南京农业大学教师个人主页 ZGH--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 赵雪,徐幸莲,周光宏.Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein,FOOD CHEMISTRY,2021,343:-(Participating authors)

吕元奇,冯宪超,王玉静,管秦昊,钱山,徐幸莲,周光宏,Ullah Niamat,陈琳.The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate,FOOD CHEMISTRY,2021,340:-(Participating authors)

郑燕燕,周昌瑜,王冲,丁大茗,王娟娟,李春保,周光宏.Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw,JOURNAL OF TEXTURE STUDIES,2021,52(2):207-218(Correspondence Author)

谢允婷,王冲,赵迪,周光宏,李春保.Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins,FRONTIERS IN MICROBIOLOGY,2020,11:-(Participating authors)

张广红,周光宏,徐幸莲,李春保.体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响,食品科学,2020,41(12):120-128(Participating authors)

赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(Participating authors)

余頔,冯美琴,孙健,徐幸莲,周光宏.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans,MEAT SCIENCE,2020,160:-(Participating authors)

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review,FOOD AND BIOPROCESS TECHNOLOGY,2020,13(8):1280-1291(Participating authors)

邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保.蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制,食品科学,2020,41(13):29-37(Participating authors)

王越溪,张莉,王鹏,徐幸莲,周光宏.pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

total1170 15/117
first previous next last Page; GET MORE