365bet亚洲官方投注

副教授/副研究员
您的当前位置:首页  师资队伍  员工名录  副教授/副研究员
马飞
发布时间:2018-09-11    阅读次数: 1722

姓 名:
马飞
职 称:
副教授
职 务:
硕士生导师
所属系:
 食品科学系
邮 箱:
mafei_2015@hfut.edu.cn
电 话:
13721028819
个人学习工作简介

马飞,男,工学博士,硕士生导师。自2008年攻读合肥工业大学硕士、博士学位以来,一直从事食品物理加工与品质智能识别技术研究,在肉品质量调控、光声智能速测、食品信息与图像处理、增材制造(3D打印)等方面积累了丰富的基础理论知识与实践经验;先后主持和重点参与国家自然科学基金、国家重点研发计划、安徽省科技重大专项、安徽省自然基金等科技项目10余项;指导学生获各类创新创业竞赛奖励30余项(其中省部级以上20余项),多次评为优秀指导教师;申请国家发明专利10余件(获授权2件),发表科技论文30余篇;获安徽省教学成果二等奖1项(NO 1);现为《Food Chem.》、《Food Res. Int.》、《J. Food Eng.》,《食品科学》等期刊审稿人。

主要研究领域与方向

1. 肉品物理加工与品质安全控制

2. 食品品质智能识别技术研究与应用

开设课程

《食品分析与检测》、《食品专业导论》、专业方向课程设计

近年的科研项目(五年内)

1.休闲食品原料关键品质的多源信息相应机理及无损检测方法研究,学术新人提升计划B项目,20万,2019/04–2020/12. 项目主持人,在研)

2.西式培根低盐加工及品质控制技术研发,国家重点研发计划项目子课题,70万,2018/07–2020/12.(项目参与人,在研)

3.基于机器视觉的智能化多功能组合切制关键技术与装备研发,国家重点研发计划项目子课题,58万,2018/07–2020/12.(项目参与人,在研)

4.受压肌红蛋白色泽对维生素C的响应规律及其机理,国家自然科学基金项目,23万,2019/01–2021/12.项目主持人,在研)

5.维生素C对受压肌红蛋白结构及色泽的影响及其机理,安徽省自然科学基金项目,10万,2018/07–2020/06.项目主持人,在研)

6.调理肉制品质量提升关键技术及产业化,安徽省科技重大专项,150万,2017/07–2019/12.(项目参与人,在研)

7.肉制品中瘦肉精的快速无损检测关键技术研究及产业化应用,应用成果培育计划项目,20万,2016/05–2017/12.(项目主持人,已结题)

8.新型宣木瓜干制品的开发及品质控制,博士产学研专项资助基金,3万,2015/12–2018/12.(项目主持人,已结题)

9.基于红外光谱技术的生猪屠宰过程中瘦肉精的检测方法研究,博士专项科研资助基金,2万,2015/10–2017/09.(项目主持人,已结题)

10.高脂类坚果食品原料无损检测与品质控制关键技术,安徽省科技重大专项,100万,2014/01–2015/12.(项目参与人,已结题)

11.肌原纤维蛋白凝胶对不同分子特性多糖和超高压的响应及机制,国家自然科学基金面上项目,86万,2013/01–2016/12.(项目参与人,已结题)

著作、论文、专利等情况

(科研论文)

1.Fei Ma, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen, Bao-Cai Xu. Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages [J]. Journal of Food Science and Technology, 2020, https://doi.org/10.1007/s13197-020-04287-8.

2.Xi-xi Wang, Yue-shuang Li, Ying Zhou, Fei Ma, Pei-jun Li, Cong-gui Chen. Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin [J]. Food Hydrocolloids, 2019, 96: 681–687.

3.Cheng Ning, Linxian Li, Hongmei Fang, Fei Ma, Yuxiang Tang, Cunliu Zhou*. l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation [J]. Food chemistry, 2019, 284: 219–226.

4.Xi-xi Wang, Qiong Pan, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen*. Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch [J]. Molecular Nutrition & Food Research, 2019, 63(10): 1801364.

5.徐旭东, 吴文琪, 尹吉帆, 柳入铭, 姬博纹, 彭思琪, 马飞*. 热处理和乳酸钙对蛋液起泡性的影响[J]. 食品研究与开发, 2019, 40(3): 112 ~ 115. (中文核心,2019-02)

6.Ya-Fang Shang*, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei*. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits [J]. Food Chemistry, 2019, 274: 118–122.

