www.9844.com-美高梅正规网址

朱萍

助理研究员

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：工学博士学位

联系方式

邮箱：

研究方向

蛋白质结构与功能调控

个人简介

2022年加入美高梅正规网址(www.9844.com)食品科技学院工作。

教育经历

2010.9-2015.6
南京工业大学发酵工程博士研究生毕业工学博士学位
2005.9-2009.6
南京工业大学生物技术大学本科教育工学学士学位

工作经历

2021.3-2022.2
江苏省农业科学院助理研究员

兼职信息

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授课信息查看更多

食品酶学(本科生课程)
食品微生物学实验(本科生课程)
微生物学实验(本科生课程)
食品生物技术(本科生课程)

科研论文
知识产权
科研项目

Wang, Cheng;Wang, Luyao;Zhu, Ping;Xu, Hong.Transcriptome profiling provides insight into root development at low temperature by chimeric metacaspase for directing Pep1 formation,ENVIRONMENTAL AND EXPERIMENTAL BOTANY,2023,210(共同通讯作者)
Zhao, Hongyuan;Chen, Xiaoyu;Zhang, Li;Tang, Chao;Meng, Fanqiang;Zhou, Libang;Zhu, Ping;Lu, Zhaoxin;Lu, Yingjian.Ingestion of Lacticaseibacillus rhamnosus Fmb14 prevents depression-like behavior and brain neural activity via the microbiota-gut-brain axis in colitis mice,FOOD & FUNCTION,2023,14(4):1909-1928(参与作者)
Zhang, Bingjie; Chi, Huibing; Shen, Juan; Tao, Yang; Lu, Zhaoxin; Lu, Fengxia; Zhu, Ping.Improved catalytic performance and molecular insight for lipoxygenase from Enterovibrio norvegicus via directed evolution,FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY,2023,11:-(共同通讯作者)
Chi, Huibing; Jiang, Qingwei; Feng, Yiqian; Zhang, Guizheng; Wang, Yilian; Zhu, Ping; Lu, Zhaoxin; Lu, Fengxia; Proestos, Charalampos.Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits,FOODS,2023,12(23):-(参与作者)
Zhou, Yawen; Shen, Juan; Chi, Huibing; Zhu, Xiaoyu; Lu, Zhaoxin; Lu, Fengxia; Zhu, Ping.Rational engineering and insight for a L-glutaminase activity reduced type II L-asparaginase from Bacillus licheniformis and its antileukemic activity in vitro.,International journal of biological macromolecules,2023,257(Pt 2):128690-128690(共同通讯作者)
Xia, Bingjie;Chi, Huibing;Zhang, Bingjie;Lu, Zhaoxin;Liu, Huawei;Lu, Fengxia;Zhu, Ping.Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2023,24(9)(共同通讯作者)

团队成员

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