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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
- 高廷轩,邓绍林,赵雪,周光宏.多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响,食品科学,2021,42(2021年19期):148-156(通讯作者)
- Zhang Ze,Zhao Di,Nian Yingqun,Zhou Guanghong,Li Chunbao.Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce,Shipin Kexue/Food Science,2021,42(1):93-100(参与作者)
- 黄洁,周聪,周光宏,李浩坤,叶可萍.Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids,MICROBIAL PATHOGENESIS,2021,153:-(参与作者)
- 钱山,窦培培,王俊兰,陈琳,徐幸莲,周光宏,朱蓓薇,Ullah Niamat,冯宪超.Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals,FOOD CHEMISTRY,2021,349:-(参与作者)
- 胡荣蓉,丁世杰,郭赟,朱浩哲,陈益春,刘政,丁希,唐长波,周光宏.Trolox对猪肌肉干细胞增殖及分化的影响,中国农业科学,2021,54(2021年24期):5290-5301(共同通讯作者)
- 加工肉制品中多环芳烃的研究现状,中国食品学报,2021,21(2):367-377(通讯作者)
- Zhu Yingying,Guo Yun,Yang Fenghong,Zhou Changyu,Tang Changbo,Zhou Guanghong.Combined application of high-throughput sequencing and UHPLC-Q/ TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2021,359:-(参与作者)
- BASSEY ANTHONY PIUS,叶可萍,李春保,周光宏.Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,113:12-25(通讯作者)
- 张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(参与作者)
- 邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(通讯作者)
