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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
- 王虎虎,秦岳,李继昊,徐幸莲,周光宏.Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass,FOOD SCIENCE & NUTRITION,2019,7(2):797-804(参与作者)
- 李春保,印遇龙,周光宏.肉类营养与人体健康研究的战略思考,中国科学院院刊,2019,34(2):190-196(通讯作者)
- H-1-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(1):429-435(参与作者)
- 赵凡,周光宏,刘欣悦,宋尚新,徐幸莲,Guido Hooiveld,Michael muller,刘丽,Karsten Kristiansen,李春保.Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice,MOLECULAR NUTRITION & FOOD RESEARCH,2019,63(23):-(参与作者)
- 施姿鹤,尹彬茹,李玉泉,周光宏,李春保,徐幸莲,罗欣,张喜斌,齐军,Josef Voglmeir,刘丽.N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(37):10543-10551(参与作者)
- 赵迪,Thao Thai Le,Lotte Bach Larsen,粘颖群,王聪,李春保,周光宏.Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of beta-Casein in a Model System,MOLECULES,2019,24(16):-(参与作者)
- 刘聪聪,王冲,叶可萍,白云,于小波,李春保,周光宏.Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting,BRITISH FOOD JOURNAL,2019,121(12):3193-3207(通讯作者)
- 曹辰辰,冯美琴,孙健,徐幸莲,周光宏.功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响,食品科学,2019,40(20):106-113(参与作者)
- 何晓芳,陆壮,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Chronic heat stress alters hypothalamus integrity, the serum indexes and attenuates expressions of hypothalamic appetite genes in broilers,JOURNAL OF THERMAL BIOLOGY,2019,81:110-117(参与作者)
- 赵迪,何静,邹小雨,谢允婷,徐幸莲,周光宏,李春保.Influence of hydrothermal treatment on the structural and digestive changes of actomyosin,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(14):6209-6218(参与作者)
