马倩｜西南林业大学｜学者主页

2026

“OBE+课程思政”模式在“食品化学”教学中的探索与实践——以“食品风味化学”为例

郭磊，范方宇，韩龙，马倩，杨娇娇

《食品工业》

2026

硫酸酯化无籽刺梨渣可溶性膳食纤维的亚硝酸盐吸附和体外降脂作用

陈颖，苏靖程，鲁燕玲，郭磊，范方宇，马倩

《食品工业科技》

DOI

2026

基于OBE理念的食品化学教学评价体系的构建与实践

郭磊，韩龙，范方宇，马倩，杨娇娇

《食品工业》

2026

低温等离子体处理对采后鲜切甜龙竹笋贮藏品质的影响研究

杨通琴，邓艳梅，袁国惠，马倩，郭磊，雀晓光，范方宇

《食品工业科技》

DOI

2026

超声处理对罗布羊背最长肌成熟品质的影响

刘阳，马艳妮，杰米拉·买买提江，马倩，李娜，朱勒都孜·哈布都里赛买提，巴吐尔·阿不力克木

《食品工业科技》

2026

代谢工程改造酿酒酵母从头合成N-乙酰神经氨酸

李春雨，程展鹏，耿自豪，吴鹤云，马倩，谢希贤

《食品与发酵工业》

2026

薏仁米添加量对复合米粉营养成分的影响

马倩，牟楠，杨凯旋

《食品安全导刊》

2026

马铃薯全粉添加比例对复合米粉品质的影响研究

马倩，牟楠，杨凯旋

《食品安全导刊》

2026

The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal

Yanyue Li, Yanling Lu, Yanmei Deng, Lei Guo, Long Han, Qian Ma, Fangyu Fan

Foods

DOI

2026

Volatile and non-volatile organic compounds synergistically determine quality in Termitomyces eurhizus from different regions

Qian Zhang, Yanling Lu, Ying Chen, Fuyan Li, Jiaojiao Yang, Long Han, Qian Ma, Fangyu Fan

Food Chemistry X

DOI

2026

Volatile organic compounds, nutritional content, and antioxidant activities of morel mushrooms: Effects of different cooking treatments

Fuyan Li, Qian Zhang, Yufeng Qin, Yongyu Guo, Ping Shao, Lei Guo, Qian Ma, Fangyu Fan

International Journal of Gastronomy and Food Science

DOI

2026

Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: Physicochemical properties, interfacial behavior, and lipid digestibility

Yanmei Deng, Zhongying Lin, Lei Guo, Qian Ma, Fangyu Fan

Journal of Food Engineering

DOI

2026

Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins

Yunhua Cao, Yanmei Deng, Guohui Yuan, Songliang Zhao, Qian Ma, JiaojiaoYang, Lei Guo, Fangyu Fan

Food Chemistry X

DOI

2025

大肠杆菌利用不同碳源生产N-乙酰神经氨酸的研究

伊进行，宗媛，孙超，张晓雨，耿自豪，孙文超，张春月，刘政凯，熊雯雯，唐宇琳，马倩

《食品与发酵工业》

DOI

2025

Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils

Qian Zhang, Yanmei Deng, Yanling Lu, Long Han, Qian Ma, Lei Guo, Fangyu Fan

Foods

DOI

2025

Unlocking the chemical basis of dried Boletus edulis: Focus on lipid oxidation and Maillard reaction on characteristic flavor formation

Hao Yang, Yuanhui Yang, Ruoying Pu, Weilan Li, Qian Ma, Fangyu Fan, Lei Guo

LWT

DOI

2025

Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects

Yanmei Deng, Guohui Yuan, Tongqin Yang, Baoyu Gao, Yanling Lu, Jiaojiao Yang, Lei Guo, Qian Ma, Fangyu Fan

Foods

DOI

2024

Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

Qian Ma, Tao Zhou, Zhong Wang, Yan-Jie Zhao, Xiao-Dong Li, Lu Liu, Xiu-Xiu Zhang, Kouadio Jean Eric-Parfait Kouamé, Shuo Chen

Ultrasonics sonochemistry

DOI

2024

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids

Qian Ma, Meng Sun, Yan-Jie Zhao, Shuo Chen, Xiao-Dong Li, Lu Liu, Xiu-Xiu Zhang, Yu-Xin Wang, Kouadio Jean Eric-Parfait Kouame, Xiaoxue Yu

Food Hydrocolloids

DOI

2024

Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions

Yan-Jie Zhao, Qian Ma, Tao Zhou, Lu Liu, Yu-Xin Wang, Xiao-Dong Li, Xiu-Xiu Zhang, Xiaoqing Dang, Kouadio Jean Eric-Parfait Kouame

Ultrasonics sonochemistry

DOI

2024

Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM

Yan-Jie Zhao, Lu Liu, Qian Ma, Yu-Xin Wang, Xiao-Dong Li, Xiu-Xiu Zhang, Tao Zhou, Shuo Chen, Kouadio Jean Eric Parfait Kouame

Food Hydrocolloids

DOI

2024

Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics.

