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Mingtao Huang

South China University of Technology

Wushan

Guangzhou, AR 510640

China

  • South China University of Technology

SCHOLARLY PAPERS

4

DOWNLOADS

168

TOTAL CITATIONS

2

Scholarly Papers (4)

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1.

Collagen Derived Gly-Pro-Type Dpp-Iv Inhibitory Peptides: Structure-Activity Relationship, Inhibition Kinetics and Inhibition Mechanism

Number of pages: 41 Posted: 13 Nov 2023
Qiongyao Xu, Lin Zheng, Mingtao Huang and Mouming Zhao
South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 60 (989,921)
Citation 2

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Gly-Pro-type peptide, dipeptidyl peptidase IV (DPP-IV), quantitative structure-activity relationship (QSAR), enzymatic kinetics, molecular docking

2.

Peptide Wcpfsrsf Alleviates Sleep Deprivation-Induced Memory Impairment by Inhibiting Neuroinflammation and Modulating Il-6/Jak/Stat Signaling Pathway

Number of pages: 49 Posted: 05 Sep 2022
Qi Zhang, Lin Zheng, Donghui Luo, Mingtao Huang, Yunzi Feng and Mouming Zhao
South China University of Technology, South China University of Technology, affiliation not provided to SSRN, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 58 (980,173)

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peptide, sleep deprivation, neuroinflammation, RNA-sequencing, gastrointestinal digestion

3.

A Novel Strategy for the Enzymatic Preparation of High-Digestibility and Low-Bitterness Casein Hydrolysates Based on Release Pattern of Bitter Peptides by Peptidomics and Random Forests Analysis

Number of pages: 37 Posted: 19 Jan 2023
Yixin Hu, Chenyang Wang, Mingtao Huang, Lin Zheng and Mouming Zhao
South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 42 (1,170,409)

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casein hydrolysates, hydrolysis, bitterness, digestibility

4.

Relative contributions of matured- koji  substrate and enzymes to soy sauce flavour formation across distinct Aspergillus oryzae  strains

Number of pages: 50 Posted: 13 Jun 2026
Xiaoxia huang, Peng Su, Mingtao Huang, Mouming Zhao and Yunzi Feng
South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 8

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Aspergillus oryzae, Enzymes, Koji substrate, Metabolomic profiling