![]()
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
- 张月,王洁,丁世杰,李春保,徐幸莲,周光宏.细胞培养肉的生物工程学基础与技术进展,中国食品学报,2025,25(05):77-85(参与作者)
- Zhang Yue, Wu Guanglin, Hu Xiaoying, Wang Jie, Zhou Guanghong.Microfluidic cell carriers for cultured meat,FOOD CHEMISTRY,2025,482:-(共同通讯作者)
- Wang Chong, Cao Xiangyue, Liu Jiaoqiong, Yan Sunhui, Zhou Guanghong, Ding Chao, Zhuang Xinbo.Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks,FOOD HYDROCOLLOIDS,2025,162:-(参与作者)
- Han Runxi, Tian Jingshan, Han Yingge, Wang Guoxiang, Zhou Guanghong, Dai Chen, Wang Chong.Crucian Carp-Derived ACE-Inhibitory Peptides with In Vivo Antihypertensive Activity: Insights into Bioactivity, Mechanism, and Safety,MOLECULES,2025,30(13):-(参与作者)
- Chen Chengpu, Song Ziqing, Muhedaner Mukadaisi, Tao Ye, Zhou Guanghong, Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,(共同通讯作者)
- Pan Yijia, Zhang Yumeng, Lu Hao, Liu Zheng, Ding Shijie, Li Chunbao, Zhou Guanghong, Guo Renpeng.Molecular dynamics of immortalized chicken fibroblasts from adherent cultivation to carrier-free suspension culture,FOOD BIOSCIENCE,2025,73:-(参与作者)
- Hu Shiqi, Li Chunbao, Zhang Wangang, Xu Xinglian, Zhou Guanghong.An analysis of taste development in Jinhua ham linked to muscle cathepsin B and L activities,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2025,148:-(共同通讯作者)
- Xie Yunting, Cai Linlin, Ding Shijie, Wang Chong, Wang Jie, Ibeogu Isaiah Henry, Li Chunbao, Zhou Guanghong.An Overview of Recent Progress in Cultured Meat: Focusing on Technology, Quality Properties, Safety, Industrialization, and Public Acceptance,JOURNAL OF NUTRITION,2025,155(3):745-755(共同通讯作者)
- Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis.,JOURNAL OF ADVANCED RESEARCH,2024,(参与作者)
- Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian.Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,92:-(参与作者)
