林苏芸

发布者:spkx发布时间:2021-09-13浏览次数:3396

  名:林苏芸

  称:副教授(校聘),硕导

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

  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)  江西省教育厅, 科学技术研究项目, GJJ210424, 紫麦麸粒径对花色苷降解、生物利用率及淀粉消化率的影响, 2022-012024-12, 主持。

 

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15篇,其中作为第一/通讯作者发表10篇,代表作如下:

1.   Qizhen Cai1, 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.https://doi.org/10.3389/fnut.2022.8592931, 6.576

2.   Lin Suyun, JinXiaoxuan, Gao Jing, QiuZiyou, 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,IF=6.306)

3.   Lin Suyun, Gao Jing, JinXiaoxuan, 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, 3.241

4.   Lin Suyun, Zeng Li, Zhang Guowen*, Liao Yijing, Gong Deming. Synthesis, characterization and xanthine oxidase inhibition of Cu(II)chrysin complex. SpectrochimicaActa Part A Molecular &Biomolecular Spectroscopy, 2017, 178:71-78. 2, 2.880

5.   Lin Suyun, Zhang Guowen*, Liao Yijing, Gong Deming. The inhibitory kinetics and mechanism of dietary vitamins D 3 and B 2 on xanthine oxidase.Food & Function, 2016, 7(6): 2849-2861. 1, 3.247

6.   Lin Suyun, Zhang Guowen*, Liao Yijing, Pan Junhui, Gong Deming. Dietary flavonoids as xanthine oxidase inhibitors: the structure-affinity and structure-activity relationships. Journal of Agricultural and Food Chemistry, 2015, 63(35), 7784-94. 1, 2.857