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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: 付雨萌,郭欣冉,李伟,Benjamin K Simpson,芮昕.Construction of hypoallergenic microgel by soy major allergen beta-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation,FOOD RESEARCH INTERNATIONAL,2024,175:113733(Correspondence Author)

Liu Zhen,Fu Yumeng,Liu Yifei,Chen Xiaohong,Jiang Mei,Rui Xin.Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,173(Correspondence Author)

Sun Wenjing,He Jie,Wang Haijun,Zhang Qiuqin,Li Wei,Rui Xin.Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity,FOOD CHEMISTRY,2023,410(Correspondence Author)

Wang Yaqiong,Fu Yumeng,Li Wei,Simpson Benjamin K.,Rui Xin.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,FOOD RESEARCH INTERNATIONAL,2023,173(Correspondence Author)

Wang Yaqiong,Sun Wenjing,Zhang Yi,Li Wei,Zhang Qiuqin,Rui Xin.Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research,FOOD HYDROCOLLOIDS,2023,136(Correspondence Author)

Ge Xiaojia,Tang Nanyu,Huang Yixiao,Chen Xiaohong,Dong Mingsheng,Rui Xin,Zhang Qiuqin,Li Wei.Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.),LWT,2022,153(Participating authors)

姜文铠,李秋艳,盛文洋,王雅琼,芮昕.乳酸菌发酵对四种杂豆蛋白凝胶及消化特性的影响,食品工业科技,2022,(Correspondence Author)

Wang Yaqiong,Fu Yumeng,Azarpazhooh Elham,Li Wei,Liu Qi,Rui Xin.Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds,MOLECULES,2022,27(21)(Correspondence Author)

张子玉,付雨萌,刘奇 ,Benjamin K. Simpson,Elham Azarpazhooh,董明盛,芮昕.Effect of lactic fermentation on soy protein digestive pattern assessed by anin vitrodynamic gastrointestinal digestion model and the influence on human faecal microbiota,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(3):871-879(Correspondence Author)

Liu Zhen,Wang Yaqiong,Liu Yifei,Zhang Qiuqin,Li Wei,Dong Mingsheng,Rui Xin.The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity,FOODS,2021,10(12)(Correspondence Author)

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