X. Ban

发表

Maltose binding site 2 mutations affect product inhibition of Bacillus circulans STB01 cyclodextrin glycosyltransferase.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, International journal of biological macromolecules.

Fusion of maltooligosaccharide-forming amylases from two origins for the improvement of maltopentaose synthesis

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food Research International.

Structure of maltotetraose-forming amylase from Pseudomonas saccharophila STB07 provides insights into its product specificity.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Beneficial Effects of Three Dietary Cyclodextrins on Preventing Fat Accumulation and Remodeling Gut Microbiota in Mice Fed a High-Fat Diet

Tong Zhu, Caiming Li, X. Ban, 2022, Foods.

Expression and Biochemical Characterization of a Thermostable Branching Enzyme from Geobacillus thermoglucosidans

Zhengbiao Gu, Yan Hong, Li Cheng, 2016, Journal of Molecular Microbiology and Biotechnology.

Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Foods.

Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response.

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Carbohydrate polymers.

Evolutionary Stability of Salt Bridges Hints Its Contribution to Stability of Proteins

Abhishek S. Dhoble, Zhengbiao Gu, Yan Hong, 2019, Computational and structural biotechnology journal.

The desirable salt bridges in amylases: Distribution, configuration and location.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food chemistry.

Non-classical secretion of 1,4-alpha-glucan branching enzymes without signal peptides in Escherichia coli.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications

Abhishek S. Dhoble, Zhengbiao Gu, Yan Hong, 2020, Critical reviews in biotechnology.

Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05.

Zhe Wang, Zhengbiao Gu, Yan Hong, 2019, Protein expression and purification.

Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Food Hydrocolloids.

Alcohol complexing agents influence bacterial α-cyclodextrin production

Zhengbiao Gu, Yan Hong, Li Cheng, 2021 .

Calcium ion contribution to thermostability of cyclodextrin glycosyltransferase is closely related to calcium-binding site CaIII.

Zhengbiao Gu, Caiming Li, X. Ban, 2013, Journal of agricultural and food chemistry.

The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis

Zhengbiao Gu, Caiming Li, K. Hu, 2021, Food Reviews International.

Mutations at calcium binding site III in cyclodextrin glycosyltransferase improve β-cyclodextrin specificity.

Yan Hong, Li Cheng, Caiming Li, 2015, International journal of biological macromolecules.

Efficient formation of carvacrol inclusion complexes during β-cyclodextrin glycosyltransferase-catalyzed cyclodextrin synthesis

Yan Hong, Li Cheng, Caiming Li, 2021 .

A review of controlled release from cyclodextrins: release methods, release systems and application

Yan Hong, Li Cheng, Caiming Li, 2021, Critical reviews in food science and nutrition.

Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage

Caiming Li, X. Ban, Zhaofeng Li, 2022, Food Hydrocolloids.

Exo-type, endo-type and debranching amylolytic enzymes regulate breadmaking and storage qualities of gluten-free bread.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Carbohydrate polymers.

A systematic review of rice noodles: Raw material, processing method and quality improvement

Caiming Li, You Yuxian, Chen Di, 2020 .

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch.

Yan Hong, Li Cheng, Caiming Li, 2021, Carbohydrate polymers.

Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Yan Hong, Li Cheng, Caiming Li, 2021 .

Enzymatic cyclodextrin synthesis-tributyrin inclusion complex: Properties, structural characterization and release behaviors in vitro

Caiming Li, Tong Zhu, Shude Xu, 2022, LWT.

Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour

Yan Hong, Li Cheng, Caiming Li, 2022, Food Hydrocolloids.

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum

Yan Hong, Li Cheng, Caiming Li, 2021 .

Thermostabilization of a thermophilic 1,4-α-glucan branching enzyme through C-terminal truncation.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2018, International journal of biological macromolecules.

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances.

Yan Hong, Li Cheng, Caiming Li, 2023, Comprehensive Reviews in Food Science and Food Safety.

Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Biotechnology Letters.

Crystal structure of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.

Yan Hong, Li Cheng, Caiming Li, 2019, International journal of biological macromolecules.

The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products

Caiming Li, Yuxian You, X. Ban, 2022, Critical reviews in food science and nutrition.

Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12

Yamei Wang, Yan Hong, Li Cheng, 2022, Foods.

Fine structure impacts highly concentrated starch liquefaction process and product performance

Yan Hong, Li Cheng, Caiming Li, 2021 .

A temperature-mediated two-step saccharification process enhances maltose yield from high-concentration maltodextrin solutions.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of the science of food and agriculture.

Characterization and efficient production of an α‐agarase from marine bacterium Catenovulum maritimum STB14

Caiming Li, Yuxian You, X. Ban, 2022, Food Bioengineering.

Conserved residues Glu and Phe at substrate binding groove of α-1,6-glucanases modulate branch of the product.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Food chemistry.

Preparation and antibacterial activity of a novel maltotetraose product

Yan Hong, Li Cheng, Caiming Li, 2021 .

Fine structures of added maltodextrin impact stability of frozen bread dough system.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Carbohydrate polymers.

Carbohydrate-Binding Module and Linker Allow Cold Adaptation and Salt Tolerance of Maltopentaose-Forming Amylase From Marine Bacterium Saccharophagus degradans 2-40T

Caiming Li, B. V. Venkataram Prasad, X. Ban, 2021, Frontiers in Microbiology.

The N-terminus of 1,4-α-glucan branching enzyme plays an important role in its non-classical secretion in Bacillus subtilis

Yan Hong, Li Cheng, Caiming Li, 2023, Food Bioscience.

