一、学习经历

2003~2007 哈尔滨工业大学，电气工程系学士学位

2007~2009 中国科学技术大学，自动化系研究生

2009~2013 Department of Chemical and Materials Engineering, University of Auckland, Ph.D.

新西兰奥克兰大学 博士学位

二、科研方向

博士期间承担新西兰恒天然公司关于奶酪生产加工过程的改变对其物理属性的研究，具体内容如下：

1.食品属性研究，包括流变性、拉伸性、油脂形成、融化性、起泡和褐变属性。

2.利用共聚焦激光扫描显微镜和显微结构图像分析，从而研究脂肪球的大小和圆度。

3.计算机视觉及其图像分析，对食品烘烤后的外观进行评估。

4.运用主成分分析，关联食品的功能、生产、成分和微观结构。

三、学术文章

1.Ma X, James B, Zhang L, Emanuelsson-Patterson EAC*. 2012. The stretchability of mozzarella cheese evaluated by a temperature-controlled 3-prong hook test. Journal of Dairy Science 95(10):5561-5568. (IF=2.566 农林科学类 一区)

2.Ma X, James B, Zhang L, Emanuelsson-Patterson EAC*. 2013. Correlating mozzarella cheese properties to its production processes and microstructure quantification. Journal of Food Engineering 115(2):154-163. (IF=2.276 工程技术类 二区)

3.Ma X, James B, Balaban M, Zhang L, Emanuelsson-Patterson EAC*. 2013. Quantifying Blistering and Browning Properties of Mozzarella cheese. Part I: Cheese made with different starter cultures. Food Research International. 54(1): 912-916. (IF=3.005 工程技术类 二区)

4.Ma X, James B, Balaban M, Zhang L, Emanuelsson-Patterson EAC*. 2013. Quantifying Blistering and Browning Properties of Mozzarella cheese. Part II: Cheese with Different salt and moisture contents. Food Research International. 54(1): 917-921. (IF=3.005 工程技术类 二区)

5.Ma X, Balaban M, Emanuelsson-Patterson EAC, Zhang L, James B* . Cheese browning and blistering during pizza baking - quantifying color and color uniformity by image analysis, under review.

四、参加国际会议

1.11th International Congress on Engineering and Food, “Food Process Engineering in a Changing World” , Athens, Greece, May 2011.

2.1st International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, May 2011.

3.11th Annual Functional Foods Symposium, Auckland, New Zealand, November 2011.