshuai,Zhou Tianming,Nasiru Mustapha Muhammad,Guo Yiping,Dou Han,Ye Keping,Li Chunbao,Zhou Guanghong.Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration,FOOD PACKAGING AND SHELF LIFE,2022,34(Co corresponding author)

Li Yali,Xu Yujuan,Xu Xinglian,Zeng Xianming,Zhou Guanghong.Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH,Food Research International,2022,161(Participating authors)

赵迪,周光宏,李春保.基于肽组学技术探究肉品加工关键因子对肉蛋白消化性的影响机制,中国食品科学技术学会第十八届年会摘要集,2022,:191-192(Participating authors)

Bassey Anthony Pius,Chen Yongfang,Boateng Evans Frimpong,Zhang Yuanyuan,Diao Xinyue,Nasiru Mustapha Muhammad,Tang Changbo,Ye Keping,Li Chunbao,Zhou Guanghong.Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,167(Co corresponding author)

李冉,王聪,周光宏,李春保,叶可萍.The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage,FOOD SCIENCE & NUTRITION,2021,9(1):564-573(Participating authors)

杨慧娟,陶飞,曹广天,韩敏义,徐幸莲,周光宏,沈青.Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing,MEAT SCIENCE,2021,176:-(Correspondence Author)

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