Education：
Jiangsu University, Mechanical Engineering, BS, 2001. Jiangsu University, Food Science, MS, 2005. Jiangsu University, Food Science, PhD, 2007. Professional Experience： Aarhus University (Denmark), Nanoscience, Postdoctor, 2011. Scientific Research Field： Food Safety Food Packaging Food Microbiology Nanotechnology for Biological Applications Social academic post and honor： Frontiers in Microbiology, Associate Editor （Food Microbiology） Materials International , Section Editor in Chief (Biomaterials)； Current Nutrition & Food Science, Section Editor (Food Safety)； Teaching Courses： Published papers： 2020 1.Zhu Yulin, Li Changzhu, Cui Haiying,* Lin Lin*. Feasibility of cold plasma for the control of biofilms in food industry. Trends in Food Science and Technology, 2020, 99: 142-151. 2.Siva Subramanian, Li Changzhu, Cui Haiying,* Venkatasamy Meenatchi, Lin Lin*. Encapsulation of essential oil components with methyl-β-cyclodextrin using ultrasonication: Solubility, characterization, DPPH and antibacterial assay. Ultrasonics Sonochemistry, 2020, 64: 104997. 3.Cui Haiying, Yang Xiaojing, Mohamed A. Abdel-Samie, Lin Lin*. Cold plasma treated phlorotannin/Momordica charantia polysaccharide nanofiber for active food packaging. Carbohydrate Polymers, 2020, 239: 116214. 4.Yuntao Liu *, Yuan Yuan , Songqi Duan, Cheng Li, Bin Hu, Aiping Liu, Dingtao Wu, Haiying Cui, Lin Lin*, Jialiang He, Wenjuan Wu. Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging. International Journal of Biological Macromolecules, 2020, 155: 249-259. 5.Lin Lin, Liao Xue, Li Changzhu, Mohamed A. Abdel-Samie, Cui Haiying*. Inhibitory effect of cold nitrogen plasma on Salmonella Typhimurium biofilm and its application on poultry egg preservation. LWT-Food Science and Technology, 2020, 126: 109340. 6.Cui Haiying, Zhang Chenghui, Li Changzhu, Lin Lin*. Inhibition mechanism of cardamom essential oil on methicillin-resistant Staphylococcus aureus biofilm. LWT-Food Science and Technology, 2020, 122:109075. 7.Cui Haiying, Zhang Chenghui, Li Changzhu, Lin Lin*. Inhibition of Escherichia coli O157:H7 biofilm on vegetable surface by solid liposomes of clove oil. LWT-Food Science and Technology, 2020, 117:108656. 8.Cui Haiying, Duraiarasan Surendhiran, Li Changzhu, Lin Lin*. Biodegradable Zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging [J]. Food Packaging and Shelf Life, 2020, 24: 100511. 9.Duraiarasan Surendhiran, Li Changzhu, Cui Haiying,* Lin Lin*. Fabrication of high stability active nanofibers encapsulated with Pomegranate peel extract using Chitosan/PEO for meat preservation. Food Packaging and Shelf Life, 2020, 23: 100439. 10.Zhu Yulin, Changzhu Li, Cui Haiying,* Lin Lin*. Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters. Journal of Food Engineering, 2020, 266: 109696. 2019 1.Cui Haiying, Chen Xiaochen, Mei Bai, Dong Han, Lin Lin*, Dong Mingdong*. Multi-pathway Antibacterial Mechanism of Nanoparticle-supported Artemisinin Promoted by Nitrogen Plasma Treatment [J]. ACS Applied Materials & Interfaces, 2019, 11: 47299-47310. 2.Cui Haiying, Gu Zonglin, Chen Xiaochen, Lin Lin,* Wang Zegao, Dai Xing, Yang Zaixing, Liu Lei, Zhou Ruhong*, Dong Mingdong*. Stimulating antibacterial activities of graphitic carbon nitride nanosheets with plasma treatment [J]. Nanoscale, 2019, 11: 18416-18425. 