林栋｜贵阳学院｜学者主页

2026

硒化分心木多糖的制备、表征及体外抗氧化活性研究

林栋，刘美含，赵珊珊，吴美艺，罗春芳，许粟，骆衡

《食品科技》

DOI

2026

Analyze the liquild style of Nongxiang Baijiu based on the multi-dimensional sensory evaluation and multivariate statistical analysis

Hong-Peng Zhao, Kang Lei, Feng Xiong, Jiang Wei, Bin Mou, Chun-Tao Guo, Hang He, Yong Chen, Dong Lin

Frontiers in Food Science and Technology

DOI

2026

Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and Multivariate Data Analysis

Ling-Shuai Meng, Yu Nie, Si-Yao Wu, Wei Li, Bang-Xi Zhang, Guangcan Tao, Ting-Ting Zheng, Haijiang Chen, Dong Lin, Xu Song, Sen Cao, Su Xu

Food Chemistry: X

DOI

2026

Transcriptomic and Metabolomic Profiling Reveals the Mechanisms of Color Development in Rosa roxburghii Fruits

Su Xu, Junyi Deng, Lin-Yao Song, Xin-Ying Wang, Sen Cao, Haijiang Chen, Guang-Can Tao, Qiang Fei, Dong Lin, Fengwei Ma, Wen-Neng Wu, Si-Yao Wu, Ling-Shuai Meng

Physiologia Plantarum : An International Journal for Plant Biology

DOI

2025

核桃肽铁螯合物的制备及其结构表征

林栋，张咏清，肖自芬，李雪，张丽赟，李莹，骆衡

《食品与发酵工业》

DOI

2025

牡蛎抗氧化肽的制备及其抗氧化活性评价

赵东乙，傅迎钊，郑树娜，王非凡，成凯，林栋

《滨州医学院学报》

DOI

2025

Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells

Dong Lin, Liyun Zhang, Hongdan Li, Qin Liu, Yongqing Zhang, Yalin Ni, Meihan Liu, Xu Su

Food Chemistry X

DOI

2025

Effect of bound polyphenol removal on in vitro digestion and fermentation of Rosa roxburghii Tratt. dietary fiber

Xiao-Li Zhou, Zhicheng Qin, Yan Chen, Ya-Ping Wang, Bin Du, Dong Lin, Ling-Shuai Meng

Journal of Agriculture and Food Research

DOI

2025

The effect of removing bound polyphenols on the physicochemical and functional properties of Rosa roxburghii Tratt dietary fiber in vitro

Xiao-Li Zhou, Zhicheng Qin, Yan Chen, Ya-Ping Wang, Dong Lin, Ling-Shuai Meng

Food Bioscience

DOI

2024

枯草芽孢杆菌发酵薏仁米糠制备多肽条件优化及其体外抗氧化活性研究

杜斌，汪肖，张敏，李瑜楠，邓昌琼，林栋

《中国酿造》

2024

豆薯抗氧化成分提取工艺优化及其活性成分分析

满婷，许丽娜，陆祥柳，林栋，孙大利，庞俊晓

《粮食与油脂》

2024

分心木多酚复合酶提取工艺优化及其体外生物活性

林栋，倪亚林，王港薇，杨莹凤，许粟，骆衡

《食品科技》

2024

Improvement of stability and antioxidant capacity of peptide - iron complexes by sonication

Dong Lin, Yongqing Zhang, Qinqin Xiong, Liyun Zhang, Sha Cheng, Jia Yu, Mashaal Ahmad, Yalin Ni, Xu Su, Heng Luo

Food Chemistry

DOI

2024

Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro

Bin Du, Haijun Chen, Yunan Li, Changqiong Deng, Yeling Li, Dong Lin

International Journal of Food Properties

DOI

2024

Production of novel mung bean peptides-based zinc supplement: Process optimization, chelation mechanism, and stability assessment in vitro

Liyun Zhang, Yinxia Wang, Yalin Ni, Yongqing Zhang, Yongling Liu, Bin Du, Heng Luo, Dong Lin

Food Bioscience

DOI

2024

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Yongqing Zhang, Shinan Wei, Qinqin Xiong, Lingshuai Meng, Ying Li, Yonghui Ge, Ming Guo, Heng Luo, Dong Lin

Foods

DOI

2024

Walnut peptides-calcium chelate: fabrication, characterization and calcium release rate evaluation

Dong Lin, Wenliang Zhai, Lifang Zhang, Zhimei Shu, Jiajia Li, Chunfang Luo, Liyun Zhang, Xiaoli Zhou

Journal of Food Measurement & Characterization

DOI

2024

Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS.

Ling-Shuai Meng, Yu Nie, Qingsong Zhou, Ting-Ting Zheng, Jianxin Song, Chao Zhang, Haijiang Chen, Dong Lin, Sen Cao, Su Xu

Food Chemistry

DOI

2023

红托竹荪菌托多糖提取工艺优化及其泡腾片的制备

李莹，周克春，石芳，林栋

《食品研究与开发》

2023

Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate

Wenliang Zhai, Dong Lin, Ruoshuang Mo, Xiaozhuan Zou, Yongqing Zhang, Liyun Zhang, Yonghui Ge

