唐宁 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育和工作经历 2019.10 - 至今中国农业大学，食品科学与营养工程学院，副教授 2018.02 - 2019.08 Technical University of Denmark，化学学院，博士后 2014.10 - 2017.10 University of Copenhagen，食品化学，博士教授课程生物统计与试验设计、食品分析、食品感官评定实验主持项目国家自然科学基金青年科学基金项目，主持国家重点研发计划食品制造与农产品物流科技支撑专项子课题，主持农业农村部农产品贮藏保鲜重点实验室开放课题，主持中国食品发酵工业研究院有限公司横向合作项目，主持

研究领域

食品组分的相互作用、金属元素的利用与吸收、生物活性肽量子化学计算、分子动力学模拟、生物信息计算、人工智能蛋白质的综合利用、淀粉的综合利用

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Ning Tang*, Jiachen Liu, and Yongqiang Cheng. Effects of zinc binding on the binding of epigallocatechin gallate (green tea) to bovine serum albumin and myoglobin. Food Chemistry 357 (2021): 129750. Ning Tang*, Jiachen Liu, and Yongqiang Cheng. Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations. Food Chemistry 345 (2021): 128750. Yousong Ma, Sijia Peng, Ning Tang*, and Yongqiang Cheng. Encapsulation of butyrate using low-alkali konjac gel induced by ethanol for colonic delivery. Food Hydrocolloids for Health 1 (2021): 100046. Xiaojun Zhang, Ning Tang*, Huijie Zhang, Cunkun Chen, Li Li, Chenghu Dong, and Yongqiang Cheng. Comparative transcriptomic analysis of cantaloupe melon under cold storage with ozone treatment. Food Research International 140 (2021): 109993. Rui Li, Chongyang Zhu, Xiaojia Bian, Xin Jia, Ning Tang*, and Yongqiang Cheng. An antioxidative galactomannan extracted from Chinese Sesbania cannabina enhances immune activation of macrophage cells. Food & Function 12 (2020): 10635-10644. Ning Tang, Budheswar Dehury, and Kasper P. Kepp. Computing the pathogenicity of Alzheimer's disease presenilin 1 mutations. Journal of Chemical Information and Modeling 2 (2019): 858-870. Ning Tang, and Kasper P. Kepp. Aβ 42/Aβ 40 ratios of presenilin 1 mutations correlate with clinical onset of Alzheimer's disease. Journal of Alzheimer's Disease 3 (2018): 939-945.