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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: 赵雪,陈星,韩敏义,钱畅,徐幸莲,周光宏.Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,72:141-148(Participating authors)

于长宁,李艳娇,张柏林,林猛,李蛟龙,张林,王天娇,高峰,周光宏.Suppression of mTOR Signaling Pathways in Skeletal Muscle of Finishing Pigs by Increasing the Ratios of Ether Extract and Neutral Detergent Fiber at the Expense of Starch in Iso-energetic Diets,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2016,64(7):1557-1564(Participating authors)

王述浩,张林,李蛟龙,丛佳惠,高峰,周光宏.饲粮添加万寿菊提取物对肉鸡血清生化指标、抗氧化能力和免疫性能的影响,动物营养学报,2016,28(8):2476-2484(Participating authors)

巴吐尔阿不力克木,刘雅娜, Kerim, A,沈平,Abdurerim, P,周光宏.Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness,CYTA-JOURNAL OF FOOD,2016,14(1):109-116(Correspondence Author)

胡红燕,Semedo Pereira Jailson Aldacides,邢路娟,胡亚亚,乔彩利,周光宏,张万刚.Effects of regenerated cellulose emulsion on the quality of emulsified sausage,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,70:315-321(Participating authors)

黄艳,叶可萍,俞克权,王凯,周光宏.The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes,FOOD CONTROL,2016,67:18-24(Correspondence Author)

宋蕾,高天,马瑞雪,张昕,张林,江芸,李蛟龙,高峰,周光宏.提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化,食品科学,2016,37(8):13-17(Participating authors)

陈琳,李晨怡, Ullah, Niamat,郭燕,孙旭春,王雪娇,徐幸莲,Hackman, Robert M,周光宏,冯宪超.Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation,MEAT SCIENCE,2016,121(0):228-237(Correspondence Author)

邵俊杰,邹玉峰,徐幸莲,周光宏,孙京新.Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation,CYTA-JOURNAL OF FOOD,2016,14(1):145-153(Participating authors)

唐长波,张万刚,王耀松,邢路娟,徐幸莲,周光宏.Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2016,64(33):6466-6476(Correspondence Author)

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