Research Projects
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Lead the project7items: AmongNational3items Other1items School discipline1items Provincial and ministerial-level2items
Participate in the project1items: AmongNational1items
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)
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Patents
- 【Patent】芮昕,孙文晶,李秋艳,姜文铠,盛文洋，低脂杂豆双蛋白凝固型酸奶加工技术及其产品，
- 【Patent】芮昕,王雅琼,郭欣冉,张秋勤,李伟，一种易于消化的发酵大豆蛋白软凝胶，
- 【Patent】芮昕,邓雨桐,钟周纤慧,付雨萌,李伟，一种发酵型低敏鹰嘴豆粉及其制备方法，ZL202310843154.6，2024
- 【Patent】张秋勤,陈晓红,姜梅,芮昕,曾宪明,王利斌，一种热带水果发酵装置及其使用方法，ZL202311094659.3，2023
- 【Patent】张秋勤,董明盛,陈晓红,李伟,芮昕，一种用于益生菌生物膜冷藏的载体及其制备方法，ZL202010983188.1，2023
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Published Books
- Dry beans and pulses-Production, Processing, and Nutrition (Second Edition)[Monograph]Wiley Blackwell，2022
- Siddiq, M.(外),Uebersax, M. A.(外),芮昕,Boye, J. I(外),Ascheri, J. L. R.(外),Azarpazhooh, E.(外),Barrett, K. G.(外),Bennink, M. R.(外),Berrios, J. D.(外),Borchgrevink, C. P.(外),Cichy, K. A.(外),Dolan, K. D.(外),Howard, L. R. (外),Jackson, J.(外),Jideani, V.(外),Kelly,Kinabo,Losso, J. N.(外),Mamiro, D.(外), P.(外),Matella, N. J.(外),Mishra, D. K.(外),Nasir,Phillips, R. D.(外),Rondini, E. A.(外),Sathe, S. K.(外),Sidhu, J. S.(外),White, B. L.(外)，Dry Beans and Pulses – Production, Processing and Nutrition[Compile]Wiley-Blackwell Publishing，2012
- Simpson, B. K.(外),芮昕,Klomkao, S.(外)，Food Biochemistry and Food Processing II Chapter 9: Enzymes in Food Processing[Compile]Wiley-Blackwell，2012
- Simpson, B. K.(外),芮昕,Jiang, X. J.(外)，Green Technologies in Food Production and Processing Chapter13: Enzyme-assisted food processing[Compile]Springer，2012
