2022.08-至今 博士后 济宁医学院附属医院
2021.07-至今 讲师 bat365中文官方网站 bat365体育
2020.01 –2021.01 CSC联培博士研究生 美国马萨诸塞州立大学Amherst校区（肖航教授）
2017.09 –2021.07   博士研究生 bat365中文官方网站 bat365体育
2014.09 – 2016.07 硕士研究生 山东农业大学 食品科学与工程学院
2010.09 – 2014.07 本科 山东农业大学 食品科学与工程学院

黑龙江省食品科学技术学会第五届理事会会员；
黑龙江省科技特派员
呼伦贝尔市“科技副总”

主讲《食品分析》、《畜产品卫生检验学》、《食品信息学》
（1）《畜产品卫生检验学》课程思政教改项目 校级 2023 主持
（2）第十八届“挑战杯”黑龙江省老员工课外学术科技作品竞赛——罗汉果甜苷与乳糖酶协同作用对牛乳酪蛋白酸诱导多尺度结构变化及其“零糖”酸奶制备工艺研究 省级金奖（国家级铜奖）
（3）第九届中国国际“互联网+”老员工创新创业大赛——艾可露生物基质涂料—引领环境友好型涂料新风尚 省级银奖
（4）第九届中国国际“互联网+”老员工创新创业大赛——打造“双零”酸奶助力健康中国发展 省级银奖
（5）老员工SIPT项目——“乳”获至宝—零乳糖酸奶开发及产业化推广 国家级
（6）老员工SIPT项目——“肠”治久安—WPI-HA体系微胶囊包埋长双歧杆菌技术开创者 省级
（7）老员工SIPT项目——“玻”动心弦—速溶性玻尿酸固体乳饮料 省级

目前主持国家级等科研项目5项,参与完成国家项目1项，企业项目3项；累计发表论文30余篇，以第一作者/通讯作者发表中科院I区（Top）14篇；参编教材3部；申请发明专利7项；
部分在研项目：
1、中国博士后第74批面上项目 主持 （2023M741369） 8万
2、黑龙江省教育厅“优秀人才支持计划” 主持 （YQJH2023205） 10万
3、济宁医学院附属医院博士后“特别资助”计划 主持 （321204）100万
4、bat365中文官方网站“学术骨干”资助计划 主持（5491X212） 20万
部分论文：
1.    Qingfeng Ban, Zonghao Liu , Xuan Zhang, Bo Song, Yunqing Jiang*, Jianjun Cheng*. Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques.[J]. Food Hydrocolloids, 2023, 144, 109025.
2.    Ningzhe Wang, Zihan Ma, Longtu Ma, Ye Zhang, Kaida Zhang, Qingfeng Ban*, Xibo Wang *. Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability. [J]. Food Hydrocolloids, 2023, 144，108994.
3.    Wang Ningzhe, Hu Jie, Zhang Kaida, Zhang Ye, Jiang Yunqing, Wang Xibo, Ban Qingfeng*. Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing [J]. Food Hydrocolloids, 2023, 140: 108632
4.    Ningzhe Wang, Kaida Zhang, Yurou Chen, Jie Hu, Yunqing Jiang, Xibo Wang, Qingfeng Ban*. Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics. [J]. Food Chemistry, 2023, 429: 136910.
5.    Meng Yao, Zhao Xiao, Jiang Yunqing, Ban Qingfeng*, Wang Xibo*. Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates [J]. Food Chemistry, 2023, 405: 134928.
6.    Ding Yangyue, Wang Mingyang, Wang Jiarong, Diao Jingjing, Wu Yue, Cheng Jianjun*, Ban Qingfeng*. Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure [J]. LWT, 2022, 171: 1141158
7.    Tianqi Cui, Yue Wu, Zhaohua Wang, Qingfeng Ban *, Jianjun Cheng*. Construction and properties of a carbon dots-decorated gelatin-dialdehyde starch hydrogel with pH response release and antibacterial activity. [J]. Int J Biol Macromol, 2024, 254:127929.
8.    Wang Ningzhe, Cheng Jianjun, Jiang Yunqing, Meng Yao, Zhang Kaida, Ban Qingfeng*, Wang Xibo*. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics [J]. Ultrason Sonochem, 2023, 94:106314.
9.    Wang Ningzhe, Zhao Xiao, Jiang Yunqing, Ban Qingfeng*, Wang Xibo*. Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid [J]. Int J Biol Macromol, 2023, 225:1085-1095.
10.    Ban Qingfeng, Cheng Jianjun, Sun Xiaomeng,Jiang Yunqing & Guo Mingruo. 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 [J]. Food Funct, 2020, 11(9): 7696-7706.
11.    Ban Qingfeng, Cheng Jianjun, Sun Xiaomeng, & Guo Mingruo. Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus [J]. J Dairy Sci, 2020, 103(4): 2956-2968.
12.    Ban Qingfeng, Liu Zonghao, Yu Chongwei, Sun Xiaomeng, Jiang Yunqing, Cheng Jianjun & Guo Mingruo. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener [J]. J Dairy Sci, 2020, 103(11): 10006-10014.
13.    Ban Qingfeng, Sun Xiaomeng, Jiang Yunqing, Cheng Jianjun, & Mingruo Guo. Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes [J]. J Dairy Sci, 2022, 105(5): 3758-3769.
14.    An Di, Ban Qingfeng, Du Hengjun, Wang Qi, Teng Fei, Li Liang, Xiao Hang. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation [J]. Compr Rev Food Sci Food Saf, 2022, 21(6): 4847-4871.

bat365中文官方网站第五层次B类人才引进项目
呼伦贝尔市“科技副总”