南京农业大学教师个人主页 DMS--Home--Paper Publications

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董明盛

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 吴俊俊,王喆,章霞,周朋,夏秀东,董明盛.Improving medium chain fatty acid production in Escherichia coli by multiple transporter engineering,FOOD CHEMISTRY,2019,272:628-634(Correspondence Author)

夏海燕,周思多,张明喆,方晗,黄艺,董明盛.酢辣椒中益生乳酸菌的筛选及其功能特性,食品科学,2019,40(6):93-99(Correspondence Author)

芮昕,黄瑾,邢广良,张秋勤,李伟,董明盛.Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:156-165(Correspondence Author)

黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用,食品与发酵工业,2019,45(17):26-31(Participating authors)

芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(Correspondence Author)

吴俊俊,王喆,段绪果,周朋,刘平成,庞臻,王昱,王雪君,李伟,董明盛.Construction of artificial micro-aerobic metabolism for energy- and carbon-efficient synthesis of medium chain fatty acids in Escherichia coli,METABOLIC ENGINEERING,2019,53:1-13(Correspondence Author)

涂传海,Azi fidelis,黄瑾,徐笑,邢广良,董明盛.Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,113:-(Correspondence Author)

涂传海,唐思颉,Fidelis Azi,胡文秀,董明盛.Use of kombucha consortium to transform soy whey into a novel functional beverage,JOURNAL OF FUNCTIONAL FOODS,2019,52:81-89(Correspondence Author)

张杉杉,涂传海,肖愈,周思多,邢广良,夏海燕,张波,董明盛.蛹虫草固态发酵豆渣的功能性成分与抗氧化活性,食品工业科技,2018,38(24):69-74(Correspondence Author)

肖愈,孙明媚,张秋勤,陈玉莲,苗俊青,芮昕,董明盛.Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] WF Wight.) flour,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2018,55(4):1244-1255(Correspondence Author)

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