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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: Wang Yaqiong, Wang Yi, Yao Zhijie, Rui Xin, Wang Pei, Xie Chong, Yang Runqiang.Temporal Dynamics of Gastrointestinal Digestion-Transport-Immunity Crosstalk in Sprouted Seed-Derived Soymilk Matrices: Correlating Epitope Stability with Dendritic Cell Expression Profiles and Immunoreactivity,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2026,74(16):13230-13240(Participating authors)

Lu Xiaocui, Yao Linjing, He Jie, Wang Haijun, Li Wei, Rui Xin.Modulating 11S/7S ratios in lactic acid bacteria-fermented soy protein gels: effects on physicochemical properties and allergenicity,Journal of the science of food and agriculture,2026,106(1):195-204(Correspondence Author)

Wang Yaqiong, Liu Guannan, Wang Mian, Wang Pei, Xie Chong, Rui Xin, Yang Runqiang.Rethinking soy protein allergenicity: an integrated model of matrix-dependent digestion, transport, and immune activation,FOOD CHEMISTRY,2026,514:-(Participating authors)

Sun Yue, Gao Qiao, Meng Hailong, Zhang Chuang, Rui Xin, Chen Xiaohong, Zhang Qiuqin.Enhancement of LuxS/AI-2 quorum sensing promotes biofilm formation and cryotolerance in Lactiplantibacillus plantarum,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2026,106(9):5577-5585(Participating authors)

Wang Yaqiong, Wang Yi, Yao Zhijie, Rui Xin, Wang Pei, Xie Chong, Yang Runqiang.Germination-tunable structural remodeling of LAB-fermented soymilk gels: Unraveling gastrointestinal digestive fate and bioactive peptide release,FOOD CHEMISTRY,2026,513:-(Participating authors)

Wang Yaqiong, Fang Shijie, Fan Zhihao, Wang Yi, Wu Yue, Rui Xin, Wang Pei, Xie Chong, Yang Runqiang.An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption,FOOD &amp; FUNCTION,2026,17(12):5756-5769(Participating authors)

Miao Tenglong, An Ni, Wang Huhu, Zhang Chuang, Rui Xin, Zhang Qiuqin, Xu Xinglian.Prunus mume Concentrate and Ca2+ Dual Cross-Linking Facilitate Sodium Alginate/Carboxymethyl Chitosan/Gelatin Microcapsules for Probiotic Encapsulation,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2026,27(9):-(Participating authors)

Guo Xinran, Lu Xiaocui, Yu Di, Fan Xia, Li Wei, Rui Xin.Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes,FOOD HYDROCOLLOIDS,2025,167:-(Correspondence Author)

Wang Yaqiong, Lu Qiyuan, Zhang Qiuqin, Yang Runqiang, Li Wei, Rui Xin.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,FOOD & FUNCTION,2025,16(11):4291-4302(Correspondence Author)

Guo Xinran, Luo Yun, Fan Xia, Simpson Benjamin K., Li Wei, Rui Xin.Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis,FOODS,2025,14(4):-(Correspondence Author)

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