Gaoxing Ma 
PhD, lecturer
Education Background:
2017.09-2018.9 University of Massachusetts, Amherst
2015.09-2018.12 Nanjing Agricultural University, Food Science, PhD
2012.09-2015.06 Nanjing University of Finance and Economics, Master
2008.09-2012.06 Nanjing Agricultural University, Food Science college, Bachelor
Teaching jobs
Fragrance Chemistry and Technology, Food Nutrition, Inorganic and analytical chemistry experiment,
presided over the research on curriculum system construction of food Science and Engineering major based on the multi-dimensional teaching model of case-heurism-exploration
Research directions:
Food nutrition and function, mainly focuses on the efficient preparation, separation and purification of functional ingredients in edible fungi and other agricultural products, and the related mechanism of biological activity, as well as the health promotion effect of the interaction between functional ingredients and intestinal flora
1)
The National Natural Science Foundation of China Youth Fund Project, based on the mutual assistance of the bacterial flora of scientists to analyze the β-nutrition function and mechanism of Pleurotus eryngii
2)
The Natural Science Research Report Project of Higher Education Institutions in Jiangsu Province, research on the role of Pleurotus eryngii polysaccharide
Publication
1)
Ma Gaoxing, Benard Muinde Kimatu, Zhao Liyan, Yang Wenjian, Pei Fei, Hu Qiuhui*. In vivo fermentation of a Pleurotus eryngii polysaccharide and its effects on fecal microbiota composition and immune response. Food & Function, 2017, 8(5), 1810-1821.
2)
Ma Gaoxing, Benard Muinde Kimatu, Zhao Liyan, Yang Wenjian, Pei Fei, Hu Qiuhui*. Impacts of dietary Pleurotus eryngii polysaccharide on nutrient digestion, metabolism, and immune response of the small intestine and colon-an iTRAQ-based proteomic analysis. Proteomics, 2018, 18(7), e1700443.
3)
Ma Gaoxing, Yang Wenjian, Zhao Liyan, Pei Fei, Fang Donglu, Hu Qiuhui*. A critical review on the health promoting effects of mushrooms nutraceuticals. Food Science and Human Wellness, 2018, 7, 125-133.
