林怡晨，女，博士，讲师。毕业于爱尔兰科克大学，获工学博士学位，福建省科技特派员，福建省高层次引进人才（C类）。
主要从事水产品精深加工、乳液体系构建及生物活性物质递送等课题研究。已在食品领域国际权威期刊发表十余篇SCI论文。目前主要承担《食品生物化学》、《食品毒理学》、《食品营养学》等课程的教学工作。
主要代表性相关论文及取得的成果:
(1) Lin Y, Roos Y H, Sullivan M, Miao S. Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils[J]. Food Hydrocolloids, 2025, 168: 111496.
(2) Lin Y, Roos Y H, Miao S. Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality[J]. Food Hydrocolloids, 2025, 162: 111001.
(3) Lin Y, Roos Y H, Miao S. The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels[J]. Food Hydrocolloids, 2025, 159: 110655.
(4) Lin Y, Du H, Roos Y, Miao S. Binary complexes of whey protein fibers/isolates and fish gelatins for emulsion stabilization[J]. Food Hydrocolloids, 2023, 143: 108880.
(5) Lin Y, Du H, Roos Y, Miao S. Transglutaminase crosslinked fish gelatins for emulsion stabilization: From conventional to Pickering emulsions[J]. Food Hydrocolloids, 2023, 144: 108979.
(6) Sun L1, Lin Y1, Liu W, Qiu X, Cao K, Liu G, Cao M. Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads (Decapterus maruadsi)[J]. Food Hydrocolloids, 2019, 93: 137-145.