7.Yaqing Xiao, Peijun Li*, Ying Zhou, Fei Ma, Conggui Chen*. Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages [J]. Food Control, 2018, 87: 126–134.

8.Fei Ma, Bin Zhang, Wu Wang, Peijun Li, Xiangli Niu, Conggui Chen*, Lei Zheng*. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages [J]. Journal of the Science of Food and Agriculture, 2018, 98(5): 1832–1838.

9.Ying Zhou, Wu Wang, Fei Ma, Peijun Li*, Conggui Chen*. High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts [J]. Food and Bioprocess Technology, 2018, 11(3): 526–535.

10.Jing Yao#, Ying Zhou#, Xing Chen, Fei Ma, Peijun Li*, Conggui Chen*. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel [J]. Food Chemistry, 2018, 239: 1134–1142.

11.Zhou Ying, Wang Wu, Ma Fei, Li Peijun*,Chen Conggui*. HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts, 63rd International Congress of Meat Science and Technology, 2017, Cork, Ireland, 2017.8.138.19. (会议论文,2017-08).

12.Fei Ma, Hao Qin, Cunliu Zhou, Xia Wang, Conggui Chen, Lei Zheng*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach [J].Food Analytical Methods, 2016, 9(5): 1180–1187.

13.Chuanwu Xiong#, Changhong Liu#, Wei Liu, Wenjuan Pan, Fei Ma, Wei Chen, Feng Chen, Jianbo Yang*, Lei Zheng*. Noninvasive discrimination and textural properties of E-beam irradiated shrimp [J]. Journal of Food Engineering, 2016, 175: 85–92.

14.Jinxia Liu, Yue Cao, Qiu Wang, Wenjuan Pan, Fei Ma, Changhong Liu, Wei Chen, Jianbo Yang, Lei Zheng*. Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis [J]. Food Chemistry, 2016, 190: 938–943 .

15.Fei Ma, Hao Qin, Kefu Shi, Cunliu Zhou, Conggui Chen, Xiaohua Hu, Lei Zheng*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages [J]. Food Chemistry, 2016, 190: 142–149.

16.Wei Liu, Changhong Liu, Fei Ma, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Online variety discrimination of rice seeds using multispectral imaging and chemometric methods [J]. Journal of Applied Spectroscopy, 2016, 82(6): 993–999.

17.Fei Ma, Ju Wang, Changhong Liu, Xuzhong Lu, Wei Chen, Conggui Chen*, Jianbo Yang*, Lei Zheng*. Discrimination of kernel quality characteristics for sunflower seeds based on multispectral imaging approach [J]. Food Analytical Methods, 2015, 8(7): 1629–1636.

18.Chuanwu Xiong, Changhong Liu, Wenjuan Pan, Fei Ma, Can Xiong, Li Qi, Feng Chen, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system [J]. Food Chemistry, 2015, 176: 130–136.

19.Xing Chen, Conggui Chen*, Yanzi Zhou, Peijun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan [J]. Food Hydrocolloids, 2014, 40: 262–272.

20.Fei Ma, Jing Yao, Tingting Xie, Changhong Liu, Wei Chen, Conggui Chen*, Lei Zheng*. Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages [J]. Food Research International, 2014, 62: 902–908.

21.Ju Wang, Changhong Liu, Fei Ma, Wei Chen, Jian Liu, Bing Hu, Lei Zheng*. Circadian clock mediates light/dark preference in zebrafish (Danio Rerio) [J]. Zebrafish, 2014, 11(2): 115–121.

22.Yanzi Zhou, Conggui Chen*, Xing Chen, Peijun Li, Fei Ma, Qiuhong Lu. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin [J]. Journal of Agriculture and Food Chemistry, 2014, 62(12): 2655–2662.

23.Changhong Liu, Wei Liu, Xuzhong Lu, Fei Ma, Wei Chen*, Jianbo Yang*, Lei Zheng*. Application of multispectral imaging to determine quality attributes and ripeness stage in strawberry fruit [J]. Plos One, 2014, 9(2): e87818.

24.Fei Ma, Conggui Chen*, Lei Zheng*, Cunliu Zhou, Kezhou Cai, Zhuo Han. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan [J]. Meat Science, 2013, 95(1): 22–26.

