(一) 期刊論文 

1. Samita Acharya, Sagar Pandappa Kalahal, Smriti Prajapati, Domas Galih Patria, Jenshinn Lin*. (2025, Jun). Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties. Future Foods, 11: 100566. https://doi.org/10.1016/j.fufo.2025.100566.

2. Lu, V. L., Gavahian*, M., and Lin*, J. (2025, Feb). Textural properties of plant-based meat analogue extrudates enriched with pineapple processing by-product powder. International Journal of Food Science and Technology. (Accepted).

3. Mathad, G.N., Gavahian*, M., and Lin*, J. (2025, Feb). Effects of extrusion parameters on physicochemical properties of mung bean-brown rice extrudate for new product development. International Journal of Food Science and Technology. (Accepted).

4. Bernas, C.S., Kalahal, S.P., Patria, D.G., Lin*, J. (2025, Jan). Effect of die temperature and Porang (Amorphophallus mulleri B.) flour on the physicochemical properties, nutritional value, estimated glycemic index, and sensory evaluation of brown rice snack by a collet extruder. Chiang Mai Journal of Science, 52(1): e2025003.

5. Patria*, D. G., Ningrum, S., Mathad, G. N. and Lin*, J. (2024, Dec). Cooking qualities, nutritional properties, microstructure, and sensory evaluation of noodles incorporated with angkung (Basella alba L.) fruit juice. International Food Research Journal, 31(6): 1626-1636.

6. Kalahal, S.P., Gavahian*, M., and Lin*, J. (2024, Jul). Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes. International Journal of Food Science and Technology, https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.17183.

7. Patria, D.G., Prayitno, S.A., Utami, D.R., Kalahal, S.P., Lin, J. (2024, Feb.) Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes, International Journal of Food Science and Technology, 59(2), 925–938.

8. Sagar Pandappa Kalahal1, Mohsen Gavahian, Jenshinn Lin. (2024, Jan.) Development of innovative Tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics, Quality Assurance and Safety of Crops & Foods, 16(1): 1–22.

9. Phothisoot, T., M. Gavahian, J. Lin (2023, August). Sustainable superheated steam drying of unripe banana (Musa acuminata cv. Hom Thong): Effects on resistant starch and physicochemical-functional properties, Starch - Stärke 2023, 2300101.

10. Mathad, G.N., Lin, J., Nguyen, M.K. (2022, Mar). Protocol in Food Extrusion Technology. In: Gavahian, M. (eds) Emerging Food Processing Technologies. Methods and Protocols in Food Science. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2136-3_15

11. Patria, D.G., Sutrisno, A., Sukamto, S., Lin, J. (2022 Mar). Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index. Food Science and Technology, 42, e03021:1-9. https://doi.org/10.1590/fst.03021. (SCIE). 本人為通訊作者.

12. Samanros, A. and Lin, J. (2021, Dec). Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars. International Food Research Journal, 28(6): 1257-1267. (SCIE). 本人為通訊作者.

13. Gavahian, M., Mathad, G.N., Pandiselvam, R., Lin, J., Sun, D.W. (2021, Sep). Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends in Food Science & Technology, 115: 42-54. (SCIE).

14. Ming-Chang Li, Chin-Fu Chou, Jenshinn Lin. (2021 Aug). Physical and chemical properties of different varieties of Taiwanese bananas and their application in banana flat-rice noodles, International Journal of Food Properties, 24(1): 1164-1174. https://doi.org/10.1080/10942912.2021.1958842.

15. Ming-Chang Li, Chin-Fu Chou, Shu-Chen Hsu, Jen-Shinn Lin (2020, Jul). Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan. International Journal of Food Properties, https://doi.org/10.1080/10942912.2020.1788077. (SCIE). 本人為通訊作者.

16. Domas G. Patria, A. Sutrisno, J.L. Hsu, Jenshinn Lin (2020, Jun). Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level. Food Research, https://doi.org/10.26656/fr.2017.4(5).141. 本人為通訊作者.

