董明盛

教授博士生导师

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

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研究方向

食品微生物与生物技术，食品安全与免疫

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Isolation, structural characterization and neuroprotective activity of exopolysaccharide from Paecilomyces cicada TJJ1213,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,183:1034-1046(参与作者)
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(参与作者)
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:-(通讯作者)
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(共同通讯作者)
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:-(通讯作者)
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(参与作者)
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:-(通讯作者)
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(参与作者)
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:-(通讯作者)
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)(参与作者)

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