职称

讲师

所在系别

食品质量与安全系

电子邮箱

qfban@neau.edu.cn

学习

经历

2020.01 –2021.01 联培博士研究生美国马萨诸塞州立大学Amherst校区（肖航教授）

从事功能性膳食纤维与肠道健康研究

2017.09 –2021.07 博士研究生 葡京线路检测中心网址 887700葡京线路检测

从事乳品化学与工艺，液态奶及功能酸奶配方和功能性试验设计，对酸奶降血糖机理进行探讨

2014.09 – 2016.07 硕士研究生 山东农业大学 食品科学与工程公司

对果蔬采后保鲜技术研究，并探讨1-MCP保鲜剂在苹果冷藏工程中多酚活性物质的变化

20010.09 – 2014.07 本科 山东农业大学 食品科学与工程公司

学习基础化学、食品化学、食品生物化学、食品营养、食品微生物等基础理论课程。从事NaCl抑制黄冠梨采后褐变的研究

社会

兼职

黑龙江省食品科学技术学会第五届理事会会员

教学

成果

科研

成果

[1] Ban, Q., Liu, Z., Yu, C., Sun, X., Jiang, Y., Cheng, J., & Guo, M. (2020). Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. Journal of Dairy Science, 103(11), 10006-10014. （Top期刊/中科院分区1区，IF为4.034）

[2] Ban, Q., Sun, X., Jiang, Y., Cheng, J., & Guo, M. (2022). Effect of symbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in type 2 diabetes rats.Journal of Dairy Science (Accept).（Top期刊/中科院分区1区，IF为4.034）

[3] Ban, Q., Cheng, J., Sun, X., Jiang, Y., & Guo, M. (2020). Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5′adenosine monophosphate-activated protein kinase) signaling pathway. Food & Function, 11(9), 7696-7706. （中科院分区1区，IF为5.396）

[4] Ban, Q., Cheng, J., Sun, X., Jiang, Y., Zhao, S., Song, X., & Guo, M. (2020). Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus. Journal of Dairy Science, 103(4), 2956-2968. （Top期刊/中科院分区1区，IF为4.034）

[5] Ma, Y.,Ban, Q., Shi, J., Dong, T., Jiang, C. Z., & Wang, Q. (2019). 1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of‘Jonagold’apple. Postharvest Biology and Technology, 150, 71-79. （Top期刊/中科院分区1区，IF为5.537，共一作者）

[6] Ding Y,Ban Q, Wu Y, et al. Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review[J]. Critical Reviews in Food Science and Nutrition, 2021: 1-19.（Top期刊/中科院分区1区，IF为11.76，第二作者）

[7] Zhang, X.,Ban, Q., Wang, X., & Wang, Z. (2018). Green and efficient PEG-based ultrasonic-assisted extraction of polysaccharides from tree peony pods and the evaluation of their antioxidant activity in vitro. BioMed Research International, 2018. （中科院分区3区，IF为3.411，第二作者）

[8] Song, X., Sun, X.,Ban, Q., Cheng, J., Zhang, S., & Guo, M. (2020). Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents. Journal of Food Science. （中科院分区2区，IF为3.167，第三作者）

[9] Zhou, Z., Sun, X., Cheng, J.,Ban, Q., & Guo, M. (2021). Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein. Foods, 10(12), 2942.（中科院分区2区，IF为4.307，第四作者）

[10] Zhang, G., Ding, Y., Ni, C.,Ban, Q., Xu, L., Guo, L., & Cheng, J. (2019). Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour. Journal of Chemistry, 2019. （中科院分区3区，IF为2.506，第四作者）

班清风,王庆国, &彭勇. (2018).货架温度结合1-甲基环丙烯处理对采后‘乔纳金’苹果酚类物质的影响.食品科学, (13), 39.

奖励

荣誉

葡京线路检测中心网址第五层次B类人才引进项目