马玉荣 博士

副教授 硕士生导师

● 出生年月

1985年1月

● 学习工作经历

2024.11-至今：烟台大学，生命科学学院，副教授

2019.11-2024.10：深圳大学，副研究员

2016.09-2019.09：山东农业大学，讲师

2011.09-2014.12：华南理工大学，工学博士

2008.07-2009.07：美国加州大学戴维斯分校，访问学者

2007.09-2010.06：山东农业大学，农学硕士

2003.09-2007.06：山东农业大学，工学学士

● 主讲课程

● 研究方向

1、海洋蛋白质资源挖掘及食品化应用

2、海洋蛋白质加工过程中品质变化规律及机制

3、海洋生物来源天然产物营养健康活性

● 近五年科研项目

1、国家自然科学基金面上项目：微藻成分对植物蛋白挤压加工过程中糖基化终末产物生成的作用及机制研究，2025.01-2028.12，主持，在研。

2、国家自然科学基金青年项目：生长素早期响应基因SAUR对鲜切马铃薯酶促褐变的调控途径，2020.01-2022.12，主持，已结题。

3、深圳市高等院校稳定支持计划面上项目：海洋微藻菱形藻紫黄素脱环氧酶调控类胡萝卜素生物合成和积累的机制，2022.10-2024.09，参与，已结题。

4、深圳市平台和载体专项: 深圳市食品营养与健康重点实验室（筹建启动），2022.09-2024.08，参与，已结题。

5、国家自然科学基金青年项目，外源一氧化氮对采后树莓果实鞣花酸生物合成代谢的调控作用，2019.01-2021.12，参与，已结题。

● 近五年代表性论文

1. Yurong Ma, Shuang Fu, Ka-Wing Cheng, and Bin Liu. Water fraction of schizochytrium sp. protein: a functional ingredient with superior gelation properties for sustainable food applications. International Journal of Biological Macromolecules, 2025, 286, 13836

2. Zan Meng, Yurong Ma, Qingguo Wang, Qingqing Li. The R2R3-MYB transcription factor StODO1 functions as a positive regulator of polyphenol oxidase and enzymatic browning in Solanum tuberosum L. Postharvest Biology and Technology, 2025, 227, 113575

3. Yurong Ma, Shuang Fu, Ka-Wing Cheng, Bin Liu*. Impact of of extrusion parameters on the formation of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine and acrylamide in plant-based meat analogues. International Journal of Molecular Sciences, 2024, 25(16): 8668.

4. Yurong Ma, Shuang Fu, Shuailing Yang,Feng Chen, Ka-Wing Cheng, Bin Liu. (2024). Nutritional and functional properties of photosynthetic microorganism proteins: A comparison with soy protein isolate and wheat protein. LWT-Food Science and Technology, 2024, 197, 115920.

5. Shuang Fu, Yurong Ma*, Yinan Wang, Chongzhen Sun, Feng Chen, Ka-Wing Cheng, Bin Liu*. Contents and correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, acrylamide and nutrients in plant-based meat analogs. Foods, 2023, 12, 1967.

6. Chongzhen Sun , Hongyan Li, Xiaodan Hui, Yurong Ma, Zhina Yin, Qingsong Chen, Cong Chen, Hui Wu and Xiyang Wu. Protective effects of mulberry (Morus atropurpurea Roxb.) leaf protein hydrolysates and their in vitro gastrointestinal digests on AAPH-induced oxidative stress in human erythrocytes. Foods, 2023, 12, 3468.

7. 刘玉菡，王庆国，闫晓菲，马玉荣*. 1-甲基环丙烯处理对花椰菜贮藏品质的影响.食品科技，2022, 47(3), 49–56.

8. Yurong Ma#, Hongying Wang#, Han Yan, Aman Ullah Malik, Tiantian Dong, Qingguo Wang. Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents. Postharvest Biology and Technology, 2021, 178, 111543.

9. Yurong Ma, Lichen Zhang and Qingguo Wang. Pre-cut hot water treatment inhibited the browning of fresh-cut eggplant. Acta Horticulturae. 2021, 1319, 187–198.

10. Yurong Ma#, Qingfeng Ban#, Jingying Shi, Tiantian Dong, Cai-zhong Jiang, Qingguo Wang. 1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple. Postharvest Biology and Technology, 2019, 150, 71–79.

● 联系方式

通信地址：山东省烟台市黄渤海新区吉林路1号烟台大学八角湾校区烟台大学生命科学学院A408，邮编：264006

邮箱：yurongm@163.com