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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
- 陈星,李永,周瑞云,刘冬梅,徐幸莲,周光宏.Water-soluble myofibrillar proteins prepared by high-pressure homogenisation: a comparison study on the composition and functionality,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(11):2334-2342(参与作者)
- Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties,JOURNAL OF FOOD ENGINEERING,2017,196(0):94-100(参与作者)
- 王筱霏,李蛟龙,丛佳惠,陈祥兴,朱旭东,张林,高峰,周光宏.Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(47):10310-10316(参与作者)
- 扶庆权,刘瑞,周光宏,张万刚.Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(1):-(参与作者)
- 陈星,周瑞云,徐幸莲,周光宏,刘冬梅.Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder,FOOD RESEARCH INTERNATIONAL,2017,100:193-200(参与作者)
- 薛思雯,杨慧娟,刘瑞,钱畅,王梦瑶,邹玉峰,徐幸莲,周光宏.Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation,MEAT SCIENCE,2017,129(0):176-184(参与作者)
- 丛佳惠,张林,李蛟龙,王述浩,高峰,周光宏.Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens,BRITISH POULTRY SCIENCE,2017,58(1):69-75(参与作者)
- 杨万君,周轶亭,周光宏,徐幸莲,李春保.贮藏时间对酱排骨蛋白质体外消化率和风味的影响,江苏农业学报,2017,33(6):1386-1394(参与作者)
- 王超,黄子信,俞克权,丁锐灵,叶可萍,戴琛,徐幸莲,周光宏,李春保.High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study,FRONTIERS IN MICROBIOLOGY,2017,8:-(参与作者)
- 王虎虎,戚军,董洋,李韵涵,徐幸莲,周光宏.Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,86:399-407(参与作者)
