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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
- Chen Chengpu, Gao Yifei, Xu Hang, Yang Dan, Huang Jiayi, Deng Bohao, Zhou Guanghong, Ye Keping.Comparative analysis of enzymatic hydrolysis kinetics and bioactive peptide release during in vitro digestion of mycoprotein and conventional meat,FOOD CHEMISTRY,2025,495:-(共同通讯作者)
- Muhedaner Mukadaisi,Bako Hadiza Kabir,Zhou Guanghong,Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,463(共同通讯作者)
- Hu Haijing,Cai Linlin,Shao Liangting,Xu Xinglian,Wang Huhu,Zhou Guanghong.Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken,FOOD RESEARCH INTERNATIONAL,2025,202(参与作者)
- Chen Chengpu,Song Ziqing,Muhedaner Mukadaisi,Tao Ye,Zhou Guanghong,Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,463(共同通讯作者)
- Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis,JOURNAL OF ADVANCED RESEARCH,2025,71:127-139(参与作者)
- Zhang Yue, Ding Xi, Yang Zijiang, Wang Jie, Li Chunbao, Zhou Guanghong.Emerging Microfluidic Building Blocks for Cultured Meat Construction.,ACS applied materials & interfaces,2025,:-(共同通讯作者)
- Muhedaner Mukadaisi, Bako Hadiza Kabir, Zhou Guanghong, Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,(共同通讯作者)
- Li Ying, Zhang Jian, Liu Xin, Zhang Danni, Blank Imre, Feng Xiaoxiao, Zhang Ninglong, Liu Zheng, Ding Xi, Li Chunbao, Xu Xinglian, Tang Changbo, Zhou Guanghong, Liu Yuan.Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.,FOOD CHEMISTRY-X,2025,31:103170-103170(共同通讯作者)
- Muhedaner Mukadaisi, Song Ziqing, Chen Chengpu, Ibeogu Isaiah Henry, Zhou Guanghong, Ye Keping.Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives,FOOD CHEMISTRY,2025,466:-(共同通讯作者)
- Jiang Hongwei, Meng Ziqing, Ding Shijie, Zhu Jiaying, Zhou Chang, Jiang Xinyuan, Qi Jun, Zhou Guanghong, Xie Yunting, Li Chunbao.Effect of cell-cultured pork biomass on the texture and flavor characteristics of plant-based meat analogues,FOOD BIOSCIENCE,2025,74:-(参与作者)
