姓名：马永帅

职称：讲师

研究领域：粮食精深加工及装备创制

主讲课程：食品工厂设计与环境保护（本科）；实验室安全与防护（研究生）。

个人简介：男，汉族，工学博士，硕士生导师。2017年获合肥工业大学食品科学与工程专业学士学位；2023年获江南大学食品科学与工程专业博士学位，导师为徐学明教授。2023年8月以高层次人才引进到昆明理工大学食品科学与工程学院工作。共发表10余篇高水平论文，其中以第一作者发表SCI论文9篇。

代表性成果：

1. Yongshuai Ma, Dan Xu, Shangyuan Sang, Yamei Jin, Xueming Xu*, Bo Cui. Effect of superheated steam treatment on the structural and digestible properties of wheat flour [J]. Food Hydrocolloids, 2021, 112: 106362.（ESI高被引论文）

2. Yongshuai Ma, Wenya Zhang, Yongjiang Pan, Barkat Ali, Dan Xu, Xueming Xu*. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment [J]. Food Hydrocolloids, 2021, 118: 106720.

3. Yongshuai Ma, Huang Zhang, Dan Xu, Yamei Jin, Xueming Xu*. Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten. Food Hydrocolloids, 2021, 118: 106769.

4. Yongshuai Ma, Huang Zhang, Yamei Jin, Dan Xu, Xueming Xu*. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch [J]. Food Hydrocolloids, 2022, 122: 107089.

5. Yongshuai Ma, Yi Pan, Qiutao Xie, Xiaomin Li, Bao Zhang*, Hanqing Chen. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch [J]. Food Chemistry, 2019, 274, 319-323.（ESI高被引论文）

6. Yongshuai Ma, Tingting Hong, Yisheng Chen, Fengfeng Wu*, Xueming Xu, Zhengyu Jin. The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment [J]. Food Control, 2022, 137: 108924.

7. Yongshuai Ma, Shangyuan Sang, Dan Xu, Yamei Jin, Yisheng Chen, Xueming Xu*. The contribution of superheated steam treatment of wheat flour to the cake quality [J]. LWT - Food Science and Technology, 2021, 141: 110958.

8. Yongshuai Ma, Shangyuan Sang, Fengfeng Wu*, Xueming Xu. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration [J]. Food Structure, 2023, 36: 100319.

9. Yongshuai Ma, Dan Xu*, Xueming Xu. The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality [J]. Journal of Food Process Engineering. 2023.

授权专利：徐学明；马永帅；卢闻州；杨哪；吴凤凤；陈益胜；金亚美；徐丹；一种连续式利用过热蒸汽加工物料的处理器及其应用，2023-11-21，中国, CN112655872B（发明授权）

主持或参与项目：

2021.06-2023.04，江苏省教育厅，KYCX21-2035，过热蒸汽对面粉品质的影响及其机理研究，主持。

招生专业：食品科学与工程、生物与医药（食品工程）

电子邮箱：mays186@163.com