林端权

职称：副教授

性别：男

毕业院校：爱尔兰国立科克大学

学历：研究生

学位：博士

所在单位：海洋食品与生物工程学院

入职时间：2022.01

学科：食品科学与工程

办公地点：灿英楼305室

通讯地址：厦门市集美印斗路43号

E-mail: dq.lin@jmu.edu.cn

个人简介

林端权，男，工学博士，副教授，国家建设高水平大学公派博士研究生。2021年10月于爱尔兰国立科克大学（University College Cork, UCC）获食品科学与技术博士学位，师从于爱尔兰Teagasc国家食品研究中心Prof. Song Miao与爱尔兰国立科克大学Prof. Alan Kelly。当前聚焦于蛋白多肽的油水界面行为、基于乳液凝胶的包埋递送体系、海洋动物性蛋白与内源酶等相关领域研究。目前，共发表SCI论文10余篇，其中IF>10.0的论文11篇，ESI高被引论文2篇；获授权国家发明专利6项；参与编写英文著作3部。

教育经历

[1] 2017.10-2021.10，爱尔兰国立科克大学，食品与营养科学系，博士

[2] 2014.09-2017.06，福建农林大学，食品科学学院，硕士

[3] 2010.09-2014.06，福建农林大学，食品科学学院，学士

工作经历

[1] 2022.01-至今，集美大学，海洋食品与生物工程学院，副教授

研究方向

[1] 食品胶体与乳液凝胶

[2] 食品营养组分包埋与递送

[3] 海洋生物活性肽的开发与利用

[4] 植物蛋白与聚合物的交互作用

近五年代表性科研项目

1、厦门市科技局青年项目，2022.07-2025.06，5万，主持

2、福建省教育厅面上项目，2023.01-2025.12，1万，主持

2、集美大学科研启动基金项目，2021.01-2025.12，50万，主持

3、福建省科技厅引导性项目，2023.01-2025.12，15万，参与

近五年代表性科研论文

[1] Lin, D., Sun, L-C., Huo, W-S., Zhang, L-J., Chen, Y-L., Miao, S. Cao*, M-J. (2023). Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes. Trends in Food Science & Technology, 141, 104193.

[2] Xiao^#, X-C., Lin^#, D., Cao, K-Y., Sun, L-C., Chen, Y-L., Weng, L., Zhang, L-J., Cao*, M-J. (2023). Properties of Pacific white shrimp (Litopenaeus vannamei) collagen and its degradation by endogenous proteinases during cold storage. Food Chemistry, 419, 136071.

[3] Lin, D., Sun, L-C., Chen, Y-L., Liu, G-M., Miao, S. Cao*, M-J. (2022). Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends in Food Science & Technology, 129, 25-37.

[4] Lin, D., Sun, L-C., Chen, Y-L., Liu, G-M., Miao*, S. Cao*, M-J. (2022). Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions. Trends in Food Science & Technology, 129, 11-24.

[5] Lin, D., Kelly, A. L., & Miao*, S. (2022). The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene. Food Chemistry, 372, 131262.

[6] Lin, D., Kelly, A. L., & Miao*, S. (2021). Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate. Food Hydrocolloids, 121, 107040.

[7] Lin, D., Kelly, A. L., & Miao*, S. (2021). Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads. Food Hydrocolloids, 120, 106926.

[8] Lin, D., Kelly, A. L., & Miao*, S. (2021). The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules. Food Hydrocolloids, 113, 106537.

[9] Lin, D., Kelly, A. L., Maidannyk, V., & Miao*, S. (2021). Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocolloids, 110, 106165. (ESI高被引论文)

[10] Lin, D., Kelly, A. L., & Miao*, S. (2020). Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends in Food Science & Technology, 102, 123-137. (ESI高被引论文)

[11] Lin, D., Kelly, A. L., Maidannyk, V., & Miao*, S. (2020). Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation. Food Hydrocolloids, 108, 105998.

[12] Lin D., Zhang, L., Li, R., Zheng, B., Rea, M., Miao*, S. (2019). Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major), Food Hydrocolloids, 96, 537-545.

近五年代表性参编著作

[1] Lin, D. & Miao, S.(2021).‘Chapter 10 - Interactions, structures, and functional properties of plant protein-polymer complexes’, in Galanakis, C. M. (ed.), Food Structure and Functionality, Academic Press, London, pp.201-217.

[2] Miao, S. & Lin, D. (2019). ‘21 - Tribological analyses for the evaluation of food quality’, in Zhong, J. & Wang, X. (eds.), Evaluation Technologies for Food Quality, Woodhead Publishing, Cambridge, pp.559-578.

成果及获奖

[1] 2023年福建省高层次人才（1/1）

[2] 2022年厦门市高层次留学人员(1/1).

[3] 2017-2021年国家留学基金委与爱尔兰国立科克大学联合奖学金(1/1).