个人简历

工作经历：
2019年7月-至今，仲恺农业工程学院轻工食品学院，副教授

所获奖项：
1、2017年，美国油脂化学家学会（AOCS）年会China Section优秀Poster。
2、2019年，美国油脂化学家学会（AOCS）年会China Section优秀Poster。

主持及参与项目：
1、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（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，主持，在研）
2、EPA/DHA营养型脂肪酸典型消减产物α,β-不饱和活性醛类在金枪鱼冷链过程生成的机制研究（广东省高教厅普通高校青年创新人才项目，主持，在研）
3、广州市科技特派员项目，主持，在研
4、油脂热加工过程中危害物的交互作用和调控策略（国家重点研发项目子课题，参与，在研）
5、中华传统油炸谷物食品工业化加工关键技术研究及质量安全控制（国家重点研发项目子课题，参与，在研）

获得专利：
刘国琴，马路凯；“一种同时测定食用植物油中三种毒性醛类的双波长检测方法”，授权号：ZL 201611126276.X
王斌，马路凯，迟长凤，李涛；“一种大黄鱼鱼肉抗氧化肽及其制备方法和用途”，授权号：ZL 201410368760.8

研究领域

1、油脂危害物分析及其调控技术
2、热加工过程油脂-食物多组分互作规律及其机制
3、药食同源功能因子挖掘及食品开发""

近期论文

1. Ma Lukai, Liu Guoqin, Cheng Weiwei, 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)
2. Ma Lukai, Liu Guoqin, Cheng Weiwei, 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)
3. Liu Guoqin, Ma Lukai. 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in vegetable oil: potential health concern [M]. INFORM, 2020. (AOCS inform)
4. Ma Lukai, Liu Guoqin, Cheng Weiwei, 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)
5. Ma Lukai, Liu Guoqin, Liu Xinqi. 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)
6. Ma Lukai, Liu Guoqin, Liu Xinqi. 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)
7. Ma Lukai, Liu Guoqin, Zhang Hua, 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)
8. Liu Huifan, Ma Lukai*, Wang Qin. Possible metabolic pathway of a novel bioactive Polysaccharide Extracted from Dendrobium aphyllum: an in vivo study [J]. Journal of Food Science, 2019. (JCR二区)
9. Ma Lukai, Liu Guoqin, Cheng Weiwei, 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, Liu Guoqin. 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. Ma Lukai, Zhang Bin, Deng Shanggui, et al.. Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage [J]. Journal of Food Science, 2015. (JCR二区)
12. Zhang Bin, Ma Lukai, Deng Shanggui, et al.. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging [J]. Food Control, 2015. (JCR一区)
13. 刘袆帆, 马路凯*, 王琴. 梅州金柚柚子籽油的制备及性质研究[J]. 中国油脂, 2020. (中文核心)
14. 马路凯, 张宾, 王晓玲, 等. 海藻糖, 海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J]. 食品科学, 2015. (中文核心)
15. 马路凯, 张宾, 王强. 海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制作用[J]. 现代食品科技, 2015. (中文核心)
16. 马路凯, 张宾, 王晓玲. 响应面法优化无磷复合抗冻剂研究[J]. 食品安全质量检测学报, 2015. (中文核心)
中国粮油学会会员
美国油脂化学家学会（AOCS）会员
美国食品学会（IFT）会员
广州市科技特派员
Food Research International、Food Control、Journal of Food Science等国际期刊审稿人
广东省英德市英腾生态农业有限公司技术顾问
仲恺农业工程学院食品协会指导老师（2020年1月-至今）