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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
- 侯芹,程玉平,康大成,张万刚,周光宏.Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020,55(1):109-118(参与作者)
- 张淼,赵迪,朱姝冉,粘颖群,徐幸莲,周光宏,李春保.Overheating induced structural changes of type I collagen and impaired the protein digestibility,FOOD RESEARCH INTERNATIONAL,2020,134:-(参与作者)
- AHMAD MUHAMMAD IJAZ,IJAZ MUHAMMAD UMAIR,HUSSAIN MUZAHIR,KHAN IFTIKHAR ALI,MEHMOOD NOREEN,Sultan Mehmood Siddiqi,刘聪聪,赵迪,徐幸莲,周光宏,李春保.High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1(-/-) mice,FOOD & FUNCTION,2020,11(1):236-252(参与作者)
- Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF),INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2020,59:102277(参与作者)
- 庄昕波,姜熙平,周姮玥,陈银吉,赵莹莹,杨宏顺,周光宏.Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation,CARBOHYDRATE POLYMERS,2020,229:-(通讯作者)
- 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)
