一、个人简介

马梦戈，博士，邮箱：mamengge@hebust.edu.cn。

2015.09-2019.06，河北农业大学，食品质量与安全专业，学士；

2019.09-2022.06，伟德国际victor官网，食品科学与工程专业，硕士；

2022.09-2026.06，北京工商大学，食品科学与工程专业，博士。

二、主要研究方向

1.功能性成份提取及其生物活性研究；

2.益生菌资源开发与利用；

3.健康食品制造与安全控制。

三、科研项目

1.国家重点研发计划子课题（2016YFD0400805），2016-2021，参与；

2.国家重点研发计划子课题（2023YFD2100405-03），2023-2027，参与；

四、学术论文

[1]. Ma Mengge, Zhan Yuanrong, Xiao Xiao, et al. Pancreatic lipase-inhibiting polysaccharide from Stropharia rugosoannulata: Structural characterization and interaction mechanisms[J]. Food Research International, 2025, 206: 116063.

[2]. Ma Mengge, Zhan Yuanrong, Zheng Lixiang, et al. Effects of Diaphragma Juglandis Fructus polysaccharide against advanced glycation end-products: Structural characterization and underlying anti-glycation mechanism[J]. Food Research International, 2025, 204 115880-115880.

[3]. Ma Mengge, Zheng Lixiang, Yao Xiaoyue, et al. Mushroom polysaccharides regulate diet-induced obesity by targeting lipid metabolism, gut microbiota and mitochondria[J] Food science and human wellness, 2025, 16, 1-31.

[4]. Ma Mengge, Zhang Yajuan, Zhang Dongchun, et al. Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment[J]. Food Science and Human Wellness, 2025, 14(1): 9250013.

[5]. Ma Mengge, Li Ao, Feng Jin, et al. Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread[J]. Food chemistry, 2024, 449 139181-139181.

[6]. Zheng Lixianga, Ma Menggea, Chen Zhou, et al. Polysaccharides from edible fungi mycelium: A review on extraction, characterization, bioactivities, and biosynthetic mechanisms[J]. Food & Function, 2026, 17(6): 2655-2674.

[7]. Yao, Xiaoyuea, Ma Menggea, Chen, Z., et al. (2026). Improving the physicochemical stability, nutrition, and flavor of fermented walnut milk with konjac glucomannan. LWT-Food Science and Technology, 250, 119410.