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

吴寒,芮昕,李伟,肖愈,周剑忠,董明盛.Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation,FOOD & FUNCTION,2018,9(4):2270-2281(参与作者)
李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟.西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用,食品工业科技,2018,39(21):53-60(参与作者)
吴寒,芮昕,李春阳,夏秀东,董明盛.多菌种固态发酵法提高燕麦全谷物的蛋白质营养品质,食品科学,2018,39(16):168-175(参与作者)
芮昕,汪明佳,张雨倩,陈祥,李澜,刘宇琳,董明盛.Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(6):-(第一作者)
黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling,RSC ADVANCES,2017,7(19):11394-11402(参与作者)
邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.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,2017,65(50):11125-11132(第一作者)
张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(参与作者)
唐为芷,董明盛,韩维璐,韩烁,芮昕,陈晓红,姜梅,张秋勤,吴俊俊,李伟.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2017,173(0):654-664(参与作者)
李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,82(0):227-234(参与作者)
张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages,FOOD CONTROL,2017,78(0):324-330(参与作者)

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