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

联系方式

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研究方向

食品微生物，植物基蛋白

科学研究

当前位置: 中文主页 - 科学研究

科研项目

主持项目4项：其中国家级2项其他1项校级1项
参与项目4项：其中国家级2项省部级2项

科研论文

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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)

知识产权

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【专利】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，
【专利】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
【专利】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，
【专利】芮昕,孙文晶,张秋勤,李伟,佘天雄，一种低脂大豆酸奶加工技术，2021

专著

Dry beans and pulses-Production, Processing, and Nutrition (Second Edition)[专著]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[编著]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[编著]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[编著]Springer，2012