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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,周光宏.Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:170-179(参与作者)
- 杨慧娟,Khan, Muhammad Ammar,于小波,郑海波,韩敏义,徐幸莲,周光宏.Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing,MEAT SCIENCE,2016,121:79-87(通讯作者)
- 赵良,蒋南琪,李苗珍,黄明,周光宏.Partial autolysis of mu/m-calpain during post mortem aging of chicken muscle,ANIMAL SCIENCE JOURNAL,2016,87(12):1528-1535(参与作者)
- 庄昕波,jiangxi,韩敏义,康壮丽,赵良,徐幸莲,周光宏.Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels,FOOD HYDROCOLLOIDS,2016,57:253-261(通讯作者)
- 李蛟龙,郭志有,李艳娇,张林,高峰,周光宏.Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs,ANIMAL PRODUCTION SCIENCE,2016,56(1):48-54(参与作者)
- 刘瑞,李玉品,王梦琴,周光宏,张万刚.Effect of protein S-nitrosylation on autolysis and catalytic ability of mu-calpain,FOOD CHEMISTRY,2016,213:470-477(参与作者)
- 李梦婕,李春保,宋尚新,赵凡,徐幸莲,周光宏.Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats,INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION,2016,67(8):995-1004(通讯作者)
- 朱业培,王玮,吕青骎,滕爽,徐幸莲,周光宏.超高压协同温度处理对过敏原Bos d 6抗原性及二级结构的影响,南京农业大学学报,2016,39(4):668-672(通讯作者)
- 石学彬,李春保,曹苗丹,徐幸莲,周光宏,熊友铃.Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs,FOOD CHEMISTRY,2016,199:885-892(通讯作者)
- 薛思雯,邹玉峰,陈星,杨慧娟,邢通,徐幸莲,周光宏.Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(9):2106-2113(参与作者)
