赵琳
硕士生导师
最高学历学位：博士研究生
职称：讲师
导师类型：硕士生导师
电子邮箱：20251206@btbu.edu.cn
个人简历
工作经历：
2025.12–至今，威廉体育，威廉体育，讲师
2021.11–2025.05，新加坡理工大学，食品、化学与生物技术部，博士后
教育经历：
2017.08–2021.12，新加坡国立大学，食品科学与技术系，哲学博士
2015.08–2017.07，新加坡国立大学，食品科学与技术系，理学硕士
2011.09–2015.06，江南大学，食品公司，工学学士
主讲课程
《功能食品与疾病预防》、《特殊食品设计导论（双学位）》等
主要研究领域
新质蛋白资源挖掘与应用，新型蛋白食品风味形成与品质调控，食品绿色加工与可持续评价
主要学术成果（课题、论文、获奖、专利等）
承担的主要科研项目（限10项）：
1. 香菇调味酱滋味提升关键技术的建立及新产品开发，河南省重点研发专项项目课题，2025-2027，在研，项目负责人
2. Optimizing Seaweed Proteins to Cultivated Meat (SeaToMeat)，美国The Good Food Institute研究资助项目，2025-2027，在研，Co-Investigator
3. Automated Protein Profiling and Functional Characterization Platform，新加坡食品局、新加坡科技研究局IAF-PP基金项目，2022-2025，结题，参与
发表的代表性论文（限10篇）：
1. Zhao, L., Sharratt N. P., & Du, J*. 2026. Assessing the carbon footprint of brown rice protein-based seafood analogue using a life cycle assessment approach. Future Foods, 13, 100959.
2. Zhao, L., Khang, H. M., & Du, J*. 2024. Incorporation of microalgae (Nannochloropsis oceanica) into plant-based fishcake analogue: Physical property characterisation and in vitro digestion analysis. Food Hydrocolloids, 146, 109212.
3. Zhao, L., Chen, M-H., Bi, X., & Du, J*. 2023. Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase. Food Hydrocolloids, 141, 108673.
4. Peh, F.Z.W1., Zhao, L.1, Chia, Y.Y., Ng, C.K.Z., & Du, J*. 2024. Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends. Current Research in Food Science, 8, 100775. (Co-first author)
5. Zhao, L., Li, H., Wang, K., Li, X., Guo, C., & Yang, H*. 2022. Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry. Food Chemistry, 394, 133533.
6. Zhao, L., Poh, C. N., Wu, J., Zhao, X., He, Y., & Yang, H*. 2022. Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface. Innovative Food Science & Emerging Technologies, 76, 102917.
7. Zhao, L., Li, S., & Yang, H*. 2021. Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science, 41, 180-188.
8. Zhao, L., Zhao, X., Wu, J., Lou, X., & Yang, H*. 2019. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy. Food Research International, 125, 108607.
9. Zhao, L., Zhao, M. Y., Phey, C. P., & Yang, H*. 2019. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism. Food Control, 101, 241-250.
10. Zhao, L., Zhang, Y., & Yang, H*. 2017. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons. Food Control, 73, 889-899.