工作经历： 2005.3－至今，南京财经大学食品科学与工程学院讲师、副教授

学术成果： 发表论文10余篇。主持国家自然科学基金项目1项、江苏省科技计划项目（前瞻性联合研究项目）、江苏省高校自然科学基金项目1项。

主讲课程：无机化学、分析化学

农产品采后保鲜与加工；食品质量与安全

1. Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. CyTA - Journal of food. 2018, 16(1): 413-421.

2. Effects of drying methods on non-volatile taste components of Tuber indicum. Current Topics in Nutraceutical Research. 2018, 1(16): 21-28.

3. Zhong Lei, Ma Ning, Wu Yiliang, Zhao Liyan, Ma Gaoxing, Pei Fei, Hu Qiuhui. Characterization and functional evaluation of oat protein isolate Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction, Food Hydrocolloids, 2018, (87): 459–469.

4.Yuan Biao, Ma Ning, Zhao Liyan, Zili Gao, Weicang Wang, Mingyue Song, Guodong Zhang, Qiuhuihu, Hang Xiao. In vitro and in vivo inhibitory effects of a Pleurotus eryngii protein on colon cancer cells. Food & Function, 2017, 8(10): 3553-3562.

5. Pei Fei, Yang Wenjian, Ma Ning, Fang Yong, Zhao Liyan, An Xinxin, Xin Zhihong, Hu Qiuhui. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC-MS and electronic nose. LWT-Food Science and Technology, 2016.10(72)：343-350.

6. 纳米包装材料对生菜保鲜品质的影响，食品科学，2012, 25(18): 281~285.

7. 茶多酚脂质体的制备，食品科学， 2012, 1(20):16~20.