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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：农学博士学位
- Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein,FOOD CHEMISTRY,2022,384(参与作者)
- Chen Jiahui,Zhao Zhengdong,Zhou Guanghong,Xu Xinglian.Comparative study on the in vitro digestibility of chicken protein after different modifications,FOOD CHEMISTRY,2022,385(参与作者)
- Zhao Fan,Wei Zhenqian,Bai Yun,Li Chunbao,Zhou Guanghong,Kristiansen Karsten,Wang Chong.Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage,METABOLITES,2022,12(7)(参与作者)
- Chen Jiahui,Gao Qianni,Zhou Guanghong,Xu Xinglian.Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study,FOOD CHEMISTRY,2022,387(参与作者)
- Deng Shaolin,Xing Tong,Li Chunbao,Xu Xinglian,Zhou Guanghong.The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens,FOODS,2022,11(3)(通讯作者)
- Wei Zhenqian,Dai Chen,Bassey Anthony P.,Tang Changbo,Han Yu,Wang Chong,Zhou Guanghong.Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures,FOODS,2022,11(8)(参与作者)
- Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.,Poultry science,2022,101(12):102168-102168(通讯作者)
- Zhao Fan,Wei Zhenqian,Zhou Guanghong,Kristiansen Karsten,Wang Chong.Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat,FOODS,2022,11(15)(参与作者)
- Xie Yunting,Cai Linlin,Huang Zhiji,Shan Kai,Xu Xinglian,Zhou Guanghong,Li Chunbao.Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice,Journal of Agricultural and Food Chemistry,2022,70(39):12442-12455(参与作者)
- 徐颖,谢晓飞,张文文,闫慧敏,彭亚林,贾传康,李美琪,齐军,熊国远,徐幸莲,周光宏.Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2022,105:-(参与作者)
