个人简介：

夏冰洁，女，讲师，博士，毕业于南京农业大学食品科学与工程专业，现任盐城工学院海洋与生物工程学院专任教师。

研究方向：

食品微生物与生物技术、食品酶工程

发表论文：

[1] Xia, Bingjie, Huibing Chi, Bingjie Zhang, Zhaoxin Lu, Huawei Liu, Fengxia Lu*, and Ping Zhu*. Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread. International Journal of Molecular Sciences. 2023. 24(9): 7941.

[2] Chi Huibing, Xia Bingjie, Shen Juan, Zhu Xiaoyu, Lu Zhaoxin, Lu Fengxia*, and Zhu Ping*. Characterization of a novel and glutaminase-free type II L-asparaginase from Corynebacterium glutamicum and its acrylamide alleviation efficiency in potato chips. International Journal of Biological Macromolecules. 2022. 221. 1384-1393.

[3]Qian Hui, Xia Bingjie, He Yujun, Lu Zhaoxin, Bie Xiaomei, Zhao Haizhen, Zhang Chong, Lu Fengxia*. Expression, purification, and characterization of a novel acidic Lipoxygenase from Myxococcus xanthus. Protein Expression and Purification. 2017. 138. 13-17

[4] Chi Huibing, Wang Yilian, Xia Bingjie, Zhou Yawen, Lu Zhaoxin, Lu Fengxia*, Zhu Ping*. Enhanced thermostability and molecular insight for L-asparaginase from Bacillus licheniformis via structure and computation based rational design. Journal of Agricultural and Food Chemistry. 2022. 70(45). 14499-14509.

[5] Zhang Bingjie, Chen Meirong, Xia Bingjie, Lu Zhaoxin, Kuan Shiong Khoo, Pau Loke Show, and Lu Fengxia*. Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus. Foods. 2022, 11.2864.

[6] Jiao Linshu, Chi Huibing, Xia Bingjie, Lu Zhaoxin, Bie Xiaomei, Zhao Haizhen, Lu Fengxia, Chen Meirong. Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution, Molecules, 2022, 27(19)