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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
- Wang Baoli,Wang Peng,Xu Xinglian,Zhou Guanghong.Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,170(参与作者)
- Song Wen-Juan,Liu Pei-Pei,Meng Zi-Qing,Zheng Yan-Yan,Zhou Guang-Hong,Li Hui-Xia,Ding Shi-Jie.Identification of porcine adipose progenitor cells by fluorescence-activated cell sorting for the preparation of cultured fat by 3D bioprinting,Food Research International,2022,162(参与作者)
- Zhu Haozhe, Wu Zhongyuan, Ding Xi, Post Mark J, Guo Renpeng, Wang Jie, Wu Junjun, Tang Wenlai, Ding Shijie, Zhou Guanghong.Production of cultured meat from pig muscle stem cells.,Biomaterials,2022,287:121650-121650(共同通讯作者)
- Zhao Fan,Wang Chong,Song Shangxin,Fang Chao,Zhou Guanghong,Li Chunbao,Kristiansen Karsten.Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning rats,Food Chemistry,2022,397(参与作者)
- Li Ran,Zhu Heyuan,Chen Yongfang,Zhou Guanghong,Li Chunbao,Ye Keping.Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,159(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)(通讯作者)
- Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao.Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork,FOOD CHEMISTRY,2022,375(参与作者)
- Yan Jing,Nian Yingqun,Zou Bo,Wu Juqing,Zhou Guanghong,Li Chunbao.Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers,Meat Science,2022,184(参与作者)
- Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(参与作者)
- 丁世杰,李春保,周光宏.细胞培养肉技术及产业化进展与挑战,中国食品学报,2022,22(2022年12期):33-41(通讯作者)
