![]()
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)
- 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)
- 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)
- 曹松敏,王奕,郝月静,张万刚,周光宏.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)