17. Naree Denchai, Prisana Suwannaporn*, Jenshinnn Lin, Siriwat Soontaranon, Worawikunya kiatponglarp, Tzou-Chi Huang. 2019. Retrogradation and digestibility of rice starch gels: the joint effect of degree of gelatinization and storage. Journal of Food Science, doi: 10.1111/1750-3841.14633.

18. Chiao-Hsin Yang, Jenshinn Lin (2018, May). Effects of storage temperature and time on the glycemic response of white rice. Chiang Mai Journal of Science, 45(3): 1439-1448. (SCIE, 42/63, MULTIDISCIPLINARY SCIENCES). NSC 100-2221-E-020-002. 本人為通訊作者.

19. Chia-Feng Wu, Cheng-Yu Chen, Ming-Chang Wu and Jen-Shinn Lin (2018, Jan). Effect of Davallia formosana Hayata water extracts on ovariectomized mice. Chinese Herb Medicines, 10(1): 66-72. 本人為通訊作者.

20. Wu, CF, Cheng, H, Chang, WC, Wu, MC, Lin, J (2017, Sep). Use of highly methoxyl-esterified cross-linked alcohol insoluble substance to remove pectinesterase for the reduction of methanol in sweet orange wine. Journal of Pure and Applied Microbiology, 11(3), 1239-1249. (SCIE, BIOTECHNOLOGY & APPLIED MICROBIOLOGY). 本人為通訊作者.

21. Wu, CF, Lin, YS, Lee, SC, Chen, CY, Wu, MC, Lin, J. (2017, Sep). Effects of Davallia formosana Hayata water and alcohol extracts on osteoblastic MC3T3-E1 cells. Phytotherapy Research, 31(9):1349-1356 (DOI: 10.1002/ptr.5860). (SCIE, 19/60, CHEMISTRY, MEDICINAL). 本人為通訊作者.

22. Chiao-Hsin Yang, Meng-Hsueh Amanda Lin and Jenshinn Lin (2017, Jul). Glycemic Response of Chinese Food Processing Supplements with Rice. Chiang Mai University Journal of Natural Sciences, 16(3),191-206. (Scopus). NSC 100-2221-E-020-002. 本人為通訊作者.

23. Chiao-Hsin YANG, Chia-Wei CHANG, Jenshinn LIN (2017, May). White rice glycemic index measured in venous and capillary blood samples. Food Science and Technology Research, 23(2): 297-304. (SCIE, 112/125, FOOD SCIENCE & TECHNOLOGY). NSC 100-2221-E-020-002. 本人為通訊作者.

24. Lin, J. 2017。生活中的休閒食品-擠壓加工技術原理與應用。科學月刊，570。

25. Chiawei Chang, Jenshinn Lin* 2016. Comparison between collet and cooking extrusions on physicochemical properties of whole grain barley. Journal of Food Process Engineering, DOI: 10.1111/jfpe.12480.

26. Chang CW, Yang CH, Samanros A, Lin* J. 2015 Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley. Journal of Cereal Science, 66, 18-23. (SCI)

27. Lin* MHA, Shyr CR, Lin* J. 2012. Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceutical Research Vol. 10, No. 3/4, pp. 143-150 (SCI).

28. Chou CF, Wu MC, Nurtama B, Lin* J. 2010. Manufacture of resistant starch by different physical modifications and storage times. J Food Agric & Environ. Vol.8 (3&4):230-4. (SCI)

29. Lin MHA, Wu MC, Lu S, Lin* J. 2010. Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World J Gastroentero. October 21; 16(39):4973-9. (SCI)

30. Chou CF, Wu MC, Nurtama B, Lin* J. 2010. Effects of different heating treatment and storage time on formation of resistant starch from potato starch. Kasetsart J - Nat Sci 44(5):935-42.

31. Lin MHA, Wu MC, Lin* J. 2010. Variable classifications of glycemic index determined by glucose meters. J Clin Biochem Nutr 47:45-52. (SCI)

32. Nurtama B, Lin* J. 2010. Moisture sorption isotherm characteristics of taro flour. World J Dairy & Food Sci 5(1):1-6.

