Xin Rui
Nanjing Agricultural University
Biography
Xin Rui is a Full Professor at the Nanjing Agricultural University, College of Food Science and Technology, China. She received her bachelor's and master's degrees in food science from China Agricultural University in 2006 and 2008 and her PhD in bioresource engineering from McGill University in 2013. Her research interest focuses on the field of plant-derived proteins and food fermentation. Specifically, her lab works on 1) Plant-derived protein allergens and hypo-allergic foods preparation. 2) Plant-derived protein modification and techno-functional property improvement. 3) Plant-based fermented foods preparation. 4) Exploration of alternative protein sources. Dr. Rui led three National Natural Science Foundation of China projects (2016, 2021, 2024) and chaired several provincial projects. She has published over 120 peer-reviewed journal papers and co-authored several book chapters. She has served as guest editor for several food science and technology journals.
RSC affiliations
Editorial Board, Sustainable Food Technology