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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
- Li Yali,Xu Yujuan,Xu Xinglian,Zeng Xianming,Zhou Guanghong.Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH,Food Research International,2022,161(参与作者)
- 赵迪,周光宏,李春保.基于肽组学技术探究肉品加工关键因子对肉蛋白消化性的影响机制,中国食品科学技术学会第十八届年会摘要集,2022,:191-192(参与作者)
- Bassey Anthony Pius,Chen Yongfang,Boateng Evans Frimpong,Zhang Yuanyuan,Diao Xinyue,Nasiru Mustapha Muhammad,Tang Changbo,Ye Keping,Li Chunbao,Zhou Guanghong.Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,167(共同通讯作者)
- 李冉,王聪,周光宏,李春保,叶可萍.The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage,FOOD SCIENCE & NUTRITION,2021,9(1):564-573(参与作者)
- 杨慧娟,陶飞,曹广天,韩敏义,徐幸莲,周光宏,沈青.Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing,MEAT SCIENCE,2021,176:-(通讯作者)
- 窦培培,冯宪超,程星光,管秦昊,王俊兰,钱山,徐幸莲,周光宏,Ullah Niamat,陈琳.Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,144:-(参与作者)
- 黄子信,石学彬,周光宏,李春保.Dietary Protein From Different Sources Exerted a Great Impact on Lipid Metabolism and Mitochondrial Oxidative Phosphorylation in Rat Liver,FRONTIERS IN NUTRITION,2021,8:-(参与作者)
- 吕元奇,冯宪超,杨蓉,钱山,刘亚平,徐幸莲,周光宏,Ullah Niamat,朱蓓薇,陈琳.Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress,FOOD CHEMISTRY,2021,353:-(参与作者)
- 赵雪,徐幸莲,周光宏.Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2021,20(1):924-959(参与作者)
- 罗辑,NASIRU MUSTAPHA MUHAMMAD,庄宏,周光宏,章建浩.Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham,FOOD RESEARCH INTERNATIONAL,2021,140:-(参与作者)
