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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
- 田筱娜,王莹莹,范晓全,史颖悟,张万刚,侯芹,刘瑞,周光宏.Expression of Pork Plectin during Postmortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(42):11718-11727(参与作者)
- 曹辰辰,冯美琴,孙健,徐幸莲,周光宏.响应面法优化益生发酵剂接种发酵香肠工艺,食品科学,2019,40(6):69-76(参与作者)
- 孙健,曹辰辰,冯美琴,徐幸莲,周光宏.Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,114:-(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 decreases fat synthesis by suppressing the liver X receptor alpha pathway and alleviates lipid accumulation in the liver of chronic heat-stressed broilers,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(13):5631-5637(参与作者)
- 邢路娟,刘瑞,曹松敏,张万刚,周光宏.Meat protein based bioactive peptides and their potential functional activity: a review,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(6):1956-1966(参与作者)
- 胡海静,蔡林林,董洋,王虎虎,徐幸莲,周光宏.Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,104:159-164(参与作者)
- 薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏.Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,102:190-196(参与作者)
- 李雨枫,陈星,薛思雯,李鸣,徐幸莲,韩敏义,周光宏.Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH),LWT-FOOD SCIENCE AND TECHNOLOGY,2019,105:215-223(参与作者)
- 周昌瑜,潘道东,白云,李春保,徐幸莲,周光宏,曹锦轩.Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:76-82(通讯作者)
- 周昌瑜,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process,FOOD CONTROL,2019,100:189-197(通讯作者)
