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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
- BASSEY ANTHONY PIUS,陈永芳,朱宗帅,Olumide A Odeyemi,高廷轩,Olubunmi O. Olusola,叶可萍,李春保,周光宏.Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins,FOOD CONTROL,2021,130:-(通讯作者)
- 邵士昌,王鹏,周光宏,吴菊清.虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据,中国农业教育,2021,22(2021年06期):89-96(参与作者)
- 陈琳,柴雨薇,罗军,王俊兰,刘学波,王同婷,徐幸莲,周光宏,冯宪超.Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,142:-(参与作者)
- Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(参与作者)
- Zheng Yan-Yan,Zhu Hao-Zhe,Wu Zhong-Yuan,Song Wen-Juan,Tang Chang-Bo,Li Chun-Bao,Ding Shi-Jie,Zhou Guang-Hong.Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat,Food Research International,2021,150(共同通讯作者)
- Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2021,45(5):-(参与作者)
- 王娟娟,赵雪,周昌瑜,王冲,郑燕燕,叶可萍,李春保,周光宏.Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin,FOOD SCIENCE & NUTRITION,2021,9(3):1336-1346(通讯作者)
- 贺羽佳,周昌瑜,李春保,周光宏.Effect of incubation temperature on the binding capacity of flavor compounds to myosin,FOOD CHEMISTRY,2021,346:-(通讯作者)
- 庄昕波,陈银基,周光宏.改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响,中国农业科学,2021,54(15):3320-3330(参与作者)
- 于帅,李红梅,崔泰花,崔明勋,朴春香,王世通,鞠明,刘鑫,周光宏,徐红艳,李冠浩.Onion (Allium cepa L.) peel extract effects on 3T3-L1 adipocytes and high-fat diet-induced obese mice,FOOD BIOSCIENCE,2021,41:-(参与作者)
