教學(xué)情況
本科生課程：參與食品科學(xué)與工程、食品營(yíng)養(yǎng)與安全本科專(zhuān)業(yè)選修課程《食品免疫學(xué)》、專(zhuān)業(yè)選修課程《食品工業(yè)真菌學(xué)》等；
研究生課程：參與《食品安全研究進(jìn)展》等課程的教學(xué)。?
人物經(jīng)歷
2006-2008 中國(guó)農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院食品科學(xué)專(zhuān)業(yè)，獲碩士學(xué)位；
2008-2013 加拿大麥吉爾大學(xué)（McGill University）農(nóng)業(yè)與環(huán)境工程學(xué)院生物資源工程專(zhuān)業(yè)，獲博士學(xué)位。
科研方向
個(gè)人研究方向?yàn)槭称钒l(fā)酵與豆類(lèi)功能性食品開(kāi)發(fā)。
著述成果
發(fā)表論文?
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.
參編書(shū)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.
