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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: 赵雪,徐幸莲,周光宏.Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2021,20(1):924-959(Participating authors)

罗辑,NASIRU MUSTAPHA MUHAMMAD,庄宏,周光宏,章建浩.Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham,FOOD RESEARCH INTERNATIONAL,2021,140:-(Participating authors)

庄新波,王立建,江西萍,陈银吉,周光宏.Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior,FOOD CHEMISTRY,2021,339:-(Correspondence Author)

Huang Zixin, Shi Xuebin, Zhou Guanghong, Li Chunbao.Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver,Food Chemistry: Molecular Sciences,2021,3:100050-Article No.: 100050(Participating authors)

周昌瑜,潘道东,曹锦轩,周光宏.A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2021,20(4):3838-3857(Correspondence Author)

周昌瑜,白云,王冲,李春保,徐幸莲,潘道东,曹锦轩,周光宏.1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures,FOOD CONTROL,2021,126:-(Correspondence Author)

BASSEY ANTHONY PIUS,陈永芳,朱宗帅,Olumide A Odeyemi,Evans B Frimpong,叶可萍,李春保,周光宏.Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis,FOOD RESEARCH INTERNATIONAL,2021,145:-(Correspondence Author)

高廷轩,邓绍林,赵雪,周光宏.多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响,食品科学,2021,42(2021年19期):148-156(Correspondence Author)

Zhang Ze,Zhao Di,Nian Yingqun,Zhou Guanghong,Li Chunbao.Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce,Shipin Kexue/Food Science,2021,42(1):93-100(Participating authors)

黄洁,周聪,周光宏,李浩坤,叶可萍.Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids,MICROBIAL PATHOGENESIS,2021,153:-(Participating authors)

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