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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
- Zhu Shuangying, Shan Kai, Xu Yuyan, Zhang Chong, Xiao Hongmei, Song Wei, Dong Mingsheng, Zhang Chuang.The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying,FOOD HYDROCOLLOIDS,2025,(参与作者)
- Dai Yiqiang, Wang Zhe, Wang Zhongjiang, Dong Mingsheng, Wang Daoying, Xia Xiudong.Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship,CARBOHYDRATE POLYMERS,2025,348:-(参与作者)
- Wang Zhe,Dai Yiqiang,Azi Fidelis,Wang Zhongjiang,Xu Weimin,Wang Daoying,Dong Mingsheng,Xia Xiudong.Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction system,BIORESOURCE TECHNOLOGY,2024,393(参与作者)
- Li Zhi-yu,Dong Jia-jia,Azi Fidelis,Feng Xue,Ge Zhi-wen,Yang Sha,Sun Yu-xia,Guan Xue-qiang,Dong Ming-sheng.Mechanism of Cr(VI) removal by polyphenols-rich bacterial cellulose gel produced from fermented wine pomace,NPJ CLEAN WATER,2024,7(1)(共同通讯作者)
- Wang Zhe,Dai Yiqiang,Azi Fidelis,Wang Zhongjiang,Xu Weimin,Wang Daoying,Dong Mingsheng,Xia Xiudong.Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(11):5849-5859(共同通讯作者)
- 王召君,王兆石,赵保民,董明盛.丹贝冻干粉对蛋白质营养不良小鼠的改善作用,食品科学,2024,45(2024年20期):20180-20187(通讯作者)
- Jiao Fengping, Cui Xianping, Shi Shujin, Jiang Guozheng, Dong Mingsheng, Meng Ling.Capacity and kinetics of zearalenone adsorption by Geotrichum candidum LG-8 and its dried fragments in solution,FRONTIERS IN NUTRITION,2024,10:-(共同通讯作者)
- Wang Zhe, Dai Yiqiang, Azi Fidelis, Dong Mingsheng, Xia Xiudong.Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and (S)-Equol Production in Escherichia coli Nissle 1917,ANTIOXIDANTS,2024,13(3):-(共同通讯作者)
- 王喆,曹雨欣,戴意强,徐为民,王道营,董明盛,夏秀东.群体感应在合成微生物群落构建中的研究进展,生物加工过程,2024,(参与作者)
- Ge Zhiwen,Wang Dan,Dong Mingsheng,Zhao Wenting,Wang Pan,Qin Peiyou,Zhao Xiaoyan.Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro,INTERNATIONAL DAIRY JOURNAL,2024,159(参与作者)
