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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：博士学位
- Chen Yichun,Zhang Wenhui,Ding Xi,Ding Shijie,Tang Changbo,Zeng Xianming,Wang Jie,Zhou Guanghong.Programmable scaffolds with aligned porous structures for cell cultured meat,FOOD CHEMISTRY,2024,430(共同通讯作者)
- Wang Jingyu, Zhou Lei, Xing Lujuan, Zhou Guanghong, Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.,FOOD CHEMISTRY,2024,(参与作者)
- Li Linzi, Lei Xueying, Chen Lin, Ma Ya, Luo Jun, Liu Xuebo, Xu Xinglian, Zhou Guanghong, Feng Xianchao.Protective mechanism of quercetin compounds against acrylamide-induced hepatotoxicity,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):225-240(参与作者)
- Bassey Anthony Pius,Liu Pei Pei,Chen Jiahui,Bako Hadiza Kabir,Boateng Evans Frimpong,Ibeogu Henry Isaiah,Ye Keping,Li Chunbao,Zhou Guanghong.Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins,FOOD CHEMISTRY,2024,430(共同通讯作者)
- Xie Yunting, Cai Linlin, Huang Zhiji, Shan Kai, Xu Xinglian, Zhou Guanghong, Li Chunbao.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):946-960(参与作者)
- Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,174(通讯作者)
- Chen Yichun,Bassey Anthony Pius,Zhu Haozhe,Zhou Guanghong.Fabrication of cell cultured meat by hydrogel with topographic microstructures,FOOD BIOSCIENCE,2023,55(通讯作者)
- Xie Yunting,Cai Linlin,Ding Mengzhen,Shan Kai,Zhao Di,Zhou Guanghong,Li Chunbao.Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides,FOOD RESEARCH INTERNATIONAL,2023,174(参与作者)
- Hu Shiqi,Xu Xinglian,Zhang Wangang,Li Chunbao,Zhou Guanghong.Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review,FOODS,2023,12(7)(通讯作者)
- Zhou Lei,Jiang Jinyuan,Feng Fan,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhou Guanghong,Zhang Wangang.Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion,CARBOHYDRATE POLYMERS,2023,309(参与作者)
