林以琳，1995年出生，讲师，硕士生导师。曾主持福建农林大学优硕资助基金1项，参与“十三五”国家重点研发计划项目、广东省重点领域研发计划项目、广东省农业农村厅农业科研类及技术推广示范类项目和广东省农产品加工重点实验室放开课题等研究。在国内外发表论文20余篇，授权国家发明专利2项。
研究方向
主要从事食品加工技术领域研究。
论文著作
1. Yilin Lin, Siyun Xie, Sai Li, Jili Wang, Yacheng Hao, Yehui Zhang, Yigang Yu. Enhancement effect of myofibril proteins gel stability by alkaline electrolyzed water and bacterial cellulose: Insights from physicochemical and biochemical characterization. Innovative Food Science & Emerging Technologies. (2026) 104549.
2. Li Sai, Lin Yilin, Li Shanshan, He Rui, Pan Kun, Wang Yixiang, Yang Tao. Investigation of physicochemical properties, digestibility, and 3D printability of three unripe mango pulp starches. LWT. (2026) 119257.
3. Wang Yue, Lin Yilin, Li Xiaoqing, Liu Shengpeng, Li Xiuhua, Yu Yigang. Effects of dielectric barrier discharge cold plasma and EGCG on inactivation of Clostridium perfringens spores and quality changes of salt-baked chicken. Food Control. (2026) 112072.
4. Hao Yacheng, Mei Jiahao, Ling Dongfang, Zhang Zhe, Li Sai, Gong Zhiyong, Liu Xin, Xu Mingfeng, Lin Yilin*, Yu Rongrong. Improving stability and UV protection properties of phycocyanin nanoparticle-based Pickering emulgels via amorphous cationic starch complexation, Carbohydrate Polymers. (2025) 369: 124314.
5. Lin Yilin, Li Xiaoqing, Huang Lihua, Wang Jili, Wang Chun, Zhang Yehui, Yu Yigang. Effects of immersion with electro-activated alkaline water on gel properties, biochemicals, and odor characteristics of myofibrillar proteins. International Journal of Biological Macromolecules. (2025) 286: 138408.
6. Lin Yilin, Xuan Xie, Kabore Manegdebwaoga Arthur Fabrice, Yu Yigang, Huang Lihua, Zhang Yehui. Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4℃. Food Control. (2025) 174: 111249.
7. Lin Yilin, Wang Ruifei, Li Xiaoqing, Addo Keren Agyekumwaa, Fang Meimei, Zhang Yehui, Yu Yigang. Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis. Food Science and Human Wellness. (2024) 13(2): 736-747.
8. Lin Yilin, Liang Siwei, Zhang yehui, Yu yigang. The antibacterial mechanism of (-)-epigallocatechin-3-gallate (EGCG) against Campylobacter jejuni through transcriptome profiling. Journal of Food Science. (2024) 89: 2384-2396.
9. Lin Yilin, Fang Meimei, Liu Jun, Zhang Yehui, Yu yigang. Transcriptomic analyses of Vibrio parahaemolyticus under the phenyllactic acid stress. Applied Microbiology and Biotechnology. (2024) 108: 1-12.
10. Lin Yilin, Liang Siwei, Liu Weifeng, Jiao Wenjuan, Zhang Yehui, Yu yigang. Effect of alkaline ionized water on grass carp fillets: insight into physicochemical, microbial composition and myofibrillar proteins. International Journal of Food Science and Technology. (2023) 58: 5366-5375.
11. Li Linying, Lin Yilin, Addo Keren Agyekumwaa, Yu yigang, Liao Caihu. Effect of allyl isothiocyanate on the growth and virulence of Clostridium perfringens and its application on cooked pork. Food Research International. (2023) 172: 113110.
12. Lin Yilin, Lai Danning, Wang Dehua, Zhou Feng, Tan Bee K, Zhang Zhigang, Hu Jiamiao, Lin Shaoling. Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella fuciformis. LWT. (2021) 147: 111657.
13. 王吉丽，林以琳，焦文娟，赵甜甜，刘俊，张业辉，钟赛意，周春霞，黄利华. 不同冻结方式对预制鲍鱼冻藏期间品质的影响. 食品工业科技. (2026) 47(03): 352-360.
14. 林以琳，李璟，张江玲，林少玲. 姜黄素介导的光动力技术对生鲜南美白对虾品质的影响. 中国食品学报. (2023) 23(05): 271-280.
15. 林以琳，李世洋，赖丹宁，黄钰婕，胡嘉淼，张志刚，林少玲. 姜黄素介导光动力减菌技术对缢蛏的保鲜效果. 农业工程学报. (2020) 36(16): 320-326.
16. 林以琳，林瑜，缪松，曾绍校，林少玲. 即食海蜇菌群分析与腐败菌种分离和鉴定. 食品与生物技术学报. (2020) 39(06): 55-60.
知识产权
1. 胡嘉淼，林以琳，林少玲，曾绍校，黄志伟，郑宝东. 一种具有识别货架寿命指示标签的即食海苔抗菌包装材料. CN109625599B（发明专利，授权）
2. 林少玲，周阿容，曾绍校，林以琳，丘金辉，赖丹宁. 一种用于包装即食海蜇的光动力减菌保鲜膜. CN109517226B（发明专利，授权）
联系方式
邮箱：yilinlin@ptu.edu.cn
