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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
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Paper Publications
吴寒,芮昕,李伟,肖愈,周剑忠,董明盛.Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation,FOOD & FUNCTION,2018,9(4):2270-2281(Participating authors)
李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟.西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用,食品工业科技,2018,39(21):53-60(Participating authors)
吴寒,芮昕,李春阳,夏秀东,董明盛.多菌种固态发酵法提高燕麦全谷物的蛋白质营养品质,食品科学,2018,39(16):168-175(Participating authors)
芮昕,汪明佳,张雨倩,陈祥,李澜,刘宇琳,董明盛.Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(6):-(First Author)
黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling,RSC ADVANCES,2017,7(19):11394-11402(Participating authors)
邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(50):11125-11132(First Author)
张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(Participating authors)
唐为芷,董明盛,韩维璐,韩烁,芮昕,陈晓红,姜梅,张秋勤,吴俊俊,李伟.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2017,173(0):654-664(Participating authors)
李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,82(0):227-234(Participating authors)
张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages,FOOD CONTROL,2017,78(0):324-330(Participating authors)
total85 4/9
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