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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
- Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian.Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,92:-(参与作者)
- Cai Lin-lin, Xie Yun-ting, Hu Hai-jing, Xu Xing-lian, Wang Hu-hu, Zhou Guang-hong.Multi-omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice,Food Frontiers,2024,(参与作者)
- Chen Yichun,Zhang Wenhui,Ding Xi,Ding Shijie,Tang Changbo,Zeng Xianming,Wang Jie,Zhou Guanghong.Programmable scaffolds with aligned porous structures for cell cultured meat,FOOD CHEMISTRY,2024,430(共同通讯作者)
- Jiang Yichen, Liu Zheng, Zheng Yanyan, Hu Zenan, Zhou Guanghong.Exploration of the growth pattern and stemness maintenance of bovine muscle stem cells in vitro culture,FOOD BIOSCIENCE,2024,62:-(通讯作者)
- Jiang Shuai, Xue Dejiang, Li Qian, Shan Kai, Zhang Miao, Zhou Guanghong, Li Chunbao.Exploring the impact of myoglobin from red meat on intestinal function: Insights from mouse and cell models,Food Frontiers,2024,5(6):2672-2690(参与作者)
- Ibeogu Isaiah Henry,Bako Hadiza Kabir,Yar Muhammad Shahar,Zhao Qing,Zhu Jiaying,Zhao Di,Zhang Miao,Ke Weixin,Shan Kai,Zhou Guanghong,Li Chunbao.Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application,FOOD HYDROCOLLOIDS,2024,149(参与作者)
- Xie Yunting,Cai Linlin,Zhou Guanghong,Li Chunbao.Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts,FOOD RESEARCH INTERNATIONAL,2024,187(参与作者)
- Cao Xiangyue,Zhao Fan,Lin Ziyi,Sun Xiaomei,Zeng Xianming,Liu Haoxi,Li Yutong,Yuan Zihang,Su Yuan,Wang Chong,Zhou Guanghong.In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways,FOOD RESEARCH INTERNATIONAL,2024,183(参与作者)
- Wang Jingyu, Zhou Lei, Xing Lujuan, Zhou Guanghong, Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.,FOOD CHEMISTRY,2024,(参与作者)
- Chen Yichun,Ding Shijie,Bassey Anthony Pius,Li Chunbao,Zhou Guanghong.Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat,FOOD BIOSCIENCE,2024,60(共同通讯作者)
