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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: Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(Participating authors)

Zheng Yan-Yan,Zhu Hao-Zhe,Wu Zhong-Yuan,Song Wen-Juan,Tang Chang-Bo,Li Chun-Bao,Ding Shi-Jie,Zhou Guang-Hong.Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat,Food Research International,2021,150(Co corresponding author)

笪丹丹,粘颖群,时洁,李影球,赵迪,周光宏,李春保.Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2021,45(5):-(Participating authors)

王娟娟,赵雪,周昌瑜,王冲,郑燕燕,叶可萍,李春保,周光宏.Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin,FOOD SCIENCE & NUTRITION,2021,9(3):1336-1346(Correspondence Author)

贺羽佳,周昌瑜,李春保,周光宏.Effect of incubation temperature on the binding capacity of flavor compounds to myosin,FOOD CHEMISTRY,2021,346:-(Correspondence Author)

庄昕波,陈银基,周光宏.改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响,中国农业科学,2021,54(15):3320-3330(Participating authors)

于帅,李红梅,崔泰花,崔明勋,朴春香,王世通,鞠明,刘鑫,周光宏,徐红艳,李冠浩.Onion (Allium cepa L.) peel extract effects on 3T3-L1 adipocytes and high-fat diet-induced obese mice,FOOD BIOSCIENCE,2021,41:-(Participating authors)

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)

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