Education： 2001-2005,China Agricultural University, Agricultural Products Processing and Stora-ge Engineering, Ph.D
1996-1999,Northwest AgriculturalUniversity,Agricultural Products Processing and Storage,engineering
master degree,
1982-1986,Shanghai Ocean University, Food Processing,bachelor degree
2009-2010,Ohio State University,visiting scholar Professional Experience： 2005- present, Jiangsu University, Professor
2000.2-2000.12, Xinrui tomato products Co. Ltd, Technical Director
1986-1997, Shihezi University, Lecturer and Associate Professor Scientific Research Field： 1、Fermentation engineering in fruit wine, fruit vinegar and enzyme
2、Extraction, analysis and evaluation of functional components of fruits and vegetables
3、Probiotics fermentation engineering in food industry
4、Food flavor chemistry and its application
5、Food high pressure processing technology（HPP） Social academic post and honor： Director of Fruit and Vegetable Processing branch of Chinese Institute of Food Science and Technology
Member of Institute of Food Science and Technology in Jiangsu province
Standing Director of branch nonthermal technology in food science and technology committee
Expert in food safety committee in Zhenjiang government in Jiangsu province Teaching Courses： Food Chemistry
Fruit and vegetable processing technology
Food nonthermal processing technology Published papers： 1. Felix N Engmann, Yongkun Ma, Xu Ying, Ye Qing. Investigating the Effect of High Hydrostatic Pressure Processing on Anthocyanins Composition of Mulberry(Morus moraceae) Juice[J].Czech J. Food Sci., 2013, 31:72-80.
2. Felix N Engmann, Yongkun Ma, Haining Zhang, Lizhi Yu, Nana Deng. The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice[J]. Journal of the Science of Food and Agriculture, 2014, 94(11):2345-2356.
3. Felix N Engmann, Yongkun Ma, William Tchabo, Hui Ma.Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice[J]. Journal of Food Processing and Preservation. accepted(Early View online)
4. Felix N Engmann, Yongkun Ma,William Tchabo, Hui Ma, Haining Zhnag. Optimization of Ultrasonic and High Hydrostatic Pressure Conditions on Quality Parameters of Mulberry (Morus Moraceae) Juice Using Response Surface Methodology[J]. Journal of Food Quality. accepted(Early View online)
5. Wang Xing, Ma Yong-kun, Yu Lizhi, et al. Effect of Storage Condition on Phenolics and Antioxidant Activity of High Hydrostatic Pressure Treated Bluberry Juice[J]. Modern Food Science and Technology, 2014,30(1):101-107.
6. Ma Hui, Wang Ya-chao, Ma Yong-kun, et al. Effect of Ultra-high Pressure Treatment on Aroma Compounds in Cucumber Water Analyzed by Principal Component[J]. Modern Food Science and Technology,2014,30(3):220-232.
7. Tchabo, William; Ma, Yongkun; Engmann, Felix ,et al. NEffect of enzymatic treatment on phytochemical compounds and volatile content of mulberry (Morus nigra) must by multivariate analysis [J]. JOURNAL OF FOOD AND NUTRITION RESEARCH,2015,54(2):128-141.
8. Tchabo, William; Ma, Yongkun; Engmann, Felix N ,et al. Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology [J]. INDUSTRIAL CROPS AND PRODUCTS,2015,63:214-225.
9. William Tchabo; Yongkun Ma; Emmanuel Kwaw, et al. Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine[J]. Journal of the Institute of Brewing, 2017, 123. 10. William Tchabo; Yongkun Ma; Emmanuel Kwaw, et al. Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulphur dioxide-free mulberry ( Morus nigra ) wine submitted to non-thermal maturation processes[J]. Food Chemistry, 2017:470-477. 11. William Tchabo; Yongkun Ma; Emmanuel Kwaw, et al. Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry ( Morus nigra ) Wine[J]. Food & Bioprocess Technology, 2017(5):1-14. 12, William Tchabo; Yongkun Ma; Emmanuel Kwaw, et al. Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques[J]. Food Chemistry, 2017, 232:89-97. Main Scientific Research Projects： 1. The key technology of draft rice wine processing with the ultra-high pressure technology and ultrasonic wave technology Zhenjiang science and technology bureau Patents： The key technology and demonstration of Danyang seal cylinder wine sterilization and aging process withthe ultra-high pressure technology Scientific Research Achievements and Awards： Two research food projects were awarded by province governments
Twelves food projects were certificated and two of them had been put into production Number of postgraduates under supervision： 7 Number of supervised masters and Ph.D.： 40 Number of supervised undergraduates： 37 The above information updated： Oct.2017 |
