Professor of School of Food Science and Technology
Dalian Polytechnic University
National Engineering Research Center of Seafood
Qinggongyuan 1, Ganjingzi District, Dalian 116034, China
Research Interests
• My research interests include food nanotechnology; analytical chemistry; food analysis; food chemistry; nano-encapsulation for controlled release; drying; water dynamics; food safety; risk analysis; functional food ingredients; Maillard reaction; low-field nuclear magnetic resonance; magnetic resonance imaging; fluorescence bio-imaging; biomaterials.
Selected Publication List
• Li, D., Na, X., Wang, H., Xie, Y., Cong, S., Song, Y., Zhu, B-W and Tan, M.*, Fluorescent carbon dots derived from Maillard reaction products: Their properties, biodistribution, cytotoxicity and antioxidant activity, J. Agric. Food. Chem. 2018, DOI: 10.1021/acs.jafc.7b05643, Publication Date (Web): January 23, 2018
• Song, Y., Cheng, S., Wang, H., Zhu, B.W., Zhou, D., Yang, P., Tan, M.*, Variable temperature nuclear magnetic resonance and magnetic resonance imaging system as a novel technique for in situ monitoring food phase transition. J. Agric. Food. Chem. 2018, DOI: 10.1021/acs.jafc.7b04334 • Publication Date (Web): 02 Jan 2018.
• Bi, J., Li,Y., Wang, H., Song, Y., Cong, S., Yu, C., Zhu, B.W.*, Tan, M.*, Presence and formation mechanism of foodborne carbonaceous nanostructures from roasted Pike Eel (Muraenesoxcinereus), J. Agric. Food. Chem. 2018, DOI: 10.1021/acs.jafc.7b02303, Publication Date (Web): June 14, 2017.
• Li, S., Jiang, C., Wang, H., Cong, S., Tan, M.*, Fluorescent nanoparticles present in Coca-Cola and Pepsi-Cola: physiochemical properties, cytotoxicity, biodistribution and digestion studies, Nanotoxicology, 2018, 12(1), 49-62.
• Wang, H., Liu, S., Xie, Y., Bi, J., Li, Y., Song, Y., Cheng, S., Li, D. Tan, M.*, Facile one-step synthesis of highly luminescent N-doped carbon dots as efficient fluorescence probe for chromium (VI) detection based on inner filter effect, New J. Chem., 2018, DOI: 10.1039/C8NJ00216A, first published on 25 Jan 2018.
• Kamal, T., Zhang, T., Song, Y., Zhu, B.W., Tan, M.*, Water Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (Fuji) and (Yinduqing) by LF- NMR and MRI, Int. J. Food Eng., 2018, DOI:
10.1515/ijfe-2017-0225.
• Li. J., Xia, K., Li, Y., Tan, M.*, Influence of freezing-thawing cycle on water dynamics of turbot flesh assessed by low field nuclear magnetic resonance and magnetic resonance imaging, Int. J. Food Eng., 2018, DOI:
10.1515/ijfe-2017-0273.
• Wang, S., Li, Y., Lin, Z. and Tan, M.*， Differences between constant and intermittent drying in surf clam: Dynamics of water mobility and distribution study, Drying Technol., 2017, Doi.org/10.1080/07373937.2017.1399415
• Cao, L., Song, X., Song, Y., Bi, J., Cong, S., Yu, C., Tan, M.*: Fluorescent nanoparticles from mature vinegar: their properties and interaction with dopamine. Food & Function, 2017, 8, 4744 – 4751. first published on 14 Nov 2017.
• Xie, H., Cao, X., Shan, S., Chen, Q., Xu, Q., Guo, Y., Tan, M.*: Guanidine cellulose for biocompatible nanoparticles phase transfer. Chem. Select 2017, 2(32):10555-10558.
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