Qian Ma, Lu Liu, Yang Jiao, Xiangyu Qiao, Renjiao Han, Xiao-Dong Li, Cai-Yun Wang, Xiu-Xiu Zhang, Kouadio Jean Eric-Parfait Kouamé

Food Research International

DOI

2024

Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions

Qian Ma, Xue-Ying Zhang, Yan-Jie Zhao, Xiao-Dong Li, Lu Liu, Xiu-Xiu Zhang, Kouadio Jean Eric-Parfait Kouamé

Food Hydrocolloids

DOI

2023

大肠杆菌混菌劳动分工发酵生产氨基葡萄糖

赵可欣，耿自豪，伊进行，卓明洋，张春月，孙文超，马倩

《食品与发酵工业》

DOI

2023

海洋鱼低聚肽螯合铁的小肠吸收特性研究

泮雯霏，应晓玲，马倩，徐玉英，李宁，杨敏

《中国食品学报》

2023

基于体外发酵模型分析植物多糖对T2DM患者肠道菌群及代谢的影响

贾丽娜，马倩，王新月，葛艳艳，王楠，何红鹏，罗学刚，朱立颖，贾卫国，郝力壮，齐威

《食品科学》

2023

Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants.

Qian Ma, Xiu-Xiu Zhang, Xiao-Dong Li, Lu Liu, Shu-Ming Liu, Donghai Hao, Awa Fanny Massounga Bora, Kouadio Jean Eric-Parfait Kouamé, Yanling Xu, Wenli Liu, Jiajun Li

Food Research International

DOI

2022

高效液相色谱法检测绞股蓝茶中的蔗糖含量

马倩，杜雨

《现代食品》

2022

食品中重金属检测技术质量控制的研究

刘琪琪，周钰欣，马倩

《现代食品》

2022

苍术多糖对T2DM患者肠道微生物的调节作用及代谢分析

马倩

《天津科技大学》

2022

氨基酸对不同pH条件下辛烯基琥珀酸燕麦β-葡聚糖酯自聚集行为的影响

马倩，赵晨阳，吴振，陈嘉，叶发银，赵国华

《食品与发酵工业》

DOI

2022

桑葚酵素发酵过程中活性物质与抗氧化能力的相关性研究

易媛，赵敏惠，左勇，马倩，胡琨，黄庆

《食品与发酵工业》

DOI

2022

植物乳杆菌生物转化南瓜多糖工艺优化

李小杰，郭怡，马倩，王璞，肖萍

《食品与机械》

2022

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule.

Qian Ma, Shuaiyi Ma, Yan-Jie Zhao, Meng Sun, Xiao-Dong Li, Lu Liu, Xiuxiu Zhang, Yue Sun, Awa Fanny Massounga Bora, Songfan Tian, Qiu-Mei Zhang, You-Bin Leng

Food Research International

DOI

2022

Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels.

Awa Fanny Massounga Bora, Kouadio Jean Eric-Parfait Kouamé, Xiao-Dong Li, Lu Liu, Yue Sun, Qian Ma, Yi-Bo Liu

International Journal of Biological Macromolecules

DOI

2022

Stabilization of human milk fat analog emulsions using milk fat globule membrane material–coated lipid droplets: Structural and physical properties

Yi-Bo Liu, Jin-Ju Cheng, Lina Sun, Xiao-Dong Li, Lu Liu, Qian Ma, Chunli Ma, Zhi-Bin Jia, Lihong Zhang, Qiu-Mei Zhang, You-Bin Leng

LWT

DOI

2022

Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion

Yue Sun, Shuaiyi Ma, Yi-Bo Liu, Zhi-Bin Jia, Xiao-Dong Li, Lu Liu, Qian Ma, Kouadio Jean Eric-parfait Kouame, Chun-Mei Li, You-Bin Leng, Shilong Jiang

