博士，讲师，硕士生导师

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

邮编: 225127

E-mail：zhaoll89@163.com

个人简要经历与学历

2022.07-至今，扬州大学旅游烹饪学院，讲师

2018.09-2022.06，江南大学，食品科学与工程，博士

2011.09-2014.06，吉林农业大学，农产品加工及贮藏工程，硕士

2007.09-2011.06, 齐齐哈尔大学, 食品科学与工程, 学士

主要研究方向

1. 生鲜食品加工与保鲜

2. 物理场在食品中的应用

3. 食品营养与安全

科研项目：

1. 主持：扬州大学高层次人才科研启动基金项目，在研。

2. 主持：2020年江苏省研究生科研创新计划项目“低温配送条件下典型淮扬菜肴的柔性保质杀菌技术研究”（项目编号：No. KYCX20_1846），结项。

3. 主持：2017-2019年吉林省教育厅“十三五”科学技术项目“抗氧化剂对大豆胰蛋白酶抑制因子造成的氧化损伤的干预作用”（项目编号：JJKH20171058KJ），结项。

发表论文：

1. Zhao, L., Fan, H., Zhang, M.*, Chitrakar, B., Bhandari, B., & Wang, B. (2019). Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International, 126, 108660-108660.

2. Zhao, L., Zhang, M.*, Bhandari, B., & Bai, B. (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334, 108835.

3. Zhao, L., Zhang, M.*, Chitrakar, B., & Adhikari, B. (2021). Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Critical Reviews in Food Science and Nutrition. 61(21), 3489-3503

4. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2020). Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk. International Journal of Food Microbiology, 326, 108650.

5. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2021). Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils. Food Control, 125(9), 107968.

6. Zhao, L., Zhang, M.*, Wang, H., & Mujumdar, A. S. (2022). Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control, 133, 108599.

7. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2021). Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage. Meat science, 185, 108715-108715.

8. Zhao, L., Zhang, M.*, Wang, H. (2022). Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots. Food Control, 136, 108843.

9. Zhao, L., Zhang, M.*, Mujumdar, A. S., Wang, H. (2022). Application of carbon dots in food preservation: A critical review for packaging enhancers and food preservatives. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2022.2039896

10. Zhao, L., Zhang, M.*, Mujumdar, A. S, Adhikari, B, Wang, H. (2022). Preparation of a novel carbon dot/polyvinyl alcohol composite film and its application in food preservation. ACS applied materials & interfaces. 14(33), 37528-37539.

11. Gu, C.*, Zhao, L., Han, L., Song, X., Qu, H., & Qin, G. (2014). The effect of soybean trypsin inhibitor on the generation of oxygen free radical in pancreas of mice during different growth periods. Food Science and Technology Research, 20(2), 431-438.

12. 赵琳琳，郝鑫，李桐，莫蓝月，谷春梅。茶多酚对大豆胰蛋白酶抑制因子致小鼠胰腺氧化损伤的缓解作用[J]. 大豆科学，2018，37（06）：950-954.

13. 赵琳琳，王思文，张彪，陈漪文，谷春梅.维生素C对大豆胰蛋白酶抑制因子诱导氧化应激的干预[J]。中国兽医学报，2018，38（11）：2153-2157.

14. 赵琳琳，解慧，张彪，谷春梅。茶多酚对大豆胰蛋白酶抑制因子诱导氧化应激的抑制作用[J]。大豆科学，2018，37（03）：373-377.