个人简介
林德慧，工学博士（博士后），副教授，硕士生导师，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，毕业后入职陕西师范大学食品工程与营养科学学院。主要从事（1）食品胶体化学与营养学：功能性食品水凝胶、气凝胶的研发；食品功能因子的稳态化及递送研究；新型可食膜的研发；（2）果蔬贮藏与加工：陕西特色水果的贮藏保鲜与发酵研究等方面的研究工作。兼任咸阳市科技特派员，咸阳市高质量发展特聘专家，陕西省农业工程学会理事等，担任Food Chemistry、Journal of Agricultural and Food Chemistry、Carbohydrate Polymers、Food Hydrocolloids等国际主流SCI期刊审稿人。近年来以第一作者/唯一通讯作者身份，在Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers等本领域国际权威期刊上发表SCI论文40余篇。申请相关发明专利10余件，其中授权国内发明专利7件。主持国家自然科学基金、陕西省青年人才托举计划项目、陕西省重点产业链项目、陕西省农业科技创新项目、陕西省农业重点研发计划项目、陕西省国际科技合作项目、中国博士后项目以及多项横向项目等。获得2024年度陕西省高等学校科学技术优秀成果二等奖（排名1）、2022年度陕西省科技工作者创新创业大赛二等奖（排名1）等奖励。
近5年科研项目（大于10万元）：
（1）陕西省农业科技创新项目，NYKJ-2025-17，2025.11-2026.11，主持
（2）陕西省重点产业链项目，2024NC-GJHX-28，2024.01-2026.12，主持。
（3）咸阳市重点研发项目，2021ZDYF-NY-0023，2022.01-2024.12，主持。
（4）陕西省重点研发计划项目，2021NY-175，2021.01-2023.12，主持。
（5）企业横向项目（食用菌精深加工关键技术研发，30万元，2024.01-2026.12，主持；特膳食品关键技术研发，16万元，2024.01-2025.12，主持）。
近5年代表性学术论文：
[1] Fengrui Zhang, Zhishuang Ma, Junqi Hana, Xingbin Yang, Dehui Lin*. Tailored high internal phase emulsion-filled/emulsion particulate gels based on gelatin/agar by cold gelation: stability, rheological behaviors, and delivery properties. Food Hydrocolloids, 2026, 178, 112673. (JCR一区，IF：12.4)
[2] Jinfeng Zhao, Dehui Lin*, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian, Xingbin Yang. Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation. Food Hydrocolloids, 2025, 166, 111348. (JCR一区，IF：12.4)
[3] Jinfeng Zhao, Xinyi Feng, Junqi Han, Dongjie Liu, Xingbin Yang, Dehui Lin*. The construction of pH responsive O/W1/W2 double emulsions based on carboxymethyl cellulose and chitosan: Structure, rheological behaviors and stability. International Journal of Biological Macromolecules, 2025, 320, 145571. (JCR一区，IF：8.5)
[4] Di Wang, Siyu Zhou, Nan Li and Dehui Lin *. Curcumin: A Magical Small Molecule with a Large Role in Active-Intelligent Degradable Food Packaging. International Journal of molecules science, 2025, 26, 3917. (JCR二区)
[5] Siyu Zhou, Juncong Li, Dehui Lin*, Xinyi Feng, Runguang Zhang, Di Wang*, Aiqing Zhao, Honglei Tian, Xingbin Yang. Development of konjac glucomannan-based active-intelligent emulsion films loaded with different curcumin-metal chelates: Stability, antioxidant, fresh-keeping and freshness detection properties. International Journal of Biological Macromolecules, 2024, 282,137231. (JCR一区，IF：8.5)
[6] Siyu Zhou, Haonan Peng, Aiqing Zhao, Xingbin Yang, Dehui Lin*. Konjac glucomannan-based highly antibacterial active fflms loaded with thyme essential oil through bacterial cellulose nanoffbers/Ag nanoparticles stabilized Pickering emulsions. International Journal of Biological Macromolecules, 2024, 269,131875. (JCR一区)
[7] Siyu Zhou, Haonan Peng, Aiqing Zhao, Runguan Zhang, Ting Li, Xingbin Yang, Dehui Lin*. Synthesis of bacterial cellulose nanoffbers/Ag nanoparticles: Structure, characterization and antibacterial activity. International Journal of Biological Macromolecules, 2024, 259,129392. (JCR一区)
[8] Siyu Zhou, Nan Li, Haonan Peng, Xingbin Yang and Dehui Lin*. The Development of Highly pH-Sensitive Bacterial Cellulose Nanofibers/Gelatin-Based Intelligent Films Loaded with Anthocyanin/Curcumin for the Fresh-Keeping and Freshness Detection of Fresh Pork. Foods, 2023, 12, 3719. (JCR一区)
