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

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

Release time:2025-12-26Hits:

Impact Factor:

4.2
Impact Factor:

4.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

Journal of the science of food and agriculture
Journal:

Journal of the science of food and agriculture
Co-author:

Lu Xiaocui, Yao Linjing, He Jie, Wang Haijun, Li Wei, Rui Xin
Co-author:

Lu Xiaocui, Yao Linjing, He Jie, Wang Haijun, Li Wei, Rui Xin
Correspondence Author:

RX
Correspondence Author:

RX
Document Code:

2c9e868c9b0b53b6019b0b7aaa4c02fe
Document Code:

2c9e868c9b0b53b6019b0b7aaa4c02fe
Volume:

106
Volume:

106
Issue:

1
Issue:

1
Page Number:

195-204
Page Number:

195-204
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2026-01-15
Date of Publication:

2026-01-15

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