马福敏｜长春大学｜学者主页

2026

基于电子鼻和气相色谱-离子迁移谱分析河北地区不同品牌桃香醋挥发性化合物差异

郭琳琳，徐美丽，张馨月，李羽嘉，王莞欣，马福敏，段翠翠，马艳丽，李丹，李晓磊

《现代食品科技》

DOI

2026

基于气相色谱-离子迁移谱分析新疆马奶粉、驼奶粉和绵羊奶粉风味

窦小慧，张馨月，段翠翠，马福敏，李晓磊，李丹

《中国乳品工业》

2026

Enhanced resistance of pea starch and cake to retrogradation and digestion by mutant 1,4-α-glucan branching enzyme from Bifidobacterium longum.

Dan Li, Yue Su, Yuhang Meng, Cui-Cui Duan, Fumin Ma, Byung-Hoo Lee, Xiao-Lei Li

International Journal of Biological Macromolecules

DOI

2026

W1/O/W2 emulsion stabilized by β-lactoglobulin/exopolysaccharides/epigallocatechin gallate complex: Protective effects on Lactobacillus plantarum A81 during storage, pasteurization and gastrointestinal digestion.

Cui-Cui Duan, Yi Zhang, Hong-Ru Wang, S. Sui, Hui Liu, Cheng Wu, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

Food Chemistry

DOI

2026

Structural identification and antioxidant activity of soybean protein isolate-exopolysaccharides-chlorogenic acid ternary complex

Cui-Cui Duan, S. Sui, Hong-Ru Wang, Hui Liu, Yiming Yang, Yi-Xue Sun, Lifan Liu, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2026

Enhanced suppression of retrogradation and digestibility in waxy rice starch by engineered mutants of GtfC type 4,6-α-glucanotransferase from Geobacillus sp.

Dan Li, Yuwei Liu, Cui-Cui Duan, Fumin Ma, Byung-Hoo Lee, Xiao-Lei Li

Food Bioscience

DOI

2026

Nanostructured Polysaccharide-Based Carriers for Plant Essential Oils delivery: A Review

Fumin Ma, Lei Wu, Wenhui Guo, Xue-Ying Wei, Ya-Bo Zhang, Cui-Cui Duan, Xiao-Lei Li, Yi-Xue Sun, Dan Li

Food reviews international (Print)

DOI

2025

4种非淀粉多糖对莜麦面团和面条理化性质的影响

高旭升，孟宇行，李晓磊，段翠翠，马福敏，李丹

《粮食与油脂》

2025

基于电子鼻和离子迁移谱分析三种烤鱼片挥发性风味化合物

林阳，张馨月，李晓磊，段翠翠，马福敏，李丹

《食品工业科技》

2025

3种柠檬醋风味化合物的对比分析

徐美丽，郭琳琳，王莞欣，李羽嘉，张馨月，马福敏，段翠翠，李晓磊，李丹

《中国调味品》

2025

3种不同产地白米醋挥发性风味化合物的对比分析

李羽嘉，王莞欣，郭琳琳，徐美丽，张馨月，马福敏，段翠翠，李丹，李晓磊

《中国酿造》

2025

不同乳酸菌发酵豆乳风味的差异分析

王琪，武雪，段翠翠，马福敏，李丹，李晓磊

《中国酿造》

2025

基于气相色谱离子迁移谱分析松茸酱油的挥发性风味化合物

苏月，王莞欣，段翠翠，马福敏，李晓磊，李丹

《中国酿造》

2025

基于气相色谱-离子迁移谱和电子鼻分析橘子醋挥发性风味化合物

邵月萍，郭琳琳，张馨月，段翠翠，马福敏，李丹，李晓磊

《中国调味品》

2025

An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex.

Cui-Cui Duan, Mengchun Qin, Lifan Liu, Yi-Xue Sun, Lin Cai, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice.

Fumin Ma, Xiang Cai, Lei Wu, Wenxin Lv, Cui-Cui Duan, Xiao-Lei Li, Dan Li

International Journal of Biological Macromolecules

DOI

2025

Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (-)-epigallocatechin gallate.

Cui-Cui Duan, Yi Zhang, Cheng Wu, S. Sui, Hui Liu, Hong-Ru Wang, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

β-Lactoglobulin-exopolysaccharide complex: Structural characterization, antioxidant activity in LPS-induced oxidative damage cell model.

