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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
- 丁大茗,周昌瑜,葛晓尹,叶可萍,王鹏,白云,周光宏.The effect of different degrees of superchilling on shelf life and quality of pork during storage,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2020,44(4):-(通讯作者)
- 范晓全,邢路娟,葛潘伟,cong laixin,侯芹,葛庆丰,刘瑞,张万刚,周光宏.Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat,FOOD CHEMISTRY,2020,307:-(参与作者)
- WEIGHT LOSS PREDICTION MODEL FOR PIG CARCASS BASED ON A GENETIC ALGORITHM BACK-PROPAGATION NEURAL NETWORK,TRANSACTIONS OF THE ASABE,2020,63(4):1071-1077(参与作者)
- 食品学科虚拟仿真实验教学平台构建研究——以课程“畜产品加工学”乳化肠规模化生产虚拟仿真实验为例,中国农业教育,2020,21(158):86-92-(通讯作者)
- 王虎虎,邵良婷,秦岳,李继昊,徐幸莲,周光宏.热鲜与冷鲜黄羽鸡肉中风味前体物比较,核农学报,2020,34(4):824-830(参与作者)
- 张莉,孙健,祁悦,宋雅琪,杨宗韫,李震,刘磊,王鹏,徐幸莲,周光宏.Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2020,607:-(参与作者)
- 周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(通讯作者)
- 邓绍林,李铭,王虎虎,徐幸莲,周光宏.Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP,FOOD SCIENCE & NUTRITION,2020,8(3):1596-1602(参与作者)
- 赵迪,何静,邹小雨,粘颖群,徐幸莲,周光宏,李春保.Influence of salting process on the structure and in vitro digestibility of actomyosin,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2020,57(5):1763-1773(参与作者)
- 邢通,赵雪,张林,李蛟龙,周光宏,徐幸莲,高峰.Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China,POULTRY SCIENCE,2020,99(1):620-628(参与作者)
