姓 名：林苏芸
职 称：副教授（校聘）
学科方向：食品营养与安全
研究领域及方向：功能性食品开发与研究
邮 箱：ncusklinsuyun@163.com
教育经历：
2016/9-2021/1，新加坡国立大学，食品科学与技术专业，博士
2013/9-2016/6，南昌大学，食品科学与工程专业，硕士
2009/9 - 2013/6，南昌大学，食品科学与工程专业，本科
工作经历：
2021.3-至今，江西农业大学食品科学与工程学院，副教授（校聘）
承担课题：
1. 国家自然科学基金，地区项目，2026-01至2029-12，主持。
2. 江西省科技厅， 自然科学面上基金，2024-06至2027-5, 主持。
3. 江西省科技厅， 自然科学青年基金，2023-07至2026-6, 主持。
4. 江西省科技厅， 急需紧缺海外人才项目，2023-01至2025-12, 主持。
5. 江西省教育厅， 科学技术研究项目，2022-01至2024-12，主持，已结题。
教授课程：
本科生课程：食品毒理学、食安专业英语、食品安全学。
论文：
在国内外食品科学领域杂志上发表SCI/EI收录论文20余篇，代表作如下：
1. Wang Yuman, Zhou Lei, Lin Suyun*, Zhang Junbing, McClements David Julian, Peng Shengfeng*, Liu Wei. Improving C-phycocyanin photostability by forming complexes with organic acids: l-ascorbic acid, ferulic acid and cinnamic acid [J]. Food Chemistry, 2025, 490,145012.
2. Mei Zhou, Wang Wenjun, Feng Xinlu, Yu Chuanlong, Chen Lingli, Chen Hui, Lin Suyun*. Mechanism underlying the effect of soluble oat β-glucan and tea polyphenols on wheat gluten aggregation characteristics [J]. International Journal of Biological Macromolecules, 2025, 288, 138669.
3. Mei Zhou, Wang Wenjun, Feng Xinlu, Liu Meiqi, Peng Shengfeng, Chen Lingli, Chen Hui, Lin Suyun*. Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough [J]. LWT, 2024, 198, 116004.
4. Liu Meiqi, Peng Shengfeng, McClements David Julian, Chen Lingli, Lin Suyun*, Wang Wenjun. Enhancing stability of curcumin-loaded casein nanoparticles by adding liposomal nanoparticles. LWT, 2023, 189, 115405.
5. Qizhen Cai, Yun Zhang, Xiaofeng Fang, Suyun Lin*, Zhirong He, Shengfeng Peng, Wei Liu*. Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid. Frontiers in Nutrition. 2022, 9, 859293.
6. Lin Suyun, Jin Xiaoxuan, Gao Jing, Qiu Ziyou, Ying Jian, Wang Yong, Dong Zhizhong, Zhou Weibiao. Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread. Food Chemistry, 2022, 396, 133631.
7. Lin Suyun, Jin Xiaoxuan, Gao Jing, Kim Esther H. J., Morgenstern Marco P., Dong Zhizhong, Ying Jian, Shao Danqing, Zhao Qian, Song Xiaoming*, Zhou Weibiao*. Bread breakdown pathways during mastication: impact of wheat bran fortification. Food & Function. 2021, 12(24), 12265-12277.（1区，IF=5.396）
8. Lin Suyun, Jin Xiaoxuan, Gao Jing, Qiu Ziyou, Ying Jian, Wang Yong, Dong Zhizhong, Zhou Weibiao*. Impact of bran micronization on dough properties and bread quality: Part I-bran functionality and dough properties, Food Chemistry, 2021,353, 129407. (1区, IF=7.514)
9. Lin Suyun, Gao Jing, Jin Xiaoxuan, Wang Yong, Dong Zhizhong, Ying Jian, Zhou Weibiao*. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility. Food & Function. 2020, 11, 3610 - 3620. （1区, IF=5.396）
