个人简历

教育（工作）经历
2015.06-今遵义医学院公共卫生学院教师
2011.09-2015.06南昌大学营养与食品卫生学医学博士（国家重点实验室）
2013.09-2014.09西班牙食品科学研究院（CIAL）联合培养博士
2008.09-2011.07南昌大学营养与食品卫生学理学硕士
2004.09-2008.07烟台大学英语专业文学学士

研究领域

食物过敏"主持项目
国家自然科学基金：
基于表位加工控制鸡蛋卵类黏蛋白致敏性的研究（31660443）2017.01-2020.12
遵义医学院博士启动金：
糖化对卵类黏蛋白致敏性和胰蛋白酶抑制活性的影响(F-747)2016.01-2018.12"

近期论文

1）Xiao-juanMa,Jin-yanGao,Hong-bingChen.Combinedeffectofglycationandsodiumcarbonate–bicarbonatebufferconcentrationonIgGbinding,IgEbindingandconformationofovalbumin.Journalofthescienceoffoodandagriculture,2013;93:3209–3215.
2）Xiao-juanMa,Hong-bingChen,Jin-yanGao,Chun-qiuHu,XinLi.Conformationaffectsthepotentialallergenicityofovalbuminafterheatingandglycation.FoodAdditives&Contaminants:PartA,2013;30(10):1684-92
3）XiaojuanMa,DanielLozano-Ojalvo,HongbingChen,RosinaLopez-FandiñoandElenaMolina.Effectofhighpressure-assistedcrosslinkingofovalbuminandeggwhitebytransglutaminaseontheirpotentialallergenicity.InnovativeFoodScienceandEmergingTechnologies,2015;29:143-150
4）Xiao-juanMa,Jin-yanGao,PingTong,HuiYang,QinqinZu,Hong-bingChen.EffectsofMaillardreactionconditionsoninvitroimmunoglobulinGbindingcapacityofovalbuminusingresponsesurfacemethodology.FoodandAgriculturalImmunology,2015;26(6):1-13
5）Xiao-juanMa,Jin-yanGao,PingTong,HongbingChen.TrackingthebehaviorofMaillardbrowninginlysine/arginine–sugarmodelsystemsunderhighhydrostaticpressure,Journalofthescienceoffoodandagriculture,2017；97(15):5168-5175
6）WuJinju,GaoJinyan,ChenHongbing,LiuXiao,ChengWei,MaXiaojuan,TongPing.PurificationandCharacterizationofPolyphenolOxidaseFromAgaricusbisporus.Internationaljournaloffoodproperties,2013,16(7):1483-1493
7）HuChun-qiu,ChenHong-bing,GaoJin-yan,LuoChun-ping,MaXiao-juan,TongPing.High-pressuremicrofluidisation-inducedchangesintheantigenicityandconformationofallergenArah2purifiedfromChinesepeanut.Journalofthescienceoffoodandagriculture,2011,91(7):1304-1309
8）麻小娟,习斌蓉,陈红兵,高金燕.一步法分离鸡蛋清中三种主要过敏原的研究.食品科学,2009,30(22):40-43
9）麻小娟,高金燕,徐建太.甜味蛋白的研究进展.中国食品添加剂,2009,(5):146-150
10）张银,佟平,麻小娟,李欣,陈红兵.热加工及超高压处理对卵白蛋白抗原性的影响.食品科学,2010,31(19):250-253