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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
- 何晓芳,陆壮,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Effects of chronic heat exposure on growth performance, intestinal epithelial histology, appetite-related hormones and genes expression in broilers,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(12):4471-4478(参与作者)
- 陈宏强,王虎虎,戚军,王梦瑶,徐幸莲,周光宏.Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(3):654-664(参与作者)
- 李鸣,邢通,王虎虎,徐幸莲,周光宏.加工工艺对白切鸡品质及微生物状况的影响,食品科学,2018,39(11):32-38(参与作者)
- 邢深,张柏林,林猛,李蛟龙,张林,高峰,周光宏.Effects of alanyl-glutamine supplementation on the small intestinal mucosa barrier in weaned piglets challenged with lipopolysaccharide,CANADIAN JOURNAL OF ANIMAL SCIENCE,2018,98(1):144-155(参与作者)
- 赵敏孟,龚道清,高天,张林,李蛟龙,吕朋安,余兰林,高峰,周光宏.In ovo feeding of creatine pyruvate modulates growth performance, energy reserves and mRNA expression levels of gluconeogenesis and glycogenesis enzymes in liver of embryos and neonatal broilers,JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION,2018,102(2):E758-E767(参与作者)
- 冯美琴,潘丽华,杨雪,孙健,徐幸莲,周光宏.Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,87:361-367(参与作者)
- 高天,赵敏孟,张林,李蛟龙,余兰林,高峰,周光宏.In ovo feeding of l-arginine regulates intestinal barrier functions of posthatch broilers by activating the mTOR signaling pathway,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(4):1416-1425(参与作者)
- 陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(参与作者)
- 王华伟,王虎虎,白云,徐幸莲,周光宏.Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,90:152-156(参与作者)
- 郑海波,韩敏义,杨慧娟,徐幸莲,周光宏.The effect of pressure-assisted heating on the water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:280-286(参与作者)
