The team of Professor Lin Lin from Jiangsu University published the latest research results in the Top journal Advanced Science
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,
   Recently, the team of Professor Lin Lin from the School of Food and Biological Engineering of Jiangsu University published the latest research results entitled”Emerging nanomaterials in diabetes and itsimplications” in the internationally renowned academic journal Advanced Science (IF=16.8). The paper was completed by the School of Food and Biological Engineering of Jiangsu University as the first unit, and jointly completed by domestic and foreign universities such as Sichuan Agricultural University and the University of Helsinki in Finland.
  Diabetes mellitus is a general term for metabolic disorders characterized by hyperglycemia. Traditional treatment methods include oral and subcutaneous injections of anti-diabetic drugs such as insulin, glipamide, and metformin. Although these therapies can temporarily balance blood sugar levels, long-term administration will have certain side effects on the kidneys and liver, and increase the risk of complications in patients with diabetes. This article systematically describes the latest research progress in the detection and treatment of diabetes and its typical complications in recent years and its related mechanisms of action. The main challenges faced by the application of nanomaterials in the prevention and treatment of diabetes and its complications, as well as future development trends, have been made in a panoramic view. The research work can provide a useful reference for the development and application of related medical products.
  Professor Lin Lin has long been engaged in the research and development of emerging technologies such as nano-encapsulation of food active ingredients, food antibacterial active packaging, and food 3D printing. Published more than 100 SCI indexed papers as the first and corresponding author, of which 16 papers were selected as ESI highly cited papers with an h index of 34.
   (College of Food and Biological Engineering)