Cui-Cui Duan, Hong-Ru Wang, Yi Zhang, Hui Liu, S. Sui, Mengchun Qin, Xiao-Lei Li, Fumin Ma, Dan Li

International Journal of Biological Macromolecules

DOI

2025

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Cui-Cui Duan, Shunan Hu, Cheng Wu, Yi Zhang, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

Protein structure modification and allergenic properties of soybean protein isolate in combination with (-)-epigallocatechin gallate and exopolysaccharides.

Cui-Cui Duan, Cheng Wu, Yi Zhang, Hui Liu, Hong-Ru Wang, S. Sui, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

International Journal of Biological Macromolecules

DOI

2025

Athyrium multidentatum (Doll.) Ching polysaccharide coated zein nanoparticles for oral delivery of resveratrol: Fabrication, characterization, stability and in vitro digestion

Fumin Ma, Wenxin Lv, Lei Wu, Cui-Cui Duan, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2025

An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157

Cui-Cui Duan, Lingfang Zhang, Cheng Wu, Yi Zhang, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2025

An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function

Cui-Cui Duan, Shunan Hu, Ran Wang, Cheng Wu, Yi Zhang, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2024

3个品牌毛豆腐风味成分对比研究

王凤杰，吕伟，黄一承，段翠翠，马福敏，李晓磊，李丹

《中国调味品》

2024

Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes

Yaqi Lu, Xiang Cai, Wenxin Lv, Cui-Cui Duan, Xiao-Lei Li, Fumin Ma, Dan Li

Journal of Food Engineering

DOI

2024

Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes

Fumin Ma, Xiang Cai, Wenxin Lv, Yaqi Lu, Jiayu Yin, Cui-Cui Duan, Xiao-Lei Li, Dan Li

International Journal of Food Science & Technology

DOI

2023

非淀粉多糖提高高分支麦芽糊精黏弹特性的研究

慕思雨，高旭升，孟宇行，段翠翠，马福敏，李晓磊，李丹

《食品安全质量检测学报》

2023

不同产地西瓜酱挥发性风味物质及有机酸成分的对比研究

许文琪，吕伟，史玉，黄一承，马福敏，段翠翠，李晓磊，李丹

《中国调味品》

2023

三种草莓酱风味物质对比研究

任静宇，武雪，吕伟，马福敏，李晓磊，李丹

《中国调味品》

2023

Fucoidan Extracted by Different Methods and Bound to Zein Loaded Curcumin Nanoparticles: Preparation, Physicochemical Stability, and in Vitro Functions

Yaqi Lu, Di An, Wenxin Lv, xiangyu cai, Dan Li, Fumin Ma

Social Science Research Network

DOI

2021

涂膜保鲜在果蔬贮藏中的应用

韩佳琳，陈小宇，李晓磊，马艳丽，马福敏

《现代食品》

DOI

2020

Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre

Fumin Ma, Xiaolei Li, Jia-Yuan Yin, Lin Ma, Dan Li

Journal of food science and technology

DOI

2019

复合酶法提取鲜玉米皮阿拉伯木聚糖的研究

马福敏，顾佳

《食品研究与开发》

2017

氧化酶在全麦面包制作中的应用研究

马福敏，李晓磊，刘博

《中国粮油学报》

2017

Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase.

