林全全，女，副教授，硕士生导师。毕业于江南大学食品科学与工程专业，博士期间在新西兰梅西大学Riddet研究中心公派访学2年。2018年7月入职浙江工商大学食品与生物工程学院。主要承担《物理化学》、《未来食品》和《食品调香调色学》等课程教学，致力于食品消化与营养相关的研究工作，指导学生获得浙江省教育厅一般项目、浙江省大学生生命科学竞赛三等奖等，“西湖学者计划”获得者。先后主持国家自然科学基金青年基金、浙江省自然科学基金一般项目，参与多项国家自然科学基金面上项目。目前，已在国内外食品领域权威学术期刊《Journal of Agricultural and Food Chemistry》、《Food Hydrocolloids》、《Food Chemistry》、《Journal of Dairy Science》、《Food Research International》和《中国食品学报》等发表论文20余篇。

研究方向：1. 传统食品与新型食品（如植物肉）的消化与营养特性；2. 功能性食品组分递送体系的构建、消化和生物利用率；3. 蛋白质与多糖的相互作用及其应用。欢迎对植物肉、食品胶体、食品消化与营养感兴趣的同学加入我的团队。

电子邮箱：quanquanlin@zjgsu.edu.cn；411095722@qq.com

部分代表性论文：

[1]  Lin, Q.*, Sang, M., Jin, H., Huang, D., Zhang, Y., Han, J.*, & Ye, A*. (2023). Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate. Food Research International, 173, 113280.

[2]  Lin, Q.*, Pan, L., Deng, N., Sang, M., Cai, K., Chen, C., Han J.*, Ye, A.* (2022). Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure. Food Hydrocolloids, 130, 107694.

[3]  Lin, Q.*, Ouyang, C., Luo, N., & Ye, A*. (2023). Coagulation of model infant formulae: Impact on their in vitro dynamic gastric digestion. Food Hydrocolloids, 141, 108667.

[4]  Lin, Q., Wu, D., Singh, H., & Ye, A*. (2021). Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch. Food Chemistry, 352, 129267.

[5]  Lin, Q., Liang, R., Zhong, F.*, Ye, A.*, & Singh, H. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food Hydrocolloids, 113, 106361.

[6]  Lin, Q., Liang, R., Zhong, F.*, Ye, A.*, Hemar, Y., Yang, Z., & Singh, H. (2019). Self-assembled micelles based on OSA-modified starches for enhancing solubility of β-carotene: effect of starch macromolecular architecture. Journal of Agricultural and Food Chemistry, 67(23), 6614-6624.

[7]  Lin, Q., Liang, R., Zhong, F.*, Ye, A.*, & Singh, H. (2018). Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions. Food Hydrocolloids, 84, 303-312.