X. Rui

发表

B. Simpson, X. Rui, Ji Xiujie, 2012 .

Benjamin K. Simpson, B. Simpson, X. Rui, 2012 .

Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model.

B. Simpson, X. Rui, Shuting Qing, 2019, Food & function.

Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality

X. Rui, Xiaohong Chen, Ce Li, 2017 .

Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

X. Rui, Qiuqin Zhang, Wei Li, 2017 .

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

X. Rui, Wei Li, Mingsheng Dong, 2014 .

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

X. Rui, Wei Li, Mingsheng Dong, 2014 .

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

X. Rui, Wei Li, Mingsheng Dong, 2015 .

Water distribution in tofu and application of T2 relaxation measurements in determination of tofu's water-holding capacity.

X. Rui, Wei Li, Mingsheng Dong, 2014, Journal of agricultural and food chemistry.

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

X. Rui, Mingsheng Dong, Yu Xiao, 2016, PeerJ.

Study on processing stability and fermentation characteristics of donkey milk

X. Rui, Qiuqin Zhang, Wei Li, 2020 .

Trends in nanozymes development versus traditional enzymes in food science

Yi Zhang, B. Simpson, X. Rui, 2021 .

A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

X. Rui, Wei Li, Mingsheng Dong, 2014 .

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

J. Z. Fan, X. Rui, Qiuqin Zhang, 2016 .

Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition

X. Rui, Qiuqin Zhang, Mingsheng Dong, 2016 .

A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods

X. Rui, Wei Li, Mingsheng Dong, 2014, International journal of food sciences and nutrition.

Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.

X. Rui, Mingsheng Dong, Xiaohong Chen, 2017, Journal of agricultural and food chemistry.

Are detox diets an effective strategy for obesity and oxidation management in the short term

Ismael San Mauro Martín, X. Rui, M. Martín, 2017 .

Isolation, structural characterization and neuroprotective activity of exopolysaccharide from Paecilomyces cicada TJJ1213.

X. Rui, Yong Fang, Qiuqin Zhang, 2021, International journal of biological macromolecules.

Lactobacillus plantarum 70810 from Chinese paocai as a potential source of β-galactosidase for prebiotic galactooligosaccharides synthesis

W. Li, Xingmin Sun, Hongzhi Zhang, 2013, European Food Research and Technology.

Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810

X. Rui, Wei Li, Mingsheng Dong, 2014, Glycoconjugate Journal.

Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810.

X. Rui, Wei Li, Mingsheng Dong, 2014, International journal of biological macromolecules.

Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures

X. Rui, Wei Li, Mingsheng Dong, 2014 .

Anticancer potential of an exopolysaccharide from Lactobacillus helveticus MB2-1 on human colon cancer HT-29 cells via apoptosis induction.

X. Rui, Qiuqin Zhang, Wei Li, 2020, Food & function.

Effects of genes required for exopolysaccharides biosynthesis in Lacticaseibacillus paracasei S-NB on cell surface characteristics and probiotic properties.

X. Rui, Wei Li, Luyao Xiao, 2022, International journal of biological macromolecules.

Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213

X. Rui, Qiuqin Zhang, Wei Li, 2022, Food Science and Human Wellness.

Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

S. Prasher, J. Boye, B. Simpson, 2012 .

Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells

X. Rui, Junjun Wu, Mingsheng Dong, 2016, PeerJ.

Calcium binding of peptides derived from enzymatic hydrolysates of whey protein concentrate.

X. Rui, 2009 .

Solid-State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

X. Rui, B. Zhang, Qiuqin Zhang, 2017 .

Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties

X. Rui, Qiuqin Zhang, Wei Li, 2020 .

In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1.

X. Rui, Qiuqin Zhang, Wei Li, 2020, Carbohydrate polymers.

Biosynthesis of exopolysaccharide and structural characterization by Lacticaseibacillus paracasei ZY-1 isolated from Tibetan kefir

X. Rui, Qiuqin Zhang, Wei Li, 2021, Food chemistry. Molecular sciences.

Anti-swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion

X. Rui, Qiuqin Zhang, Wei Li, 2016 .

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from Clanis bilineata.

X. Rui, Qiuqin Zhang, Junjun Wu, 2018, Journal of oleo science.

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables

H. Ramaswamy, X. Rui, E. Azarpazhooh, 2022, Molecules.

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets.

Xinglian Xu, X. Rui, Qiuqin Zhang, 2017, Journal of food science.