Foods

DOI

2022

不同处理方式对天麻品质影响的研究进展

李莹，王瑞，曹森，周笑犁，田驰，林栋

《食品研究与开发》

2022

赤小豆蛋白的提取工艺优化及其功能性质

林栋，张爱民，王绍校，周笑犁，李莹，杜斌，孟令帅

《中国食品添加剂》

DOI

2022

薏米多酚抗氧化及抑制亚硝化反应研究

林栋，杨强，王港薇，吴文能，周笑犁，杜斌

《中国食品添加剂》

2021

芡实多肽的分步酶解法制备及抗氧化活性研究

林栋，李丽娟，何英，葛永辉，周笑犁，杜斌

《食品科技》

DOI

2020

侗族传统酸鱼中降亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用

杜斌，韦曾传，汪肖，周笑犁，林栋

《食品科技》

DOI

2020

体外模拟消化对薏米多酚及其抗氧化活性的影响

林栋，管洪兰，陈银，周笑犁，杜斌

《食品科技》

DOI

2019

双酶法制备薏米多肽工艺及其体外抗氧化活性研究

林栋，李习美，周玛丽，田丹，张丽芳

《食品科技》

DOI

2019

蓝莓皮渣酵素的制备及其理化特性

杜斌，林栋，周笑犁，吴文能，曹森，王继玥

《食品工业》

2019

贵长猕猴桃多酚抗氧化及抑制亚硝化作用研究

林栋，陈昌兴，杨强，王港薇，周笑犁，周玛丽

《食品科技》

DOI

2019

核桃多肽-硒螯合物制备工艺优化及其抗氧化活性研究

林栋，孙倩，马立志，周笑犁，杜斌

《食品科技》

DOI

2019

刺梨果渣多糖的发酵制备工艺优化及其抗氧化活性研究

周笑犁，卢颖，朱坤珑，王金华，杜斌，林栋

《食品研究与开发》

2018

体外模拟消化对蓝莓皮渣粗提物抗氧化成分及其活性的影响

周笑犁，吴珊珊，林栋，杜斌，陈敏，张婷

《食品研究与开发》

2018

核桃多肽的制备工艺优化及抗氧化活性研究

安传相，裴璞花，马立志，林栋，岑顺友，陈鸿申

《食品工业》

2016

美国肉参胶原蛋白肽对H2O2损伤PC12细胞的保护作用

赵芹，林栋，刘海梅，李海燕

《天然产物研究与开发》

2016

破碎-浸提法提高草珊瑚黄酮提取率的研究

王国庆，林栋，吴丽琼，黄河宁

《宝鸡文理学院学报(自然科学版)》

2016

2种海参胶原蛋白多肽对血管内皮细胞保护作用的比较研究

赵芹，林栋，刘海梅

《中国海洋药物》

2015

缢蛏酶解产物清除羟自由基能力的研究

张惠婷，程文健，范舒琴，赵卉双，林栋，陈丽娇

《食品科技》

2015

紫萁孢子粉中脂肪酸成分的含量分析

林栋，陈新，史资，刘梁

《食品研究与开发》

精选作品

期刊论文

硒化分心木多糖的制备、表征及体外抗氧化活性研究

Analyze the liquild style of Nongxiang Baijiu based on the multi-dimensional sensory evaluation and multivariate statistical analysis

Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and Multivariate Data Analysis

Transcriptomic and Metabolomic Profiling Reveals the Mechanisms of Color Development in Rosa roxburghii Fruits

核桃肽铁螯合物的制备及其结构表征

牡蛎抗氧化肽的制备及其抗氧化活性评价

Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells

Effect of bound polyphenol removal on in vitro digestion and fermentation of Rosa roxburghii Tratt. dietary fiber

The effect of removing bound polyphenols on the physicochemical and functional properties of Rosa roxburghii Tratt dietary fiber in vitro

枯草芽孢杆菌发酵薏仁米糠制备多肽条件优化及其体外抗氧化活性研究

豆薯抗氧化成分提取工艺优化及其活性成分分析

分心木多酚复合酶提取工艺优化及其体外生物活性

Improvement of stability and antioxidant capacity of peptide - iron complexes by sonication

Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro

Production of novel mung bean peptides-based zinc supplement: Process optimization, chelation mechanism, and stability assessment in vitro

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Walnut peptides-calcium chelate: fabrication, characterization and calcium release rate evaluation

Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS.

红托竹荪菌托多糖提取工艺优化及其泡腾片的制备

Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate

不同处理方式对天麻品质影响的研究进展

赤小豆蛋白的提取工艺优化及其功能性质

薏米多酚抗氧化及抑制亚硝化反应研究

芡实多肽的分步酶解法制备及抗氧化活性研究

侗族传统酸鱼中降亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用

体外模拟消化对薏米多酚及其抗氧化活性的影响

双酶法制备薏米多肽工艺及其体外抗氧化活性研究

蓝莓皮渣酵素的制备及其理化特性

贵长猕猴桃多酚抗氧化及抑制亚硝化作用研究

核桃多肽-硒螯合物制备工艺优化及其抗氧化活性研究

刺梨果渣多糖的发酵制备工艺优化及其抗氧化活性研究

体外模拟消化对蓝莓皮渣粗提物抗氧化成分及其活性的影响

核桃多肽的制备工艺优化及抗氧化活性研究

美国肉参胶原蛋白肽对H2O2损伤PC12细胞的保护作用

破碎-浸提法提高草珊瑚黄酮提取率的研究

2种海参胶原蛋白多肽对血管内皮细胞保护作用的比较研究

缢蛏酶解产物清除羟自由基能力的研究

紫萁孢子粉中脂肪酸成分的含量分析

研究方向