3.Lin Lin, Wang Xinlei, Cui Haiying*. Inactivation mechanism of E. coli O157:H7 under ultrasonic sterilization. Ultrasonics Sonochemistry, 2019, 59: 104751 4.Cui Haiying, Siva Subramanian, Lin Lin*. Ultrasound processed cuminaldehyde/2-hydroxypropyl- β-cyclodextrin inclusion complex: preparation, characterization and antibacterial activity. Ultrasonics Sonochemistry, 2019, 56: 84-93. 5.iva Subramanian, Changzhu Li, Cui Haiying*, Lin Lin*. Encompassment of isoeugenol in 2-hydroxypropyl-β-cyclodextrin using ultrasonication: Characterization, antioxidant and antibacterial activities. Journal of Molecular Liquids, 2019, 296, 111777 6.Wei Hu, Changzhu Li, Jinming Dai, Haiying Cui*, Lin Lin*. Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA). Industrial Crops and Products, 2019, 130: 34-41. 7.Cui Haiying, Zhang Chenghui, Li Changzhu, Lin Lin*. Antibacterial mechanism of oregano essential oil. Industrial Crops and Products, 2019, 139: 111498. 8.Lin Lin, Chen Wenqing, Li Changzhu, Cui Haiying*. Enhancing stability of Eucalyptus citriodora essential oil by solid nanoliposomes encapsulation. Industrial Crops and Products, 2019, 140: 111615. 9.Cui Haiying, Zhang Chenghui, Li Changzhu, Lin Lin*. Antibacterial mechanism of oregano essential oil. Industrial Crops and Products, 2019, 139: 111498. 10.Zhu Yulin, Li Changzhu, Cui Haiying,* Lin Lin*. Antimicrobial mechanism of pulsed light for the control of Escherichia coli O157:H7 and its application in carrot juice. Food Control, 2019, 106: 106751. 11.Lin Lin, Wang Xinlei, He Ronghai, Cui Haiying*. Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice. Food Control, 2019, 95: 150-156. 12.Lin Lin, Wang Xinlei, Cui Haiying*. Synergistic efficacy of pulsed magnetic fields and Litseacubeba essential oil treatment against Escherichia coli O157:H7 in vegetable juices. Food Control, 2019. 106: 106686. 13.Lin Lin, Mao Xuefang, Sun Yanhui, Govindan Rajivgandhi, Cui Haiying*. Fabrication of nanofibers containing chrysanthemum essential oil for controlling Listeria monocytogenes in beef. International Journal of Food Microbiology, 2019, 292: 21-30. 14.Lin Lin, Gu Yulei, Cui Haiying*. Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese. Food Packaging and Shelf Life, 2019, 19: 86-93. 15.Zhu Yulin, Cui Haiying,* Changzhu Li, Lin Lin*. A novel polyethylene oxide/Dendrobium officinale nanofiber: preparation, characterization and application in pork packaging. Food Packaging and Shelf Life, 2019, 21: 100329. 16.Lin Lin, Liao Xue, Cui Haiying*. Cold plasma treated thyme essential oil/silk fibroin nanofibers against Salmonella typhimurium in poultry meat. Food Packaging and Shelf Life, 2019, 21: 100337. 17.Duraiarasan Surendhiran, Cui Haiying, Lin Lin*. Encapsulation of Phlorotannin in Alginate/PEO nanofibers to preserve chicken meat from Salmonella contaminations. Food Packaging and Shelf Life, 2019, 21: 100346. 18.Lin Lin, Gu Yulei, Sun Yanhui, Cui Haiying*. Characterization of Chrysanthemum essential oil triple-layer liposomes and its application against Campylobacter jejuni on chicken. LWT-Food Science and Technology, 2019, 107: 16-24. 19.Cui Haiying, Mohamed A.S. Abdel-Samie, Lin Lin*. Novel Packaging Systems in Grape Storage -A Review. Journal of Food Process Engineering, 2019, 42: e13162. 20.Lin Lin, Kwabena Agyemang, Mohamed A. Abdel-Samie, Cui Haiying*. Antibacterial mechanism of Tetrapleura tetraptera extract and its application in pork. Journal of Food Safety, 2019, 39: e12693. 