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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: Isolation, structural characterization and neuroprotective activity of exopolysaccharide from Paecilomyces cicada TJJ1213,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,183:1034-1046(Participating authors)

戴意强,刘小莉,吴寒,尹丽卿,周剑忠,董明盛,夏秀东.不同凝固剂对大豆分离蛋白分子间作用力及蛋白质二级结构的影响,食品工业科技,2021,42(2021年12期):89-94(Participating authors)

邢广良, C. Valeria L. Giosafatto, Antonio Fusco,董明盛,Loredana Mariniello.Combined lactic fermentation and enzymatic treatments affect the antigenicity of beta-lactoglobulin in cow milk and soymilk-cow milk mixture,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(Correspondence Author)

戴意强,周剑忠,刘小莉,王喆,董明盛,夏秀东.不同凝固剂对豆腐品质特性及风味成分的影响,食品工业科技,2021,42(2021年15期):17-26(Co corresponding author)

张永柱,尹丽卿,黄璐,Mekonen Tekliye,夏秀东,李建中,董明盛.Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy,FOOD CHEMISTRY,2021,339:-(Correspondence Author)

田娟娟,王筱梦,张学亮,陈晓红,芮昕,张秋勤,董明盛,李伟.Simulated digestion and fecal fermentation behaviors of exopolysaccharides from Paecilomyces cicadae TJJ1213 and its effects on human gut microbiota,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,188:833-843(Participating authors)

AZI FIDELIS,涂传海,孟玲,李志宇,CHERINET MEKONEN TEKLIYE,RASHEED HAFIZ ABDUL,董明盛.Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium,FOOD CHEMISTRY,2021,342:-(Correspondence Author)

张子玉,付雨萌,刘奇 ,Benjamin K. Simpson,Elham Azarpazhooh,董明盛,芮昕.Effect of lactic fermentation on soy protein digestive pattern assessed by anin vitrodynamic gastrointestinal digestion model and the influence on human faecal microbiota,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(3):871-879(Participating authors)

张秋勤,李点,张微,姜梅,陈晓红,董明盛.Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,150:-(Correspondence Author)

Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin.The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity,FOODS,2021,10(12)(Participating authors)

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