孙如晶

Food Chem-A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

课题组项目入选“AI4S攀登者行动计划”，携手上海人工智能实验室共建AI驱动的蛋白质设计平台

ACS Food Sci.Technol-Selective Esterification Design of Lipases for TAG Synthesis Based on the Unique Structure of Curved DHA

Frontiers in Physics-Rational Design of Pepsin for Enhanced Thermostability via Exploiting the Guide of Structural Weakness on Stability