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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
- 李影球,赵凡,吴洽宇,李梦婕,朱莹莹,宋尚新,朱菁,马亚芳,李贺,石学彬,徐幸莲,周光宏,李春保.Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats,SCIENTIFIC REPORTS,2017,7(0):-(通讯作者)
- 冯宪超,白云,贾旭,刘丹,徐幸莲,周光宏.射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响,南京农业大学学报,2017,40(2):346-351(通讯作者)
- 王梦瑶,陈星,邹玉峰,陈宏强,薛思雯,钱畅,王鹏,徐幸莲,周光宏.High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(3):724-732(参与作者)
- 张楠,卢中山,陈玉仑,孙晨阳,李春保,周光宏.分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽,农业工程学报,2017,33(12):301-307(通讯作者)
- 郭添玥,薛思雯,邹玉峰,韩敏义,徐幸莲,周光宏.EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(参与作者)
- 赵凡,黄子信,周光宏,李贺,徐幸莲,李春保.Dietary Proteins Rapidly Altered the Microbial Composition in Rat Caecum,CURRENT MICROBIOLOGY,2017,74(12):1447-1452(参与作者)
- 陈星,Tume, Ron K , ,徐幸莲,周光宏.Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2017,57(15):3260-3280(参与作者)
- 张昕,高天,宋蕾,张林,江芸,李蛟龙,高峰,周光宏.Effects of different thawing methods on the quality of chicken breast,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(9):2097-2105(参与作者)
- 张楠,杜世伟,陈玉仑,李春保,李毅念,周光宏.猪胴体预冷过程中雾化增湿与喷淋对干耗的影响差异性研究,食品工业科技,2017,38(3):322-(通讯作者)
- 王玮,滕爽,朱业培,徐幸莲,周光宏.动物过敏原牛血清白蛋白表面等离子共振传感器检测方法的建立,南京农业大学学报（自然版）,2017,40(4):739-743(参与作者)