Food Hydrocolloids

DOI

2021

奇亚籽蛋白酶解制备抗氧化肽的工艺优化

马倩，潘梦莹，陈秋銮，陈雪芹，孟春，洪晶

《食品研究与开发》

2021

农产品食品安全新形势下食品检验检测体系的完善策略研究

李雪，马倩

《中国食品》

2021

食用植物酵素开发关键技术研究进展

易媛，左勇，黄雪芹，杨建飞，徐佳，马倩，胡琨

《食品与发酵工业》

DOI

2021

酿酒酵母中BAT2基因敲除对桑葚酒中高级醇的影响

徐佳，黄雪芹，杨建飞，易媛，马倩，胡琨，左勇

《食品与发酵工业》

DOI

2021

发酵蔬菜风味物质形成机制及影响因素研究进展

黄玉立，赵楠，黄庆，马倩，胡琨，李华佳，朱永清，左勇

《食品与发酵工业》

DOI

2021

亚硝酸盐快速检测试剂研究及其在酱腌菜中的应用

杨建飞，马倩，左勇，黄雪芹，徐佳，王定丽，周耀进，杨柯怡

《食品科学》

2020

杏果酒加工技术及品质分析研究进展

马倩，徐佳，左勇，许努谦，胡琨

《食品与发酵工业》

DOI

2019

His-pull down联合质谱鉴定谷氨酸棒杆菌中乙酰羟酸合酶IlvN的相互作用蛋白

侯正杰，张权威，莫晓琳，夏利，谭淼，孙全伟，马倩，陈宁

《食品与发酵工业》

DOI

2019

HPLC同步测定南丰蜜桔成熟过程中9种有机酸

马倩，肖依文，汪涯，官泉明，朱博，朱笃

《食品工业》

2017

基于电子鼻和电子舌分析盐水鸭风味的差异性

徐宝才，李聪，马倩，郝敬芝，王学敬，王赟

《中国食品学报》

2016

平行板电极法检测食品电学特性研究进展

杨哪，金亚美，邬海雄，马倩，金征宇，徐学明

《食品与机械》

2014

莴苣的离子电流盐渍研究

杨哪，金亚美，马倩，张晋芳，吴凤凤，徐学明

《食品与发酵工业》

DOI

2008

米粉营养强化可行性的探讨

马倩，滕建文，兰晓光

《食品科技》

2008

乳酸菌发酵对玉米的改性作用

滕建文，马倩，夏宁

《食品科技》

精选作品

期刊论文

“OBE+课程思政”模式在“食品化学”教学中的探索与实践——以“食品风味化学”为例

硫酸酯化无籽刺梨渣可溶性膳食纤维的亚硝酸盐吸附和体外降脂作用

基于OBE理念的食品化学教学评价体系的构建与实践

低温等离子体处理对采后鲜切甜龙竹笋贮藏品质的影响研究

超声处理对罗布羊背最长肌成熟品质的影响

代谢工程改造酿酒酵母从头合成N-乙酰神经氨酸

薏仁米添加量对复合米粉营养成分的影响

马铃薯全粉添加比例对复合米粉品质的影响研究

The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal

Volatile and non-volatile organic compounds synergistically determine quality in Termitomyces eurhizus from different regions

Volatile organic compounds, nutritional content, and antioxidant activities of morel mushrooms: Effects of different cooking treatments

Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: Physicochemical properties, interfacial behavior, and lipid digestibility

Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins

大肠杆菌利用不同碳源生产N-乙酰神经氨酸的研究

Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils

Unlocking the chemical basis of dried Boletus edulis: Focus on lipid oxidation and Maillard reaction on characteristic flavor formation

Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects

Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids

Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions

Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM

Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics.

Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions

大肠杆菌混菌劳动分工发酵生产氨基葡萄糖

海洋鱼低聚肽螯合铁的小肠吸收特性研究

基于体外发酵模型分析植物多糖对T2DM患者肠道菌群及代谢的影响

Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants.

高效液相色谱法检测绞股蓝茶中的蔗糖含量

食品中重金属检测技术质量控制的研究

苍术多糖对T2DM患者肠道微生物的调节作用及代谢分析

氨基酸对不同pH条件下辛烯基琥珀酸燕麦β-葡聚糖酯自聚集行为的影响

桑葚酵素发酵过程中活性物质与抗氧化能力的相关性研究

植物乳杆菌生物转化南瓜多糖工艺优化

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule.

Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels.

Stabilization of human milk fat analog emulsions using milk fat globule membrane material–coated lipid droplets: Structural and physical properties

Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion

奇亚籽蛋白酶解制备抗氧化肽的工艺优化

农产品食品安全新形势下食品检验检测体系的完善策略研究

食用植物酵素开发关键技术研究进展

酿酒酵母中BAT2基因敲除对桑葚酒中高级醇的影响

发酵蔬菜风味物质形成机制及影响因素研究进展

亚硝酸盐快速检测试剂研究及其在酱腌菜中的应用

杏果酒加工技术及品质分析研究进展

His-pull down联合质谱鉴定谷氨酸棒杆菌中乙酰羟酸合酶IlvN的相互作用蛋白

HPLC同步测定南丰蜜桔成熟过程中9种有机酸

基于电子鼻和电子舌分析盐水鸭风味的差异性

平行板电极法检测食品电学特性研究进展

莴苣的离子电流盐渍研究

米粉营养强化可行性的探讨

乳酸菌发酵对玉米的改性作用

会议论文

乳酸菌生物转化南瓜多糖抗氧化活性的初步研究

基于亲和色谱的海蜇生殖腺ACE抑制肽分离及其活性研究

预印本

Insights into the effects of plasma-activated water process combined with low temperature on the storage quality of Boletus edulis: A multivariate analysis based on physicochemical property, HS-SPME-GC-MS and metabolomics