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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
- 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)
- 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)
