Journal Articles
Published
[J24] Noack, C. E., Lin, T., Dadmohammadi, Y., Huang, Y., & Abbaspourrad, A. (2025). Improved Thermal Stability of Lactoferrin and Oxidative Stability of Iron (II) Sulfate by Co-encapsulation with Low-Methoxyl Pectin. Food Hydrocolloids, 111570
[J23] Khongkomolsakul, W., Yang, E., Dadmohammadi, Y., Dong, H., Lin, T., et al. (2025). Enzyme Immobilization with Plant-based Polysaccharides through Complex Coacervation. LWT, 117537
[J22] Feng, Y., Jin, Q., Liu, X., Lin, T., Johnson, A., & Huang, H. (2025). Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions. Comprehensive Reviews in Food Science and Food Safety, 24 (1), e70092
[J21] Yang, L., Dong, H., Wang, J., Dadmohammadi, Y., Zhou, Y., Lin, T., ... & Abbaspourrad, A. (2024). Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment. Food Research International, 196, 115031.
[J20] Huang, Y., Lin, T.,..., Abbaspourrad, A. (2024). Lactoferrin thermal stabilization and iron (II) fortification through ternary complex fabrication with succinylated sodium caseinate. Food Chemistry: X.
[J19] Zhou, Y.*, Lin, T.*, ..., Abbaspourrad, A. (2024). Using transglutaminase to cross-link complexes of lactoferrin and α-lactalbumin to increase thermal stability. Journal of Food Science. (*Co-first author)
[J18] Dong, H., Yang, L., Dadmohammadi, Y., Li, P., Lin, T., …, Abbaspourrad, A. (2024). Investigating the synergistic effects of high-pressure homogenization and pH shifting on the formation of tryptophan-rich nanoparticles. Food Chemistry, 434, 137371.
[J17] Lin, T., et al. (2023). Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes. Food Hydrocolloids, 145, 109064.
[J16] Lin, T. O’Keefe, S., Duncan, S., & Fernández-Fraguas, C. (2023). Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing. Food Research International, 173, 113245.
[J15] Pomon, B.*, Zhao Y.*, Lai, A.L., Lin, T., Freed, j.h., Abbaspourrad, A. (2023). Thermal Degradation of Thaumatin at Low pH and Its Prevention Using Alkyl Gallates. Food hydrocolloids, 139, 108544.
[J14] He, Y., Dietrich, A. M., Jin, Q., Lin, T., Yu, D., & Huang, H. (2022). Cellulose adsorbent produced from the processing waste of brewer’s spent grain for efficient removal of Mn and Pb from contaminated water. Food and Bioproducts Processing, 135, 227–237.
[J13] Lin, T. Dadmohammadi, Y., … Abbaspourrad, A. (2022). Improvement of Lactoferrin Thermal Stability by Complex Coacervation Using Soy Soluble Polysaccharides. Food hydrocolloids,107736.
[J12] Zarei, A., Khazdooz, L., Madarshahian, S., Enayati, M., Mosleh, I., Lin, T., Yan, B., Ufheil, G., Wooster, T. J., & Abbaspourrad, A. (2022). Synthesis, Stability, and Bioavailability of Nicotinamide Riboside Trioleate Chloride. Nutrients, 14(1), 113.
[J11] Lin, T., Meletharayil, G., Kapoor, R., & Abbaspourrad, A. (2021). Bioactives in bovine milk: Chemistry, technology, and applications. Nutrition Reviews, 79(Supplement_2), 48–69.
[J10] Feng, Y., Yu, D., Lin, T., Jin, Q., Wu, J., Chen, C., & Huang, H. (2021). Complexing hemp seed protein with pectin for improved emulsion stability. Journal of Food Science, 86(7), 3137–3147.
[J9] Yu, D., Lin, T., Sutton, K., …, Huang, H. (2021). Chemical Compositions of Edamame Genotypes Grown in Different Locations in the US. Frontiers in Sustainable Food Systems, 5:620426.
[J8] Lin, T., O’Keefe, & Fernández-Fraguas, C. (2021). A fast and simple ion-pair high performance liquid chromatography method for analysis of primary bile salts in in vitro digested bean samples, MethodsX, 101389.
[J7] Lin, T., O’Keefe, S., Duncan, S., & Fernández-Fraguas, C. (2020). Retention of primary bile salts by dry beans during in vitro digestion: Role of bean components and effect of food processing, Food Research International, 109337.
[J6] Lin, T. & Fernández-Fraguas, C. (2020). Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean flours. LWT- Food Science and Technology, 109325.
[J5] Zornjak, J., Liu, J., Esker, A., Lin, T., & Fernández-Fraguas, C. (2020). Bulk and interfacial interactions between hydroxypropyl-cellulose and bile salts: Impact on the digestion of emulsified lipid. Food Hydrocolloids, 105867.
[J4] Lin, T., O’Keefe, S., Duncan, S., & Fernández-Fraguas, C. (2019). Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability. Food Chemistry, 310, 125699.
[J3] Xu, Z., Lin T., Wang, Y., & Liao, X. (2016). Quality assurance in pepper and orange juice blend treated by high-pressure processing and high-temperature short time, Innovative Food Science and Emerging Technologies, 31, 28-36. (Lin’s M.Eng. thesis).
