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

管瑛,汪瑨芃,吴俊俊,王丽夏,芮昕,邢广良,董明盛.Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans,CYTA-JOURNAL OF FOOD,2017,15(1):155-163(参与作者)
芮昕,付雨婷,张秋勤,李伟,Fatemeh Zare,陈晓红,姜梅,董明盛.A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,71:234-242(第一作者)
芮昕,邢广良,张秋勤,Fatemeh Zare,李伟,董明盛.Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,38:155-159(第一作者)
李文,韦明明,吴俊俊,芮昕,董明盛.Novel fermented chickpea milk with enhanced level of gamma-aminobutyric acid and neuroprotective effect on PC12 cells,PEERJ,2016,4:-(参与作者)
肖愈,黄璐,陈玉连,张珊珊,芮昕,董明盛.Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread,CYTA-JOURNAL OF FOOD,2016,14(4):621-631(参与作者)
肖愈,樊娟,陈玉连,芮昕,张秋勤,董明盛.Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3,RSC ADVANCES,2016,6(35):29741-29756(参与作者)
李腾,芮昕,涂传海,李伟,王坤,黄璐,董明盛.NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean,INTERNATIONAL JOURNAL OF FOOD ENGINEERING,2016,12(2):181-188(参与作者)
汪瑨芃,管瑛,芮昕,陈晓红,徐笑,黄璐,董明盛.茯砖茶添加对益生菌豆腐凝胶特性及抗氧化功能的影响,食品科学,2016,37(15):25-30(参与作者)
邢广良,芮昕,姜梅,肖愈,管瑛,王丹,董明盛.In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase,PEERJ,2016,4:-(参与作者)
肖愈,汪瑨芃,芮昕,徐笑,管瑛,张秋勤,董明盛.Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition,RSC ADVANCES,2016,6(105):103668-103682(参与作者)

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