33. Wu MC, Lin J, Kuo ST, Lin* Y. 2010. Purification of amylase from tilapia by magnetic particle. J Food Process Preserv 34(1):139-51. (SCI)

34. Nurtama B, Lin* J. 2009. Effects of process variables on the physical properties of taro extrudate. World J Dairy & Food Sci 4(2):154-9.

35. Lin J, Lin YS, Kuo ST, Jiang CM, Wu* MC. 2009. Purification of soybean amylase by superparamagnetic particles. Food Chem 117(1):94-8. (SCI)

36. Nurtama B, Lin* J, Chen HH. 2009. Mathematical modeling of low temperature drying of taro (Colocasia esculenta L. Schott). J International Cooperation 4(2):136-44.

37. Drammeh M, Lin* J, Charles A. 2009. The effects of fermentation and drying on the cyanogenic glucosides content of sweet cassava. J International Cooperation 4(2):113-23.

38. Li YX, Peng* J, Lui WB, Lin J. 2009. The effect of glycerol and EAA on composition optimization of PVOH /starch blended biodegradable resin using response surface methodology. J Appl Polym Sci 114(5):2915-21. (SCI)

39. Lin J, Lin YS, Kuo ST, Jiang CM, Wu* MC. 2009. Purification of α-amylase from human saliva by superparamagnetic particles. J Sci Food Agr 89(4):574-8. (SCI)

40. Lin MHA, Lin* J. 2009 New health index of cereal foods – Glycemic Index, Bakery Industry 148: 38-41.

41. Yang SH, Peng* J, Lui WB, Lin J. 2008. Research note: Effects of adlay species and rice flour ratios on the physicochemical properties and textural characteristic of rice flour-based extrudates. J Food Eng 84:489-94. (SCI)

42. Chou CF, Lin* J. 2007. Effects of extrusion processing and storage conditions on the resistant starch content of corn starch extrudates. Taiwanese Journal of Agricultural Chemistry and Food Science 45(4-5):227-36.

43. Chang CW, Lin* J.  2007. A study of the cooking technology of adlay milk. Taiwanese Journal of Agricultural Chemistry and Food Science 45(1):54-60.

(二) 研討會論文 

1. Jenshinn Lin (2022, Jan) Study on the pea protein’s isolation and its characteristic in processing, Symposium of Food Science and Engineering, Annual Meeting of TwiChe, Kaohsiung, Taiwan.

2. Jenshinn Lin (2021, Sep). Facing the shortage of food production – How, innovatively, to develop healthy and nutritious foods of rice and coarse grains. 2021 International Conference on Rice and Food Innovation, 台北市台灣大學. 本人為第一作者、通訊作者.

3. Khoirunnida, F.L., Harijono, Hu, S.Y., Lin, J (2021, Sep). Development and Physical Characteristic of Gluten-Free Cookies Made by Mocaf Flour and Rice Flour . The 2nd International Conference on Biotechnology and Food Sciences (InCoBIFS), Universitas Airlangga, Indonesia. 本人為通訊作者.

4. Nur Aulia Ramadhani, Simon Bambang Widjanarko, Shao-Yang Hu, Jenshinn Lin (2021, Sep). Effects of Xanthan Gum and Feed Moisture on the Physical Properties and Cooking Quality of Rice Noodles. The 2nd International Conference on Biotechnology and Food Sciences (InCoBIFS), Universitas Airlangga, Indonesia. 本人為通訊作者.

5. Tichun Chang, Hueizhen Yen, Shiyong Lim, Jenshinn Lin, Fuyuan Cheng (2021, Sep). The influence of meat quality by applying high voltage electrostatic field on the pork. The 2nd International Conference on Biotechnology and Food Sciences (InCoBIFS), Universitas Airlangga, Indonesia. 本人為通訊作者.

