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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：博士学位
- Ning, Zhenzhen;Zhang, Lingling;Cai, Linlin;Xu, Xinglian;Chen, Ying;Wang, Huhu.Biofilm removal mediated by Salmonella phages from chicken-related sources,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(5):1799-1808(参与作者)
- Cai Lin-lin,Xie Yun-ting,Hu Hai-jing,Xu Xing-lian,Wang Hu-hu,Zhou Guang-hong.A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors,MICROBIOLOGY SPECTRUM,2023,(第一作者)
- Xie, Yunting;Cai, Linlin;Huang, Zhiji;Shan, Kai;Xu, Xinglian;Zhou, Guanghong;Li, Chunbao.Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice,Journal of Agricultural and Food Chemistry,2022,70(39):12442-12455(参与作者)
- Xie, Yunting;Cai, Linlin;Zhao, Di;Liu, Hui;Xu, Xinglian;Zhou, Guanghong;Li, Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(参与作者)
- Xie, Yunting;Ma, Yafang;Cai, Linlin;Jiang, Shuai;Li, Chunbao.Reconsidering Meat Intake and Human Health: A Review of Current Research,MOLECULAR NUTRITION & FOOD RESEARCH,2022,66(9)(参与作者)
- 宋相宇,李鸣,王虎虎,徐幸莲,蔡林林.高通量测序分析白切鸡菌群多样性,食品科学,2020,41(17):246-252(参与作者)
- 李冉,蔡林林,高廷轩,李春保,周光宏,叶可萍.Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,130:-(参与作者)
