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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

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

Release time:2024-01-02Hits:

Impact Factor:

7.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

付雨萌,郭欣冉,李伟,Benjamin K Simpson,芮昕
Correspondence Author:

RX
Document Code:

2c9e868c8cbdfc4b018cc44535ad443f
Volume:

175
Page Number:

113733
Translation or Not:

no
Date of Publication:

2024-01-01

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