Food Science& Nutrition-Investigation on the characteristics and mechanisms of ACE inhibitory peptides by a thorough analysis of all 8000 tripeptides via binding free energy calculation

华东师范大学张鲁嘉课题组在《ACS Catalysis》发表创新研究，Aqualigase酶图文摘要被选为Supplement Cover Art

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

奇华顿全球科学与技术负责人来访华东师范大学张鲁嘉课题组