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

付雨萌,郭欣冉,李伟,Benjamin K Simpson,芮昕.Construction of hypoallergenic microgel by soy major allergen beta-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation,FOOD RESEARCH INTERNATIONAL,2024,175:113733(通讯作者)
Liu Zhen,Fu Yumeng,Liu Yifei,Chen Xiaohong,Jiang Mei,Rui Xin.Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,173(通讯作者)
Sun Wenjing,He Jie,Wang Haijun,Zhang Qiuqin,Li Wei,Rui Xin.Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity,FOOD CHEMISTRY,2023,410(通讯作者)
Wang Yaqiong,Fu Yumeng,Li Wei,Simpson Benjamin K.,Rui Xin.Modulation of soy protein immunoreactivity by different matrix structures of lactic acid bacterium-induced soy protein gels: Epitope destruction during in vitro gastroduodenal digestion and absorption,FOOD RESEARCH INTERNATIONAL,2023,173(通讯作者)
Wang Yaqiong,Sun Wenjing,Zhang Yi,Li Wei,Zhang Qiuqin,Rui Xin.Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research,FOOD HYDROCOLLOIDS,2023,136(通讯作者)
Ge Xiaojia,Tang Nanyu,Huang Yixiao,Chen Xiaohong,Dong Mingsheng,Rui Xin,Zhang Qiuqin,Li Wei.Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.),LWT,2022,153(参与作者)
姜文铠,李秋艳,盛文洋,王雅琼,芮昕.乳酸菌发酵对四种杂豆蛋白凝胶及消化特性的影响,食品工业科技,2022,(通讯作者)
Wang Yaqiong,Fu Yumeng,Azarpazhooh Elham,Li Wei,Liu Qi,Rui Xin.Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds,MOLECULES,2022,27(21)(通讯作者)
张子玉,付雨萌,刘奇 ,Benjamin K. Simpson,Elham Azarpazhooh,董明盛,芮昕.Effect of lactic fermentation on soy protein digestive pattern assessed by anin vitrodynamic gastrointestinal digestion model and the influence on human faecal microbiota,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(3):871-879(通讯作者)
Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin.The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity,FOODS,2021,10(12)(通讯作者)

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