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芮昕
Professor
Supervisor of Master's Candidates
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:
Professor
Alma Mater:
麦吉尔大学
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The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
Release time:2024-01-02
Hits:
Impact Factor:
5.94
Affiliation of Author(s):
食品科技学院
Journal:
FOODS
Co-author:
Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin
Correspondence Author:
RX
Document Code:
2c9e868c853cfebf01853dd8ee9d0e43
Volume:
10
Issue:
12
Translation or Not:
no
Date of Publication:
2021-12-01
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Effect of lactic fermentation on soy protein digestive pattern assessed by anin vitrodynamic gastrointestinal digestion model and the influence on human faecal microbiota
Next One:
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt