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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
- Song Wen-Juan,Liu Pei-Pei,Li Chun-Bao,Li Hui-Xia,Ding Shi-Jie,Zhou Guang-Hong.Evaluation the food safety of cultured fat via detection of residues of adipogenic differentiation cocktail in cultured fat with high performance liquid chromatography and enzyme-linked immunosorbent assay,FOOD RESEARCH INTERNATIONAL,2023,165:-(共同通讯作者)
- Chen Yan,Li Linzi,Chen Lin,Shao Wei,Chen Xiaohong,Fan Xiaojing,Liu Yaping,Ding Shijie,Xu Xinglian,Zhou Guanghong,Feng Xianchao.Gellan gum-gelatin scaffolds with Ca2+crosslinking for constructing a structured cell cultured meat model,BIOMATERIALS,2023,299(参与作者)
- Chen Jiahui,Chai Jiale,Sun Xiaomei,Tao Ye,Chen Xing,Zhou Guanghong,Xu Xinglian.Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions,ULTRASONICS SONOCHEMISTRY,2023,99(参与作者)
- Zhou Guanghong.Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content,FOOD CONTROL,2023,154(通讯作者)
- 李紫玉,周光宏,刘奇菡,王琳,王珲,张婷,叶可萍.基于抗氧化能力的牛血红蛋白的分步酶解工艺参数优化,农业工程学报,2023,(参与作者)
- Jin Shuangshuang,Liu Xiaohua,Wang Jiali,Pan Leiqing,Zhang Yimin,Zhou Guanghong,Tang Changbo.Hyperspectral imaging combined with fluorescence for the prediction of microbial growth in chicken breasts under different packaging conditions,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,181(参与作者)
- Liu Peipei,Song Wenjuan,Bassey Anthony Pius,Tang Changbo,Li Huixia,Ding Shijie,Zhou Guanghong.Preparation and Quality Evaluation of Cultured Fat,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,(共同通讯作者)
- 邢路娟,郝月静,左庆翔,周光宏,张万刚.金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化,中国食品学报,2023,(参与作者)
- Chen Xiaohong,Li Linzi,Chen Lin,Shao Wei,Chen Yan,Fan Xiaojing,Liu Yaping,Tang Changbo,Ding Shijie,Xu Xinglian,Zhou Guanghong,Feng Xianchao.Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat,FOOD RESEARCH INTERNATIONAL,2023,173(参与作者)
- Chen Jiahui,Zeng Xianming,Chai Jiale,Zhou Guanghong,Xu Xinglian.Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing,ULTRASONICS SONOCHEMISTRY,2023,95(参与作者)
