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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: 周昌瑜,王冲,蔡佳慧,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham,FOOD CHEMISTRY,2019,293:103-111(Correspondence Author)

李珊,任丽娜,朱旭东,李蛟龙,张林,王筱霏,高峰,周光宏.Immunomodulatory effect of gamma-irradiated Astragalus polysaccharides on immunosuppressed broilers,ANIMAL SCIENCE JOURNAL,2019,90(1):117-127(Participating authors)

罗辑,严文静,NASIRU MUSTAPHA MUHAMMAD,庄宏,周光宏,章建浩.Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine,SCIENTIFIC REPORTS,2019,9:-(Participating authors)

谢允婷,周光宏,王超,徐幸莲,李春保.Specific Microbiota Dynamically Regulate the Bidirectional Gut-Brain Axis Communications in Mice Fed Meat Protein Diets,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(3):1003-1017(Participating authors)

吴长玲,李凌云,钟启新,蔡汝莹,王鹏,徐幸莲,周光宏,韩敏义,刘倩倩,胡天朔,殷天晨.Myofibrillar protein-curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:69-76(Participating authors)

周昌瑜,吴菊清,唐长波,李刚,戴晨,白云,李春保,徐幸莲,周光宏,曹锦轩.Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures,FOOD CONTROL,2019,106:-(Correspondence Author)

李继昊,黄明远,王虎虎,徐幸莲,周光宏.不同类型生鲜鸡对白切鸡风味的影响,核农学报,2019,33(12):2392-2404(Participating authors)

赵尹毓,侯芹,曹松敏,王艳,周光宏,张万刚.Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters,Food Hydrocolloid,2019,87(暂无):83-89(Participating authors)

周昌瑜,曹锦轩,庄昕波,白云,李春保,徐幸莲,周光宏.Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham,CYTA-JOURNAL OF FOOD,2019,17(1):78-86(Correspondence Author)

刘世欣,张雅玮,周光宏,任晓镤,鲍英杰,朱玉霞,曾晓房,彭增起.Lipolytic degradation, water and flavor properties of low sodium dry cured beef,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):1322-1339(Participating authors)

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