6. Veerapat Natimakul, Jenshinn Lin (2021, Sep). Study on puffed yellow pea snacks processed by a collet extruder. International Conference on Grain Industry Development and Annual Meeting of Taiwan Grain Industry Association (TGiA), 台北市台灣大學. 本人為通訊作者.

7. 劉儀秀、洪崇惟、林貞信（2021年11月）。研究黑豆蛋白的萃取條件及其加工特性。台灣食品科學技術學會 第51次會員大會暨研討會，台北市台灣大學。科技部：109-2221-E-020-012。本人為通訊作者。

8. 唐宛柔、黃馨誼、林貞信（2021年11月）。不同加工方法對虎堅果漿抗氧化力及理化性質影響。台灣食品科學技術學會 第 51 次會員大會暨研討會，台北市台灣大學。科技部：107-2622-E-020-005-CC3。本人為通訊作者。107-2622-E-020-005-CC3。

9. 謝雅倫、蔡碧仁、林貞信（2021年11月）。無麩質發芽莧菜籽與糙米膨發物之開發。台灣食品科學技術學會 第51次會員大會暨研討會，台北市台灣大學。科技部：110-2813-C-020-005-B。本人為通訊作者。

10. 魏熠婷、林貞信（2021年11月）。苦蕎麥義大利麵開發及其抗氧化特性之研究。台灣食品科學技術學會 第51次會員大會暨研討會，台北市台灣大學。科技部：110-2813-C-020-028-E。本人為通訊作者。

11. Minh Khoa Nguyen, Jenshinn Lin (2020, Dec). Study on Physicochemical Properties of a Gluten-Free Bread Made of Mixture of Rice (Oryza sativa L.) and Tigernuts (Cyperus esculentus L.) Flour. 台灣食品科學技術學會 第50次年會暨會員大會, 12月4日於國立屏東科技大學. 本人為通訊作者.

12. 唐菀柔、林貞信（2020年12月）。探討超音波對虎堅果漿抗氧化力之影響。台灣食品科學技術學會 第50次年會暨會員大會，12月4日於國立屏東科技大學。本人為通訊作者。

13. 胡志龍、林韋齊、林貞信（2020年12月）。低溫噴霧乾燥油脂包覆度之初步探討。台灣食品科學技術學會 第50次年會暨會員大會，12月4日於國立屏東科技大學。本人為通訊作者。

14. 鍾尚汶、林貞信（2020年12月）。紅豆分離蛋白萃取條件之研究。台灣食品科學技術學會 第50次年會暨會員大會，12月4日於國立屏東科技大學。科技部：109-2221-E-020-012。本人為通訊作者。

15. Phoomjai Charurungsipong, Chairath Tangduangdee, Suksun Amornraksa, Suvaluk Asavasanti*, and Jenshinn Lin (2019, Dec). Improvement of anthocyanin stability in butterfly pea flower extract by co-pigmentation with catechin. Research, Invention and Innovation Congress, Bangkok, Thailand.

16. Guan-Wei Chen, Hsu-Sheng Yu, Jenshinn Lin* (2019, Oct). Effect of vacuum frying on the physicochemical properties of instant rice fries. The 16th ASEAN Food Conference, Bali, Indonesia.

17. Cheng-Chia Yu, Hsu-Sheng Yu, Jenshinn Lin (2019, Sep). Collet extrusion of brown rice with Clitoria ternatea for a functional puffed rice snack. 2019

18. International Conference on Grain Industry Development and Annual Meeting of Taiwan Grain Industry Association. MOST 107-2221-E-020-008.

