林世文，女，博士，讲师，主要从事蛋白质改性应用及蛋白质凝胶品质调控研究。参与国家、省级项目2项。在Food Hydrocolloids、Food Chemistry、Food Research International等国内外期刊上发表论文14篇，其中SCI论文12篇，EI论文2篇。参与授权专利4余项。
主要成果：
1.Shiwen Lin, et al., Qian Liu*, Chuanai Cao*. (2026). Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process. Food Hydrocolloids, 174, 112339.
2.Shiwen Lin, et al., Qian Liu*. (2026). Quantitative proteomics analysis to identify potential biomarkers associated with promoted quality profiles of frankfurters by ultrasound treatment combined with κ-carrageenan. Food Chemistry, 498, 147147.
3.Shiwen Lin, et al., Qian Liu*. (2026). Mechanisms and effects of temperature-controlled high-intensity ultrasound treatment on the textural properties, rheological behaviours and in vitro digestibility of frankfurters containing κ-carrageenan. International Journal of Biological Macromolecules, 337, 149488.
4.Shiwen Lin, et al., Qian Liu*, Xinning Huang*. (2025). Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment. Food Hydrocolloids, 164, 111234.
5.Shiwen Lin, et al., Qian Liu*. (2025). Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan. Food Hydrocolloids, 159, 110633.
6.Shiwen Lin, et al., Qian Liu*. (2025). Elucidating the effects and mechanism of ultrasound treatment combined with κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters based on principal component analysis. Food Chemistry: X, 29, 102814.
7.Shiwen Lin, et al., Qian Liu*, Xinning Huang*. (2025). Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters. Meat Science, 225, 109822.
8.Shiwen Lin, et al., Qian Liu*. (2024). Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Food Research International, 182, 114177.
9.Shiwen Lin, et al., Qian Liu*, Chunyan Liu*. (2024). Potential mechanisms and effects of ultrasound treatment combined with pre-and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition. Meat Science, 215, 109554.
10.Shiwen Lin, et al., Qian Liu*. (2024). Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study. International Journal of Biological Macromolecules, 257, 128569.
