B. Xia

Molecular cloning and characterization of a novel GH13 saccharifying α‐amylase AmyC from Corallococcus sp. EGB

Y. Huang, Z. Cui, Jie Zhou, 2015 .

Characterization of a novel and glutaminase-free type II L-asparaginase from Corynebacterium glutamicum and its acrylamide alleviation efficiency in potato chips.

Zhaoxin Lu, F. Lu, Xiaoyu Zhu, 2022, International journal of biological macromolecules.

Expression, purification, and characterization of a novel acidic Lipoxygenase from Myxococcus xanthus.

Chong Zhang, Zhaoxin Lu, Haizhen Zhao, 2017, Protein expression and purification.

Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution

Zhaoxin Lu, Haizhen Zhao, F. Lu, 2022, Molecules.

Structural characterization of the exopolysaccharide produced by Streptococcus thermophilus 05-34 and its in situ application in yogurt.

Y. Hao, Y. Luo, B. Xia, 2011, Journal of food science.

Consensus design for improved thermostability of lipoxygenase from Anabaena sp. PCC 7120

Chong Zhang, Zhaoxin Lu, Haizhen Zhao, 2018, BMC Biotechnology.

Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus

P. Show, Zhaoxin Lu, F. Lu, 2022, Foods.

Enhanced Thermostability and Molecular Insights for l-Asparaginase from Bacillus licheniformis via Structure- and Computation-Based Rational Design.

Zhaoxin Lu, F. Lu, Yilian Wang, 2022, Journal of agricultural and food chemistry.