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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
- 殷燕,张万刚,周光宏,郭兵.Comparison of protein degradation, protein oxidation, and mu-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging,JOURNAL OF ANIMAL SCIENCE,2014,92(8):3745-3752(参与作者)
- 冯郁蔺,孙怡,赵颖,徐幸莲,刘登勇,周光宏.2种耐压菌对盐水鸭货架期的影响,南京农业大学学报,2014,37(2):127-132(通讯作者)
- 吴菊清,邵俊花,魏朝贵,徐幸莲,周光宏.离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响,食品科学,2014,35(23):14-19(通讯作者)
- 封莉,乔燕,邹玉峰,黄明,康壮丽,周光宏.Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage,MEAT SCIENCE,2014,98(1):34-40(参与作者)
- 韩敏义,王鹏,徐幸莲,周光宏.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics,FOOD RESEARCH INTERNATIONAL,2014,62:1175-1182(参与作者)
- Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle,JOURNAL OF ANIMAL SCIENCE,2014,92(12):5749-5756(参与作者)
- 周平,谈亦奇,张林,周岩民,高峰,周光宏.Effects of Dietary Supplementation with the Combination of Zeolite and Attapulgite on Growth Performance, Nutrient Digestibility, Secretion of Digestive Enzymes and Intestinal Health in Broiler Chickens,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2014,27(9):1311-1318(参与作者)
- 郭丽媛,邵俊花,刘登勇,徐幸莲,周光宏.The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR,FOOD SCIENCE AND TECHNOLOGY RESEARCH,2014,20(2):393-399(通讯作者)
- 魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.KCl和MgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响,食品科学,2014,35(5):89-95(通讯作者)
- 康壮丽,王鹏,徐幸莲,祝超智,李可,周光宏.Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study,MEAT SCIENCE,2014,98(2):171-177(参与作者)