19. 洪崇惟、洪晉緯、林貞信（2019年11月）。利用紫米開發機能性膨發米點心之研究。台灣食品科學技術學會 第49屆年會暨會員大會 ，11月29日於台中市中興大學。本人為通訊作者。

20. 蔡寬慈、林貞信（2019年11月）。白芝麻中蛋白質提取條件之初步研究。台灣食品科學技術學會 第49屆年會暨會員大會，11月29日於台中市中興大學。科技部：108-2221-E-020-010。本人為通訊作者。

21. 陳經學、林貞信（2019年11月）。豌豆中蛋白質提取條件之研究 。台灣食品科學技術學會 第49屆年會暨會員大會 ，11月29日於台中市中興大學。科技部：108-2221-E-020-010。本人為通訊作者。

22. Liang-Yu Chao, Jian-Jhih Chang, Jenshinn Lin (2018, Nov). Effect of gums on the physical properties of texturized soybean protein. The 10th Bilateral Conference between Kasetsart University and National Pingtung University of Science and Technology “Innovation in Agriculture, Agro-industry and Agribusiness”(27th – 28th November 2018) , Kasetsart University, Bangkok, Thailand. MOST 106-2221-E-020-026.

23. Yitsun Chiang, Meichen Lu, Jenshinn Lin. 2018. A study of healthy biscuits with fenugreek extract. ICC International Conference - Grains for Wellbeing, Taipei, Taiwan. MOST 106-2813-C-020-002-E.

24. YunXuan Shih, Meichen Lu, Jenshinn Lin. 2018. Effect of fenugreek extract on cooked rice: in vitro starch digestibility and estimated glycemic index. Food Innovation Asia Conference, Bangkok, Thailand. MOST 106-2813-C-020-002-E.

25. Mei-Chen Lu, Yi-tsun Chiang, Jenshinn Lin 2018. Effect of fenugreek extract on the glycemic index of wheat products: noodles and biscuits. The 7th International Dietary Fiber Conference 2018, Rotterdam, Netherlands. MOST 106-2622-E-020-005-CC3.

26. Shengchieh HUNG, Hsu-sheng YU, Jenshinn LIN 2018. Comparison between collet and cooking extrusions on the dietary fiber of rice bran. The 7th International Dietary Fiber Conference 2018, Rotterdam, Netherlands. MOST 105-2221-E-020-034.

27. Hou, JK, Wu, CF, Chang, WC, Wu, MC, Lin, J 2017. Comparison of the sesame oil quality and its lipase activity by direct pressing and ethanol extraction. The 15th ASEAN Food Conference, SHERATON SAIGON HOTEL & TOWERS, Ho Chi Minh City, Vietnam.

28. Jenshinn Lin 2017. Measures on prevention of food contaminants and risk assessments in Taiwan. One of the keynote speeches in the Quality Management and Food Safety Conference, Ta Quang Buu Library building, Hanoi University of Science and Technology, Hanoi, Vietnam.

29. Hung, S, Laichheang, Y, Phothisoot, T, Zhao, L, Lin, J. 2017. Effect of collet extrusion on the chemical properties of rice bran. 1st Asia-Pacific ICC Grains Conference, Xiamen, China. MOST 105-2221-E-020-034.

30. Jenshinn Lin 2016. Recent Development of Vegan Foods in Taiwan: Aspects on Extrusion Technology and Konjac. Socioeconomic and Processing Technology of Porang in Asia, Malang, Indonesia.

31. Jenshinn Lin 2016. A study of one direction texturized soybean protein.  An invited oral presentation in the International Conference on Smart Agriculture and the 9th Taiwan-Thailand Bilateral Conference held on Nov. 25 at NPUST, Taiwan.

32. Jenshinn Lin 2016. Facing Global Climate Change, Contemporary Development of Cereal Processing Technology in Taiwan. One of the keynote speeches in the 2nd International Conference on Food Agriculture and Natural Resources (2-4 August 2016), Malang, Indonesia.

33. JianJhih Chang, Yulian Lin, Jenshinn Lin 2016. A preliminary study of texturized soybean protein processed by an indigenous single-screw extruder with a five-mesh cooling die. The 4th International ISEKI_Food Conference, Vienna, Austria.

34. Fang Wei-Jing, Yu-Lian Lin, Jenshinn Lin 2015. Effects of orange pomace and rice ratios on insoluble dietary fiber of extrudates. International Society of Nutraceuticals and Functional Foods, Wuxie, China.

