使用FastBlue蛋白染色液（貨號：RTD6202）發表部分文章列表：
1. [2016 IF=1.64] Effects of washing and
membrane removal pretreatments on the antioxidant properties of grass carp (Ctenopharyngodon idella) protein hydrolysates
produced by in vitro digestion.
Author: Xiaowei Zhang,Qixing Jiang,Yanshun Xu,Wenshui
Xia.
Product: RTD6202 FastBlue蛋白染色液
Journal: International Journal of Food Science and
Technology. 2017,52, 1260-1268.
Institution：State Key Laboratory of Food Science and
Technology, School of Food Science and Technology, Jiangnan University
Paper link：https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.13393
2. [2017 IF=0.707] Prominent enhancement of
peptide-mediated targeting efficiency for human hepatocellular carcinomas with
composition-engineered protein corona on gold nanoparticles.
Author: Xiaowei Zhang, Fang Yang, Qixing
Jiang, Yanshun Xu & Wenshui Xia.
Product: RTD6202 FastBlue蛋白染色液
Journal: Journal of Aquatic Food Product Technology.
2018,Vol. 27, NO. 5, 580–591.
Institution：State Key Laboratory of Food Science and
Technology, School of Food Science and Technology, Jiangnan University
Paper link：https://doi.org/10.1080/10498850.2018.1461155
3. [2022 IF=5.518] Prominent enhancement of
peptide-mediated targeting efficiency for human hepatocellular carcinomas with
composition-engineered protein corona on gold nanoparticles.
Author: Mingpeng Liu, Wenjia Lai, Mengting
Chen, Pengyu Wang, Jingyi Liu, Xiaocui Fang, Yanlian Yang, Chen Wang.
Product: RTD6202 FastBlue蛋白染色液
Journal: Colloids and Surfaces A: Physicochemical
and Engineering Aspects. 662
(2023) 131016.
Institution：National Center for Nanoscience and
Technology,CAS
Paper link：https://doi.org/10.1016/j.colsurfa.2023.131016
4. [2023 IF=8.5] Synergistic effects of
matrix metalloproteinases on the degradation of
collagen
in abalone (Haliotis discus hannai).
Author: Yu-Lei Chen, Le-Le Su, Hua Liu,
Tian-Bo Zhang, Guiling Li, Le-Chang Sun, Duanquan Lin, Tengchuan Jin, Ling-Jing
Zhang, Min-Jie Cao
Product: RTD6202 FastBlue蛋白染色液
Journal: Food Chemistry 473 (2025) 143111
Institution：College of Ocean Food and Biological
Engineering, Jimei University
Paper link：https://doi.org/10.1016/j.foodchem.2025.143111