2018 1.Lin Lin, Zhu Yulin, Changzhu Li, Lei Liu, Surendhiran Duraiarasan, Cui Haiying*. Antibacterial activity of PEO nanofibers incorporating polysaccharide extracted from dandelion and its derivative. Carbohydrate Polymers, 2018, 198: 225-232. 2.Lin Lin, Zhu Yulin, Baskar Thangaraj, Mohamed A.S. Abdel-Samie, Cui Haiying*. Improving the properties of thyme essential oil solid liposome by using β-cyclodextrin as a cryoprotectant . Carbohydrate Polymers, 2018, 188: 243-251. 3.Cui Haiying, Bai Mei, Lin Lin*.Plasma-treated poly (ethylene oxide) nanofibers containing tea tree oil/beta-cyclodextrin inclusion complex for antibacterial packaging. Carbohydrate Polymers, 2018, 179: 360-369. 4.Lin Lin, Gu Yulei, Li Changzhu, Vittayapadung Saritporn, Cui Haiying*. Antibacterial mechanism of ε-Poly-lysine against Listeria monocytogenes and its application on cheese. Food Control, 2018, 91: 76-84. 5.Cui Haiying, Zhang Chenghui, Li Changzhu, Lin Lin*. Antimicrobial mechanism of clove oil on Listeria monocytogenes. Food Control, 2018, 94: 140-146. 6.Cui Haiying, Bai Mei, Yanhui Sun, Mohamed A.S. Abdel-Samie, Lin Lin*. Antibacterial activity and mechanism of Chuzhou chrysanthemum essential oil. Journal of Functional Foods, 2018, 48: 159-166. 7.Cui Haiying, Bai Mei, Marwan M.A. Rashed, Lin Lin*. The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber. International Journal of Food Microbiology, 2018, 266: 69-78. 8.Cui Haiying, Bai Mei, Yuan Lu, Surendhiran Duraiarasan, Lin Lin*. Sequential effect of phages and cold nitrogen plasma against Escherichia coli O157:H7 biofilms on different vegetables. International Journal of Food Microbiology, 2018, 268:1-9. 9.Lin Lin, Liao Xue, Surendhiran Duraiarasan, Cui Haiying*. Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken. Food Packaging and Shelf Life, 2018, 17: 134-141. 10.Lin Lin, Gu Yulei, Cui Haiying*. Novel electrospun gelatin-glycerin-ε-Poly-lysine nanofibers for controlling Listeria monocytogenes on beef. Food Packaging and Shelf Life, 2018, 18: 21-30. 11.Cui Haiying, Bai Mei, Li Changzhu, Liu Rukuan, Lin Lin*. Fabrication of chitosan nano?bers containing tea tree oil liposomes against Salmonella spp. in chicken. LWT-Food Science and Technology, 2018, 96: 671-678. 12.Lin Lin, Zhu Yulin, Cui Haiying*. Electrospun thyme essential oil/ gelatin nanofibers for active packaging against Campylobacter jejuni in chicken. LWT-Food Science and Technology, 2018, 97: 711-718. 13.Lin Lin, Mao Xuefang, Sun Yanhui, Cui Haiying*. Antibacterial mechanism of artemisinin / beta-cyclodextrins against methicillin-resistant Staphylococcus aureus (MRSA). Microbial Pathogenesis, 2018, 118: 66-73. 14.Lin Lin, Zhu Yulin, Cui Haiying*. Inactivation of Escherichia coli O157:H7 by poly-L-lysine-coated bacteriophages liposomes treatment in pork. Journal of food safety, 2018, 38(6):e12535. 15.Cui Haiying, Yajie Dai, Lin Lin* Enhancing antibacterial efficacy of nisin in pork by poly-γ-glutamic acid/poly-L-lysine nanoparticles encapsulation. Journal of food safety, 2018, 38(4):e12475. 2017年 1.Lin Lin, Dai Yajie, Cui Haiying*. Antibacterial poly (ethylene oxide) electrospun nanofibers containing cinnamon essential oil/beta-cyclodextrin proteoliposomes. Carbohydrate Polymers, 2017, 178: 131-140. |
