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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: 黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling,RSC ADVANCES,2017,7(19):11394-11402(Participating authors)

邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(50):11125-11132(First Author)

张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(Participating authors)

唐为芷,董明盛,韩维璐,韩烁,芮昕,陈晓红,姜梅,张秋勤,吴俊俊,李伟.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2017,173(0):654-664(Participating authors)

李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,82(0):227-234(Participating authors)

张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages,FOOD CONTROL,2017,78(0):324-330(Participating authors)

管瑛,汪瑨芃,吴俊俊,王丽夏,芮昕,邢广良,董明盛.Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans,CYTA-JOURNAL OF FOOD,2017,15(1):155-163(Participating authors)

芮昕,付雨婷,张秋勤,李伟,Fatemeh Zare,陈晓红,姜梅,董明盛.A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,71:234-242(First Author)

芮昕,邢广良,张秋勤,Fatemeh Zare,李伟,董明盛.Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,38:155-159(First Author)

李文,韦明明,吴俊俊,芮昕,董明盛.Novel fermented chickpea milk with enhanced level of gamma-aminobutyric acid and neuroprotective effect on PC12 cells,PEERJ,2016,4:-(Participating authors)

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