姓名：伍久林

性别：男

学历：硕士研究生

职称：正高级实验师

工作单位：福州大学生物科学与工程学院

教育情况：

2005/09–2008/07，集美大学食品与生物工程学院，食品科学，硕士

2001/09–2005/07，山西大学生命科学与技术学院，食品科学与工程，学士

工作经历：

2008/08-至今，福州大学，生物科学与工程学院，正高级实验师

所主持的项目及其进展：

福建省科技引导性科技项目，鱼糜制品胶原蛋白基活性涂膜保鲜技术的研发与应用（2022N0001）

海洋食品加工与安全控制全国重点实验室开放基金，基于组学的海带多糖调节脂肪代谢的作用机制研究（SKL202315）

所受奖项：

第十三届福建省自然科学优秀论文一等奖

主要研究方向：

水产蛋白化学、可食性活性包装材料与水产保鲜、食品营养微纳米控缓释载体

代表性著作：

1.Jiulin Wu*, Gaojie Song, Ruyang Huang, Yongyong Yan, Qingxiang Li, Xiaoban Guo, Xiaodan Shi, Yongqi Tian, Jianhua Wang*, Shaoyun Wang*. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation. Food Chemistry, 2023, 418, 135871 （一区，ESI高被引）

2.Qingxiang Li, Shuna Yu, Jinzhi Han, Jiulin Wu*, Lijun You, Xiaodan Shi, Shaoyun Wang*. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk. Food Chemistry, 2022, 380, 132009. （一区，ESI高被引）

3.Yizhou Xu, Jiulin Wu*, Shaoyun Wang*. Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocolloids, 2021, 117, 106694. （一区）

4.Jiulin Wu*, Wenjin Zhu, Xiaodan Shi, Qingxiang Li, Chenguang Huang, Yongqi Tian*, Shaoyun Wang*. Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions. Carbohydrate Polymers, 2020, 236, 115999 (SCI 一区)

5.Sun Xin-Yu, Guo Xiao-Ban, Ji Ming-Yu, Wu Jiu-Lin*, Zhu Wen-Jin, Wang Jian-Hua, Cheng Cui, Chen Li, Zhang Qi-Qing. Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C. Food Chemistry, 2019, 272: 643-652. (SCI一区，ESI高被引)

6.Wu Jiu-Lin*, Liu Hui, Ge Shang-Ying, Wang Shuang, Qin Zhi-Qing, Chen Li, Zheng Qiu-Hong, Liu Qin-Ying, Zhang Qi-Qing*. The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes. Food Hydrocolloids, 2015, 43: 427-435. (SCI一区、ESI高被引)