Mingfei Jin
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Optimizing skim milk yogurt properties: Combined impact of transglutaminase and protein-glutaminase Open
The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and pr…
Recombinant Protein Glutaminase from Probiotic Escherichia coli Nissle 1917 for Enhancing the Functional Properties of Caseins Open
Protein glutaminase (PG; EC 3.5.1.44) is widely used in the food industry because it catalyzes the deamidation of peptide chain glutamine residues and enhances the functional properties of food proteins. Here, a strategy for PG production …
POS-438 KIDNEYS ON FIRE: DECIPHERING THE ROLE OF INFLAMMASOME ACTIVATION IN HUMAN CHRONIC KIDNEY DISEASE (CKD) Open
Tubulointerstitial fibrosis and inflammation are hallmarks of chronic kidney disease (CKD). Key among the up-stream drivers of the pathobiology is hypoxia, resulting in cellular stress. Hypoxia is particularly damaging to proximal tubule e…
View article: Molecular and functional characterization of the SBP-box transcription factor SPL-CNR in tomato fruit ripening and cell death
Molecular and functional characterization of the SBP-box transcription factor SPL-CNR in tomato fruit ripening and cell death Open
SlSPL-CNR, an SBP-box transcription factor (TF) gene residing at the epimutant Colourless non-ripening (Cnr) locus, is involved in tomato ripening. This epimutant provides a unique model to investigate the (epi)genetic basis of fruit ripen…