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李伟

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wang Yaqiong, Lu Qiyuan, Zhang Qiuqin, Yang Runqiang, Li Wei, Rui Xin.Insight into the effect of lactic acid fermentation on soy protein immunoreactivity: emphasizing the difference in epitope destruction of varied fermentation terminal pH levels during gastrointestinal digestion,FOOD & FUNCTION,2025,16(11):4291-4302(Participating authors)

Yaqiong Wang, Xinran Guo, Jie He, Haijun Wang, Runqiang Yang, Wei Li, Xin Rui.LAB-fermented soy protein gels alleviate soy allergy through a novel dual mechanism: Coordinated intestinal barrier fortification and site-specific allergen degradation,Food Bioscience,2025,74:108053-108053(Participating authors)

Tang Nanyu, Zhao Xiaogan, Lin Tao, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Ji Feng, Mahsa Ghahvechi Chaeipeima, Xiao Luyao, Rui Xin, Li Wei.Amelioration of Kluyveromyces marxianus GY-8 on high-fat diet-induced obesity and gut microbiota dysbiosis,FOOD BIOSCIENCE,2025,68:-(Correspondence Author)

Wang Xiaochan, Lin Tao, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Ji Feng, Mahsa Ghahvechi Chaeipeima, Rui Xin, Li Wei.Chemical composition and in vitro intestinal probiotic properties analysis of exopolysaccharides from screened Streptococcus thermophilus 90301,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,311:-(Correspondence Author)

Guo Xinran, Lu Xiaocui, Yu Di, Fan Xia, Li Wei, Rui Xin.Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes,FOOD HYDROCOLLOIDS,2025,167:-(Participating authors)

Zang Jianwei, Kou Yimeng, Shi Yibo, Xiao Luyao, Ma Kai, Zhang Changliang, Geng Shuo, Rui Xin, Lin Tao, Li Wei.Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers.,Advances in colloid and interface science,2025,344:103599-103599(Co corresponding author)

Tian Yufang, Lin Tao, Ma Kai, Zhang Changliang, Ji Feng, Geng Shuo, Azarpazhooh Elham, Ajami Marjan, Masha Ghahvechi Chaeipeima, Rui Xin, Li Wei.Impacts on structure, lipase-inhibitory activity, and digestive characters of fermented coconut protein with Lactobacillus strains,FOOD BIOSCIENCE,2025,71:-(Correspondence Author)

郭欣冉,卢晓翠,陆琦缘,李伟,芮昕.乳酸菌发酵及益生元添加对大豆蛋白调控肠道屏障及诱导口服耐受的影响,南京农业大学学报,2025,:1-11(Participating authors)

Xiao Luyao, Zhang Changliang, Zhang Xueliang, Zhao Xiaogan, Chaeipeima Mahsa Ghahvechi, Ma Kai, Ji Feng, Azarpazhooh Elham, Ajami Marjan, Rui Xin, Li Wei.Effects of Lacticaseibacillus paracasei SNB-derived postbiotic components on intestinal barrier dysfunction and composition of gut microbiota.,Food research international (Ottawa, Ont.),2024,175:113773-113773(Correspondence Author)

Zhang Xueliang,Zhang Changliang,Xiao Luyao,Zhao Xiaogan,Ma Kai,Ji Feng,Azarpazhooh Elham,Ajami Marjan,Rui Xin,Li Wei.Digestive characteristics of extracellular polysaccharide from Lactiplantibacillus plantarum T1 and its regulation of intestinal microbiota,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,259(Correspondence Author)

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