林松毅
教授/博导
个人简介
2017年07月-至今，大连工业大学，教学院长，教授/博导，学术方向带头人
2016年06月-2017年06月，大连工业大学，教授/博导，学术方向带头人
2005年08月-2016年05月，吉林大学食品学院/军需科技学院，教授/博导，副教授/硕导
2010年10月-2011年11月，美国克莱姆森大学，国家公派访问学者
2010年01月-2013年11月，吉林大学生物学专业博士后流动站，国家统招博士后
1994年07月-2005年07月，吉林工程技术师范学院（吉林职业师范学院）食品工程专业，讲师/助教
2002年09月-2005年06月，吉林大学，农业机械化工程（农产品加工方向），工学博士
1990年09月-1994年06月，吉林职业师范学院，食品工程专业，学士学位
社会兼职
1. 教育部高等学校食品科学与工程类教学指导委员会，副秘书长
2. 中国食品科学技术学会，高级会员
3. 中国食品科学技术学会非热加工技术分会，理事
4. 《RecentAdvancement in Food Science and Nutrition Research》编委
5.《肉类研究》编委
研究方向
1.食品功能与营养，包括：食源性蛋白（肽）与其靶功能作用机理研究、食源性蛋白（肽）品质控制技术与原理研究；食品非热加工PEF技术应用研究。
2.蛋品科学与技术，包括：禽蛋资源高值化综合利用技术与方法研究；禽蛋源功能食品研究与开发；休闲蛋制品研究与开发。
主要成果
辽宁省特聘教授，国家“十三五”重点研发计划基础研究项目首席。以第一完成人获吉林省自然科学成果奖一等奖1项（2013年）、二等奖1项（2014年）、第二完成人获吉林省科学技术奖二等奖1项（2015年）。目前正在承担国家“十三五”重点研发计划基础项目1项、国家自然科学基金面上项目1项；以第一负责人身份完成863项目子课题1项、国家“十二五”科技支撑计划项目子课题1项、省级科技成果转化项目4项、省级科技计划重点项目3项、校企合作项目3项。已公开发表学术论文近200篇，其中以第一作者或通讯作者发表SCI收录论文88篇和EI检索论文27篇，单篇最高影响因子为8.519，ESI高被引论文2篇。主编教材5部，副主编教材2部，参编教材2部。以第一发明人申请国家专利52项，授权发明专利27项。
科研项目
1. 2017-2020，国家“十三五”重点研发计划重点专项基础类项目“食品风味特征与品质形成机理及加工适用性研究”，项目号：2017YFD0400100（主持）
2. 2018-2021，国家自然科学基金面上项目“海参蛋白肽粉吸湿诱导关键异味物质形成机制研究”，项目号：31772018（主持）
3. 2017-2020，辽宁省特聘教授项目“PMA5-(Histag-5SHECN)n基因表达工程菌构建与其目标五肽吸湿靶点的Zn2+干预调控机理研究”（主持）
4. 2017-2017，2017年度国家环境基准管理部门预算项目“我国黄渤海域内典型养殖模式下的海参营养功能品质差异性分析”（主持）
5. 2016-2016，2016年度国家环境基准管理部门预算项目“大连市海产贝类体内十种鱼药残留检测与安全性评估”（主持）
6. 2013-2017，国家863计划项目子课题“坚果活性蛋白稳定性与加工适用性研究与开发”，项目号：2013AA102206-5（主持）
7. 2012-2015，国家“十二五”科技支撑技术项目子课题“优选食源性功能肽制备过程中的高效蛋白酶研究”，项目号：2012BAD33B03-1（主持）
8. 2014-2016，吉林省科技厅科技创新人才培育计划项目“吉林省玉米资源综合利用开发系列功能食品与其产业化示范研究创新团队”，项目号：20140519014JH（主持）
出版著作和论文
教材：
1. 以并列主编身份出版国家“十二五”规划教材《功能食品学》（排名2）；
2. 以并列主编身份出版教育部食品科学与工程专业教学指导分委员会推荐特色教材《食品无菌加工技术与设备》（排名3）。
主要代表论文：
1.Mengqi Li, RuiwenYang, Hao Zhang, Silu Wang, Dong Chen*, Songyi Lin*. Development of a flavorfingerprint by HS-GC–IMS with PCA forvolatile compounds of Tricholoma matsutake Singer. Food Chemistry, 2019, 290:32-39 (并列通讯作者, SCI, IF 6.306, WOS:000464920800005) 高被引SCI论文
2.Songyi Lin, ShuailingYang, Xingfang Li, Feng Chen, Mingdi Zhang. Dynamics of water mobility anddistribution in soybean antioxidant peptide powders monitored by LF-NMR. FoodChemistry, 2016, 199: 280-286 (第一作者, SCI, IF 4.529, WOS000369078600036) 高被引SCI论文
3.Na Sun, Jin Chen, DiWang, Songyi Lin*. Advance in food-derived phospholipids: Sources, molecularspecies and structure as well as their biological activities. Trends in FoodScience & Technology, 2018, 80: 199-211 (通讯作者, SCI, IF 8.519,WOS000447080600018) SCI一区论文
4. Shuyu Zhang, LiuDong, Liangzi Sun, Yiying Yang, Simin Zhang, Songyi Lin*. Use of a combinationof the MD simulations and NMR spectroscopy to determine the regulatorymechanism of pulsed electric field (PEF) targeting at C-terminal histidine ofVNAVLH. Food Chemistry, 2021, 334: 127554 (通讯作者, SCI, IF: 6.306) SCI一区论文