Xiaolei Li, Jingchao Fu, Yujuan Wang, Fumin Ma, Dan Li

International Journal of Biological Macromolecules

DOI

2016

复合破壁方法对蜂花粉破壁率及其主要功能性成分的影响

马福敏，刘玉玲

《食品与发酵工业》

DOI

2015

茶花粉胶原保健型酸奶配方及制备工艺优化的研究

马福敏，申如冰

《中国酿造》

2013

全麦粉水不溶性戊聚糖碱法提取工艺的研究

马福敏，徐美玲，郭小瑞，郭乃菲，单舒筠，鲍士宝

《食品工业科技》

2013

VC纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究

鲍士宝，喻婷婷，马福敏

《食品工业科技》

2013

小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响

马福敏，郭乃菲，徐美玲，郭小瑞，谢明

《中国粮油学报》

2012

一种绞股蓝茶果冻的研发

徐美玲，马福敏，郭小瑞，郭乃菲，郑凡

《食品科技》

2012

可降解可食性鱼鳞胶薄膜的研制

王海军，马福敏，张革新，李长福

《食品研究与开发》

2011

低值鱼鱼丸冷冻解冻过程中的品质变化研究

尹忠慧，王海军，马福敏，杨磊，张革新

《安徽农业科学》

2009

离子强度对水溶性戊聚糖-面筋蛋白混合体系粘弹性的影响

马福敏，王璋，许时婴，卢蓉蓉

《食品工业科技》

2009

阿拉伯木聚糖的功能性质及其应用研究

马福敏

《江南大学》

2008

全麦粉中阿拉伯木聚糖氧化交联性质的研究

马福敏，刘燕，王璋，许时婴，卢蓉蓉

《食品与发酵工业》

2005

芝麻ω-6多不饱和脂肪酸提取技术及应用的研究

马福敏

《吉林农业大学》

精选作品

期刊论文

基于电子鼻和气相色谱-离子迁移谱分析河北地区不同品牌桃香醋挥发性化合物差异

基于气相色谱-离子迁移谱分析新疆马奶粉、驼奶粉和绵羊奶粉风味

Enhanced resistance of pea starch and cake to retrogradation and digestion by mutant 1,4-α-glucan branching enzyme from Bifidobacterium longum.

W1/O/W2 emulsion stabilized by β-lactoglobulin/exopolysaccharides/epigallocatechin gallate complex: Protective effects on Lactobacillus plantarum A81 during storage, pasteurization and gastrointestinal digestion.

Structural identification and antioxidant activity of soybean protein isolate-exopolysaccharides-chlorogenic acid ternary complex

Enhanced suppression of retrogradation and digestibility in waxy rice starch by engineered mutants of GtfC type 4,6-α-glucanotransferase from Geobacillus sp.

Nanostructured Polysaccharide-Based Carriers for Plant Essential Oils delivery: A Review

4种非淀粉多糖对莜麦面团和面条理化性质的影响

基于电子鼻和离子迁移谱分析三种烤鱼片挥发性风味化合物

3种柠檬醋风味化合物的对比分析

3种不同产地白米醋挥发性风味化合物的对比分析

不同乳酸菌发酵豆乳风味的差异分析

基于气相色谱离子迁移谱分析松茸酱油的挥发性风味化合物

基于气相色谱-离子迁移谱和电子鼻分析橘子醋挥发性风味化合物

An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex.

Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice.

Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (-)-epigallocatechin gallate.

β-Lactoglobulin-exopolysaccharide complex: Structural characterization, antioxidant activity in LPS-induced oxidative damage cell model.

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Protein structure modification and allergenic properties of soybean protein isolate in combination with (-)-epigallocatechin gallate and exopolysaccharides.

Athyrium multidentatum (Doll.) Ching polysaccharide coated zein nanoparticles for oral delivery of resveratrol: Fabrication, characterization, stability and in vitro digestion

An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157

An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function

3个品牌毛豆腐风味成分对比研究

Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes

Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes

非淀粉多糖提高高分支麦芽糊精黏弹特性的研究

不同产地西瓜酱挥发性风味物质及有机酸成分的对比研究

三种草莓酱风味物质对比研究

Fucoidan Extracted by Different Methods and Bound to Zein Loaded Curcumin Nanoparticles: Preparation, Physicochemical Stability, and in Vitro Functions

涂膜保鲜在果蔬贮藏中的应用

Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre

复合酶法提取鲜玉米皮阿拉伯木聚糖的研究

氧化酶在全麦面包制作中的应用研究

Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase.

复合破壁方法对蜂花粉破壁率及其主要功能性成分的影响

茶花粉胶原保健型酸奶配方及制备工艺优化的研究

全麦粉水不溶性戊聚糖碱法提取工艺的研究

VC纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究

小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响

一种绞股蓝茶果冻的研发

可降解可食性鱼鳞胶薄膜的研制

低值鱼鱼丸冷冻解冻过程中的品质变化研究

离子强度对水溶性戊聚糖-面筋蛋白混合体系粘弹性的影响

阿拉伯木聚糖的功能性质及其应用研究

全麦粉中阿拉伯木聚糖氧化交联性质的研究

芝麻ω-6多不饱和脂肪酸提取技术及应用的研究

研究方向