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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
- 钱畅,薛思雯,徐幸莲,周光宏.超高压及三聚磷酸钠质量分数对肌球蛋白凝胶保水性及热胶凝过程的影响,食品科学,2019,40(1):92-101(通讯作者)
- 程轶群,姚明俊,朱宗帅,董小丽,KHAN IFTIKHAR ALI,黄继超,周兴虎,黄明,周光宏.Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken,FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2019,36(7):1032-1041(参与作者)
- 赵凡,宋尚新,马亚芳,徐幸莲,周光宏,李春保.A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein,FRONTIERS IN MICROBIOLOGY,2019,10:-(参与作者)
- 肖智超,葛长荣,周光宏,张万刚,廖国周.H-1 NMR-based metabolic characterization of Chinese Wuding chicken meat,FOOD CHEMISTRY,2019,274:574-582(参与作者)
- 王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings,FOOD CONTROL,2019,98:34-41(通讯作者)
- 曹辰辰,冯美琴,孙健,徐幸莲,周光宏.Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages,CYTA-JOURNAL OF FOOD,2019,17(1):347-354(参与作者)
- 刘瑞,张朝阳,邢路娟,张丽丽,周光宏,张万刚.A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle,FOOD CHEMISTRY,2019,274:407-414(参与作者)
- 赵雪,吴涛,邢通,徐幸莲,周光宏.Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations,FOOD HYDROCOLLOIDS,2019,95:580-589(参与作者)
- 钱烨,张雅玮,王震,尹敬,彭增起,周光宏.气相色谱-质谱法测定酱猪蹄和酱猪肘中5种胆固醇氧化物,色谱,2019,37(5):539-546(参与作者)
- 孙健,刘雯燕,冯美琴,徐幸莲,周光宏.Characterization of olive oil emulsions stabilized by flaxseed gum,JOURNAL OF FOOD ENGINEERING,2019,247:74-79(参与作者)
