330 Papers
577 Citations
Ming Du is an academic researcher from Dalian Polytechnic University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 28, co-authored 272 publications. Previous affiliations of Ming Du include Durham University & Harbin Institute of Technology.
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Papers
Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: Sequence, structure, and functions
TL;DR: An overview of research progress in the bioinformatics methods used for identifying, characterizing, elaborating bioactive mechanisms of, and producing food-derived bioactive peptides is provided to present an effective workflow.
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Characterization of natural hydroxyapatite originated from fish bone and its biocompatibility with osteoblasts.
TL;DR: The nHAP originated from rainbow trout and salmon bones have a great potential for application as implant material substitute in bone tissue engineering and the natural waste fish bone product can be used for hydroxyapatite synthesis as a part of bio-waste management.
178
From petal effect to lotus effect: a facile solution immersion process for the fabrication of super-hydrophobic surfaces with controlled adhesion
TL;DR: A convenient approach based on the reaction between an alkyl thiol and hierarchical structured Cu(OH)2 substrates is reported for the fabrication of super-hydrophobic surfaces with controlled adhesion and a proof of water droplet transportation for application in droplet-based microreactors via the authors' surfaces.
177
Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms.
TL;DR: A novel angiotensin I-converting enzyme (ACE)-inhibitory (ACEI) peptide, NMAINPSKENLCSTFCK, derived from the αs2-casein fragment residues 25-41, was screened and identified by UPLC-ESI-Q-TOF-MS/MS from tryptic casein hydrolysate and showed that this peptide acted as a mixed-type inhibitor against ACE.
177
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.
TL;DR: The enhancement of the stability of cod protein coated-oil emulsions might be due to the smaller size of oil droplets and reducedOil droplets attraction by higher ratios of adsorbed proteins, and the coalescence effect was improved obviously.
163