学习和工作经历
2013.09-2017.06, 安徽农业大学，茶与食品科技学院, 获学士学位
2017.09-2022.06, 中国农业大学，食品科学与营养工程学院, 获博士学位
2022.07-至今, 南开大学，医学院, 师资博士后
学术与社会任职
研究方向
1.食品发酵技术应用研究-功能性食品的开发
2.益生菌及其代谢产物对机体免疫应答规律的研究
主持科研项目
产脯氨酸肽酶乳酸菌降解小麦麸质致敏原的作用规律及分子机制研究,国家自然科学基金青年项目, 2024.01-2025.12.
代表性论文与专利
近年来，以第一作者或通讯作者发表SCI论文6篇，中文论文2篇；申请国家发明专利1项。
1.Wenhui Fu, Wentong Xue*, Chenglong Liu, Xiao Meng, Sha Tao. Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products. Foods,2020,9:751.
2.Wenhui Fu, Huan Rao, Yang Tian, Wentong Xue*. Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens. LWT-Food Science and Technology,2020,117:108669.
3.Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue*. Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens. International Journal of Food Microbiology,2021,347:109190.
4.Wenhui Fu, Chen Chen, Qiang Xie, Shimin Gu, Sha Tao, Wentong Xue*, Pediococcus acidilactici Strain Alleviates Gluten-Induced Food Allergy and Regulate Intestinal Flora in Mice. Frontiers in cellular and infection microbiology,2022, 845142.
5.Wenhui Fu, Chen C , Liu C ,et al.Changes in wheat protein digestibility and allergenicity: role of Pediococcus acidilactici XZ31 and yeast during dough fermentation[J].Food Science & Human Wellness 2023, 12(6):2381-2389.
6.Wenhui Fu, Jia X, Liu C, et al. Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten[J]. Innovative Food Science & Emerging Technologies 2023, 84: 103281.
7. Xie Q, Liu C, Wenhui Fu, et al. Combination of Gut Microbial Features and the Proteomic Pattern Revealed Changes in Specific Intestinal Luminal Factors and Mechanisms of Their Regulation of Gluten Allergy[J]. Journal of Agricultural and Food Chemistry 2023.
8. Xie Q, Liu C, Wenhui Fu, et al. Intestinal microenvironment-mediated allergic dynamic phenotypes and endotypes in the development of gluten allergy[J]. Food Research International 2023, 169: 112840.
9.付文慧, 刘成龙, 田阳, 陶莎, 薛文通*.干酪乳杆菌发酵及热加工方式对小麦蛋白抗原性的影响.中国食品学报,2021,21:148-155.
10.付文慧, 饶欢, 田阳, 薛文通*.无麸质食品现状及品质改良研究进展. 粮食与油脂 2020,33,9-11.
荣誉和奖励
无
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院332室 300350
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