马嫄 - 西华大学 - 食品与生物工程学院

个人简介

马嫄，教授，硕士生导师，四川省“课程思政”示范专业负责人，西华大学“食品科学与工程”国家级一流本科专业负责人。四川省线上线下混合式一流课程负责人，西华大学研究生慕课课程负责人，西华大学教学名师。主编教材2部，副主编教材1部，参编教材3部。主持教育部产学协同育人项目2项，四川省教改重点项目1项。获四川省教学成果奖二等奖1项，西华大学教学成果奖特等奖1项。是全国专业标准化技术委员会委员、四川省医疗卫生与健康促进会营养专委会副主任委员、四川省食品科学技术学会预制菜食品专委会委员。迄今为止，主持四川省科技厅项目5项、四川省教育厅项目3项，成都市科技局项目2项及多项企业委托研发项目。获中国轻工业联合会科学技术奖一等奖1项，巴中市科学技术奖一等奖1项，授权国家发明专利13项，发表论文50余篇。工作经历 2003年至今，在西华大学食品与生物工程学院就职。教育经历 1996.09-2000.07，于新疆农业大学食品科学院就读本科；2000.09-2003.07，于西南大学食品科学院就读硕士研究生；2019.09-2020.07，于南京农业大学食品科学技术学院访问学者。

研究领域

农产品加工及贮藏工程、食品科学

近期论文

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Yuan Ma*, Siqi Chen, Ping Liu, Yezheng He, Fang Chen, Yifan Cai, Xianqin Yang. Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet[J]. Foods, 2023, 12(13): 2542. Yuan Ma*, Yuan-Yuan Chen, Ping Liu, Ai-lian Meng, Lin Deng, Wei Xue, Fang Chen, Zhen-ming Che. Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume [J].LWT-Food Science and Technology, 2022, 171, 114156. Yuan Ma*, Ping Liu, Kunyue Ye, Yezheng He, Siqi Chen, Anqi Yuan, Fang Chen and Wanli YangPreparation, Characterization, In Vitro Release, and Antibacterial Activity of Oregano Essential Oil Chitosan Nanoparticles[J]. Foods, 2022, 11, 3756. Yuan Ma*, Ailian Meng, Yemei Dai, Huanhuan Yang, Yongli Huang, Xiaocui Liu, Lirong Xian and Xue Yuan. Hypoglycemic activity of phenols from Pleioblastus amarus (Keng) shells and its main chemical constituents identificatied using UHPLC-Q-TOF-MS[J]. Journal of Functional Foods, 2022, 97: 105261. Yemei Dai, Yuan Ma*, Ruyun Gao, Xiaocui Liu, Siyu Zhang, Siyu Hu. Hongmei Min, Formation Optimization, Characterization and Antioxidant Activity of Auricularia auricula-judae Polysaccharide Nanoparticles Obtained via Antisolvent Precipitation[J]. Molecules, 2022, 27, 7037. YuanMa*, Ailian Meng, Ping Liu, Yuanyuan Chen, Anqi Yuan, Yemei Dai, Kunyue Ye, Yi Yang, Yiping Wang and Zhuoman Li. Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell[J]. Molecules. 2022, 27(2):362. Yuan Ma*, Yingping Xu, Yuanyuan Chen, Ailian Meng, Ping Liu, Kunyue Ye, and Anqi Yuan. Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage[J]. Molecules. 2022, 27(4):1197. 袁乙平, 何雨婕, 肖含磊, 陈金辉, 代业梅, 苏凡, 马嫄*. 青花椒酱的开发及其货架期预测[J]. 食品科学技术学报, 2021, 39(1): 162-170. Yuan Ma*, Ming Luo, Yingping Xu, et al. Purifification and characterization of a thaumatinlike protein-1 with polyphenol oxidase activity found in Prunus mume[J]. RSC Advances, 2020, 10: 28746-28754. Yuan Ma*, Yiping Yuan, Xiufang Bi, Li Zhang, Yage Xing and Zhenming Che. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatment[J]. Food and Bioprocess Technology, 2019, 12(4)：681-693. 袁乙平, 李靖, 马嫄*, 殷晓翠, 张夕佳, 车振明, 张广峰. 低场核磁结合理化指标分析低温贮藏真空包装牦牛肉的品质[J]. 食品工业科技, 2019, 40(6): 31-36. 李靖, 袁乙平, 刘婷, 岳文婷, 何雨婕, 马嫄*, 蒋珍菊. 基于低场核磁共振技术的冷冻猪背最长肌品质变化研究[J]. 食品与机械, 2019, 35(5): 149-155.