代表性论文
1. Bing Yang, Yanling Zhang, Shaotong Jiang, Jianfeng Lu*, Lin Lin*. Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat. Food Chemistry Advances, 2023, 2: 100168.
2. Yanling Zhang, Bing Yang, Li Yang, Shaotong Jiang, Jianfeng Lu*, Lin Lin*. Comparison of the nutritional qualities of the pond, rice-field and wild crayfish (Procambarus clarkii) meat. Food Chemistry Advances, 2023, 2: 100272.
3. Hao Xu, Shun Lv, Shaotong Jiang, Jianfeng Lu*, Lin Lin*. Radical scavenging activities of peptide from Asian clam (Corbicula fluminea) and its protective effects on oxidative damage induced by hydrogen peroxide in HepG2 cells. Journal of Food Biochemistry. 2020, 44: e13146.
4. Fengya Wang, Wei Lin, Shun Lv, Shaotong Jiang, Lin Lin*, Jianfeng Lu*. Comparision of lipids extracted by different methods from Chinese mitten crab (Eriocheir sinensis) hepatopancreas. Journal of Food Science. 2019, 84: 3594-3600.
5. Lin Lin*, Qianqian Wang, Jianfeng Lu, Shun Lv, Shaotong Jiang. Protective effects of tilapia fish oil and liposomes on ischemia reperfusion injury of rat liver. Journal of Food Biochemistry. 2018, 42: e12665.
6. Lin Lin*, Joe M Regenstein, Shun Lv, Jianfeng Lu, Shaotong Jiang. An overview of gelatin derived from aquatic animals: Properties and modification. Trends in Food Science & Technology. 2017, 68: 102-112.
专利
1.一种利用淡水鱼皮制备食用明胶的方法,专利授权号:2012210040641.0.
2.一种利用淡水鱼鱼鳔制作软糖的方法,专利授权号:202010822745.1.
著作
1.《畜产品加工》,中国农业科学技术出版社,2008,编委
2.《水产食品加工学》,郑州大学出版社,2010,编委
3.《鱼皮鱼骨胶原肽制备及生物活性研究》,科学出版社,2015,编委
4.《畜产食品工艺学》(第三版),中国农业出版社,2019, 编委
5.《食品保藏原理与技术》 (第三版),化学工业出版社,2022,编委