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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: 邢深,张柏林,林猛,李蛟龙,张林,高峰,周光宏.Effects of alanyl-glutamine supplementation on the small intestinal mucosa barrier in weaned piglets challenged with lipopolysaccharide,CANADIAN JOURNAL OF ANIMAL SCIENCE,2018,98(1):144-155(Participating authors)

赵敏孟,龚道清,高天,张林,李蛟龙,吕朋安,余兰林,高峰,周光宏.In ovo feeding of creatine pyruvate modulates growth performance, energy reserves and mRNA expression levels of gluconeogenesis and glycogenesis enzymes in liver of embryos and neonatal broilers,JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION,2018,102(2):E758-E767(Participating authors)

冯美琴,潘丽华,杨雪,孙健,徐幸莲,周光宏.Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,87:361-367(Participating authors)

高天,赵敏孟,张林,李蛟龙,余兰林,高峰,周光宏.In ovo feeding of l-arginine regulates intestinal barrier functions of posthatch broilers by activating the mTOR signaling pathway,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(4):1416-1425(Participating authors)

陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(Participating authors)

王华伟,王虎虎,白云,徐幸莲,周光宏.Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,90:152-156(Participating authors)

郑海波,韩敏义,杨慧娟,徐幸莲,周光宏.The effect of pressure-assisted heating on the water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:280-286(Participating authors)

薛思雯,钱畅, Kim, Yuan H Brad,徐幸莲,周光宏.High-pressure effects on myosin in relation to heat gelation: A micro-perspective study,FOOD HYDROCOLLOIDS,2018,84:219-228(Participating authors)

周昌瑜,潘道东,孙阳英,李春保,徐幸莲,曹锦轩,周光宏.The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(9):3563-3570(Correspondence Author)

赵尹毓,侯芹,庄昕波,王艳,周光宏,张万刚.Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage,LWT-Food Science and Technology,2018,暂无(97):157-163(Participating authors)

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