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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
- 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)
- 周光宏,丁世杰,徐幸莲.培养肉的研究进展与挑战,中国食品学报,2020,20(5):1-11(第一及通讯作者)
- Oxidation combined with Maillard reaction induced free and protein-bound N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine formation during braised chicken processing,FOOD SCIENCE AND HUMAN WELLNESS,2020,9(4):383-393(参与作者)
- 赵迪,徐雅静,顾天悦,王怀洋,殷燕涛,盛布雷,李玉婷,粘颖群,王聪,李春保,徐幸莲,周光宏.Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(4):1136-1146(参与作者)
- 张莉,王鹏,杨宗韫,杜菲菲,李震,吴长玲,方艾虎,徐幸莲,周光宏.Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques,FOOD HYDROCOLLOIDS,2020,101:-(参与作者)
- 罗辑,NASIRU MUSTAPHA MUHAMMAD,严文静,庄宏,周光宏,章建浩.Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,117:-(参与作者)
