芮昕

教授硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业

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研究方向

食品微生物，植物基蛋白

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

张娟梅,肖愈,管瑛,芮昕,张英杰,董明盛,马文静.An aqueous polyphenol extract from Rosa rugosa tea has antiaging effects on Caenorhabditis elegans,JOURNAL OF FOOD BIOCHEMISTRY,2019,43(4):-(参与作者)
邢广良,Giosafatto, Concetta Valeria Lucia,芮昕,董明盛,Mariniello, Loredana.Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu,JOURNAL OF FUNCTIONAL FOODS,2019,53:292-298(参与作者)
青舒婷,张秋勤,李伟,Elham Azarpazhooh,Benjamin K. Simpson,芮昕.Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model,FOOD & FUNCTION,2019,10(12):7855-7864(通讯作者)
芮昕,黄瑾,邢广良,张秋勤,李伟,董明盛.Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:156-165(第一作者)
芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(第一作者)
黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用,食品与发酵工业,2019,45(17):26-31(参与作者)
邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.2018-test-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,2018,65(50):11125-11132(第一作者)
孙明媚,徐笑,张秋勤,芮昕,吴俊俊,董明盛.Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from Clanis bilineata,JOURNAL OF OLEO SCIENCE,2018,67(2):151-165(参与作者)
张秋勤,芮昕,施迎烜,王晓莹,董明盛.Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes,Journal of food processing and preservation,2018,42(3):e13554- e13559(参与作者)
肖愈,孙明媚,张秋勤,陈玉莲,苗俊青,芮昕,董明盛.Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] WF Wight.) flour,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2018,55(4):1244-1255(参与作者)

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