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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
- 王鹏,郭晓雅,吴长玲,黄倩,徐幸莲,周光宏,白云.Hydrophobic-assembled curcumin-porcine plasma protein complex affected by pH,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(3):891-897(参与作者)
- 葛庆丰,裴慧杰,刘瑞,陈磊,高雪琴,顾玉斌,侯芹,尹永奇,于海,吴满刚,张万刚,周光宏.Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:513-518(参与作者)
- HUSSAIN MUZAHIR,IJAZ MUHAMMAD UMAIR,AHMAD MUHAMMAD IJAZ,KHAN IFTIKHAR ALI,Sarfaraz Ahmad Brohi,Abid Ullah Shah,Kamran Iqbal Shinwari,赵迪,徐幸莲,周光宏,李春保.Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice,FOOD & FUNCTION,2019,10(10):6903-6914(参与作者)
- 陆壮,何晓芳,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Dietary taurine supplementation improves breast meat quality in chronic heat-stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(3):1066-1072(参与作者)
- 杨通,赵敏孟,李蛟龙,张林,江芸,周光宏,高峰.In ovo feeding of creatine pyruvate alters energy metabolism in muscle of embryos and post-hatch broilers,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2019,32(6):834-841(参与作者)
- 蔡林林,胡海静,鲁青,王虎虎,徐幸莲,周光宏,康壮丽,马汉军.Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water,FOOD MICROBIOLOGY,2019,82:89-98(参与作者)
- 严文静,陈文彬,Umair Muhammad,章建浩,庄宏,周光宏.Preparation of alpha-tocopherol-chitosan nanoparticles/chitosan/montmorillonite film and the antioxidant efficiency on sliced dry-cured ham,FOOD CONTROL,2019,104(104):132-138(参与作者)
- 吕元奇,陈琳,吴海洲,徐幸莲,周光宏,朱蓓薇,冯宪超.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress,FOOD CHEMISTRY,2019,285:139-146(参与作者)
- 扶庆权,刘瑞,王海鸥,华春,宋尚新,周光宏,张万刚.Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(20):5866-5873(参与作者)
- 郑海波,韩敏义,白云,徐幸莲,周光宏.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2019,52:122-130(参与作者)
