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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 Chengpu, Gao Yifei, Xu Hang, Yang Dan, Huang Jiayi, Deng Bohao, Zhou Guanghong, Ye Keping.Comparative analysis of enzymatic hydrolysis kinetics and bioactive peptide release during in vitro digestion of mycoprotein and conventional meat,FOOD CHEMISTRY,2025,495:-(Co corresponding author)

Muhedaner Mukadaisi,Bako Hadiza Kabir,Zhou Guanghong,Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,463(Co corresponding author)

Hu Haijing,Cai Linlin,Shao Liangting,Xu Xinglian,Wang Huhu,Zhou Guanghong.Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken,FOOD RESEARCH INTERNATIONAL,2025,202(Participating authors)

Chen Chengpu,Song Ziqing,Muhedaner Mukadaisi,Tao Ye,Zhou Guanghong,Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,463(Co corresponding author)

Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis,JOURNAL OF ADVANCED RESEARCH,2025,71:127-139(Participating authors)

Zhang Yue, Ding Xi, Yang Zijiang, Wang Jie, Li Chunbao, Zhou Guanghong.Emerging Microfluidic Building Blocks for Cultured Meat Construction.,ACS applied materials &amp;amp; interfaces,2025,:-(Co corresponding author)

Muhedaner Mukadaisi, Bako Hadiza Kabir, Zhou Guanghong, Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,(Co corresponding author)

Li Ying, Zhang Jian, Liu Xin, Zhang Danni, Blank Imre, Feng Xiaoxiao, Zhang Ninglong, Liu Zheng, Ding Xi, Li Chunbao, Xu Xinglian, Tang Changbo, Zhou Guanghong, Liu Yuan.Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.,FOOD CHEMISTRY-X,2025,31:103170-103170(Co corresponding author)

Muhedaner Mukadaisi, Song Ziqing, Chen Chengpu, Ibeogu Isaiah Henry, Zhou Guanghong, Ye Keping.Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives,FOOD CHEMISTRY,2025,466:-(Co corresponding author)

Jiang Hongwei, Meng Ziqing, Ding Shijie, Zhu Jiaying, Zhou Chang, Jiang Xinyuan, Qi Jun, Zhou Guanghong, Xie Yunting, Li Chunbao.Effect of cell-cultured pork biomass on the texture and flavor characteristics of plant-based meat analogues,FOOD BIOSCIENCE,2025,74:-(Participating authors)

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