姓名：林全全

性别：女

学历：博士

职称：讲师

工作单位：浙江工商大学

教育情况：

本硕博均就读于江南大学食品科学与工程专业，并于2018年获得工学博士学位；2015年至2018年，在新西兰梅西大学Riddet研究所学习两年多。

工作经历：

2018年7月-至今  浙江工商大学食品与生物工程学院   讲师

主要研究方向：

1.食品的消化与营养，特别是植物肉的消化与营养评价。

2.功能性食品组分递送体系的构建、消化和生物利用率；

3.蛋白质与多糖的相互作用及其应用。

代表性著作：

[1]  Lin Q, Pan L, Deng N, Sang M, Cai K, Chen C, Han J, Ye A. Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure [J]. Food Hydrocolloids. 2022, 130: 107694.

[2]  Lin Q, Wu D, Singh H, Ye A. Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch [J]. Food Chemistry. 2021, 352: 129267.

[3]  Lin Q, Liang R, Zhong F, Ye A, Singh H. In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure [J]. Food Hydrocolloids. 2021, 113: 106361.

[4]  Lin Q, Liang R, Zhong F, Ye A, Singh H. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β -carotene: Effect of calcium and pH [J]. Food Hydrocolloids. 2018, 77: 549-556.

[5]  Lin Q, Liang R, Zhong F, Ye A, Singh H. Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions [J]. Food Hydrocolloids. 2018, 77: 30-39.

[6]  Lin Q, Liang R, Zhong F, Ye A, Singh H. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions [J]. Food Hydrocolloids. 2018, 84: 303-312.

[7]  Lin Q, Liang R, Zhong F, Ye A, Hemar Y, Yang Z, Singh H. Self-assembled micelles based on OSA-modified starches for enhancing solubility of β-carotene: effect of starch macromolecular architecture [J]. Journal of Agricultural and Food Chemistry. 2019, 67(23): 6614-6624.

[8]  Lin Q, Liang R, Ye A, Singh H, Zhong F. Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene [J]. Food Hydrocolloids. 2017, 73: 184-193.

[9]  Lin Q, Liang R, Williams PA, Zhong F. Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules [J]. Food Hydrocolloids. 2018, 77: 187-203.

[10]  林全全, 刘璐飒, 吴丽芳, 蔡可腾, 韩剑众. 人造鸡肉的蛋白质消化特性研究 [J]. 中国粮油学报. 2021, 36(10): 63-69.