n 教育、进修经历 2009.09-2013.06,浙江海洋大学,就读本科 2013.09-2015.06,浙江海洋大学,就读硕士研究生 2015.09-2019.06,华南理工大学,就读博士研究生 n 代表性科研项目 1、国家自然科学基金青年基金项目 油脂煎炸体系食物基质大分子组分对4-羟基己(壬)烯醛生成和迁移的影响机制研究 主持 2021-2023 2、广东省自然科学基金面上项目 基于组分效应探究不同食物对油脂煎炸过程典型α,β-不饱和醛生成及迁移的影响机理 主持 2021-2023 3、广东省基础与应用基础研究基金区域联合基金青年基金项目 煎炸食品中4-羟基己(壬)烯醛的生成及其在不同食物基质中的迁移机制研究 主持 2021-2022 4、广东省企业科技特派员项目 糕点类食品加工及储藏过程品质保质体系的构建 主持 2020-2023 5、广东省科技厅驻镇帮镇扶村科技特派员(第一批)2021-2023 6、广州市农村科技特派员项目 岭南佳果源“双效因子”在典型广式焙烤食品中的应用研究 主持 2020-2022 n 代表性论文、著作等 1、Ma Lukai, et al. Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying[J]. Food Chemistry, 2021, 347(7):129080. 2、Ma Lukai, et al. The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: evaluation of oxidation indicators [J]. Food Chemistry, 2020. (JCR一区) 3、Ma Lukai, et al. Formation of malondialdehyde, 4-hydroxy-hexenal and 4-hydroxy-nonenal during deep-frying of potato sticks and chicken breast meat in vegetable oils [J]. International Journal of Food Science & Technology, 2020. (JCR二区) 4、Liu Guoqin,Ma Lukai. 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in vegetable oil: potential health concern [M]. INFORM, 2020. (AOCS inform) 5、Ma Lukai, et al. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil [J]. Food & Function, 2019. (JCR一区) 6、Ma Lukai,et al. Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation [J]. International Journal of Food Science & Technology, 2019. (JCR二区) 7、Ma Lukai, et al. Malondialdehyde, 4-Hydroxy-2-Hexenal, and 4-Hydroxy-2-Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators [J]. European Journal of Lipid Science and Technology, 2019. (JCR二区) 8、Ma Lukai, et al. Understanding the difference of 4-hydroxyhexenal and 4-hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study [J]. International Journal of Food Science & Technology, 2019. (JCR二区) 9、Ma Lukai, et al. The distribution of 4-hydroxy-hexenal and 4-hydroxy-nonenal in different vegetable oils and their formation from fatty acid methyl esters [J]. International Journal of Food Science & Technology, 2018. (JCR二区) 10、Ma Lukai, et al. Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography [J]. Journal of Agricultural and Food Chemistry, 2017. (JCR一区) 11、马路凯,等.水产油脂的提取工艺及营养功效研究进展[J/OL].中国油脂:1-10[2022-01-27].DOI:10.19902/j.cnki.zgyz.1003-7969.210542. 12、马路凯,等.鹰嘴桃仁油的品质及挥发性成分研究[J].中国油脂,2021,46(10):104-109.DOI:10.19902/j.cnki.zgyz.1003-7969.210002. 13、马路凯,等.超声诱导发芽过程柚子籽油品质的变化规律研究[J/OL].中国油脂:1-14[2022-01-01].DOI:10.19902/j.cnki.zgyz.1003-7969.210338. n 教学科研获奖情况 1、2019年,“挑战杯·创青春”仲园大学生创业大赛优秀奖; 2、2020年,广东省第十二届“挑战杯”铜奖; 3、2020年,仲恺农业工程学院“优秀班主任”; 4、2020年,广东省农业推广一等奖(排名第3); 5、2021年,中国粮油学会第三届“瑞元杯”油脂科技青年论坛一等奖; 6、2021年,仲恺农业工程学院第十届“我最喜爱的老师”; 7、2021年,仲恺农业工程学院轻工食品学院中青年教师教学一等奖; 8、2021年,仲恺农业工程学院2020-2021年度教学质量优秀奖三等奖; |