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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

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

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Sun Wenjing,He Jie,Wang Haijun,Zhang Qiuqin,Li Wei,Rui Xin
Correspondence Author:

RX
Document Code:

2c9e868c8a96e465018a978201570440
Volume:

410
Translation or Not:

no
Date of Publication:

2023-06-01

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

Next One: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