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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
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 肖路遥,葛晓佳,杨林,陈晓红,许倩,芮昕,范霞,冯莉,张秋勤,董明盛,李伟.Anticancer potential of an exopolysaccharide from Lactobacillus helveticus MB2-1 on human colon cancer HT-29 cells via apoptosis induction,FOOD & FUNCTION,2020,11(11):10170-10181(Correspondence Author)

李直,尤秀,马凯,张常亮,陈晓红,王广贤,杨林,董明盛,芮昕,张秋勤,李伟.Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5,CARBOHYDRATE POLYMERS,2020,235:-(Correspondence Author)

吴俊俊,王喆,段绪果,周朋,刘平成,庞臻,王昱,王雪君,李伟,董明盛.Construction of artificial micro-aerobic metabolism for energy- and carbon-efficient synthesis of medium chain fatty acids in Escherichia coli,METABOLIC ENGINEERING,2019,53:1-13(Participating authors)

青舒婷,张秋勤,李伟,Elham Azarpazhooh,Benjamin K Simpson,芮昕.Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model,FOOD & FUNCTION,2019,10(12):7855-7864(Participating authors)

芮昕,黄瑾,邢广良,张秋勤,李伟,董明盛.Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:156-165(Participating authors)

芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(Participating authors)

黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用,食品与发酵工业,2019,45(17):26-31(Correspondence Author)

李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟.西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用,食品工业科技,2018,39(21):53-60(Correspondence Author)

吴寒,芮昕,李伟,肖愈,周剑忠,董明盛.Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation,FOOD & FUNCTION,2018,9(4):2270-2281(Participating authors)

黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling,RSC ADVANCES,2017,7(19):11394-11402(Participating authors)

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