Regulation of Cell Membrane Permeability Enhanced the Non-Classical Secretion of γ-Cyclodextrin Glycosyltransferase in Bacillus subtilis.

Yan Hong, Li Cheng, Caiming Li, 2022, Journal of agricultural and food chemistry.

Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility.

Yan Hong, Li Cheng, Caiming Li, 2021, Carbohydrate polymers.

New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.

Yan Hong, Li Cheng, Caiming Li, 2021, Food chemistry.

Met349 Mutations Enhance the Activity of 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02.

Yan Hong, Li Cheng, Caiming Li, 2017, Journal of agricultural and food chemistry.

Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

Caiming Li, Haimin Jiang, X. Ban, 2022, Systems Microbiology and Biomanufacturing.

Novel Short-Clustered Maltodextrin as a Dietary Starch Substitute Attenuates Metabolic Dysregulation and Restructures Gut Microbiota in db/db Mice.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Synthesis, characterization, and application of starch-based adhesives modified with itaconic acid and N-hydroxyethyl acrylamide

C. Chen, Yan Hong, Li Cheng, 2023, Industrial Crops and Products.

Highland Barley Starch: Structures, Properties, and Applications

Yan Hong, Li Cheng, Caiming Li, 2023, Foods.

Competitive reaction effect of vinyl acetate on preparation and characterization of thermosetting starch-based wood adhesives grafted by N-methylol acrylamide

Yan Hong, Li Cheng, Caiming Li, 2022, International Journal of Adhesion and Adhesives.

Physicochemical properties of a new starch from turion of Spirodela polyrhiza.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio.

Caiming Li, Jiayan Zhang, X. Ban, 2022, Carbohydrate polymers.

Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration.

Caiming Li, Jiayan Zhang, X. Ban, 2022, Carbohydrate polymers.

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Yan Hong, Li Cheng, Caiming Li, 2022, LWT.

Preparation and characterization of cationic hyperbranched maltodextrins as potential carrier for siRNA encapsulation.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrin

Yan Hong, Li Cheng, Caiming Li, 2021 .

Potassium and sodium ions enhance the activity and thermostability of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidasius in the presence of glycerol.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2017, International journal of biological macromolecules.

Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes

Yan Hong, Li Cheng, Caiming Li, 2023, Food Hydrocolloids.

Remarkable improvement in the storage stability of maltodextrin through 1,4-α-glucan branching enzyme modification

Caiming Li, Yuxian You, X. Ban, 2023, Food Hydrocolloids.

Importance of Trp139 in the product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Applied Microbiology and Biotechnology.

Structural Basis for the Cold Activation and Adaptation of an Α-Agarase from Marine Bacterium Catenovulum Agarivorans Stb13

Caiming Li, Yuxian You, X. Ban, 2023, SSRN Electronic Journal.

Flexible Loop in Carbohydrate-Binding Module 48 Allosterically Modulates Substrate Binding of the 1,4-α-Glucan Branching Enzyme.

Yan Hong, Li Cheng, Caiming Li, 2021, Journal of agricultural and food chemistry.

Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzyme.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2020, Food chemistry.

Thermostability and catalytic ability enhancements of 1,4-α-glucan branching enzyme by introducing salt bridges at flexible amino acid sites.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

The amino acid on the top of the active groove allosterically modulates product specificity of the 1,4-α-glucan branching enzyme.

Yan Hong, Li Cheng, Caiming Li, 2022, Food chemistry.

Modulation of Flexible Loops in Catalytic Cavities Reveals the Thermal Activation Mechanism of a Glycogen-Debranching Enzyme.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Mutations enhance β-cyclodextrin specificity of cyclodextrin glycosyltransferase from Bacillus circulans.

Yan Hong, Li Cheng, Caiming Li, 2014, Carbohydrate polymers.

Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Study on rapid drying and spoilage prevention of potato pulp using solid-state fermentation with Aspergillus aculeatus.

Yan Hong, Li Cheng, Caiming Li, 2019, Bioresource technology.

Structure-Based Engineering of a Maltooligosaccharide-forming Amylase to Enhance Product Specificity.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Improving the Product Specificity of Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07 by Removing the Carbohydrate-Binding Module.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Biotechnology Letters.

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

Yan Hong, Li Cheng, Caiming Li, 2021 .

Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage.

Caiming Li, Xiaofang Xie, X. Ban, 2022, Food chemistry.

Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees.

Yan Hong, Li Cheng, Caiming Li, 2023, Carbohydrate polymers.

Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

Rational Design of Disulfide Bonds for Enhancing the Thermostability of the 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Distribution of Aromatic Amino Acid Residues in Substrate-Binding Regions Modulates Substrate Specificity of Microbial Debranching Enzymes.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

Bifunctional Mutant of Oligo-1,6-glucosidase for the Production of Glucose from Glucose Mother Liquor.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control

Yan Hong, Li Cheng, Caiming Li, 2023, Nutrients.

Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application

Yan Hong, Li Cheng, Caiming Li, 2024, Food Reviews International.

Catalytic Mode and Product Specificity of an α-Agarase Reveal Its Direct Catalysis for the Production of Agarooligosaccharides

Yan Hong, Li Cheng, Caiming Li, 2024, Foods.

Conserved residues at the family and subfamily levels determine enzyme activity and substrate binding in glycoside hydrolase family 13.

Caiming Li, X. Ban, Zhaofeng Li, 2023, International journal of biological macromolecules.