25.Fei Ma, Conggui Chen*, Gaojun Sun*, Wu Wang, Hongmei Fang, Zhuo Han. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum [J]. Innovative Food Science and Emerging Technologies, 2012, 14: 31–37.

26.马飞, 陈从贵*, 余霞, 施刘翠, 李煜. 超高压技术在肉制品加工中的应用[J]. 食品与发酵工业, 2011, 37(4): 178 ~ 184. (中文核心,2011-04)

  

(发明专利)

1.马飞,郜娜, 曹付虎, 王文雅, 徐宝才, 陈从贵, 凌训延, 郑磊. 一种便携式家用火锅油烟吸脱装置, 2018.11.20, 中国, 申请号:201811382654.X

2.陈从贵, 潘琼, 王昱, 马飞, 李沛军. 一种重组低盐猪肉培根及其制作方法, 2018.03.12, 中国, 申请号:201810198279.7

3.马飞, 陈静, 王文雅, 尹吉帆, 柳入铭, 牛向丽, 陈从贵, 郑磊. 一种提高肉制品色泽稳定性的方法, 2017.11.28, 中国, 申请号:201711210594.9

4.马飞, 王学瑞, 周颖, 陈从贵, 郑磊, 牛向丽, 王纯贤, 张永亮. 基于傅里叶变换红外光谱技术检测猪尿中瘦肉精的方法, 2017.10.11, 中国, 申请号:201710941211.9

5.陈从贵, 周颖, 王茜茜, 马飞, 李沛军. 一种健康调理鸡排, 2017.09.18, 中国, 申请号:201710840470.2

6.牛向丽, 冯国栋, 黄胜雄, 马飞, 毛云, 张政, 刘永胜, 王洋, 王莹莹. 调控叶黄素合成的转录因子基因及其应用, 2017.09.18, 中国, 申请号:201710844462.5

7.马飞, 李璇, 陈从贵, 郑磊, 黄舒怡. 一种纯天然木瓜粉的制备方法及其它果蔬干制品中的应用, 2016.07.01, 中国, 申请号:201610520114.8

8.郑磊, 马飞, 陈从贵, 陈伟, 刘长虹, 廖洪梅. 一种利用花椒和大蒜贮藏葵花籽的方法, 2015.04.16, 中国, 申请号:201510181495.7

9.郑磊, 马飞, 巫秋萍, 刘长虹, 陆徐忠, 杨剑波, 陈伟, 刘健, 何怡刚. 基于光谱成像技术的瓜子品质特征快速无损检测方法, 2013.09.30, 中国, 申请号:201310465101.1

10.郑磊, 王菊, 马飞, 陈伟, 刘健, 阮班峰, 李炳南, 姚日生, 一种利用生物示踪技术检测地沟油的方法, 2014.10.29, 中国, ZL201210262743.7

11.郑磊, 马飞, 夏青, 潘文娟, 廖洪梅, 余顺火, 陈伟, 刘健, 一种快速补水的解酒保健饮料的制备方法, 2013.11.27, 中国, ZL201210473313.X

获奖及社会活动等情况

1.2019年获安徽省教学成果二等奖(NO. 12019-12

2.指导学生获第五届中国“互联网+”大学生创新创业大赛创意组铜奖2019-12

3.指导学生获“产投杯”池州市首届“创青春”青年创业大赛一等奖2019-12

4.指导学生获第五届安徽省“互联网+”大学生创新创业大赛创意组金奖2019-11

5.指导学生获第三届“宣城高新杯”中国宣城大学生创新创业大赛特等奖2019-11

6.指导学生获第十四届安徽省大学生职业规划设计大赛“创客之星(金奖)”(2019-10

7.指导学生获2018年度安徽省“互联网+”大学生创新创业大赛初创组银奖2018-11

8.指导学生获2018年中国大学生计算机设计大赛安徽省级赛优胜奖.2018-05

9.指导学生获第一届宛陵科创城中国宣城大学生创新创业大赛三等奖.2018-01

10.指导学生获2017年安徽省大学生食品设计创新大赛一等奖.2017-12


版权所有:365bet亚洲官方投注  技术支持:南京苏迪
地址:安徽省合肥市经济技术开发区大学城翡翠路420号  邮编:230601  电话:0551-62901285  邮箱:spxy@hfut.edu.cn
皖ICP备12146036号-1  您是本站第
访客!
触碰右侧展开