承担《物理化学》、《未来食品》和《食品调香调色学》等课程教学。致力于食品消化与营养相关的研究工作，先后主持国家自然科学基金青年基金、浙江省自然科学基金一般项目，参与多项国家自然科学基金面上项目。目前，已在国内外食品领域权威学术期刊《Journal of Agricultural and Food Chemistry》、《Food Hydrocolloids》、《Food Chemistry》、《Journal of Dairy Science》、《Food Research International》和《中国粮油学报》等发表论文20篇，其中一作或者通讯作者13篇。欢迎对植物肉、食品胶体、食品消化与营养感兴趣的同学加入我的团队。

1. 传统食品与新型食品（如植物肉）的消化与营养特性；

2. 功能性食品组分递送体系的构建、消化和生物利用率；

3. 蛋白质与多糖的相互作用及其应用。

(1) 2018-07 至 今，浙江工商大学，讲师

(2) 2022-08 至 今，浙江工商大学，特聘副研究员

中国食品科学技术学会 会员

校西湖学者-优秀青年人才

• 《未来食品》，选修课，研究生

[1]  Lin Q*, Pan L, Deng N, Sang M, Cai K, Chen C, Han J*, Ye A*. Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure [J]. Food Hydrocolloids. 2022, 130: 107694.

[2]  Lin Q*, Ouyang C., Luo N., Ye A*. Coagulation of model infant formulae: Impact on their in vitro dynamic gastric digestion. Food Hydrocolloids, 2023, 141, 108667.

[3]  陈楚玲, 邓宁华, 罗梅, 林全全*, 韩剑众. 植物肉的蛋白质消化特性研究 [J]. 中国食品学报. 2022, 22(11): 96-102.

[4]  林全全, 刘璐飒, 吴丽芳, 蔡可腾, 韩剑众*. 人造鸡肉的蛋白质消化特性研究 [J]. 中国粮油学报. 2021, 36(10): 63-69.

[5]  桑梦丽，黄德奕，邓宁华，陈楚玲，张叶勤，金慧婷，杨欣悦，林全全*. 碳酸氢钠对组织化小麦蛋白体外消化特性的影响 [J]. 食品与生物技术学报. 2023, 42(3): 102-111.

[6] Lin Q*, Wu D, Singh H, Ye A*. Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch [J]. Food Chemistry. 2021, 352: 129267.

[7]  Lin Q, Liang R, Zhong F*, Ye A*, Singh H. In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure [J]. Food Hydrocolloids. 2021, 113: 106361.

[8]  Lin Q, Liang R, Zhong F*, Ye A*, Hemar Y, Yang Z, Singh H. Self-assembled micelles based on OSA-modified starches for enhancing solubility of β-carotene: effect of starch macromolecular architecture [J]. Journal of Agricultural and Food Chemistry. 2019, 67(23): 6614-6624.

[9]  Lin Q, Liang R, Zhong F*, Ye A*, Singh H. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β -carotene: Effect of calcium and pH [J]. Food Hydrocolloids. 2018, 77: 549-556.

[10]  Lin Q, Liang R, Zhong F*, Ye A*, Singh H. Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions [J]. Food Hydrocolloids. 2018, 77: 30-39.

[11]  Lin Q, Liang R, Zhong F*, Ye A*, Singh H. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions [J]. Food Hydrocolloids. 2018, 84: 303-312.

[12]  Lin Q, Liang R, Williams PA, Zhong F*. Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules [J]. Food Hydrocolloids. 2018, 77: 187-203.

[13]  Lin Q, Liang R, Ye A, Singh H, Zhong F*. Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene [J]. Food Hydrocolloids. 2017, 73: 184-193. 

[14]  Li Z, Lin Q, McClements DJ, Fu Y*, Xie H, Li T, Chen G. Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties [J]. Food Chemistry. 2021, 355: 129686.

[15]  Wang X, Ye A*, Lin Q, Han J, Singh H. Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model [J]. Journal of Dairy Science. 2018, 101(8): 6842-6852.

[16]  Ye A*, Wang X, Lin Q, Han J, Singh H. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment [J]. Food Chemistry. 2020, 318: 126463.

[17]  Wu D, Lin Q, Singh H, Ye A*. Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes [J]. Food Research International. 2020, 136: 109350.

[18]  Wang X, Lin Q, Ye A*, Han J, Singh H. Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion [J]. Food Hydrocolloids. 2019, 88: 272-282.

[19]  梁蓉, 林全全, 陈翰, 钟芳*. 影响乳液中β-胡萝卜素生物可给率的因素研究 [J]. 食品与生物技术学报. 2016, (12): 1278-1284.

1.校级本科教学改革项目：《以“研究性学习+翻转课堂” 为导向的教学方法在物理化学教学中的应用》，主持

2.省级课程思政教学项目：《食品品质学》，参与

3.省级劳动教育一流课程：《物理化学》，参与