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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：工学博士学位
- Lu Xiaocui, Yao Linjing, He Jie, Wang Haijun, Li Wei, Rui Xin.Modulating 11S/7S ratios in lactic acid bacteria-fermented soy protein gels: effects on physicochemical properties and allergenicity,Journal of the science of food and agriculture,2026,106(1):195-204(参与作者)
- Zang Jianwei, Lin Tao, Xu Chang, Lin Yihan, Ma Kai, Zhang Changliang, Rui Xin, Gan Dan, Li Wei.Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects,FOOD REVIEWS INTERNATIONAL,2025,:-(共同通讯作者)
- Li Yu, Chen Liyifan, Wang Yuqin, Li Hui, Xiao Cheng, Zhang Feng, Li Wei, Yao Qiang, Yan Wei, Ye Yonghao.Isolation and characterization of extracellular polysaccharide from Colletotrichum gloeosporioides: New plant immune elicitor for plant protection,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,304:-(参与作者)
- Zang Jianwei, Kou Yimeng, Shi Yibo, Xiao Luyao, Ma Kai, Zhang Changliang, Geng Shuo, Rui Xin, Lin Tao, Li Wei.Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers,ADVANCES IN COLLOID AND INTERFACE SCIENCE,2025,344:-(共同通讯作者)
- Zang Jianwei, Hu Yue, Lin Tao, Fan Xia, Kou Yimeng, Shi Yibo, Ma Kai, Zhang Changliang, Ji Feng, Geng Shuo, Rui Xin, Li Wei.Fabrication and characterization of starch-based edible films loaded with Lactiplantibacillus plantarum STB9b for pork preservation,FOOD PACKAGING AND SHELF LIFE,2025,52:-(通讯作者)
- Guo Xinran, Luo Yun, Fan Xia, Simpson Benjamin K., Li Wei, Rui Xin.Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis,FOODS,2025,14(4):-(参与作者)
- Xiao Luyao, Yang Qian, Zhang Changliang, Ma Kai, Zhao Xiaogan, Rui Xin, Li Wei.Molecular mechanism of exopolysaccharide biosynthesis regulated by wze and wzd genes on the immunomodulatory effects of probiotic Lacticaseibacillus paracasei S-NB,FOOD SCIENCE AND HUMAN WELLNESS,2025,14(1):-(共同通讯作者)
- 甘聃,莫畏贤,李伟.不同苹果汁发酵苹果醋中风味物质及代谢物差异分析,食品工业科技,2025,46(16):344-355(通讯作者)
- Zang Jianwei, Lin Tao, Shi Yibo, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Rui Xin, Gan Dan, Li Wei.Recent Advances in Exopolysaccharide-Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2025,24(4):-(共同通讯作者)
- Liu Shuangqian, Wang Yingyao, Lin Tao, Zhang Xueliang, Lin Yihan, Xu Chang, Ma Kai, Zhang Changliang, Geng Shuo, Mahsa Ghahvechi Chaeipeima, Rui Xin, Li Wei.Investigating the Role of the Exopolysaccharide Gene Cluster in Lactiplantibacillus plantarum CSK: Phenotypic Modulation and Its Effect on the Rheological Properties of Fermented Soymilk Gel,ACS Food Science & Technology,2025,5(7):2718-2730(通讯作者)
