马倩云-凯时kb88官方

 马倩云-凯时kb88官方
教授

马倩云

职务职称:  博士,教授/硕导

所在部门:  河北农业大学食品科技学院

通讯地址:  河北省保定市乐凯南大街2596号食品科技学院d座1618室

联系电话:  0312-7528196

电子邮箱:  maqianyun@126.com

一、基本信息

姓名:马倩云

职务职称:博士,教授/硕导

所在部门:河北农业大学食品科技学院

通讯地址:河北省保定市乐凯南大街2596号食品科技学院d座1618室

联系电话: 0312-7528196

邮箱:mqy26@hebau.edu.cn

二、主要学术兼职

担任food chemistry、food research international、cellulose、《食品研究与开发》等多个学术期刊审稿人。

学习工作经历

2010.9-2014.6东北林业大学,林产化工专业,获学士学位

2014.9-2019.3东北林业大学/north carolina state university,林产化学加工工程,获博士学位

2019.9-至今 河北农业大学食品科技学院,校聘教授

四、研究方向及主讲课程

研究方向:果蔬采后贮藏与保鲜技术;大宗水产品加工及保鲜技术;纳米纤维素基复合薄膜在冷链物流保鲜中的应用研究。

讲授课程:《食品工艺学》、《食品工程原理》等

五、研究成果

1.主持(或参与)科研项目

(1)河北省自然科学基金青年基金项目,“纳米纤维素对ph智能膜材料响应性能的影响规律及机制研究”,c2020204123,2020.01-2022.12,6万,主持/在研;

(2)河北省教育厅青年拔尖人才项目,“紫色马铃薯花青素智能指示膜研发及应用”,bj2020060,2020.01-2022.12,9万,主持/在研;

(3)河北农业大学引进人才科研专项,“多糖胶基多功能食品包装膜材料的制备与性能研究”, yj201946, 2019.09-2023.09, 50万,主持/在研;

(4)国家自然科学基金,“纤维素/多糖胶复合膜中天然酚类化合物分布规律及智能响应机制”,31770618,2018.01-2021.12, 60万,参与/结题;

(5)中央高校基本科研业务费用专项资金项目:“塔拉胶基可食智能响应膜的制备及表征”,2572016ab18,2016.03-2018.12, 3万,主持/结题;

2.科研奖励

(1)生物质纤维素基功能化智能性材料的创生与应用,黑龙江省人民政府,自然科学,省部一等奖, 2019 (王立娟;李坚;钱学仁;马倩云;于淼)

(2)新型生物质基膜材料的构建与功能化研究,中国林学会,梁希林业科学技术奖二等奖, 2018 (王立娟;李坚;刘守新;李伟;马倩云;梁铁强;胡冬英)

3.授权发明专利

(1)王立娟,马倩云.一种具有疏水性能的塔拉胶可食膜的制备方法[p]. zl201510324831.9.

(2)王立娟,马倩云.一种纳米纤维素增强塔拉胶基ph智能响应膜的制备方法[p]. zl201510342335.6.

(3)王立娟,马倩云.一种季铵化tempo氧化纳米纤维素/姜黄素/pva/塔拉胶活性包装膜的制备方法[p]. zl201810031002.5.

4.代表性论文

近五年来,参与发表论文40余篇,其中以第一作者或通讯作者身份发表sci论文20余篇,其中esi高被引论文3篇;申请发明专利6项,已授权3项;主编著作1部,代表性论文如下所示:

(1)xiaorui lv, liling li, xiaomin lu, wenxiu wang, jianfeng sun, yaqiong liu, jianlou mu,qianyun ma*, jie wang. effects of organic acids on color intensification, thermodynamics, and copigmentation interactions with anthocyanins. food chemistry, 2022, 396, 133691.

(2)liling li, wenxiu wang, mengdan zheng, jianfeng sun, zhizhou chen, jie wang,qianyun ma*. nanocellulose-enhanced smart film for the accurate monitoring of shrimp freshness via anthocyanin-induced color changes. carbohydrate polymers, 2023, 301, 120352.

(3)xiaorui lv, jianlou mu, wenxiu wang, yaqiong liu, xiaomin lu, jianfeng sun, jie wang,qianyun ma*. effects and mechanism of natural phenolic acids/fatty acids on copigmentation of purple sweet potato anthocyanins, current research in food science, 2022, 5, 1243.

(4)qianyun ma, xiaomin lu, wenxiu wang, et al. recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness [j]. food packaging and shelf life, 2021, 28(59):100634.

(5)qianyun ma, shumin liang, lijuan wang*. characterization of antioxidant properties of soy bean protein-based films with cortex phellodendri extract in extending the shelf life of lipid [j]. food packaging and shelf life, 2019, (22):100413.

(6)qianyun ma, lele cao, tieqiang liang, jian li, lucia a. lucia, lijuan wang*. active tara gum/pva blend films incorporating curcumin-loaded ctac brush-tempo-oxidized cellulose nanocrystals. acs sustainable chemistry & engineering, 2018 (6): 8926-8934.

(7)qianyun ma, lin du, lijuan wang*. tara gum/polyvinyl alcohol-based colorimetric nh3indicator films incorporating curcumin for intelligent packaging. sensors and actuators b: chemical, 2017 (244): 759-766.

(8)qianyun ma, lin du, yang yang, lijuan wang*. rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (pva). food hydrocolloids, 2017 (63): 677-684.

(9)qianyun ma, yimei ren, lijuan wang*. investigation of antioxidant activity and release kinetics of curcumin from tara gum/ polyvinyl alcohol active film. food hydrocolloids, 2017 (70): 286-292.

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