[9] Yin Gao, Dehui Lin*, Haonan Peng, Runguan Zhang, Bin Zhang, Xingbin Yang. Low oil Pickering emulsion gels stabilized by bacterial cellulose nanoffber/soybean protein isolate: An excellent fat replacer for ice cream. International Journal of Biological Macromolecules, 2023, 125623. (SCI一区)
[10] Fengrui Zhang, Rui Shen, Nan Li, Xingbin Yang, Dehui Lin*. Nanocellulose: An amazing nanomaterial with diverse applications in food science. Carbohydrate Polymers, 2023, 304: 120497. (JCR一区)
[11] Rui Shen, Xingbin Yang, Dehui Lin*. PH sensitive double-layered emulsions stabilized by bacterial cellulose nanofibers/soy protein isolate/chitosan complex enhanced the bioaccessibility of curcumin. Food Chemistry, 2022, 402: 134262. (JCR一区)
[12] Nan Li, Siyu Zhou, Xingbin Yang, Dehui Lin*. Applications of natural polysaccharide-based pH-sensitive films in food packaging:current research and future trends. Innovative Food Science and Emerging Technologies, 2022, 82：103200. (JCR一区)
[13] Nan Li, Xingbin Yang, Dehui Lin*. Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef. Food Packaging and Shelf Life, 2022, 34: 100989. (JCR一区)
[14] Fengrui Zhang, Rui Shen, Jia Xue, Xingbin Yang, Dehui Lin*. Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH. International Journal of Biological Macromolecules, 2022, 226：254-266. (JCR一区)
[15] Rui Shen, Dehui Lin*, Zhe Liu, Honglei Zhai, Xingbin Yang. Fabrication of [16] Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin. Frontiers in Nutrition, 2021, 8: 734620. (JCR一区)
[17] Zhe Liu, Dehui Lin*, Rui Shen, Xingbin Yang*. Characterization of konjac glucomannan-based active films loaded with thyme essential oil: Effects of loading approaches. Food Hydrocolloids, 2021, 124：107330. (JCR一区)
[18] Zhe Liu, Rui Shen, Xingbin Yang, Dehui Lin*. Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes. International journal of Biological Macromolecules, 2021, 179: 377–387(JCR一区)
[19] Zhe Liu, Rui Shen, Xingbin Yang, Dehui Lin*. Konjac glucomannan-based edible films loaded with thyme essential oil: Physical properties and antioxidant-antibacterial. Food Packaging and Shelf Life, 2021, 29：100700. (JCR一区)
[20] 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. (JCR一区)
[21] 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. (JCR一区)
[22] 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. (JCR一区)
[23] 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. (JCR一区)
[24] Dehui Lin, Xinxin Jiang, Yan Zhao, Xichuan Zhai and Xingbin Yang*. Komagataeibacter hanseniiCGMCC 3917 alleviates alcohol-induced liver injury by regulating fatty acid metabolism and intestinal microbiota diversity in mice. Food & Function, 2020, 11, 4591–4604. (JCR一区)
[25] 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. (JCR一区)
近5年获奖：
(1) 林德慧(1/5); 细菌纤维素的高效制备、营养学功能及应用基础研究, 陕西省教育厅, 2024年，排名第1。
(2) 林德慧(1/3); 智者鉴质-肉品新鲜度智能型绿色标签, 陕西省教育厅, 2022年，排名第1。
(3) 林德慧(1/7); 魔芋胶基自组装可食性智能膜的研发, 陕西省科学技术协会, 2021年，排名第1。
近5年授权专利：
（1）林德慧, 高银, 张峰瑞, 周思宇, 杨兴斌。一种低油相乳液凝胶脂肪替代品、低脂冰淇淋及其制备方法。专利号：2022115051829，授权日：2026-2-28
（2）林德慧; 张峰瑞; 杨晨; 杨兴斌。肉品新鲜度检测标签及其识别方法和识别装置，专利号：202211376627.8，授权日：2026-3-12。
（3）林德慧; 张峰瑞; 李俊聪; 赵金凤; 周思宇。一种淀粉基多孔、酥脆、营养休闲食品及其制备方法，专利号：ZL 2023 1 1269147.6，授权日：2025-12-11。
（4）林德慧; 杨兴斌; 刘哲; 翟希川。 一种细菌纤维素纳米纤维增强魔芋胶可食膜及其制备方法, 专利号：ZL201910614540.1，授权日：2022-6-21。
（5）林德慧; 刘哲; 杨兴斌; 沈瑞。一种高效阻水阻氧魔芋胶乳液膜的制备方法, 专利号：ZL202010038194.X，授权日：2022-6-24。
（6）林德慧; 杨兴斌; 刘哲; 沈瑞; 翟希川。 一种改性细菌纤维素纳米纤维稳定的高内相Pickering乳液及其制备方法, 专利号: ZL202010038193.5，授权日：2022-11-18。
（7）林德慧; 张峰瑞; 杨晨; 杨兴斌。一种肉品新鲜度检测标签, 专利号：ZL202222936940.4，授权日：2023-7-18。