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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
- 郭仁朋,WuZhongyuan,LuMengmeng,LiJiamin,LiWenjing,YueBing,丁世杰,李春保,周光宏.Serum-free long-term expansion and functional maintenance of pig satellite cells via targeted genetic engineering for cultured meat,Food Materials Research,2025,5(1):e007(共同通讯作者)
- 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)
- HuZenan,刘政,郭仁朋,丁世杰,周光宏.Isolation and purification of different high-purity cell populations from pig muscle tissue,Food Materials Research,2025,5(1):e002(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)
