麻小娟，医学博士，副教授，硕士研究生导师，研究方向为营养与免疫。是中国研究型医院学会过敏医学专业委员会食物过敏学组成员、贵州省食品安全地方标准审评委员会委员。
英语通过专业八级。曾在食品科学与技术国家重点实验室完成博士论文，期间因表现优异获国家留学基金委资助在国外联合培养一年。
主持国家自然科学基金一项，青年优秀人才项目一项、省级课题2项，博士启动基金一项。因教学、科研、学生工作业绩突出，被评为遵义医学院青年优秀人才、公共卫生学院教学能手等。
部分成果展示：
1）Xiao-juan Ma, Jin-yan Gao, Hong-bing Chen. Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin.Journal of the science of food and agriculture, 2013; 93: 3209–3215.
2）Xiao-juan Ma, Hong-bing Chen, Jin-yan Gao, Chun-qiu Hu, Xin Li. Conformation affects the potential allergenicity of ovalbumin after heating and glycation. Food Additives & Contaminants: Part A, 2013;30(10):1684-92
3）Xiaojuan Ma, Daniel Lozano-Ojalvo, Hongbing Chen, Rosina Lopez-Fandi?o and Elena Molina. Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity. Innovative Food Science and Emerging Technologies, 2015; 29:143-150
4）Xiao-juan Ma, Jin-yan Gao , Ping Tong , Hui Yang , Qinqin Zu , Hong-bing Chen.Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology. Food and Agricultural Immunology, 2015; 26(6):1-13
5）Xiao-juan Ma,Jin-yan Gao , Ping Tong , Hongbing Chen. Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure, Journal of the science of food and agriculture, 2017；97(15):5168-5175
……
写给学生的话：
你打算在读研期间做最优秀的自己?
碰巧我在做认真科研、努力传承的工作……