Lin Lin

机构：Anhui University, Hefei University of Technology, Zhejiang Ocean University · ORCID：0000-0003-4191-7539

发表论文 97 篇 · 总被引 2062 次 · h-index 24

代表论文

• Non-destructive detection of freshness in crayfish (Procambarus clarkii) based on near-infrared spectroscopy combined with deep learning (2024 · Food Control · 被引 32)
• Chitosan-Stabilized Selenium Nanoparticles Alleviate High-Fat Diet-Induced Non-Alcoholic Fatty Liver Disease (NAFLD) by Modulating the Gut Barrier Function and Microbiota (2024 · Journal of Functional Biomaterials · 被引 22)
• Effect of sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels (2024 · Food Chemistry · 被引 22)
• Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps (2024 · Ultrasonics Sonochemistry · 被引 21)
• Characterization of acid-soluble collagen (ASC) derived from walleye pollock and silver carp skin and comparison them with the collagen from pig and duck skin (2024 · Food Chemistry Advances · 被引 16)
• Changes in macrobenthos communities during the invasive Spartina alterniflora removal and mangrove restoration (2025 · Frontiers in Marine Science · 被引 6)