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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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Paper Publications Home >> Scientific Research >> Paper Publications

Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Liu Zhen,Fu Yumeng,Liu Yifei,Chen Xiaohong,Jiang Mei,Rui Xin
Correspondence Author:

RX
Document Code:

2c9e868c8a96e465018a97a4793a05d5
Volume:

173
Translation or Not:

no
Date of Publication:

2023-01-01

Pre One:Construction of hypoallergenic microgel by soy major allergen beta-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation

Next One:Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity