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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
- 周昌瑜,潘道东,孙阳英,李春保,徐幸莲,曹锦轩,周光宏.The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(9):3563-3570(通讯作者)
- 赵尹毓,侯芹,庄昕波,王艳,周光宏,张万刚.Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage,LWT-Food Science and Technology,2018,暂无(97):157-163(参与作者)
- 戚军,李潇,张文文,王虎虎,周光宏,徐幸莲.Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed,ANIMAL SCIENCE JOURNAL,2018,89(2):474-482(参与作者)
- 余兰林,高天,赵敏孟,吕朋安,张林,李蛟龙,江芸,高峰,周光宏.Effects of in ovo feeding of L-arginine on breast muscle growth and protein deposition in post-hatch broilers,ANIMAL,2018,12(11):2256-2263(参与作者)
- 张朝阳,刘瑞,王安然,康大成,周光宏,张万刚.Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef,MEAT SCIENCE,2018,141:44-49(参与作者)
- 王光宇,马芳,曾乐银,白云,王虎虎,徐幸莲,周光宏.Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat,FOOD MICROBIOLOGY,2018,76:443-449(参与作者)
- 赵敏孟,龚道清,高天,张林,李蛟龙,吕朋安,余兰林,周光宏,高峰.In Ovo Feeding of Creative Pyruvate Increases the Glycolysis Pathway, Glucose Transporter Gene Expression, and AMPK Phosphorylation in Breast Muscle of Neonatal Broilers,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66(29):7684-7691(参与作者)
- 戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(参与作者)
- 邹云鹤,张万刚,康大成,周光宏.Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(3):828-836(参与作者)
- 薛思雯,徐幸莲,单慧敏,王虎虎,杨静 ,周光宏.Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:354-360(参与作者)
