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

Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

Release time:2025-12-26Hits:

Impact Factor:

5.6
Impact Factor:

5.6
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Journal:

FOODS
Co-author:

Guo Xinran, Luo Yun, Fan Xia, Simpson Benjamin K., Li Wei, Rui Xin
Co-author:

Guo Xinran, Luo Yun, Fan Xia, Simpson Benjamin K., Li Wei, Rui Xin
Correspondence Author:

RX
Correspondence Author:

RX
Document Code:

2c9e868c9b0b53b6019b0ba3127d05e8
Document Code:

2c9e868c9b0b53b6019b0ba3127d05e8
Volume:

14
Volume:

14
Issue:

4
Issue:

4
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-02-01
Date of Publication:

2025-02-01

Pre 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

Next One:LAB-fermented soy protein gels alleviate soy allergy through a novel dual mechanism: Coordinated intestinal barrier fortification and site-specific allergen degradation