代表性论文
2024年
1.Mu D#*, Li P#, Ma T#, Wei D#, Montalbán-López M, Ai Y, Wu X, Wang Y, Li X, Li X*. Advances in the understanding of the production, modification and applications of xylanases in the food industry. Enzyme and Microbial Technology. 2024 Sep:179:110473.
2.Xu B, Xu S. Zhou H, Wang R, Jiang C, Mu D, Wu X, Wu X, Jiang S, Li X*. Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu. Food Bioscience. 2024 Aug: 104347.
3.Zheng X, Xu S,Yang Z, Sun L, Wu X, Mu D, Chen X, Li X*. Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea. Food Bioscience. 2024 Oct: 104830.
4.Chu Z, Liu L, Mu D, Chen X, Zhang M, Li X, Wu X*. Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation. J Food Sci. 2024 Jul;89(7):4136-4147.
Jiang L, Li X, Wang S, Pan D, Wu X, Guo F, Mu D, Jia F, Zhang M*. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics. Heliyon. 2024 Mar 2;10(5):e27061.
2023年
1.Ai Y, Li X, Wu X, Montalbán-López M, Zheng Z, Mu D*. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023 Mar;164:110191.
2.Zhou H, Xu B, Xu S, Jiang S, Mu D, Wu X, Li X. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods. 2023 Mar 27;12(7):1419.
3.Lu X, Yin Q, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. J Food Sci. 2023 Feb;88(2):744-756.
2022年
1.Ma T, Li X, Montalbán-López M, Wu X, Zheng Z*, Mu D*. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels. 2022, 8, 674.
2.Bao S, Li X, Wu X, Montalbán-López M, Qiao M, Zheng Z, Cai J, and Mu D*. Secretion of Bacillus amyloliquefaciens Levansucrase and Its Mutants from L. lactis NZ9000 and Their Applications in the Synthesis of Levan. ACS Food Science & Technology. 2022, 2, 4, 655-666.
3.Wang Z, Xu J, Ji F, Luo S, Li J, Mu D, Jiang S, Zheng Z*. Fabrication and characterization of soy beta-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. Food Chemistry. 2022. 395.
4.Du C, Xu J, Luo S, Li X, Mu D, Jiang S, Zheng Z*. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. LWT-Food Science and Technology. 2022. 161.
5.Guo S, Zhao Y, Luo S, Mu D, Li X, Zhong X, Jiang S, Zheng Z*. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the Science of Food and Agriculture. 2022, 102: 5121-5131.
Xu S, Zhang M, Xu B, Liu L, Sun W, Mu D, Wu X, Li X*. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Research International, 2022. 156: p. 111162.
2021年
1.Ma T, Li X, Wu X, Jiang S, Zheng Z* and Mu D*. Expression of Bacillus amyloliquefaciens γ-glutamyltransferase in Lactococcus lactis and immobilization on magnetic nanoparticles. ACS Food Science & Technology. 2021, 1, 5, 778-787.
2.Mu D*, Zhou Y, Wu X, Montalban-Lopez M, Wang L, Li X*, and Zheng Z*. Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan. ACS Food Science & Technology. 2021, 1, 2, 249-259.
3.Tan M, Xu J, Gao H, Yu Z, Liang J, Mu D, Li X, Zhong X, Luo S, Zhao Y, Jiang S, Zheng Z*. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates. Journal of Food Engineering, 2021. 306.
4.Xia N, Lu X, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y*. Study on preparation of acylated soy protein and stability of emulsion. Journal of the Science of Food and Agriculture, 2021. 101(12), 4959-4968.
5.Gao H, Xu J, Tan M, Mu D, Li X, Zhao Y, Zheng Z*. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of the Science of Food and Agriculture. 2021; 86: 2410-2420.
6.Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X*. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. Journal of the Science of Food and Agriculture. 2021, 101: 6300-6310.
7.Li X, He Y, Yang W, Mu D, Zhang M, Dai Y, Zheng Z, Jiang S, Wu X*. Comparative analysis of the microbial community and nutritional quality of sufu. Food Science & Nutrition. 2021; 9: 4117–4126.
7.Ji F, Xu J, Ouyang Y, Mu D, Li X, Luo S, Shen Y, Zheng Z*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology, 2021. 149.
2020年
1.Mu D, Li H, Li X, Zhu J, Qiao M, Wu X, Luo S, Yang P, Zhao Y, Liu F, Jiang S, Zheng Z*. Enhancing laccase-induced soybean protein isolates gel properties by microwave pretreatment, Journal of Food Processing and Preservation. 2020, 44(4): e14386.
2.Wang Q, Yang W, Pu S, Li C, Wang H, Mu D, Wu X, Zheng Z, Jiang S, Li X*. Physicochemical properties of sufu produced by single and mixed fermentation with Mucor racemosus and Rhizopus oryzae. Current Topics in Nutraceutical Research, 2020. 18(1), 63-69.
3.Zhao Y*, Cao F, Li X, Mu D, Zhong X, Jiang S, Zheng Z, Luo S*. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology, 2020. 55(2), 785-794.
2019年
1.Mu D*#, Li H#, Chen Q#, Zhu J, Wu X, Luo S, Zhao Y, Wang L, Jiang S, Li X, Zheng Z*. Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of l-theanine, Journal of Agricultural and Food Chemistry. 2019, 67(51):14129-14136.
2.Ma T#, Lu J#, Zhu J#, Li X, Gu H, Montalbán-López M, Wu X, Luo S, Zhao Y, Jiang S, Zheng Z*, Mu D*. The secretion of Streptomyces monbaraensis transglutaminase from Lactococcus lactis and immobilization on porous magnetic nanoparticles, Frontiers in Microbiology. 2019, 10:1675.
3.Luo S, Hu X, Jia Y, Pan L*, Zheng Z, Zhao Y, Mu D, Zhong X, Jiang S. Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application. Food Hydrocolloids, 2019. 95,76-87.
2018年
1.Mu D*#, Lu J#, Qiao M, Kuipers OP, Zhu J, Li X, Yang P, Zhao Y, Luo S, Wu X, Jiang S, Zheng Z*. Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis, Applied Microbiology and Biotechnology, 2018. 102(13):5533-5543.
2.Mu D*, Lu J, Shu C, Li H, Li X, Cai J, Luo S, Yang P, Jiang S, Zheng Z*. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis, Bioscience Biotechnology & Biochemistry, 2018, 82:1, 106-109.
3.Li X, Wang Q, Luo L, Wu X, Wang J, Jiang S*, Cao L, Mu D, Zheng Z, Jiang S. Comparative Analysis of Free Amino Acids and Volatile Flavor Components of Sufu Produced by Different 3.Fermentation Methods. Current Topics in Nutraceutical Research, 2018. 16(2), 155-164.
4.Yang W, Wu X, Liu, Q, Luo L, Wang J, Jiang S, Mu D, Zheng Z, Jiang S, Li X*. Composition and antioxidant properties of TARO vinegar. Current Topics in Nutraceutical Research, 2018. 16(3), 225-233.
