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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: 李潇,朱菁,戚军,王鹏,徐幸莲,周光宏.Superchilled storage (-2.5 +/- 1 degrees C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup,ANIMAL SCIENCE JOURNAL,2018,89(6):906-918(Participating authors)

钱畅,薛思雯,徐幸莲,周光宏.压力水平及氯化钠浓度对兔肌球蛋白凝胶保水性及其胶凝过程中理化特性和结构变化的影响,食品工业科技,2018,39(9):57-65(Correspondence Author)

许玉娟,赵雪,卞光亮,杨柳,韩敏义,徐幸莲,周光宏.Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,95:209-215(Participating authors)

马冰冰,何晓芳,陆壮,张林,李蛟龙,江芸,周光宏,高峰.Chronic heat stress affects muscle hypertrophy, muscle protein synthesis and uptake of amino acid in broilers via insulin like growth factor-mammalian target of rapamycin signal pathway,POULTRY SCIENCE,2018,97(12):4150-4158(Participating authors)

任丽娜,王筱霏,李珊,李蛟龙,朱旭东,张林,高峰,周光宏.Effect of gamma irradiation on structure, physicochemical and immunomodulatory properties of Astragalus polysaccharides,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2018,120:641-649(Participating authors)

马亚芳,周光宏,李影球,朱莹莹,于小波,赵凡,李贺,徐幸莲,李春保.Intake of Fish Oil Specifically Modulates Colonic Muc2 Expression in Middle-Aged Rats by Suppressing the Glycosylation Process,MOLECULAR NUTRITION & FOOD RESEARCH,2018,62(4):-(Participating authors)

刘梅,黄艳,刘佳,叶可萍,李春保,周光宏.绿色魏斯氏菌对单增李斯特菌毒力特性的影响,南京农业大学学报,2018,41(4):736-741(Participating authors)

朱姝冉,张淼,周光宏,徐幸莲,李春保.利用光谱技术分析加热温度对肌红蛋白结构的影响,食品工业科技,2018,39(24):35-39(Participating authors)

宋尚新,华春,赵凡,李梦婕,扶庆权,Hooiveld, Guido J E J,Muller, Michael,李春保,周光宏.Purified Dietary Red and White Meat Proteins Show Beneficial Effects on Growth and Metabolism of Young Rats Compared to Casein and Soy Protein,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66(38):9942-9951(Correspondence Author)

李凌云,蔡汝莹,王鹏,徐幸莲,周光宏,孙健.Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment,FOOD HYDROCOLLOIDS,2018,85:69-74(Participating authors)

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