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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
- 邹玉峰,钱畅,韩敏义,徐幸莲,周光宏.凝胶类肉制品加工技术研究进展及趋势,食品与发酵工业,2017,43(11):232-237(参与作者)
- 陈天浩,韩敏义,王鹏,魏然,徐幸莲,周光宏.APPLICATION OF NONDESTRUCTIVE AND LOW-COST IMPEDANCE TECHNOLOGY TO DETERMINE THE EFFECT OF CURING DEGREE ON MEAT QUALITY,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(参与作者)
- 陆壮,何晓芳,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(51):11251-11258(参与作者)
- 唐长波,张万刚,邹玉峰,邢路娟,郑海波,徐幸莲,周光宏.Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress,FOOD HYDROCOLLOIDS,2017,67(0):197-205(通讯作者)
- 葛庆丰,顾于滨,张万刚,尹永奇,于海,吴满刚,王志军,周光宏.Comparison of microbial communities from different Jinhua ham factories,AMB EXPRESS,2017,7(0):-(参与作者)
- The influence of flaxseed gum on the retrogradation of maize starch,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(12):2654-2660(参与作者)
- 康大成,蒋雨鹤,邢路娟,周光宏,张万刚.Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef,FOOD RESEARCH INTERNATIONAL,2017,102:717-727(参与作者)
- 康大成,高雪琴,葛庆丰,周光宏,张万刚.Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification,ULTRASONICS SONOCHEMISTRY,2017,38(0):317-325(参与作者)
- 冯宪超,李晨怡,贾旭,顾艳,蕾娜,Hackman, Robert M,陈琳,周光宏.Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage,MEAT SCIENCE,2016,116:260-267(参与作者)
- 黄继超,杨静,黄峰,黄明,陈坤杰,徐幸莲,周光宏.Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major,POULTRY SCIENCE,2016,95(10):2455-2463(参与作者)
