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芮昕

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:Associate Professor
Alma Mater:麦吉尔大学

Personal Profile

研究方向：食品微生物，植物基蛋白。近年来围绕植物源蛋白精深加工、生物脱敏及机制解析、蛋白胃肠道消化特性影响及构效关系等方面开展了系列研究。主持国家级项目3项，省部级项目2项，主持地市级及校级项目多项。与加拿大麦吉尔大学、加拿大农业与农业食品部、伊朗农业部等单位建立了广泛的合作关系。发表SCI论文70余篇，其中第一/通讯作者20余篇。目前为国家食药同源产业创新联盟理事、南京营养学会食品营养与健康专业委员会理事，南京市微生物学会理事。获美高梅正规网址(www.9844.com)2015-2017、2017-2019优秀教师荣誉称号；分获2016、2017、2019年度美高梅正规网址(www.9844.com)教学质量优秀奖等荣誉。入选江苏省“双创博士”。

Educational Experience scientific research awards

2008.9~2012.9
麦吉尔大学生物资源工程 With Certificate of Graduation for Doctorate Study Doctoral Degree in Philosophy
2006.9~2008.7
中国农业大学食品科学 With Certificate of Graduation for Study as Master's Candidates Master's Degree in Engineering
2002.9~2006.7
中国农业大学生物工程 University graduated Bachelor's Degree in Engineering

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Work Experience

2013.9~Now
美高梅正规网址(www.9844.com)食品科技学院教师

Social Affiliations

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Research Focus

食品微生物，植物基蛋白

Paper Publications Patents Published Books

1
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)
2
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)
3
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)
4
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)
5
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)
6
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)

1
【Patent】芮昕,孙文晶,李秋艳,姜文铠,盛文洋，低脂杂豆双蛋白凝固型酸奶加工技术及其产品，
2
【Patent】张秋勤,董明盛,陈晓红,李伟,芮昕，一种用于益生菌生物膜冷藏的载体及其制备方法，ZL202010983188.1，2023
3
【Patent】芮昕,王雅琼,郭欣冉,张秋勤,李伟，一种易于消化的发酵大豆蛋白软凝胶，
4
【Patent】芮昕,孙文晶,张秋勤,李伟,佘天雄，一种低脂大豆酸奶加工技术，2021
5
【Patent】芮昕,邓雨桐,钟周纤慧,付雨萌,李伟，一种发酵型低敏鹰嘴豆粉及其制备方法，
6
【Patent】张秋勤,陈晓红,姜梅,芮昕,曾宪明,王利斌，一种热带水果发酵装置及其使用方法，ZL202311094659.3，2023

1
Dry beans and pulses-Production, Processing, and Nutrition (Second Edition)[Monograph]Wiley Blackwell，2022
2
Siddiq, M.(外),Uebersax, M. A.(外),芮昕,Boye, J. I(外),Ascheri, J. L. R.(外),Azarpazhooh, E.(外),Barrett, K. G.(外),Bennink, M. R.(外),Berrios, J. D.(外),Borchgrevink, C. P.(外),Cichy, K. A.(外),Dolan, K. D.(外),Howard, L. R. (外),Jackson, J.(外),Jideani, V.(外),Kelly,Kinabo,Losso, J. N.(外),Mamiro, D.(外), P.(外),Matella, N. J.(外),Mishra, D. K.(外),Nasir,Phillips, R. D.(外),Rondini, E. A.(外),Sathe, S. K.(外),Sidhu, J. S.(外),White, B. L.(外)，Dry Beans and Pulses – Production, Processing and Nutrition[Compile]Wiley-Blackwell Publishing，2012
3
Simpson, B. K.(外),芮昕,Klomkao, S.(外)，Food Biochemistry and Food Processing II Chapter 9: Enzymes in Food Processing[Compile]Wiley-Blackwell，2012
4
Simpson, B. K.(外),芮昕,Jiang, X. J.(外)，Green Technologies in Food Production and Processing Chapter13: Enzyme-assisted food processing[Compile]Springer，2012

Research Group

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