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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
- Shan Kai, Zhou Guanghong, Li Chunbao.Meat phenomics: A novel concern linking meat across the whole chain,Meat science,2025,229:109913-109913(参与作者)
- Cai Linlin, Xie Yunting, Hu Haijing, Lv Chongyang, Shao Liangting, Wang Huhu, Xu Xinglian, Zhou Guanghong.SaaS sRNA promotes the interfering effect of Salmonellaon hepatic iron metabolism via modulating ferroportin 1.,iScience,2025,28(2):111660-111660(参与作者)
- 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)
