硕士生导师

    • 姓名:马飞
    • 职务:
    • 职称:副教授、硕导
    • 所属系:食品科学与工程系
    • 邮箱:mafei_2015@hfut.edu.cn
    • 办公地点:
  • 个人简介
  • 研究领域
  • 科研项目
  • 学术成果
  • 荣誉奖项

马飞,工学博士、硕士生导师,CIFST-食品装备与智能制造分会理事、皖南特色农产品加工研究与应用中心负责人、互联网+智能化食品产业学院主持人,国家自然基金、江西省科技项目等评审专家,《Foods》客座主编,《Food Chem.》《J. Food Eng.》等SCI刊物审稿人。主要从事“食品质量光声智能识别与装备”“肉品物理加工与品质安全控制”方面的研究与教学工作,在特征数据挖掘、复杂图像处理、智能识别装备设计、创新创业人才培养等方面取得了突出成就。

主持承担国家自然基金、重大委托专项等十余项;发表高质量论文40余篇,获授权专利15件、软件著作权2项;研制畜禽肉供应链识别成套系统及装置3台(套)。作为第一导师,指导学生获中国“互联网+”竞赛国赛金奖1项(校史首金)、国赛铜奖2项,其它省部级竞赛奖励32项;连续四年获评为安徽省“互联网+”竞赛优秀指导教师;育人成果及事迹被人民日报、安徽日报等主流媒体相继报道。主持完成2019年安徽省教学成果二等奖1项(1/3)、主笔完成2022年安徽省教学成果特等奖1项(2/8)、参与完成2022年获中国食品科学技术学会科技进步三等奖1项(9/10)。

职务: 职称: 副教授、硕导
所属系: 食品科学与工程系 邮箱: mafei_2015@hfut.edu.cn
办公地点: 学术成果 <br>(科研论文)<br>

<br>1. 张华锋, 王武*, 白玉荣, 刘仪茹, 金涛, 余霞, 马飞*. 基于多光谱成像无损识别冻融猪肉中危害级碎骨的技术研究[J]. 光谱学与光谱分析, 2021, 41(9), 2892 ~ 2897. (SCI/EI)<br>
<br>2. 王文雅, 郜娜, 康浩迪, 余霞, 王茜茜, 马飞*. L-抗坏血酸改善受压冻融猪肉色泽有效性研究及相关机制分析[J]. 中国食品学报, 2021, 21(8), 175 ~ 181. (EI)<br>
<br>3. 郜娜, 葛玲, 薛洋洋, 韩青莉, 马飞*. 线粒体介导高铁肌红蛋白还原活性与肉色变化关联性研究进展[J]. 肉类研究, 2021, 35(03), 60 ~ 65.<br>
<br>4. Qingli Han, Xuerui Wang, Na Gao, Xixi Wang, Conggui Chen, Baocai Xu, Fei Ma*. Quantitative determination of ractopamine in swine urine using Fourier transform infrared (FT-IR) spectroscopy analysis. Infrared Physics & Technology, 2021, 113, 103653.<br>
<br>5. Wu Wang, Huafeng Zhang, Ling Yan, Hui Zhou, Conggui Chen, Baocai Xu, Lei Zheng, Fei Ma*. A rapid and non-destructive approach to identify bone fragments embedded in lean pork slices based on multispectral imaging and chemometrics. Infrared Physics & Technology, 2021, 113, 103575.<br>
<br>6. Yu Wang, Ying Zhou, Xi-xi Wang, Fei Ma, Bao-cai Xu, Pei-jun Li*, Cong-gui Chen*. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives. Food Chemistry, 2020, 319: 126535.<br>
<br>7. 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. Journal of Food Science and Technology-Mysore, 2020, 57:2516–2523.<br>
<br>8. Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu*, Cong-gui Chen*. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poultry Science, 2020, 99(3): 1717–1723.<br>
<br>9. 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.<br>
<br>10. 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.<br>
<br>11. 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.<br>
<br>12. 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.<br>
<br>13. 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.<br>
<br>14. 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.<br>
<br>15. 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.<br>

<br>16. 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.<br>

<br>17. 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.<br>

<br>18.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.<br>

<br>19. 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.<br>
<br>20. 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.<br>

<br>21. 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.<br>

<br>22. 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.<br>

<br>23. 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.<br>

<br>24. 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.<br>

<br>25. 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.<br>

<br>26. 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.<br>

<br>27. 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.<br>

<br>28. 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.<br>

<br>29.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.<br>

<br>30.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.<br>

<br>31.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.<br>

<br>(授权专利/软著)

