个人简介
1995年出生，主要从事食品膳食纤维、碳水化合物酶(Carbohydrate Active Enzymes, CAZymes)的相关研究。
电子邮箱
shanli@sicau.edu.cn
教育经历
2019.10-2023.01，丹麦技术大学，生物工程专业，博士
2017.09-2019.06，四川农业大学，食品科学与工程专业，硕士
2013.09-2017.06，四川农业大学，食品质量与安全专业，学士
工作经历
2023.06-至今，四川农业大学，食品学院，讲师
主要研究方向
1. 植物多糖提取、结构表征及生物活性“构效关系”研究
2. 碳水化合物活性酶(Carbohydrate Active Enzymes, CAZymes)发掘、表征及应用
3. 植物多糖酶法修饰
主要获奖
2020，四川农业大学优秀硕士学位论文
2018，四川农业大学优秀研究生
科研项目
四川农业大学“学术骨干”引进人才科研启动费，2023.06-2028.06，主持
代表性学术论文（近五年）
1. Shang Lin, et al., Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers, Food Chemistry: X (2023), 中科院大类一区TOP
2. Shang Lin, et al., Soluble, diferuloylated corn bran glucuronoarabinoxylans modulate the human gut microbiota in vitro, Journal of Agricultural and Food Chemistry (2023), 中科院大类一区TOP
3. Shang Lin, et al., Fungal feruloyl esterases can catalyze release of diferulic acids from complex arabinoxylan, International Journal of Biological Macromolecules (2023), 中科院大类一区TOP
4. Shang Lin, et al., Enzymatic cleavage of diferuloyl cross-links in corn bran arabinoxylan by two bacterial feruloyl esterases, Journal of Agricultural and Food Chemistry (2022), 中科院大类一区TOP
5. Shang Lin, et al., Feruloylated arabinoxylan and oligosaccharides: Chemistry, nutritional functions, and options for enzymatic modification, Annual Review of Food Science and Technology (2021), 中科院大类一区TOP
6. Shang Lin, et al., Structural characterization, antioxidant activity, and immunomodulatory activity of non-starch polysaccharides from Chuanminshen violaceum collected from different regions, International Journal of Biological Macromolecules (2020), 中科院大类二区TOP
7. Shang Lin, et al., Analysis of methanolic extracts and crude polysaccharides from the leaves of Chuanminshen violaceum and their antioxidant activities, Antioxidants (2019), 中科院大类二区TOP
