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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes

Release time:2025-12-25Hits:

Impact Factor:

13.3
Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Guo Xinran, Lu Xiaocui, Yu Di, Fan Xia, Li Wei, Rui Xin
Co-author:

Guo Xinran, Lu Xiaocui, Yu Di, Fan Xia, Li Wei, Rui Xin
Correspondence Author:

RX
Correspondence Author:

RX
Document Code:

2c9e868c9b0b53b6019b0b85b2410456
Document Code:

2c9e868c9b0b53b6019b0b85b2410456
Volume:

167
Volume:

167
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-11-01
Date of Publication:

2025-11-01

Pre One:Modulating 11S/7S ratios in lactic acid bacteria-fermented soy protein gels: effects on physicochemical properties and allergenicity

Next One: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