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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: 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)

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)

Yaqiong Wang, Xinran Guo, Jie He, Haijun Wang, Runqiang Yang, Wei Li, Xin Rui.LAB-fermented soy protein gels alleviate soy allergy through a novel dual mechanism: Coordinated intestinal barrier fortification and site-specific allergen degradation,Food Bioscience,2025,74:108053-108053(Correspondence Author)

郭欣冉,卢晓翠,陆琦缘,李伟,芮昕.乳酸菌发酵及益生元添加对大豆蛋白调控肠道屏障及诱导口服耐受的影响,南京农业大学学报,2025,:1-11(Correspondence Author)

Miao Teng Long, Qin Shan, Chen Xiao Hong, Chen Long Yun, Han Yan Qing, Li Yuan Yan, Rui Xin, Li Wei, Zhang Qiu Qin.Microwave replacing traditional concentrating process to promote the synthesis of mumefural in Prunus mume extract,FOOD RESEARCH INTERNATIONAL,2025,199:-(Participating authors)

Zang Jianwei, Lin Tao, Xu Chang, Lin Yihan, Ma Kai, Zhang Changliang, Rui Xin, Gan Dan, Li Wei.Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects,FOOD REVIEWS INTERNATIONAL,2025,:-(Participating authors)

Liu Shuangqian, Wang Yingyao, Lin Tao, Zhang Xueliang, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Geng Shuo, Mahsa Ghahvechi Chaeipeima, Rui Xin, Li Wei.Investigating the Role of the Exopolysaccharide Gene Cluster in Lactiplantibacillus plantarum CSK: Phenotypic Modulation and Its Effect on the Rheological Properties of Fermented Soymilk Gel,ACS Food Science &amp;amp; Technology,2025,5(7):2718-2730(Participating authors)

Zang Jianwei, Lin Tao, Shi Yibo, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Rui Xin, Gan Dan, Li Wei.Recent Advances in Exopolysaccharide-Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2025,24(4):-(Participating authors)

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