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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)

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)

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)

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)

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 & Technology,2025,5(7):2718-2730(Participating authors)

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