芮昕的个人简介
芮昕，南京农业大学食品科学技术学院副教授。
教学情况
本科生课程：参与食品科学与工程、食品营养与安全本科专业选修课程《食品免疫学》、专业选修课程《食品工业真菌学》等；
研究生课程：参与《食品安全研究进展》等课程的教学。?
人物经历
2006-2008 中国农业大学食品科学与工程学院食品科学专业，获硕士学位；
2008-2013 加拿大麦吉尔大学（McGill University）农业与环境工程学院生物资源工程专业，获博士学位。
科研方向
个人研究方向为食品发酵与豆类功能性食品开发。
著述成果
发表论文?
Rui, X., Xu, X., Wu, H., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. (2014) A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods. International Journal of Food Science and Nutrition 65:667-672.
Li, T., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. (2014) Water distribution in tofu and application of T-2 relaxation measurements in determination of Tofu’s Water-Holding Capacity. Journal of Agricultural and Food Chemistry 62:8594-8601.
Chen, C., Rui, X., Lu, Z., Li, W., & Dong, M. S. (2014) Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures. Food Control 46:203-209.
Zhang, J. M., Rui, X.,Wang, L., Guan, Y., Sun, X. M., Dong, M. S. (2014) Polyphenolic extract from Rosa rugosa tea inhibits bacterial quorum sensing and biofilm formation Food Control 42: 125-131.
Rui, X., Boye, J. I., Simpson, B. K., & Prasher, S. O. (2013) Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates. Journal of Functional Foods 5:1116-1124.
Rui, X., Boye, J. I., Barbana, C., Simpson, B. K., & Prasher, S. O. (2012). Angiotensin I-converting enzyme inhibitory properties and digestibility of nine varieties of Phaseolus vulgaris protein hydrolysates, Journal of Nutrition & Food Sciences 2 (8):156. doi:10.4172/2155-9600.1000156.
Rui, X.,Boye, J. I., Simpson, B. K., & Prasher, S. O. (2012) Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of heat treatments and different enzymatic digestions. Food Research International 49:739-746.
Rui, X., Boye, J. I., Ribereau, S., Simpson, B. K., & Prasher, S. O. (2011). Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties, Food Research International 44:2497-2504.
参编书籍
Rui, X., & Boye, J. I. (2012). Processing of Dry Bean Flours and Fractions. In: Dry Beans and Pulses u2013 Production, Processing and Nutrition. (M. Siddiq and M. A. Uebersax, eds). (pp. 205-234). Ames, IA: Wiley-Blackwell Publishing.
Simpson, B. K., Rui, X., & Jiang, X. J. (2012). Enzyme-Assisted Food Processing, In: Green Technologies in Food Production and Processing. (J. I. Boye and Y. Arcand, eds). (pp. 327-361). New York: Springer Publishing Company.
Simpson, B. K., Rui, X., & Klomklao, S. (2012). Enzymes in Food Processing, In: Food Biochemistry and Food Processing. 2nd Ed. (B. K. Simpson et al., eds). (pp. 312-364) Ames, IA: Wiley-Blackwell Publishing.
