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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: 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)

窦培培,冯宪超,程星光,管秦昊,王俊兰,钱山,徐幸莲,周光宏,Ullah Niamat,陈琳.Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,144:-(Participating authors)

黄子信,石学彬,周光宏,李春保.Dietary Protein From Different Sources Exerted a Great Impact on Lipid Metabolism and Mitochondrial Oxidative Phosphorylation in Rat Liver,FRONTIERS IN NUTRITION,2021,8:-(Participating authors)

吕元奇,冯宪超,杨蓉,钱山,刘亚平,徐幸莲,周光宏,Ullah Niamat,朱蓓薇,陈琳.Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress,FOOD CHEMISTRY,2021,353:-(Participating authors)

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