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博士，讲师，硕士生导师地址：扬州市华扬西路196号扬州大学旅游烹饪学院邮编: 225127E-mail：zhaoll89@163.com 个人简要经历与学历2022.07-至今，扬州大学旅游烹饪学院，讲师2018.09-2022.06，江南大学，食品科学与工程，博士2011.09-2014.06，吉林农业大学，农产品加工及贮藏工程，硕士2007.09-2011.06，齐齐哈尔大学, 食品科学与工程, 学士 主要研究方向1. 生鲜食品加工与保鲜 2. 物理场在食品中的应用3. 食品营养与安全 科研项目：1. 主持：国家自然科学基金青年基金项目，项目名称：碳点基多功效活性包装材料的可控构建及其对青枣的保鲜机理研究，在研。2. 主持：扬州大学高层次人才科研启动基金项目，在研。3. 主持：扬州市绿扬金凤人才项目，在研。4. 主持：2020年江苏省研究生科研创新计划项目，项目名称：低温配送条件下典型淮扬菜肴的柔性保质杀菌技术研究，项目编号：No. KYCX20_1846，结项。5. 主持：2017-2019年吉林省教育厅“十三五”科学技术项目，项目名称：抗氧化剂对大豆胰蛋白酶抑制因子造成的氧化损伤的干预作用，项目编号：JJKH20171058KJ，结项。6. 参与：2023年度漯河市重大科技专项项目，项目名称：基于碳点-微波协同技术的典型豫系风味预制菜品质提升关键技术开发 ，在研。 发表论文：1. Zhao, L., Fan, H., Zhang, M.*, Chitrakar, B., Bhandari, B., & Wang, B. (2019). Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International, 126, 108660.2. Zhao, L., Zhang, M.*, Bhandari, B., & Bai, B. (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334, 108835.3. Zhao, L., Zhang, M.*, Chitrakar, B., & Adhikari, B. (2021). Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Critical Reviews in Food Science and Nutrition. 61(21), 3489-35034. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2020). Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk. International Journal of Food Microbiology, 326, 108650.5. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2021). Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils. Food Control, 125(9), 107968.6. Zhao, L., Zhang, M.*, Wang, H., & Mujumdar, A. S. (2022). Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control, 133, 108599.7. Zhao, L., Zhang, M.*, Wang, H., & Devahastin, S. (2021). Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage. Meat science, 185, 108715.8. Zhao, L., Zhang, M.*, Wang, H. (2022). Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots. Food Control, 136, 108843.9. Zhao, L., Zhang, M.*, Mujumdar, A. S., Wang, H. (2022). Application of carbon dots in food preservation: A critical review for packaging enhancers and food preservatives. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2022.203989610. Zhao, L., Zhang, M.*, Mujumdar, A. S, Adhikari, B, Wang, H. (2022). Preparation of a novel carbon dot/polyvinyl alcohol composite film and its application in food preservation. ACS applied materials & interfaces. 14(33), 37528-37539.11. Zhao, L., Jiang, H., Han, Z., Gu, W., & Meng, X.*. (2024). Effects of Carbon Dots/PVA Film Combined With Radio Frequency Treatment on Storage Quality of Fried Meatballs. Foods, 13(22), 3653.12. Zhao, L., Jiang, H., Han, Z., Gu, W., Chitrakar, B., & Meng, X.*. (2025). Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods. Antioxidants, 14(6), 669.13. Zhao, L.*, Jiang, H., Han, Z., Gu, W., & Meng, X.*. (2025). Starch coating with carbon dots: A promising coating to enhance the freeze–thaw stability of meatballs. Food Chemistry: X, 103169.14. Gu, C.*, Zhao, L., Han, L., Song, X., Qu, H., & Qin, G. (2014). The effect of soybean trypsin inhibitor on the generation of oxygen free radical in pancreas of mice during different growth periods. Food Science and Technology Research, 20(2), 431-438.15. 赵琳琳，郝鑫，李桐，莫蓝月，谷春梅.茶多酚对大豆胰蛋白酶抑制因子致小鼠胰腺氧化损伤的缓解作用[J]. 大豆科学，2018，37（06）：950-954.16. 赵琳琳，王思文，张彪，陈漪文，谷春梅.维生素C对大豆胰蛋白酶抑制因子诱导氧化应激的干预[J]. 中国兽医学报，2018，38（11）：2153-2157.17. 赵琳琳，解慧，张彪，谷春梅。茶多酚对大豆胰蛋白酶抑制因子诱导氧化应激的抑制作用[J]. 大豆科学，2018，37（03）：373-377.18. 韩政轩，姜慧南，顾雯沁，徐 益，张 玉，孟祥忍，赵琳琳*. 碳点/大豆分离蛋白/聚乙烯醇复合膜的制备及其在牛肉狮子头贮藏中的应用[J]. 美食研究，2025,42(02): 74-82.19. 赵则越，徐昊，孙苏晴，姜慧楠，顾雯沁，孟祥忍，赵琳琳*. 魔芋葡甘聚糖对玉米淀粉凝胶冻融稳定性的改善作用. 现代食品科技[J]. 2026, 42(05): 1-9.人才培养1.指导老师：2023-2024年省级大学生创新创业训练计划项目“碳点/聚乙烯醇基活性复合膜的构建及其对牛肉狮子头贮藏品质的影响”，主持人韩政轩。2.指导老师：2024-2025年国家级大学生创新创业训练计划项目“碳点多糖基复合涂膜对反复冻融后牛肉贮藏品质的影响”，主持人赵则越。3.指导老师：2025年度“挑战杯”课外学术科技作品竞赛“人工智能+”专项赛国赛三等奖，参赛作品名称：“AI智鲜-一款基于智能标签和手机图像识别的食品监测系统”，主持人赵则越。