尹红梅｜江西师范大学｜学者主页

期刊论文

2026

栀子果壳多糖降解前、后的结构与体外活性

张晶，袁涛，尹红梅，施延如，李康琴，邓绍勇，施晓丹

《中国食品学报》

DOI

2026

“双创”背景下“功能食品学”课程改革探索

尹红梅，谢东娜，王佳瑶，周艳丽，蔡昌燕，袁涛

《食品工业》

2026

茯苓和茯神的营养、活性成分比较分析

黄忆莲，陈浩然，廖婉郡，施晓丹，周彦如，谢作桦，尹红梅

《食品研究与开发》

2026

Molecular basis of the promoting effect of jicama ( Pachyrhizus erosus ) non-starch polysaccharides on in vitro digestion of jicama starch

Xiao-Dan Shi, Yan Wang, Jing-Jing Huang, Hongmei Yin, Zhi-Jun Wang, Tao Yuan

Food & Medicine Homology

DOI

2025

基于BOPPPS教学模式的高等食品化学课程思政教学体系建设

施晓丹，尹红梅，钟比真，袁涛，李金林

《食品工业》

2025

Renoprotective Effect of Coix lachryma‐jobi L. Seed Polysaccharides in Adenine‐Induced Chronic Renal Failure by Blocking Gut Urea Metabolism

Hongmei Yin, Wanjun Liao, Yilian Huang, Qiang Hong, Na Zhang, Xiao-Dan Shi, Zong-Cai Tu, Hui Wang, Zuo-hua Xie, Tao Yuan

Food Frontiers

DOI

2024

植物乳杆菌NCU137发酵薏苡仁调节免疫抑制小鼠免疫和肠道黏膜屏障功能

尹红梅，夏圣坤，钟亚东，施晓丹，胡婕伦，聂少平，熊涛，谢明勇

《食品科学》

2024

霉鱼源清酒乳杆菌的分离筛选及其在霉鱼发酵中的应用

曾金秀，尹红梅，张权，尹紫冉，宁舒娴，张露，温庆辉，涂宗财

《食品与发酵工业》

DOI

2024

烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响

李小锋，张露，罗晶，王思宇，温庆辉，尹红梅，涂宗财

《食品与发酵工业》

DOI

2024

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces.

Hongmei Yin, Qiang Hong, Xiang Yu, Hui Wang, Xiao-Dan Shi, Wei Liu, Tao Yuan, Zong-Cai Tu

Food Research International

DOI

2024

Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies

Shu Wang, Lu Zhang, Hui Wang, Bi-Zhen Zhong, Yue-ming Hu, Hongmei Yin, Zong-Cai Tu

Food Bioscience

DOI

2023

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

Hao Zhang, Chunhua Chen, Yanli L. Zhang, Hongmei Yin, Jielun Hu, Yadong Zhong, Shaoping Nie, Mingyong Xie

Fermentation

DOI

2022

Polysaccharides from fermented coix seed modulates circulating nitrogen and immune function by altering gut microbiota

Hui Wang, Hongmei Yin, Yadong Zhong, Jielun Hu, Shengkun Xia, Zixuan Wang, Shaoping Nie, Mingyong Xie

Current Research in Food Science

DOI

2020

发酵前后薏苡仁营养组分变化及其对湿证小鼠肠道代谢和免疫功能的影响

尹红梅

《南昌大学》

会议论文

2019

植物乳杆菌NCU137发酵薏苡仁对环磷酰胺诱导的免疫抑制小鼠的免疫调节作用

尹红梅，夏圣坤，钟亚东，胡婕伦，聂少平，熊涛，谢明勇

《中国食品科学技术学会第十六届年会暨第十届中美食品业高层论坛论文摘要集》

预印本

2025

Oligosaccharides from Pachyrhizus erosus Degraded by Ultrasound-Assisted Fenton Reaction Retain Structural Integrity and Prebiotic Activity in Colitis Management

Yan Wang, Hongmei Yin, Jing Zhang, Xinyang Liu, Xiong Zuo, Tao Yuan, Xiaodan Shi

SSRN Electronic Journal

DOI

尹红梅

精选作品

期刊论文

栀子果壳多糖降解前、后的结构与体外活性

“双创”背景下“功能食品学”课程改革探索

茯苓和茯神的营养、活性成分比较分析

Molecular basis of the promoting effect of jicama ( Pachyrhizus erosus ) non-starch polysaccharides on in vitro digestion of jicama starch

基于BOPPPS教学模式的高等食品化学课程思政教学体系建设

Renoprotective Effect of Coix lachryma‐jobi L. Seed Polysaccharides in Adenine‐Induced Chronic Renal Failure by Blocking Gut Urea Metabolism

植物乳杆菌NCU137发酵薏苡仁调节免疫抑制小鼠免疫和肠道黏膜屏障功能

霉鱼源清酒乳杆菌的分离筛选及其在霉鱼发酵中的应用

烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces.

Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies

In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota

Polysaccharides from fermented coix seed modulates circulating nitrogen and immune function by altering gut microbiota

发酵前后薏苡仁营养组分变化及其对湿证小鼠肠道代谢和免疫功能的影响

会议论文

植物乳杆菌NCU137发酵薏苡仁对环磷酰胺诱导的免疫抑制小鼠的免疫调节作用

预印本

Oligosaccharides from Pachyrhizus erosus Degraded by Ultrasound-Assisted Fenton Reaction Retain Structural Integrity and Prebiotic Activity in Colitis Management

研究方向