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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
- 封莉,邓绍林,黄明,徐幸莲,周光宏.脂肪酶对中式香肠脂肪降解、氧化和风味的影响,食品科学,2015,36(1):51-58(参与作者)
- 于长宁,李艳娇,张柏林,林猛,李蛟龙,张林,杨文卫,高峰,周光宏.不同供能物质组成饲粮对育肥猪养分表观消化率、血清生化指标和激素水平的影响,动物营养学报,2015,27(3):902-909(参与作者)
- 王筱霏,朱旭东,李艳娇,刘洋,李蛟龙,高峰,周光宏,张林.Effect of dietary creatine monohydrate supplementation on muscle lipid peroxidation and antioxidant capacity of transported broilers in summer,POULTRY SCIENCE,2015,94(11):2797-2804(参与作者)
- 江芸,张卫辉,高峰,周光宏.Effect of sodium butyrate on intestinal inflammatory response to lipopolysaccharide in broiler chickens,CANADIAN JOURNAL OF ANIMAL SCIENCE,2015,95(3):389-395(参与作者)
- 韩敏义,祖海珍,徐幸莲,周光宏.Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2015,39(3):309-317(参与作者)
- 郭兵,Greenwood, Paul L ,Cafe, Linda M,周光宏,张万刚,Dalrymple, Brian P.Transcriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types,BMC GENOMICS,2015,16:-(参与作者)
- 王璐莎,陈玉连,黄明,周光宏.鸭肉蛋白酶解产物的抗氧化特性,食品科学,2015,36(17):146-151(参与作者)
- 高天,李蛟龙,张林,江芸,尹茂文,刘洋,高峰,周光宏.Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2015,28(7):1020-1027(参与作者)
- 温斯颖,周光宏,宋尚新,徐幸莲,Josef Voglmeir,刘丽,赵凡,李梦婕,李黎,于小波,白云,李春保.Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish,PROTEOMICS,2015,15(21):3688-3698(参与作者)
- 邵俊花,邓亚敏,周光宏,徐幸莲,刘登勇.A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2015,50(4):982-989(通讯作者)
