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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
- High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system,JOURNAL OF NUTRITIONAL BIOCHEMISTRY,2020,85:-(参与作者)
- Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study,FOOD HYDROCOLLOIDS,2020,108:105974(参与作者)
- 徐春燕,王颖,何军,潘道东,王鸿飞,周光宏,曹锦轩.The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products,JOURNAL OF FOOD SCIENCE,2020,85(6):1675-1680(参与作者)
- 庄昕波,王立建,江西萍,陈银吉,周光宏.The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability,MEAT SCIENCE,2020,170:-(通讯作者)
- 许玉娟,董铭,唐长波,韩敏义,徐幸莲,周光宏.Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties,LWT-Food Science and Technology,2020,117(108664):0-0(参与作者)
- 周昌瑜,乐怡,郑燕燕,王娟娟,李刚,白云,李春保,徐幸莲,周光宏,曹锦轩.Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,123:-(通讯作者)
- Semedo Pereira Jailson Aldacides,Sarfaraz Ahmed Brohi,,Sathuvan Malairaj,张万刚,周光宏.Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2020,23(1):420-433(参与作者)
- 史颖悟,张万刚,周光宏.Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging,FOODS,2020,9(5):-(参与作者)
- 侯芹,张朝阳,张万刚,刘瑞,Tang hanqi,周光宏.Role of protein S-nitrosylation in regulating beef tenderness,FOOD CHEMISTRY,2020,306:-(参与作者)
- 薛思雯,王冲,Kim Yuan H Brad,卞光亮,韩敏义,徐幸莲,周光宏.Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product,Food Chemistry,2020,306(125602):0-0(参与作者)
