泡叶藻聚糖低分子质量降解片段组成特征及其体外免疫诱导活性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 139, doi. 10.7506/spkx1002-6630-20180610-122
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- Publication type:
- Article
Works by 朱艳冰
Results: 16
1
2
微泡菌ALW1 重组β-半乳糖苷酶的异源表达和酶学性质.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 111, doi. 10.13982/j.mfst.1673-9078.2022.9.1035
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- Article
3
单宁酸功能化Fe<sub>3</sub>O<sub>4</sub>磁性纳米粒子固定化微泡菌褐藻 胶裂解酶的工艺条件优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.2.0533
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- Article
4
红毛藻膳食纤维制备工艺优化.
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- Food Research & Development, 2024, v. 45, n. 15, p. 107, doi. 10.12161/j.issn.1005‐6521.2024.15.015
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- Article
5
基于理性设计同时提高黑曲霉β-甘露聚糖酶的 热稳定性和催化活性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 171, doi. 10.7506/spkx1002-6630-20241203-016
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- Article
6
C端非催化免疫球蛋白样结构域对假交替单胞菌 κ-卡拉胶酶的酶学性质与结构的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 156, doi. 10.7506/spkx1002-6630-20240918-138
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- Article
7
红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 9, doi. 10.7506/spkx1002-6630-20230719-204
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- Article
8
N端非催化结构域对微泡菌ALW1褐藻胶裂解酶 AlgL7酶学性质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20220815-159
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- Article
9
基于体外HUVECs细胞模型的条斑紫菜 多糖促血管生成活性.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20220922-226.
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- Article
10
海带生长初期与成体期食品原料学特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20211122-268
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- Article
11
基于理性设计提高假交替单胞菌 κ-卡拉胶酶热稳定性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 159, doi. 10.7506/spkx1002-6630-20211129-358.
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- Article
12
红毛藻多糖对H<sub>2</sub>O<sub>2</sub>诱导的Caco-2细胞 氧化损伤的保护作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004
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- Article
13
基于酶活力模型和细胞模型分析红毛藻多糖 降血脂活性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 142, doi. 10.7506/spkx1002-6630-20200302-024
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- Article
14
卡拉胶/速溶琼胶包埋体系负载茶多酚的特性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 40, doi. 10.16429/j.1009-7848.2024.09.004
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- Article
15
4 种红藻的体外模拟消化酵解特性及其抗炎作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 118, doi. 10.16429/j.1009-7848.2024.04.012
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- Article
16
琼胶寡糖对脂多糖诱导的巨噬细胞RAW264.7炎症反应的抑制作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 72, doi. 10.16429/j.1009-7848.2022.06.008
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- Article