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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
- 赵雪,徐幸莲,周光宏.Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein,FOOD CHEMISTRY,2021,343:-(参与作者)
- 吕元奇,冯宪超,王玉静,管秦昊,钱山,徐幸莲,周光宏,Ullah Niamat,陈琳.The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate,FOOD CHEMISTRY,2021,340:-(参与作者)
- 郑燕燕,周昌瑜,王冲,丁大茗,王娟娟,李春保,周光宏.Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw,JOURNAL OF TEXTURE STUDIES,2021,52(2):207-218(通讯作者)
- 谢允婷,王冲,赵迪,周光宏,李春保.Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins,FRONTIERS IN MICROBIOLOGY,2020,11:-(参与作者)
- 张广红,周光宏,徐幸莲,李春保.体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响,食品科学,2020,41(12):120-128(参与作者)
- 赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(参与作者)
- 余頔,冯美琴,孙健,徐幸莲,周光宏.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans,MEAT SCIENCE,2020,160:-(参与作者)
- Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review,FOOD AND BIOPROCESS TECHNOLOGY,2020,13(8):1280-1291(参与作者)
- 邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保.蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制,食品科学,2020,41(13):29-37(参与作者)
- 王越溪,张莉,王鹏,徐幸莲,周光宏.pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability,FOOD RESEARCH INTERNATIONAL,2020,137:-(参与作者)