5.Na Sun, Yixing Wang,Zhijie Bao, Pengbo Cui, Shan Wang, Songyi Lin*. Calcium binding to herring eggphosphopeptides: Binding characteristics, conformational structure andintermolecular forces. Food Chemistry, 2020, 310: 125867 (通讯作者,SCI, IF: 6.306) SCI一区论文
6.Ke Wang, Ruiwen Yang,Na Sun, Yifei Dong, Songyi Lin*. The formation pattern of off-flavor compoundsinduced by water migration during the storage of sea cucumber peptide powders(SCPPs). Food Chemistry, 2019, 274: 100-109 (通讯作者, SCI, IF 6.306, WOS:000448141800013) SCI一区论文
7.Jia Liu, ChengrongWen, Mei Wang, Sijie Wang, Nan Dong, Zunguo Lei, Songyi Lin*, Beiwei Zhu*.Enhancing the Hardness of Potato Slices after Boiling by Combined Treatmentwith Lactic Acid and Calcium Chloride: Mechanism and Optimization. FoodChemistry, 2020, 308: 124832 (并列通讯作者, SCI, IF 6.306,WOS:000494644400001) SCI一区论文
8.Peiyu Xue, Na Sun,Yong Li , Sheng Cheng, Songyi Lin*. Targeted regulation of hygroscopicity ofsoybean antioxidant pentapeptide powder by zinc ions binding to the moistureabsorption sites. Food Chemistry, 2018, 242: 83-90 (通讯作者,SCI, IF 5.399, WOS: 000413291700012) SCI一区论文
9.Peiyu Xue, Yue Zhao,Chengrong Wen, Sheng Cheng, Songyi Lin*. Effects of electron beam irradiationon physicochemical properties of corn flour and improvement of the gelatinizationinhibition. Food Chemistry, 2017, 233: 467-475 (通讯作者, SCI, IF 4.946, WOS:000402343100055) SCI一区论文
10.Na Sun, Pengbo Cui,Ziqi Jin, Haitao Wu, Yixing Wang, Songyi Lin*. Contributions of molecular size,charge distribution, and specific amino acids to the iron-binding capacity ofsea cucumber (Stichopus japonicus) ovum hydrolysates. Food Chemistry, 2017,230: 627-636 (通讯作者, SCI, IF 4.946, WOS:000400533200077) SCI一区论文
11.Rong Liang, ZuomingZhang*, Songyi Lin*. Effects of pulsed electric field on intracellularantioxidant activity and antioxidant enzyme regulating capacities of pine nut(Pinus koraiensis) peptide QDHCH in HepG2 cells. Food Chemistry, 2017, 237:793-802 (并列通讯作者, SCI, IF 4.946, WOS:000406199900099) SCI一区论文
12.Ruiwen Yang, XingfangLi, Songyi Lin*, Zuoming Zhang*. Feng Chen.Identification of novel peptidesfrom 3 to 10 kDa pine nut (Pinus koraiensis) meal protein, with an explorationof the relationship between their antioxidant activities and secondarystructure. Food Chemistry, 2016, 219: 311-320 (并列通讯作者, SCI, IF 4.946, WOS:000386984100040) SCI一区论文
13.Songyi Lin, RongLiang, Xingfang Li, Jie Xing, Yuan Yuan. Effect of pulsed electric field (PEF)on structures and antioxidant activity of soybean source peptides-SHCMN. FoodChemistry, 2016, 213: 588-594 (第一作者, SCI, IF 4.529, WOS000380289900075) SCI一区论文
