Name: Lianzhu Lin
Introduction: Professor
School of Food Science and Engineering
Tel: 020-87113914
Fax: 0086-20-87113914
E-mail: felzlin@scut.edu.cn
Education Background
2004.9~2008.6 Bachelor Degree (Food Science and Engineering), Jilin University.
2008.9~2013.6 PhD Degree (Food Science), South China University of Technology.
Employment Summary
Professor(2017-prsent):School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Associate professor (2014- 2017): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Research associate(2013-2014): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
1. Structure-activity relationship, mechanism andtargeted preparation of active ingredients from natural plants.
2. Screening and evaluation of marine bioactivepolysaccharides.
3. Key technology of functional food engineering
Current Research Projects
1. The Natural Science Foundation of GuangdongProvince, 2019B151502040, 2019-2023.
2. The Natural Science Foundation of GuangdongProvince, 2022B1515120083, 2022-2025.
3. Key-Area Research and Development Program ofGuangdong Province, 2021B0707060001, 2021-2024.
Publications（* as corresponding author）
1. Lianzhu Lin, QingyunYang, Kun Zhao, Mouming Zhao. Identification of the free phenolic profile of Adlaybran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids againstxanthine oxidase. Food Chemistry , 2018, 253: 108-118.
2. Mouming Zhao, MingJiao, Feibai Zhou, Lianzhu Lin, Weizheng Sun. Interaction of β -conglycinin with catechin-impact on physical andoxidative stability of safflower oil-in-water emulsion. FoodChemistry, 2018, 268: 315-323.
3. Lianzhu Lin, XuemeiLiu, Mouming Zhao. Screening of xanthine oxidase inhibitor from selected edibleplants and hypouricemic effect of Rhizoma Alpiniae Officinarum extract onhyperuricemic rats. Journal of Functional Foods, 2018, 50: 26-36.
4. An Peng, Lianzhu Lin, MoumingZhao, Baoguo Sun. Classification of edible chrysanthemums based on phenolicprofiles and mechanisms underlying the protective effects of characteristicphenolics on oxidatively damaged erythrocyte. Food ResearchInternational, 2019, 123: 64-74.
5. Peng An, Lin Lianzhu, ZhaoMouming, Sun Baoguo. Identifying mechanisms underlying the amelioration effectof Chrysanthemum morifolium Ramat. 'Boju' extract on hyperuricemia usingbiochemical characterization and UPLC-ESI-QTOF/MS-based metabolomics. Food& function, 2019, 10: 8042-8055.
6. Lianzhu Lin, MingJiao, Mouming Zhao, Weizheng Sun. In vitro gastrointestinal digest ofcatechin-modified β -conglycinin oxidized bylipoxygenase-catalyzed linoleic acid peroxidation. FoodChemistry, 2018, 280: 154-163
7. Rongrong Ou, LianzhuLin, Mouming Zhao, Zhiqing Xie. Action mechanisms and interaction of two keyxanthine oxidase inhibitors in galangal: Combination of in vitro and in silicomolecular docking studies. International Journal of BiologicalMacromolecules, 2020, 162: 1526-1535.
8. Peng, Lianzhu Lin, MoumingZhao. Screening of key flavonoids and monoterpenoids for xanthine oxidaseinhibitory activity-oriented quality control of Chrysanthemum morifolium Ramat. ‘ Boju ’ based onspectrum-effect relationship coupled with UPLC-TOF-MS and HS-SPME-GC/MS. FoodResearch International, 2020, 137: 109448.
9. Qiyuan Zhu, LianzhuLin, Mouming Zhao. Sulfated fucan/fucosylated chondroitin sulfate-dominatedpolysaccharide fraction from low-edible-value sea cucumber ameliorates type 2diabetes in rats: New prospects for sea cucumber polysaccharidebased-hypoglycemic functional food. International Journal of BiologicalMacromolecules, 2020, 159: 34-45.
10. Rui-Bo, Li Zhao-Rong, WuJuan, Ou Zhi-Rong, Sun Baoguo, Lin Lianzhu, Zhao Mouming. Antidiabetic effects andunderlying mechanisms of anti-digestive dietary polysaccharides from Sargassumfusiforme in rats. Food & function, 2020, 11: 7023-7036
Courses Offered
1. “Food Chemistry” for undergraduate students majoring in Food Science and Engineering.
2. “Advanced food chemistryand functional food”, and “advanced food chemistry and functional food design”for postgraduate students majoring in Food Science and Engineering.
