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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: 谢允婷,王冲,赵迪,周光宏,李春保.Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins,FRONTIERS IN MICROBIOLOGY,2020,11:-(Participating authors)

张广红,周光宏,徐幸莲,李春保.体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响,食品科学,2020,41(12):120-128(Participating authors)

赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(Participating authors)

余頔,冯美琴,孙健,徐幸莲,周光宏.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans,MEAT SCIENCE,2020,160:-(Participating authors)

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review,FOOD AND BIOPROCESS TECHNOLOGY,2020,13(8):1280-1291(Participating authors)

邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保.蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制,食品科学,2020,41(13):29-37(Participating authors)

王越溪,张莉,王鹏,徐幸莲,周光宏.pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

张淼,宋尚新,赵迪,时洁,徐幸莲,周光宏,李春保.High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system,JOURNAL OF NUTRITIONAL BIOCHEMISTRY,2020,85:-(Participating authors)

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study,FOOD HYDROCOLLOIDS,2020,108:105974(Participating authors)

徐春燕,王颖,何军,潘道东,王鸿飞,周光宏,曹锦轩.The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products,JOURNAL OF FOOD SCIENCE,2020,85(6):1675-1680(Participating authors)

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