14.Jingbo Liu, Yan Jin,Songyi Lin*, Gregory S. Jones, Feng Chen. Purification and identification ofnovel antioxidant peptides from egg white protein and their antioxidantactivities. Food Chemistry, 2015, 175: 258-266 (通讯作者, SCI, IF 4.052, WOS:000348878500036) SCI一区论文
15.Jia Wang, Ke Wang,Ying Wang, Songyi Lin*, Ping Zhao, Gregory Jones. A novel application of pulsedelectric field (PEF) processing for improving glutathione (GSH) antioxidantactivity. Food Chemistry, 2014, 161: 361-366 (通讯作者, SCI, IF 3.334, WOS:000336872400050) SCI一区论文
16.Mingyuan Liu, MeishuoZhang, Haiqing Ye, Songyi Lin*, Yi Yang, Liying Wang, Gregory Jones, HungTrang. Multiple toxicity studies of trehalose in mice by intragastricadministration, Food Chemistry, 2013, 136: 485-490 (通讯作者,SCI, IF 3.259, WOS: 000314193500029) SCI一区论文
17.Songyi Lin, Yan Jin,Mingyuan Liu, Yi Yang, Meishuo Zhang, Yang Guo, Gregory Jones, Jingbo Liu,Yongguang Yin. Research on the preparation of antioxidant peptides derived fromegg white with assisting of high-intensity pulsed electric field. FoodChemistry, 2013, 139: 300-306 (第一作者, SCI, IF 3.259, WOS:000318200900041) SCI一区论文
18.Dan Wu, Shuyu Zhang,Na Sun, Beiwei Zhu*, Songyi Lin*. Neuroprotective function of a novelhexapeptide QMDDQ from shrimp via activation of PKA/CREB/BNDF signaling pathwayand its structure-activity relationship. Journal of agricultural and foodchemistry, 2020, 68: 6759-6769 (共同通讯作者, SCI, IF: 4.192) SCI一区论文
19.Na Sun, Tongtong Wang,Di Wang, Pengbo Cui, Shengjie Hu, Pengfei Jiang, Songyi Lin*. Antarctic krillderived nonapeptide as an effective iron–binding ligand forfacilitating iron absorption via the small intestine. Journal of Agriculturaland Food Chemistry, 2020, DOI: 10.1021/acs.jafc.0c03223. (通讯作者,SCI, IF 4.192) SCI一区论文
20.Di Wang, Kexin Liu,Pengbo Cui, Zhijie Bao, Tongtong Wang, Songyi Lin*, Na Sun*. Egg-white-derivedantioxidant peptide as an efficient nanocarrier for zinc delivery through thegastrointestinal system. Journal of Agricultural and Food Chemistry, 2020, 68:2232-2239 (共同通讯作者, SCI, IF 4.192) SCI一区论文
21.Shuyu Zhang, RongLiang, Yu Zhao, Simin Zhang, Songyi Lin*. Immunomodulatory Activity Improvementof Pine Nut Peptides by a Pulsed Electric Field and Their Structure-ActivityRelationships. Journal of agricultural and food chemistry, 2019, 67: 3796-3810(通讯作者, SCI, IF 4.192, WOS:000463843500028) SCI一区论文
22.Sun, Na; Jin, Ziqi;Li, Dongmei; Yin, Hongjie; Lin, Songyi*. An Exploration of the Calcium-BindingMode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium AbsorptionStudies of Peptide-Calcium Complex. Journal of agricultural and food chemistry,2017, 65: 9782-9789 (通讯作者, SCI, IF 3.412, WOS:000415028700024) SCI一区论文
