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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: 唐为芷,韩烁,周建中,许倩,董明盛,范霞,芮昕,张秋勤,陈晓红,姜梅,吴俊俊,李伟.Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties,JOURNAL OF FUNCTIONAL FOODS,2020,69:-(Participating authors)

肖路遥,韩烁,周建中,许倩,董明盛,范霞,芮昕,陈晓红,张秋勤,李伟.Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2020,145:1008-1017(Participating authors)

唐为芷,周建中,许倩,董明盛,范霞,芮昕,张秋勤,陈晓红,姜梅,吴俊俊,李伟.In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2020,230:-(Participating authors)

黄志海,邢广良,涂传海,芮昕,董明盛.Effect of Premna microphylla turcz leaves' extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020,55(6):2541-2550(Participating authors)

苗婉璐,贺茹,冯莉,马凯,张常亮,周建中,陈晓红,芮昕,张秋勤,董明盛,李伟,许倩.Study on processing stability and fermentation characteristics of donkey milk,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(Participating authors)

尤秀,杨林,赵晓娟,马凯,陈晓红,张常亮,王广贤,董明盛,芮昕,张秋勤,李伟.Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2020,158:408-419(Participating authors)

张娟梅,肖愈,管瑛,芮昕,张英杰,董明盛,马文静.An aqueous polyphenol extract from Rosa rugosa tea has antiaging effects on Caenorhabditis elegans,JOURNAL OF FOOD BIOCHEMISTRY,2019,43(4):-(Participating authors)

邢广良,Giosafatto, Concetta Valeria Lucia,芮昕,董明盛,Mariniello, Loredana.Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu,JOURNAL OF FUNCTIONAL FOODS,2019,53:292-298(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(Correspondence Author)

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(First Author)

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