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: 225127

E-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), 3489-3503

4. 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: 10.1080/10408398.2022.2039896

10. 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。