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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: 王梦瑶,陈星,邹玉峰,陈宏强,薛思雯,钱畅,王鹏,徐幸莲,周光宏.High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(3):724-732(Participating authors)

张楠,卢中山,陈玉仑,孙晨阳,李春保,周光宏.分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽,农业工程学报,2017,33(12):301-307(Correspondence Author)

郭添玥,薛思雯,邹玉峰,韩敏义,徐幸莲,周光宏.EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(Participating authors)

赵凡,黄子信,周光宏,李贺,徐幸莲,李春保.Dietary Proteins Rapidly Altered the Microbial Composition in Rat Caecum,CURRENT MICROBIOLOGY,2017,74(12):1447-1452(Participating authors)

陈星,Tume, Ron K , ,徐幸莲,周光宏.Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2017,57(15):3260-3280(Participating authors)

张昕,高天,宋蕾,张林,江芸,李蛟龙,高峰,周光宏.Effects of different thawing methods on the quality of chicken breast,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(9):2097-2105(Participating authors)

张楠,杜世伟,陈玉仑,李春保,李毅念,周光宏.猪胴体预冷过程中雾化增湿与喷淋对干耗的影响差异性研究,食品工业科技,2017,38(3):322-(Correspondence Author)

王玮,滕爽,朱业培,徐幸莲,周光宏.动物过敏原牛血清白蛋白表面等离子共振传感器检测方法的建立,南京农业大学学报（自然版）,2017,40(4):739-743(Participating authors)

陈星,李永,周瑞云,刘冬梅,徐幸莲,周光宏.Water-soluble myofibrillar proteins prepared by high-pressure homogenisation: a comparison study on the composition and functionality,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(11):2334-2342(Participating authors)

Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties,JOURNAL OF FOOD ENGINEERING,2017,196(0):94-100(Participating authors)

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