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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
- 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)
- 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)
- 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)
