林德慧，女，博士（后），副研究员，硕士生导师，2015年7月毕业于西北农林科技大学食品学院，攻博期间受国家留学基金委资助赴澳大利亚昆士兰大学学习2年，毕业后入职陕西师范大学食品学院，长期从事食品胶体化学与营养学研究。目前，主要承担本科生的《食品化学》、《现代仪器分析》等课程。


主要学术方向为：（1）多糖基食品的物性研究及营养调控，食品功能因子的稳态化及递送研究，新型功能性植物基食品的设计与开发，新型可食膜的开发；（2）果蔬微生态发酵研究。


近年来发表学术论文40余篇，其中以第一作者或通讯作者在食品领域的Top期刊（JCR一区和二区）发表SCI论文20余篇。目前主持国家自然科学基金、陕西省高校青年人才托举项目、陕西省国际合作项目、中国博士后项目等8项。申请发明专利5项，获得陕西省科技进步二等奖1项（排名第四）。目前担任Journal of Agricultural and Food Chemistry，Food Chemistry，Food Hydrocolloids等本领域TOP级期刊的审稿人。

联系方式：邮箱：lindehui504@snnu.edu.cn；QQ：

代表作性成果：
[1] Zhe Liu, Dehui Lin*, Rui Shen, Xingbin Yang*. Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions . Food Hydrocolloids, 2020: 109. (SCI二区，IF：7.053 )
[2] Zhe Liu, Dehui Lin*, Rui Shen, Xingbin Yang. Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for Pickering high internal-phase emulsions. Food Hydrocolloids, 2020: 112. (SCI二区，IF：7.053)
[3] Zhe Liu, Dehui Lin*, Patricia Lopez-Sanchez, Xingbin Yang*. Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan. International journal of Biological Macromolecules. 2020, 145:634-645. (SCI二区，IF：5.162)
[4] Dehui Lin*, Zhe Liu, Rui Shen, Siqian Chen, Xingbin Yang. Bacterial cellulose in food industry: Current research and future prospects. International Journal of Biological Macromolecules, 2020: 1007-1019. (SCI二区，IF：5.162)
[5] Dehui Lin, Xinxin Jiang, Yan Zhao, Xichuan Zhai and Xingbin Yang*. Komagataeibacter hansenii CGMCC 3917 alleviates alcohol-induced liver injury by regulating fatty acid metabolism and intestinal microbiota diversity in mice. Food & Function, 2020, 11, 4591–4604. (SCI一区，IF：4.171)
[6] Xichuan Zhai, Dehui Lin*, Wenwen Li, Xingbin Yang*. Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples. International journal of Biological Macromolecules. 2020, 149：178-186. (SCI二区，IF：5.162)
[7] Dehui Lin, Patricia Lopez-Sanchez, Michael Gidley*. Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties. Food Hydrocolloids, 2019, 79, 13-19. (SCI二区，IF：7.053)
[8] Xinxin Jiang, Dehui Lin, Hongjun Shao & Xingbin Yang. Antioxidant properties of Komagataeibacter hansenii CGMCC 3917 and its ameliorative effects on alcohol-induced liver injury in mice. CYTA-Journal of Food. 2019, 17, 355–364.
[9] Xichuan Zhai, Dehui Lin*, Yan Zhao, Wenwen Li,Xingbin Yang*. Effects of dietary fiber supplementation on fatty acid metabolism and intestinal microbiota diversity in C57BL/6J mice fed with a high-fat diet. Journal of Agricultural and Food Chemistry,2018, 66,48, 12706-12718. (SCI一区，IF：4.192)
[10] Xichuan Zhai, Dehui Lin*, Yan Zhao, Wenwen Li,Xingbin Yang*. Enhanced anti-obesity effects of bacterial cellulose combined with konjac glucomannan in high-fat diet-fed C57BL/6J mice. Food & Function, 2018, 9, 5260-5272. (SCI一区，IF：4.171)
[11] Xichuan Zhai, Dehui Lin*, Yan Zhao,Xingbin Yang*.Bacterial cellulose relieves diphenoxylate- induced constipation in rats.Journal of Agricultural and Food Chemistry,2018, 66, 4106-4117. (SCI一区，IF：4.192)
[12] Dehui Lin, Patricia Lopez-Sanchez, Nichola Selway, Michael Gidley*. Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology. Food Hydrocolloids, 2018, 79, 13-19. (SCI二区，IF：7.053)
[13] XichuanZhai,Dehui Lin*, Dongjie Liu, Xingbin Yang*. Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. Food Research International, 2018, 103, 12-20. (SCI二区，IF：4.972)
[14] Daoyuan Ren,Dehui Lin*, Aamina Alim, Quan Zheng, Xingbin Yang*. Chemicalcharacterization of a novel polysaccharide ASKP-1 from Artemisia sphaerocephalaKraschseed and its macrophage activation via MAPK, PI3k/Akt and NF-κB signaling pathways inRAW264.7 cells. Food & Function, 2017, 8, 1299-1312. (SCI一区，IF：4.171)
[15] Yalong Lu, Dehui Lin, Wenfeng Lia, Xingbin Yang. Non-digestible stachyose promotes bioavailability of genistein through inhibiting intestinal degradation and first-pass metabolism of genistein in mice. Food & Nutrition Research, 2017, 61, **. (SCI二区)
[16] Dehui Lin, Patricia Lopez-Sanchez, Michael Gidley*. Interactions of pectins with cellulose during its synthesis in the absence of calcium. Food Hydrocolloids, 2016, 52, 57-68. (SCI二区，IF：7.053)
[17] Dehui Lin, Patricia Lopez-Sanchez, Michael Gidley*. Binding of arabinan orgalactan during cellulose synthesis is extensive and reversible. Carbohydrate Polymers, 2015, 126(1): 108-121. (SCI二区，IF：7.182)
[18]Dehui Lin, Rui Li, Patricia Lopez-Sanchez, Zhixi Li*. Physical properties of bacterial cellulose aqueous suspensions treated by high pressure homogenizer. Food Hydrocolloids, 2015, 44: 435-442. (SCI二区，IF：7.053)
[19] Dehui Lin, Patricia Lopez-Sanchez, Zhixi Li*. Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source, Bioresource Technology, 2014, 151C: 113-119. (SCI一区，IF：7.539)
[20] Dehui Lin, Nan Wang, Zhixi Li*, Yan Li. Characterizations of Bacterial Cellulose Producing Strain Gluconoacetobacter hansenii CGMCC3917. Journal of Bioprocessing &Biotechniques, 2014, 4: 160-166.










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