Molecular docking-guided enhancement of recombinant antibody affinity for shiga toxin 1B enables sensitive and rapid immunoassay in food matrices
Year: 2025
Type: article
Language: en
Topic: Escherichia coli research studies
Authors and affiliations:
raw_author_name: Chunhao Wei
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Zheng Zhang
raw_affiliation_strings: Gansu Pharmaceutical Group Technology Innovation Research Institute Co., Ltd., Lanzhou, People's Republic of China
Gansu Pharmaceutical Group Technology Innovation Research Institute Co., Ltd., Lanzhou, People’s Republic of China
raw_author_name: Aihong Wu
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Liqiang Liu
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Rui Gao
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Xinxin Xu
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Hua Kuang
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Chuanlai Xu
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
raw_author_name: Liguang Xu
raw_affiliation_strings: International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China