林娈｜泉州师范学院｜学者主页

2026

A Chlorella pyrenoids Hexapeptide VPIIMH Alleviates Lipid Accumulation and Oxidative Stress in Caenorhabditis elegans: Insight from In Vitro, In Vivo, and Network Parmacology Analyses

Luan Lin, Lan Luo, Haihao Guo, Yanyan Wang, Ziqing Yu, Hongya Sun, Jingyue Yao, Peng Liang, Baobei Wang

Foods

DOI

2026

Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids

Boruo Yang, Pei LIN, Jin Liu, Mei LAN, XuanYi Liu, Weihao Xiong, Min Zhang, Luan Lin, Peng Liang

LWT

DOI

2025

蛋白核小球藻雪梨复合饮料配方及稳定性

郑海林，侯子龙，尤婧妍，李丹，林娈

《泉州师范学院学报》

DOI

2025

响应面法优化蛋白核小球藻果冻配方

孙红亚，黄雪珍，马良丰，李鸿坤，王瑛，林娈

《泉州师范学院学报》

DOI

2025

Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

Boruo Yang, Mei Lan, Jin Liu, XuanYi Liu, Weihao Xiong, Luan Lin, Min Zhang, Peng Liang

Journal of the Science of Food and Agriculture

DOI

2025

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking

Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang, Jicheng Chen

Foods

DOI

2024

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies

Baobei Wang, Hui Zhang, Yuxi Wen, Wenwen Yuan, Hongbin Chen, Luan Lin, Fengxian Guo, Zong‐Ping Zheng, Chao Zhao

Food Chemistry

DOI

2023

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析

蒋璇靓，李鑫淼，陈洪彬，郭娟娟，林娈，郭凤仙，郑宗平

《中国油脂》

2023

Research progress in lipid metabolic regulation of bioactive peptides

Wenshu Ma, Na Li, Luan Lin, Jiahui Wen, Chao Zhao, Fang Wang

Food Production Processing and Nutrition

DOI

2023

Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein

Juan-Juan Guo, Siliang Zhu, Pei-Lei Chen, Zhiyu Liu, Luan Lin, J Zhang

Frontiers in Nutrition

DOI

2021

超声辅助提取对铁观音茶渣蛋白功能特性的影响

郭凤仙，姚远，翁淑燚，林娈，郑宗平

《泉州师范学院学报》

DOI

2021

pH调节法提取小球藻蛋白及其基本组成分析

林娈，史智萍，曹芳，潘雅娟，林巧燕，刘斌

《泉州师范学院学报》

DOI

2020

Physicochemical characterization and antioxidant effects of green microalga Chlorella pyrenoidosa polysaccharide by regulation of microRNAs and gut microbiota in Caenorhabditis elegans

Xuzhi Wan, Xiaoqing Li, Dan Liu, Xiaoxiang Gao, Yihan Chen, Zhengxin Chen, Caili Fu, Luan Lin, Bin Liu, Chao Zhao

International Journal of Biological Macromolecules

DOI

2020

Anti-fatigue property of the oyster polypeptide fraction and its effect on gut microbiota in mice

Meifang Xiao, Luan Lin, Hongpei Chen, Xiaodong Ge, Ying Huang, Zong‐Ping Zheng, Shiming Li, Yuyang Pan, Bin Liu, Feng Zeng

Food & Function

DOI

2020

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Fengxian Guo, Luan Lin, Zhi-Yong He, Zong-Ping Zheng

Food Science & Nutrition

DOI

2019

Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

Jian-Fei He, Fengxian Guo, Luan Lin, Hongbin Chen, Jie Chen, Yong-Qiang Cheng, Zong-Ping Zheng

LWT

DOI

2018

Tenderization effect of whelk meat using ultrasonic treatment

Jiamiao Hu, Shenghan Ge, Chenying Huang, Peter Chi Keung Cheung, Luan Lin, Yi Zhang, Baodong Zheng, Shaoling Lin, Xiujuan Huang

Food Science & Nutrition

DOI

2017

双酶混合催化水解河蚬肉蛋白工艺条件的优化

黄茂坤，林娈

《三明学院学报》

2017

淡黑巨藻醇提取物降血糖活性及其对小鼠肠道菌群的影响

陈玉青，严新，陈明军，林娈，杨成凤，李秋哲，刘斌，赵超

《生物技术通报》

2017

Bioactive compounds from marine macroalgae and their hypoglycemic benefits

Chao Zhao, Chengfeng Yang, Bin Liu, Luan Lin, Satyajit Dey Sarker, Lutfun Nahar, Hua Yu, Hui Cao, Jianbo Xiao

