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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
- Wu Junjun,Zhou Lin,Peng Hu,Wang Zhaojun,Wang Zhaoshi,Keasling Jay D.,Liu Shike,Zhou Guanghong,Ding Shijie,Wang Qiong,Wang Xuejian,Chen Xinxiu,Lang Yifei,Xia Mo,Guan Xin,Dong Mingsheng,Zhou Jingwen,Chen Jian.A General and Convenient Peptide Self-Assembling Mechanism for Developing Supramolecular Versatile Nanomaterials Based on The Biosynthetic Hybrid Amyloid-Resilin Protein,ADVANCED MATERIALS,2023,(参与作者)
- Xiang Aiyue,Wang Ying,Sun Baoguo,Xu Xinglian,Zhou Guanghong,Zhou Changyu,Geng Fang,Pan Daodong,Cao Jinxuan.Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry-cured ham,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2023,58(2):755-765(参与作者)
- Bai Hongwu,Zhou Guanghong,Liu Xianjin.Evaluation of Temperature Uniformity in a Middle-Refrigerated Truck Loaded with Pig Carcasses,FOODS,2023,12(9)(通讯作者)
- 王佳玮,丁世杰,李春保,徐幸莲,唐长波,周光宏.细胞培养肉产品监管体系的探索与展望,中国食品学报,2023,(参与作者)
- Cai Linlin,Xie Yunting,Shao Liangting,Hu Haijing,Xu Xinglian,Wang Huhu,Zhou Guanghong.SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway,GUT MICROBES,2023,15(1)(参与作者)
- Gao Qianni,Chen Jiahui,Zhou Guanghong,Xu Xinglian.Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability,FOOD CHEMISTRY,2023,427(参与作者)
- Yang Fenhong,Jin Shuangshuang,Li Xiaohan,Shen Juan,Zeng Xianming,Wang Yaosong,Zhou Guanghong,Tang Changbo.Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties,Food Chemistry,2023,416(共同通讯作者)
- Wang Mengyuan,Kang Jingchao,Chen Lin,He Gongchen,Liu Yaping,Fan Xiaojing,Lv Xin,Xu Xinglian,Zhou Guanghong,Feng Xianchao.Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential,Food Research International,2023,169(参与作者)
- 新工科背景下畜产品加工创新人才培养体系的构建与实践,中国农业教育,2023,24(06):75-81(参与作者)
- Zhu Jing,Song Shangxin,Xu Xinglian,Zhou Guanghong,Li Chunbao.White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins,JOURNAL OF FOOD BIOCHEMISTRY,2022,46(4)(参与作者)
