蔡林林

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

联系方式

邮箱：dlcai@njau.edu.cn

研究方向

肉品加工与质量安全控制

个人简介

蔡林林，男，博士，钟山青年研究员。2023年9月至今在南京农业大学从事博士后研究工作。

教育经历

2019.9-2023.6
南京农业大学食品科学与工程博士研究生毕业博士学位
2016.9-2019.6
南京农业大学食品科学与工程硕士研究生毕业硕士学位
2016.9-2019.6
南京农业大学食品科学与工程硕士研究生毕业硕士学位

工作经历

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兼职信息

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科研论文
知识产权
科研项目

Xie Yunting,Cai Linlin,Zhou Guanghong,Li Chunbao.Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts,FOOD RESEARCH INTERNATIONAL,2024,187(参与作者)
Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis.,JOURNAL OF ADVANCED RESEARCH,2024,(参与作者)
Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Cai Linlin,Sun Jian,Xu Xinglian.Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,206(参与作者)
Shao Liangting, Dong Yang, Chen Shanshan, Sheng Junsheng, Cai Linlin, Xu Xinglian, Wang Huhu.Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation.,International journal of biological macromolecules,2024,265(Pt 1):130916-130916(参与作者)
Xie Yunting, Cai Linlin, Huang Zhiji, Shan Kai, Xu Xinglian, Zhou Guanghong, Li Chunbao.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):946-960(参与作者)
Shao Xuefei,Wang Huhu,Huang Mingyuan,Song Xiangyu,Xu Na,Cai Linlin,Xu Xinglian.Effect of bacterial fermentation on the ability of myofibrillar proteins to bind esters and its potential mechanism: Based on protein metabolism and structural changes,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,281(参与作者)

团队成员

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