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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: Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(Participating authors)

丁世杰,李春保,周光宏.细胞培养肉技术及产业化进展与挑战,中国食品学报,2022,22(2022年12期):33-41(Correspondence Author)

Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein,FOOD HYDROCOLLOIDS,2022,123:-(Co corresponding author)

Chen Jiahui,Zhang Xing,Chen Xing,Bassey Anthony Pius,Zhou Guanghong,Xu Xinglian.Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters,FOOD CHEMISTRY,2022,386(Participating authors)

Nian Y.,Moloney A. P.,Li C.,Allen P.,Harrison S. M.,Prendiville R.,Kerry J. P.,Zhou G..A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either < 16 or 19 months,ANIMAL PRODUCTION SCIENCE,2022,62(4):368-380(Participating authors)

Zhao Di,Shan Kai,Xie Yunting,Zhang Guanghong,An Qi,Yu Xiaobo,Zhou Guanghong,Li Chunbao.Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers,NPJ BIOFILMS AND MICROBIOMES,2022,8(1)(Participating authors)

Xu Xinglian,Zhao Xue.Insight into the oil polarity impact on interfacial properties of myofibrillar protein,FOOD HYDROCOLLOIDS,2022,128(Participating authors)

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)

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