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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
- 周恒悦,庄昕波,周昌瑜,丁大茗,李春保,白云,周光宏.Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2020,33(5):812-824(通讯作者)
- 黄明远,王虎虎,徐幸莲,陆许秋,宋相宇,周光宏.Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and epsilon-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken,FOOD HYDROCOLLOIDS,2020,102:-(参与作者)
- 杨静,黄继超,董小丽,张亚莉,周兴虎,黄明,周光宏.Purification and identification of antioxidant peptides from duck plasma proteins,FOOD CHEMISTRY,2020,319:-(参与作者)
- Semedo Pereira Jailson Aldacides,胡红燕,邢路娟,张万刚,周光宏.Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage,FOODS,2020,9(1):-(参与作者)
- Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(3):759-768(参与作者)
- 李婷婷,史彩月,周昌瑜,孙晓斌,昂云,董小丽,黄明,周光宏.Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,125:-(参与作者)
- 杨毅,潘道东,王颖,何军,岳怡,夏强,周光宏,曹锦轩.Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock,FOODS,2020,9(4):-(参与作者)
- 赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(参与作者)
- 程轶群,余亚洁,周兴虎,朱宗帅,雷阳,KHAN IFTIKHAR ALI,黄明,周光宏.Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2020,100(5):1867-1874(参与作者)
- 王虎虎,黄明远,曾宪明,彭斌,徐幸莲,周光宏.Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs,FRONTIERS IN MICROBIOLOGY,2020,11:-(参与作者)