[J2] Lin, T., et al. (2016). Comparison of high hydrostatic pressure, high-pressure carbon dioxide and high-temperature short-time processing on quality of mulberry juice, Food, and Bioprocess Technology, 9, 217-231. (Lin’s B.Eng. thesis).
[J1] Wang, S., Lin, T., et al. (2014). Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies. Food and Bioprocess Technology, 7(1), 161-173. Contributions: Data curation, Formal analysis.
Conference presentations
Oral Presentations
[O9] Lin, T., et al. (2022). Improvement of Lactoferrin Thermal Stability by Complex Coacervation Using Soy Soluble Polysaccharides. American Chemical Society Fall 2022 National Meeting. Chicago, USA.
[O8] Lin, T. (2022). Bioactives in bovine milk: chemistry, technology, and applications. 2022 American Dairy Science Association (ADSA) symposium, June 2022, Kansas City, MO, USA. (Invited talk)
[O7] Lin, T. (2020). Dry bean fibers for health: impact of bean matrix and food processing. Chinese American Food Society (CAFS) -Student Research Video Competition, July 2020, USA. (1st Place winner) [video]
[O6] Lin, T., et al. (2020). Dry bean (Phaseolus vulgaris L.) fiber modulates in vitro lipid digestion: Impact of the bean matrix and processing. Spring 2020-FST5004 Graduate Seminar, Virginia Tech, Blacksburg, USA. [video]
[O5] Lin, T., O’Keefe, S., Duncan, S., & Fernández-Fraguas, C. (2020). Role of common beans Phaseolus vulgaris in modulating lipid digestion: Impact of food processing. American Chemical Society Spring 2020 National Meeting, Philadelphia, USA. (Virtual) [slides]
[O4] Lin, T., O’Keefe, S., & Fernández-Fraguas, C. (2019). Structurally different dry bean matrices modulate in vitro lipid digestion. Nutrition 2019, Baltimore, USA. [poster] [slides]
[O3] Lin, T. (2019). Processing dry beans healthier with improved bile salt-binding ability. Alpha Epsilon’s 1st Annual Research Symposium, Virginia Tech, Blacksburg, USA. (2nd Place winner) [slides] [video]
[O2] Lin, T. (2018). Impact of food processing on bile salt-binding ability of dietary fiber in dry beans (Phaseolus vulgaris L.), Spring 2018-FST5004 Graduate Seminar, Virginia Tech, Blacksburg, USA.[slides]
[O1] Lin, T. (2017). Impact of food processing on the physicochemical and physiological properties of dry beans (Phaseolus vulgaris L.), Spring 2017-FST5004 Graduate Seminar, Virginia Tech, Blacksburg, USA.[slides]
Poster Presentations
[P10] Lin, T., et al. (2022). Improvement of Lactoferrin Thermal Stability by Complex Coacervation Using Soy Soluble Polysaccharides. American Chemical Society Fall 2022 National Meeting. Chicago, USA.[poster]
[P9] Lin, T., O’Keefe, S., & Fernández-Fraguas, C. (2019). Bile acid retention of structurally modified common bean matrices during in vitro digestion: A dialysis and HPLC study. The 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, Spain. (2nd Place winner) [poster]
[P8] Lin, T. & Fernández-Fraguas, C. (2019). Effect of high-pressure processing on the microstructure and rheological properties of bean flours, International Symposium on Food Rheology and Structure, Zurich, Switzerland. [poster]
[P7] Lin, T., O’Keefe, S., & Fernández-Fraguas, C. (2019). In vitro bile salt-binding ability of structurally modified common bean matrices. The 7th Annual FST Poster Competition, Virginia Tech, Blacksburg, USA. [poster]
[P6] Lin, T., O’Keefe, S., & Fernández-Fraguas, C. (2019). Analysis of in vitro bile salt-binding ability of structurally modified common bean matrices using high-performance liquid chromatography (HPLC). American Chemical Society Spring 2019 National Meeting, Orlando, USA.* [poster]
[P5] Lin, T. & Fernández-Fraguas, C. (2018). Impact of high-pressure and hydrothermal processing of dry beans (Phaseolus Vulgaris L.) on bile salt-binding capacity and in vitro duodenal lipolysis. The 32th_EFFoST, Nantes, France. [poster]
[P4] Lin, T. & Fernández-Fraguas, C. (2018). Bile salt binding capacity of fiber from dry beans: impact of the food matrix and food processing condition, 2018 IFT Annual Meeting, Chicago, USA. [poster]
[P3] Lin, T. & Fernández-Fraguas, C. (2018). Effect of high hydrostatic pressure on the bile salt-binding ability of fiber in common beans. The 3rd Food Structure and Functionality Forum Symposium, Montreal, Canada. [poster]
[P2] Lin, T., O’Keefe, S., Duncan, S., & Fernández-Fraguas C. (2018). Impact of High Hydrostatic Pressure on bile salt-binding ability of dietary fiber in dry beans (Phaseolus vulgaris L.). April 2018, the 6th Annual FST Poster Competition, Virginia Tech, Blacksburg, USA. (3rd Place winner). [poster]
[P1] Lin, T., O’Keefe, S., Duncan, S., & Fernández-Fraguas, C. (2017). Impact of food processing on the physicochemical and physiological properties of dry beans (Phaseolus vulgaris L.) dietary fiber. The 5th Annual FST Poster Competition, Virginia Tech, Blacksburg, USA. [poster]
*Selected for ACS’s Sci-Mix event, where the top 10% of papers in each division are invited.