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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: 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)

张林,朱旭东,王筱霏,李蛟龙,高峰,周光宏.Green Light-emitting Diodes Light Stimuli during Incubation Enhances Posthatch Growth without Disrupting Normal Eye Development of Broiler Embryos and Hatchlings,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2016,29(11):1562-1568(Participating authors)

李影球,李春保,赵凡,蔺茜莎,白云,周光宏.The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2016,40(1):94-102(Correspondence Author)

马瑞雪,高天,宋蕾,张林,江芸,李蛟龙,张昕,高峰,周光宏.Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop,FOOD SCIENCE AND TECHNOLOGY,2016,36(2):329-336(Participating authors)

熊国远,高雪琴,王鹏,徐幸莲,周光宏.Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid-alkaline treatment,PROCESS BIOCHEMISTRY,2016,51(10):1629-1635(Participating authors)

王虎虎,董洋,王光宇,徐幸莲,周光宏.Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface,FOOD CONTROL,2016,59:546-552(Participating authors)

冯宪超,周光宏.快速冷冻工艺对牛肉品质和组织结构的影响,食品科学,2016,37(19):1-7(Correspondence Author)

不同冻藏温度对鸡胸肉电阻抗特性的影响,食品工业科技,2016,37(20):312-(Participating authors)

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏.Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:162-169(Correspondence Author)

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