23.Shuailing Yang, XuyeLiu, Yan Jin, Xingfang Li, Feng Chen, Mingdi Zhang, Songyi Lin*. Water Dynamicsin Egg White Peptide, Asp-His-Thr-Lys-Glu, Powder Monitored by Dynamic VaporSorption and LF-NMR. Journal of Agricultural and Food Chemistry, 2016, 64:2153-2161(通讯作者, SCI, IF 2.857, WOS:000372478300015) SCI一区论文
24.Jie Ding, Rong Liang,Yiying Yang, Na Sun, Songyi Lin*. Optimization of pea protein hydrolysatepreparation and purification of antioxidant peptides based on an in silicoanalytical approach. LWT-Food Science and Technology, 2020, 123: 109126 (通讯作者,SCI, IF: 4.006) SCI一区论文
25.Cong Ma, Huapeng Ju,Yu Zhao, Simin Zhang, Songyi Lin*. Effect of self-assembling peptides on itsantioxidant activity and the mechanism exploration. LWT-Food Science andTechnology, 2020, 125: 109258 (通讯作者, SCI, IF: 4.006) SCI一区论文
26.Yue Tang, XiaohanWang, Jiahui Yu, Liang Song, Songyi Lin*. Fish skin gelatin-based emulsion as adelivery system to protect lipophilic bioactive compounds during in vitro andin vivo digestion: The case of benzyl isothiocyanate. LWT-Food Science andTechnology, 2020, https://doi.org/10.1016/j.lwt.2020.110145 (通讯作者,SCI, IF 4.006) SCI一区论文
27.Songyi Lin, RongLiang, Peiyu Xue, Shuyu Zhang; ZeyuLiu, Xiuping Dong. Antioxidant activityimprovement of identified pine nut peptides by pulsed electric field (PEF) andthe mechanism exploration. LWT-Food Science and Technology, 2017, 75: 366-372 (第一作者,SCI, IF 3.129, WOS:000387518800048) SCI一区论文
28.Songyi Lin, RuiwenYang, Sheng Cheng, Ke Wang, Lei Qin*. Decreased quality and off-flavourcompound accumulation of 3–10 kDa fraction ofpine nut (Pinus koraiensis) peptide during storage. LWT-Food Science andTechnology, 2017, 84: 23-33 (第一作者, SCI, IF 3.129, WOS:000407534700004) SCI一区论文
29.Dan Wu, Na Sun, JieDing, BeiWei Zhu*, Songyi Lin*. Evaluation and structure-activity relationshipanalysis of antioxidant shrimp peptides. Food & function, 2019, 10:5605-5615 (并列通讯作者, SCI, IF 4.171, WOS:000487024400028) SCI一区论文
30.Cong Ma, Na Sun, SiminZhang, Jingru Zheng, Songyi Lin*. A new dual-peptide strategy for enhancingantioxidant activity and the enhancement mechanism exploration. Food &function, 2019, 10: 7533-7543 (通讯作者, SCI, IF 4.171, WOS:000497763600049) SCI一区论文
31.Na Sun, Pengbo Cui,Dongmei Li, Ziqi Jin, Shuyu Zhang, Songyi Lin*. Formation of CrystallineNanoparticles by Iron Binding to Pentapeptide (Asp-His-Thr-Lys-Glu) from EggWhite Hydrolysates. Food & Function, 2017, 8: 3297-3305 (通讯作者,SCI, IF 3.289, WOS:000411412900030) SCI一区论文
在读学生人数
在读博士研究生8名，硕士研究生12名。
毕业学生人数
已毕业博士研究生3名，硕士研究生46名。
