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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,徐幸莲,韩敏义,周光宏,陈聪贵,李佩君.Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions,FOOD RESEARCH INTERNATIONAL,2016,85:1-9(参与作者)
- 陈星,邹玉峰,韩敏义,潘丽华,邢通,徐幸莲,周光宏.Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring,FOOD CHEMISTRY,2016,196:42-49(参与作者)
- 陈琳,周光宏,徐幸莲,张万刚.高氧气调包装对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响,中国农业科学,2016,49(18):3628-3638(参与作者)
- 李霄,冯芳,高润泽,王璐,钱烨,李春保,周光宏.Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(9):3148-3156(参与作者)
- 蔺茜莎,李影球,朱莹莹,周光宏,徐幸莲,李春保.鱼肉蛋白和鸡肉蛋白对大鼠血脂及肝细胞端粒长度的影响,营养学报,2016,38(5):451-455(参与作者)
- 黄峰,黄明,张宏,张春江,张德权,周光宏.Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle,FOOD CHEMISTRY,2016,190:110-114(通讯作者)
- 车海栋,李春保,朱良齐,张楠,葛晨书,徐幸莲,周光宏.预冷环境及时间对猪胴体冷却损耗的影响,食品科学,2016,37(14):242-246(通讯作者)
- 潘丽华,冯美琴,孙健,徐幸莲,周光宏.不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制,食品科学,2016,37(9):1-6(参与作者)
- 王娟,闫祥林,刘瑞,扶庆权,周光宏,张万刚.Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc x Landrace x Yorkshire crossbred pork,ANIMAL SCIENCE JOURNAL,2016,87(1):109-116(参与作者)
- 陈玉连,乔燕,肖愈,陈好春,赵良,黄明,周光宏.Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2016,29(6):855-864(参与作者)
