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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)
- 张淼,宋尚新,赵迪,时洁,徐幸莲,周光宏,李春保.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)
