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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
- 时洁,赵迪,宋尚新,张淼,Galia Zamaratskaia,徐幸莲,周光宏,李春保.High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(23):6333-6346(参与作者)
- 赵雪,王梦瑶,陈星,徐幸莲,周光宏.Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,122:-(参与作者)
- 曹松敏,王奕,邢路娟,张万刚,周光宏.Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin,FOOD AND BIOPRODUCTS PROCESSING,2020,121:213-223(参与作者)
- 王敏,王玮,吕青骎,徐幸莲,周光宏,李春保.间接竞争ELISA方法快速检测猪肉组织中的氯丙嗪,南京农业大学学报,2020,43(1):172-177(参与作者)
- 李冉,蔡林林,高廷轩,李春保,周光宏,叶可萍.Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,130:-(参与作者)
- 陆壮,何晓芳,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Increased fat synthesis and limited apolipoprotein B cause lipid accumulation in the liver of broiler chickens exposed to chronic heat stress,POULTRY SCIENCE,2019,98(9):3695-3704(参与作者)
- 庄昕波,江西萍,周姮玥,韩敏义,刘亚夫,白云,徐幸莲,周光宏.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:534-542(通讯作者)
- 赵迪,盛布雷,吴轶,李浩,徐丹,粘颖群,毛胜勇,李春保,徐幸莲,周光宏.Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(51):14007-14018(参与作者)
- 林俊杰,周光宏,何俊,孙杨赢,潘道东,李刚,曹锦轩.氨基酸对明胶膜结构及性能的影响,核农学报,2019,33(11):2221-2228(参与作者)
- 王艳,张万刚,周光宏.Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(10):2915-2926(参与作者)