Polyphenolic extract from Rosa rugosa tea inhibits bacterial quorum sensing and biofilm formation

Li Wang, Xingmin Sun, X. Rui, 2014 .

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

Wei Li, X. Rui, Qiuqin Zhang, 2016 .

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

X. Rui, Wei Li, Mingsheng Dong, 2015 .

Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

Wei Li, X. Rui, Wei Li, 2015 .

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota.

B. Simpson, X. Rui, E. Azarpazhooh, 2020, Journal of the science of food and agriculture.

Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains

Wei Li, X. Rui, Qiuqin Zhang, 2019, LWT.

Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation.

X. Rui, Wei Li, Mingsheng Dong, 2018, Food & function.

Optimization of soy solid‐state fermentation with selected lactic acid bacteria and the effect on the anti‐nutritional components

Yuqian Zhang, X. Rui, Mingsheng Dong, 2017 .

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria.

X. Rui, Wei Li, Mingsheng Dong, 2015, Food & function.

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

X. Rui, Qiuqin Zhang, Mingsheng Dong, 2015 .

An aqueous polyphenol extract from Rosa rugosa tea has antiaging effects on Caenorhabditis elegans.

X. Rui, Mingsheng Dong, Yu Xiao, 2019, Journal of food biochemistry.

Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro

Wei Li, X. Rui, Wei Li, 2014 .

Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810

X. Rui, Wei Li, Mingsheng Dong, 2015, Glycoconjugate Journal.

Processing and Functional Properties of Dry Bean Flours and Fractions

X. Rui, Sharon D Hooper, 2021, Dry Beans and Pulses.

Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5.

X. Rui, Qiuqin Zhang, Wei Li, 2020, Carbohydrate polymers.

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

S. Prasher, J. Boye, B. Simpson, 2011 .

Processing of dry bean flours and fractions.

J. Boye, X. Rui, 2012 .

Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

X. Rui, Qiuqin Zhang, Mingsheng Dong, 2018, Journal of Food Science and Technology.

Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

X. Rui, Wei Li, Mingsheng Dong, 2015 .

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

X. Rui, Qiuqin Zhang, Wei Li, 2021, Foods.

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.

Jin Huang, X. Rui, Qiuqin Zhang, 2018, Journal of the science of food and agriculture.

ASSESSMENT OF THE ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY PROPERTIES OF BEAN PROTEIN HYDROLYSATES

X. Rui, 2012 .

Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance

X. Rui, Wei Li, Mingsheng Dong, 2015 .

Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1.

X. Rui, Qiuqin Zhang, Wei Li, 2019, International Journal of Biological Macromolecules.

Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1.

X. Rui, Qiuqin Zhang, Wei Li, 2020, International journal of biological macromolecules.

Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu

X. Rui, C. Giosafatto, L. Mariniello, 2019, Journal of Functional Foods.

Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach.

Wei Li, Teng Li, X. Rui, 2015, Journal of agricultural and food chemistry.

In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt.

X. Rui, Qiuqin Zhang, Wei Li, 2022, International journal of biological macromolecules.

Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1.

X. Rui, Wei Li, Mingsheng Dong, 2014, Carbohydrate polymers.

Structural characterization and immunomodulatory activity of intracellular polysaccharide from the mycelium of Paecilomyces cicadae TJJ1213.

X. Rui, Qiuqin Zhang, Wei Li, 2021, Food research international.

Simulated digestion and fecal fermentation behaviors of exopolysaccharides from Paecilomyces cicadae TJJ1213 and its effects on human gut microbiota.

X. Rui, Qiuqin Zhang, Wei Li, 2021, International journal of biological macromolecules.

Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir.

X. Rui, Qiuqin Zhang, Wei Li, 2020, International journal of biological macromolecules.

Ultrasonic enhancement of lipase-catalyzed transesterification for biodiesel production from used cooking oil

Yi Zhang, B. Simpson, X. Rui, 2021, Biomass Conversion and Biorefinery.

The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

X. Rui, Qiuqin Zhang, Wei Li, 2021, Foods.

Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity

X. Rui, Mei Jiang, Yifei Liu, 2022, LWT.

Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model.

X. Rui, Qiuqin Zhang, Wei Li, 2020, Food & function.

Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1.

X. Rui, Qiuqin Zhang, Wei Li, 2015, Journal of agricultural and food chemistry.

Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

X. Rui, Wei Li, Mingsheng Dong, 2017 .

Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion

Wei Li, X. Rui, Qiuqin Zhang, 2016 .

Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

X. Rui, Mingsheng Dong, A. Zahir, 2020 .

Electrophoretic Profiles and Angiotensin I-Converting Enzyme Inhibitory Activities of Nine Varieties of Phaseolus Vulgaris Protein Hydrolysates

S. Prasher, J. Boye, B. Simpson, 2012 .

Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates

S. Prasher, J. Boye, B. Simpson, 2013 .

Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt.

X. Rui, Mingsheng Dong, Xiaohong Chen, 2021, Journal of texture studies.

NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean

X. Rui, Wei Li, Mingsheng Dong, 2016 .

Characterization and Immunological Activity of Exopolysaccharide from Lacticaseibacillus paracasei GL1 Isolated from Tibetan Kefir Grains

X. Rui, Qiuqin Zhang, Wei Li, 2022, Foods.

Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes

X. Rui, Qiuqin Zhang, Mingsheng Dong, 2018 .

Structural characterization and bioactivity of released exopolysaccharides from Lactobacillus plantarum 70810.

X. Rui, Wei Li, Mingsheng Dong, 2014, International journal of biological macromolecules.

Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1.

X. Rui, Qiuqin Zhang, Wei Li, 2017, Carbohydrate polymers.

Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1.

X. Rui, Wei Li, Mingsheng Dong, 2015, Carbohydrate research.

Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1.

X. Rui, Wei Li, Mingsheng Dong, 2014, Carbohydrate polymers.

Yeast cell wall polysaccharides in Tibetan kefir grains are key substances promoting the formation of bacterial biofilm.

X. Rui, Wei Li, Yuke Wang, 2022, Carbohydrate polymers.

Advanced structural characterization and in vitro fermentation prebiotic properties of cell wall polysaccharide from Kluyveromyces marxianus.

X. Rui, Luyao Xiao, Kai Ma, 2023, International journal of biological macromolecules.

Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk.

X. Rui, Wei Li, Kai Ma, 2023, Food research international.

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

X. Rui, Mingsheng Dong, Chuanhai Tu, 2020 .

Interactions of C. frondosa-derived inhibitory peptides against angiotensin I-converting enzyme (ACE), α-amylase and lipase.

Shudong He, Yi Zhang, B. Simpson, 2021, Food chemistry.

Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

X. Rui, Mingsheng Dong, Yu Xiao, 2016 .

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans

X. Rui, Junjun Wu, Mingsheng Dong, 2017 .

Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)

X. Rui, Qiuqin Zhang, Wei Li, 2022, LWT.

Genomic and biogenic amine-reducing characterization of Lactiplantibacillus planatraum JB1 isolated from fermented dry sausage

Xiao Chen, X. Rui, Qiuqin Zhang, 2023, Food Control.

Controlled release of Lactiplantibacillus plantarum by colon-targeted adhesive pectin microspheres: Effects of pectin methyl esterification degrees.

X. Rui, Wei Li, Mingsheng Dong, 2023, Carbohydrate polymers.

Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing exopolysaccharides.

X. Rui, Qiuqin Zhang, Wei Li, 2015, Journal of biotechnology.

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

B. Simpson, X. Rui, Wei Li, 2023, Food Research International.

Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research

X. Rui, Qiuqin Zhang, Wei Li, 2022, Food Hydrocolloids.

Protective effects and mechanism of Paecilomyces cicadae TJJ1213 intracellular polysaccharide against H2O2‐induced PC12 cells damage

X. Rui, Qiuqin Zhang, Wei Li, 2023, Chemical Biology and Drug Design.

Structural Analysis and Effects of Exopolysaccharide (LHEPS-3) from Lactobacillus helveticus MB2-1 on Human Hepatoma HepG-2 Cells: Inhibition of Proliferation, Migration and Angiogenesis

X. Rui, Qiuqin Zhang, Wei Li, 2023, Russian Journal of Bioorganic Chemistry.

Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model

X. Rui, Wei Li, Mingsheng Dong, 2023, International Journal of Dairy Technology.

Effects of Lacticaseibacillus paracasei SNB-derived postbiotic components on intestinal barrier dysfunction and composition of gut microbiota.

X. Rui, Luyao Xiao, Kai Ma, 2023, Food research international.

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.

Jin Huang, X. Rui, Qiuqin Zhang, 2018, Journal of the science of food and agriculture.

Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity.

X. Rui, Qiuqin Zhang, Wei Li, 2022, Food chemistry.