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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
- 周光宏,徐幸莲,孙京新.2012-2013年畜产品贮藏与加工学科的现状与发展研究报告,中国食品学报,2014,14(2):1-5(第一及通讯作者)
- 赵颖颖,王鹏,邹玉峰,李可,康壮丽,徐幸莲,周光宏.Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel,FOOD RESEARCH INTERNATIONAL,2014,58:98-104(参与作者)
- 韩敏义,刘永安,王鹏,邹玉峰,徐幸莲,周光宏.低场核磁共振法研究NaCl对肌原纤维蛋白凝胶水分分布和移动性的影响,食品科学,2014,35(21):88-93(参与作者)
- 王道营,张牧焓,卞欢,董焓,徐为民,徐幸莲,诸永志,刘芳,耿志明,周光宏,王鹏.Proteolysis and cathepsin activities in the processing of dry-cured duck,POULTRY SCIENCE,2014,93(3):687-694(参与作者)
- 朱爱荣,霍如林,周玮,张林,高峰,周光宏.Establishment of Colloidal Gold Immunochromatography Strip for Detection of Florfenicol Residues,CURRENT PHARMACEUTICAL ANALYSIS,2014,10(4):263-270(参与作者)
- 魏心如,赵颖颖,韩敏义,王鹏,徐幸莲,周光宏.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH_(24h)相关性研究,食品科学,2014,35(21):50-56(参与作者)
- AMMAR,佘阿里,Muhammad Abid,曹锦轩,Saqib Jabbar,Ronald Keith Tume,周光宏.Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties,FOOD RESEARCH INTERNATIONAL,2014,62:926-933(通讯作者)
- 林猛,张柏林,于长宁,李蛟龙,张林,孙会,高峰,周光宏.L-Glutamate Supplementation Improves Small Intestinal Architecture and Enhances the Expressions of Jejunal Mucosa Amino Acid Receptors and Transporters in Weaning Piglets,PLos one,2014,9(11):e111950- e111950(参与作者)
- 王鹏,徐幸莲,黄明,黄蒙蒙,周光宏.Effect of pH on heat-induced gelation of duck blood plasma protein,FOOD HYDROCOLLOIDS,2014,35(0):324-331(参与作者)
- Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,58(1):135-141(参与作者)
