姓名：芮昕性别：女
毕业院校：麦吉尔大学（McGill University）最高学位：博士
办公地址：食品院 524
办公电话：

电子邮箱：ruix@njau.edu.cn
研究方向：食品微生物，蛋白营养与功能个人简介：
南京农业大学食品科技学院副教授，江苏省“双创博士”。研究方向为蛋白营养与功能，食品过敏与生物降解，功能性杂豆益生产品开发等。讲授专业课食品免疫学、免疫学、食品工业真菌学，公选课法国传统饮食文化等课程。
多次获得校级教学质量综合评价优秀。获南京农业大学第十二届青年教师授课比赛优秀奖。获 2016，2017 年度南京农业大学教学质量优秀奖。获 2015-2017 南京农业大学优秀教师荣誉称号。
科研情况：

研究方向为食品微生物，蛋白营养与功能。在新型活性益生菌豆乳凝乳工艺、乳酸菌发酵转化豆类功能因子、豆类蛋白营养解析及模拟人体消化对豆类蛋白及功能成分转化方面开展了深入研究。主持国家级项目 1
项，省级项目 1 项，地市级与校级项目多项，主持校级教
改项目 1 项。发表SCI 论文 40 余篇，其中第一作者 10 余篇。

主要项目（主持）：

1.国家青年自然科学基金“乳酸菌对β-伴大豆球蛋白降解规律及对过敏原性的影响机制”；项目编号：31501466；
2.江苏省青年自然科学基金“基于蛋白组学的乳酸菌发酵大豆蛋白对肠道微生态的影响”；项目编号：BK20150660；
3. 南京市留学人员科技活动项目择优资助经费项目“基于乳酸菌发酵的生物豆腐的制备及其程序降解大豆蛋白营养特性研究”；
4. 南京农业大学中央高校基本科研业务费青年项目“乳酸菌对β-伴大豆球蛋白降解规律及对过敏原性的影响机制” ； 项目编号： KJQN201647；
5. 南京农业大学中央高校基本科研业务费重点项目“基于免疫信息学分析乳酸发酵对β-伴大豆球蛋白过敏原性的影响”；项目编号： KYZ201745；

科研成果：
发表 SCI 论文 40 余篇，其中第一作者 10 余篇，参编英文书籍 3 部。主要代表性论文如下：
1. Rui, X., Huang, J., Xing, G., Zhang, Q., Li, W., & Dong, M. (2019). Changes in soy protein
immunoglobulin E reactivity, protein degradation, and conformation through fermentation
with Lactobacillus plantarum strains. LWT - Food Science and Technology, 99, 156-165.
2. Rui, X., Zhang, Q., Huang, J., Li, W., Chen, X., Jiang, M., & Dong, M. (2018). Does lactic
fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and
soy yogurt at different pH. Journal of the science of food and agriculture,
DOI:10.1002/jsfa.9256.
3. Xing, G.#; Rui, X.#; Wang, D.; Liu, M.; Chen, X.; Dong, M., (2017). Effect of Fermentation
pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro
Gastrointestinal Digestion. Journal of agricultural and food chemistry, 65, 11125-11132.
(共同一作)
4. Rui, X.; Wang, M.; Zhang, Y.; Chen, X.; Li, L.; Liu, Y.; Dong, M. (2017). 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 41, 1-6.
5. Rui, X., Xing, G., Zhang, Q., Zare, F., Li, W., & Dong, M. (2016). Protein bioaccessibility
of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in
vitro gastrointestinal digestion. Innovative Food Science & Emerging Technologies, 38, 155-159.
6. Rui, X., Fu, Y., Zhang, Q., Li, W., Zare, F., Chen, X., Jiang, M., & Dong, M. (2016). A
comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride,
glucono-δ-lactone and microbial transglutaminase. LWT - Food Science and Technology, 71, 234-242.
7. Rui, X., Wen, D., Li, W., Chen, X., Jiang, M., & Dong, M. (2015). Enrichment
of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria.
Food & Function, 6, 622-629.
8. Wu, H. #, Rui, X.#, Li, W., Chen, X., Jiang, M., & Dong, M. (2015). Mung
bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum
B1-6. LWT - Food Science and Technology, 63 (1), 445-451. (共同一作)
9. Rui, X., Xu, X., Wu, H., Li, W., Chen, X., Jiang, M., & Dong, M. (2014). A survey of equol
contents in Chinese stinky tofu with emphasis on the effects of cooking
methods. International Journal of Food Sciences and Nutrition, 65 (6), 667-672.
10. 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 (3),
1116-1124.
11. 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 different thermal and enzymatic digestion treatments. Food Research International, 49 (2),
739-746.
12. 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 (8), 2497-2504.
13. Rui, X., & Boye, J. I. (2012). Processing of Dry Bean Flours and Fractions. In: Dry Beans and
Pulses – Production, Processing and Nutrition. (M. Siddiq and M. A. Uebersax, eds). (pp. 205-234).
Ames, IA: Wiley-Blackwell Publishing.
14. 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.
15. 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.