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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: 冯美琴,杨雪,孙健,徐幸莲,周光宏.Study on retrogradation of maize starch-flaxseed gum mixture under various storage temperatures,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(5):1287-1293(Participating authors)

邹云鹤,康大成,刘瑞,戚军,周光宏,张万刚.Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef,ULTRASONICS SONOCHEMISTRY,2018,46:36-45(Participating authors)

赵雪,白云,邢通,徐幸莲,周光宏.Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach,FOOD CHEMISTRY,2018,248:201-209(Participating authors)

陈唱,王鹏,张玉龙,徐幸莲,周光宏.营养鹅肝肠的研制及其营养价值分析,食品工业科技,2018,39(11):232-(Participating authors)

张昕,宋蕾,高天,张林,江芸,李蛟龙,高峰,周光宏.超声波解冻对鸡胸肉品质的影响,食品科学,2018,39(5):135-140(Participating authors)

贮藏温度对气调包装白切鸡保鲜效果的影响,食品工业科技,2018,39(20):261-267(Participating authors)

罗玲英,白云,周光宏.Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo,JOURNAL OF FOOD SCIENCE,2018,83(2):565-573(Correspondence Author)

郑锦晓,邢路娟,周光宏,张万刚.三种中国传统干腌火腿中粗多肽的抗氧化与抑菌活性的比较,食品工业科技,2018,39(16):75-(Participating authors)

陈星,Tume, Ronald Keith,Xiong, Youling,徐幸莲,周光宏,陈从贵,Nishiumi, Tadayuki.Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2018,58(17):2981-3003(Participating authors)

邢路娟,刘瑞,高晓格,郑锦晓,王冲,周光宏,张万刚.The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham,FOOD CHEMISTRY,2018,266:420-426(Participating authors)

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