<br>1. 马飞, 陈光, 王球, 干晓宇, 刘鑫汉, 凌训延, 李一骏, 邵颖. 禽肉质量宰前智能监控与管理云平台, 2022.04.22, 中国(软件著作权),2022SR0768939<br>

<br>2. 马飞, 王武, 孙闯, 郑磊, 徐宝才, 陈从贵, 凌训延. 一种食品检测用取样装置, 2022.06.28, 中国(发明专利), ZL 202110295042.2<br>

<br>3. 马飞, 王武, 孙闯, 郑磊, 徐宝才, 陈从贵, 凌训延. 一种食品检测用蒸煮装置, 2022.06.07, 中国(发明专利), ZL 202110295023.X<br>

<br>4. 马飞, 张富康, 王舒瀚, 马思冲, 凌训延, 徐宝才. 一种角度传感器及智能警示公筷, 2021.11.19, 中国(实用新型专利), ZL 202120435086.6<br>

<br>5. 马飞, 韩青莉, 白玉荣, 凌训延, 葛玲, 陈从贵, 郑磊. 一种用于坚果分级的进料斗及声学信号采集装置, 2021.7.9, 中国(实用新型专利), ZL202022429987.2<br>

<br>6. 马飞, 韩青莉, 郜娜, 李雨昂, 凌训延, 郑磊, 徐宝才. 一种坚果分级装置, 2021.7.9, 中国(实用新型专利), ZL 2020 2 2429967.5<br>

<br>7. 马飞, 韩青莉, 郜娜, 凌训延, 白玉荣, 郑磊, 陈从贵. 一种用于坚果分级的声纹信号采集装置, 2021.7.9, 中国(实用新型专利), ZL 2020 2 2429883.1<br>

<br>8. 马飞, 董腾腾, 白玉荣, 王舒瀚, 王武, 凌训延. 基于机器视觉的肉类碎骨智能检测系统, 2021.04.22, 中国(软件著作权),2021SR0576373 <br>

<br>9. 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(发明专利), ZL 2012 1 0262743.7<br>

<br>10. 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(发明专利), ZL 2012 1 0473313.X<br>
研究领域 <br>1. 食品质量光声智能识别与装备

<br>2. 肉品物理加工与品质安全控制
科研项目 <br>1. 委托类重大专项(W2021JSFW0388),270万,2021/04–2026/3.(主持)

<br>2. 委托类技术开发(W2021JSKF0227),5万,2021/02–2023/3.(主持)

<br>3. 安徽省科技重大专项(202003a06020029),150万,2020/10–2023/09.(参与)

<br>4. 安徽省重点研究与开发(202004a06020010),10万,2020/01–2022/12.(主持)

<br>5. 学术新人提升计划B项目(JZ2019HGTB0069),20万,2019/04–2020/12.(主持)

<br>6. 国家重点研发子课题(2018YFD0400801),58万,2018/07–2020/12.(参与)

<br>7. 国家重点研发子课题(2018YFD0401205),70万,2018/07–2020/12.(参与)

<br>8. 国家自然科学基金(31801611),23万,2019/01–2021/12.(主持)

<br>9. 安徽省自然科学基金(1808085QC76),10万,2018/07–2020/06.(主持)

<br>10. 应用成果培育计划(JZ2016YYPY0063),20万,2016/05–2017/12.(主持)
荣誉奖项 <br>1. 中国食品科学技术学会科技进步三等奖(9/10)(2022-09)

<br>2. 安徽省教学成果特等奖(2/8)(2022-04)

<br>3. 安徽省教学成果二等奖(1/3)(2019-12)

<br>4. 第八届安徽省“互联网+”大学生双创竞赛优秀指导教师.(2022-11)

<br>5. 第七届安徽省“互联网+”大学生双创竞赛优秀指导教师.(2021-11)

<br>6. 第六届安徽省“互联网+”大学生双创竞赛优秀指导教师.(2020-09)

<br>7. 第五届安徽省“互联网+”大学生双创竞赛优秀指导教师.(2019-11)

<br>8. 第三届“宣城高新杯”中国宣城大学生双创大赛优秀指导教师.(2019-11)

<br>9. 安徽省大学生食品设计创新大赛优秀指导教师.(2017-12)

<br>10. 评为“Food Chemistry”杂志优秀审稿专家.(2017-06)

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