35. Chang Chiawei, Yulian Lin, Jianjhih Chang, Jenshinn Lin 2015. The effects of collet and cooking extrusions on the physicochemical properties of the barley. 2015 ASEAN Food Conference.

36. Pan Poshou, Jenshinn Lin 2015. The effects of collet and cooking extrusions on the physico-chemical properties of the barley. 2015 ASEAN Food Conference, Manila, Philippines.

37. Samanros A, Kanha P, Lin J. 2015. In vitro starch digestibility and physico-chemical properties of flour and starch from Pei Chiao (Musa spp.).. Proceeding of The 17th Agro-Industrial Conference: Food Innovation Asia 2015.

38. Chou CW, Lin J. 2014. Partially replacing potato flour with rice flour for “Rice” French fries. Rice International Conference 2014 (P404). Pingtung, Taiwan.

39. Samanros A, Phothisoot T, Chang C, Lin J. A comparison between the in vitro carbohydrate digestibility and the glycemic response of Chinese starchy foods. Proceeding of The 16th Agro-Industrial Conference:  Food Innovation Asia 2014. June 12- June 13, 2014.  Bangkok, Thailand.

40. Liang WI, Lin J. 2014. Effect of collet extrusion processing on the monacolin K lactone form content of red yeast rice. Rice International Conference 2014 (P608). Pingtung, Taiwan.

41. Chang C, Lin Y, Pan P, Chang J, Zhou Y, Lin J. 2013. A study of waxy barley extrudates processed by an indigenous collet extruder. A poster presentation in the ICC Conference 2013 - In association with the 63rd Australian Cereal Chemistry Conference was held on Aug. 25 at Esplanade Hotel Fremantle, Perth, Australia.

42. Lai Y, Syu J, Chang C, Lin J. 2013. Effects of extrusion processing on the γ-aminobutyric acid content and physicochemical properties of germinated brown rice. An oral presentation at the ICC Conference 2013 in Association with the 63rd Australian Cereal Chemistry Conference was held on Aug. 25 at Esplanade Hotel Fremantle, Perth, Australia.

43. Syu J, Lai Y, Lin Y, Lin J. 2013. Effect of Adding Beer DDGS on the Production of Texturized Soybean Protein by an Indigenous Single-screw Extruder. A poster presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting, Chicago, USA.

44. Syu L, Chang C, Fu S, Lin J. 2012. Physicochemical and prebiotic properties of rice extrudates made by an indigenous single-screw extruder in Taiwan, reference FE115, at “The 16th World Congress of Food Science and Technology”, held at Foz do Iguacu, Brazil on 5th-9th August by IUFoST.

45. Chang C, Yang C, Syu L, Lin J. 2012. Study on human cancer inhibition by bitter almond (Prunus armeniaca LINNE var. ansu MAXIMOWICZ.) extracts. A poster presentation, reference FF164, at “The 16th World Congress of Food Science and Technology”, held at Foz do Iguacu, Brazil on 5th-9th August by IUFoST.

46. Yang C, Chang C, Lin J. A comparison between venous and finger-prick blood sampling on values of blood glucose. An oral presentation at the ICNFS, held in Singapore on July 23-24, 2012.

47. Syu J, Lan C, Lin J. 2011 A study on the difference of chemical and physical properties for different soybean protein. A poster presentation at the 12th ASEAN Food Conference, held in Bangkok, Thailand on June 16-18, 2011.

48. Yu S, Lin P, Lin J. 2011. Effects of extrusion processing conditions on the physicochemical properties of mung bean extrudates. A poster presentation at the 12th ASEAN Food Conference, held in Bangkok, Thailand on June 16-18, 2011.

49. Yu M, Lan C, Lai H, Lin J. 2011. A study of the effectiveness of supercritical fluid carbon dioxide in bitter almond oil extraction. An oral presentation at the 12th ASEAN Food Conference, held in Bangkok, Thailand on June 16-18, 2011.