Trends in Food Science & Technology

DOI

2016

铁观音茶梗的纤维素酶水解改性研究

黄茂坤，林娈

《通化师范学院学报》

2015

复合生物保鲜剂对鱼卷中腐败菌的抑制效果

林娈，李晓鸽，郑娟红，张建国，陈洪彬，董乐

《泉州师范学院学报》

2014

超声波辅助提取余甘果实单宁工艺的优化

陈洪彬，蔡英卿，张妙霞，林娈

《食品与发酵工业》

2014

风味蛋白酶水解河蚬蛋白的条件优化

林娈，黄茂坤，董乐，吴宗耀

《食品工业》

2014

茶渣膳食纤维的酶法改性研究

林娈，蔡英英

《河南工业大学学报(自然科学版)》

2014

河蚬壳制备柠檬酸钙的工艺研究

黄茂坤，林娈，曾妙端

《黎明职业大学学报》

2014

河蚬软包装即食调理食品的工艺研究

林娈，黄彩萍，蔡英英

《中国调味品》

2014

河蚬蛋白酶解液制备热反应型酱香调味基料的研究

林娈，杨婷

《河南工业大学学报(自然科学版)》

2013

河蚬蛋白酶法水解工艺的研究

林娈，黄茂坤，董乐，庄龙坡，吴宗耀，葛清秀

《泉州师范学院学报》

2011

香菇柄膳食纤维酶法改性及功能特性研究

林娈，黄茂坤，张凤玉，徐雪娇

《广东农业科学》

2011

香菇柄仿真肉味素食品的研制

黄茂坤，林娈，潘超然

《江苏农业科学》

DOI

2010

水提法提取鱼鳞胶原蛋白的研究

董乐，林娈，王力

《内蒙古民族大学学报(自然科学版)》

2009

文蛤肉酶法水解条件的优化及最适蛋白酶的选择

林娈，陈丽娇，董乐

《保鲜与加工》

2009

蓬蘽叶中茶多酚的微波提取

王芳，董乐，林娈

《广东农业科学》

2009

文蛤肉复合酶酶解技术研究

陈丽娇，林娈

《中国食品学报》

2008

竹笋加工技术研究进展

林娈，林永生，黄毅斌，张伟光

《食品研究与开发》

2007

蛋白酶对文蛤肉水解效果的研究

林娈，陈丽娇

《渔业研究》

2006

文蛤肉酶解工艺研究

林娈

《福建农林大学》

2004

竹笋保鲜技术研究进展

林娈，俞际会，陈丽娇

《食品研究与开发》

精选作品

期刊论文

A Chlorella pyrenoids Hexapeptide VPIIMH Alleviates Lipid Accumulation and Oxidative Stress in Caenorhabditis elegans: Insight from In Vitro, In Vivo, and Network Parmacology Analyses

Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids

蛋白核小球藻雪梨复合饮料配方及稳定性

响应面法优化蛋白核小球藻果冻配方

Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析

Research progress in lipid metabolic regulation of bioactive peptides

Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein

超声辅助提取对铁观音茶渣蛋白功能特性的影响

pH调节法提取小球藻蛋白及其基本组成分析

Physicochemical characterization and antioxidant effects of green microalga Chlorella pyrenoidosa polysaccharide by regulation of microRNAs and gut microbiota in Caenorhabditis elegans

Anti-fatigue property of the oyster polypeptide fraction and its effect on gut microbiota in mice

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

Tenderization effect of whelk meat using ultrasonic treatment

双酶混合催化水解河蚬肉蛋白工艺条件的优化

淡黑巨藻醇提取物降血糖活性及其对小鼠肠道菌群的影响

Bioactive compounds from marine macroalgae and their hypoglycemic benefits

铁观音茶梗的纤维素酶水解改性研究

复合生物保鲜剂对鱼卷中腐败菌的抑制效果

超声波辅助提取余甘果实单宁工艺的优化

风味蛋白酶水解河蚬蛋白的条件优化

茶渣膳食纤维的酶法改性研究

河蚬壳制备柠檬酸钙的工艺研究

河蚬软包装即食调理食品的工艺研究

河蚬蛋白酶解液制备热反应型酱香调味基料的研究

河蚬蛋白酶法水解工艺的研究

香菇柄膳食纤维酶法改性及功能特性研究

香菇柄仿真肉味素食品的研制

水提法提取鱼鳞胶原蛋白的研究

文蛤肉酶法水解条件的优化及最适蛋白酶的选择

蓬蘽叶中茶多酚的微波提取

文蛤肉复合酶酶解技术研究

竹笋加工技术研究进展

蛋白酶对文蛤肉水解效果的研究

文蛤肉酶解工艺研究

竹笋保鲜技术研究进展

会议论文

清水带壳绿竹笋软罐头制作工艺的研究