中文

芮昕

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:Professor
Alma Mater:麦吉尔大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation

Release time:2024-12-26Hits:

Impact Factor:

7.4
Impact Factor:

7.4
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

Fu Yumeng,Guo Xinran,Li Wei,Simpson Benjamin K.,Rui Xin
Co-author:

Fu Yumeng,Guo Xinran,Li Wei,Simpson Benjamin K.,Rui Xin
Correspondence Author:

RX
Correspondence Author:

RX
Document Code:

2c9e868c930971ea01931efd257033e7
Document Code:

2c9e868c930971ea01931efd257033e7
Volume:

175
Volume:

175
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-01-01
Date of Publication:

2024-01-01

Next One:Effects of Lacticaseibacillus paracasei SNB-derived postbiotic components on intestinal barrier dysfunction and composition of gut microbiota