学术兼职

《Journal of Cereal Science》编委；

《河南工业大学学报（自然科学版）》编委；

《中国农业科学》青年编委；

《食品工业科技》青年编委。

入选国家科技专家库、国家自然科学基金评审专家库、全国研究生教育评估监测专家库、河南省科技专家库、河南省科协评审咨询专家库、江西省科技专家库、山东省科技专家库等。                                 

教育与工作经历

2012.7~至今 河南工业大学粮油食品学院 讲师、副教授、教授；

2009.9~2012.6  华南理工大学 制糖工程专业学习，工学博士；

2006.9-2009.6 广西大学 制糖工程专业学习，工学硕士；

2002.9-2006.7 河南农业大学 食品科学与工程专业学习，工学学士。

研究领域与方向

研究方向为谷物资源开发与利用，特别专注于谷物膳食纤维和蛋白、淀粉等成分的结构、相互作用和功能特性的研究，并将其用于功能性谷物产品开发。

近年来培养的研究生、本科生多名被华南理工大学、中国农业大学、江南大学等院校博士、硕士录取，或从事食品科学相关领域的研究工作。

教授课程

主讲：《食品工程原理》《食品科学专题》《杂粮加工工艺与设备》等，所指导的学生先后获得中国大学生自强之星、河南省青少年科技创新奖，国家奖学金、金龙鱼科技创新奖学金，河南省优秀硕士论文，河南工业大学十佳优良学风标兵等。

研究成果

（一）主持的代表性科研项目

国家自然科学基金面上项目（32272249）；

国家自然科学基金青年科学基金项目（31301594）；

河南省杰出青年科学基金项目（252300421032）；

国家重点研发计划项目子课题（2021YFD2100903）；

河南省高校科技创新人才项目（23HASTIT033）；

河南省科技攻关计划项目（232103810066；202102110143；172102110008）；

河南省高等学校青年骨干教师项目（2016GGJS-070）。

（二）代表著作与论文 (第一作者或通讯作者，中科院1区Top)    

Mengyuan Li, Sen Ma*, Xueling Zheng, Li Li, Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex, Food Bioscience, 2025, 66: 106219.

Mengyuan Li, Xueling Zheng, Binghua Sun, Li Li, Xiaoxi Wang, Sen Ma*, Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties, International Journal of Biological Macromolecules, 2025, 142045.

Mengyuan Li, Sen Ma*, Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior, International Journal of Biological Macromolecules, 2024, 283:137692.

Mengyuan Li, Sen Ma*, A review of healthy role of dietary fiber in modulating chronic diseases, Food Research International, 2024, 191, 114682.

Ling Fan, Sen Ma*, Li Li*, Jihong Huang*, Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review, International Journal of Biological Macromolecules, 2024, 275:133529.

Mengyuan Li, Li Li, Binghua Sun, Sen Ma*, Interaction of wheat bran dietary fiber-gluten protein affects dough product: a critical review, International Journal of Biological Macromolecules, 2024, 255: 128199.

Qingdan Bao, Mengyuan L, Kun Yang, Yiming Lv, Sen Ma*, Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough, International Journal of Biological Macromolecules, 2024, 255: 128199.

Qingdan Bao, Jingyao Yan, Zhen Wang, Sen Ma*, Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber, Food Hydrocolloids, 2024, 148: 109506.

Ling Fan, Huiping Wang, Mengyuan Li, Mengxu Lei, Li Li*, Sen Ma*, Jihong Huang*, 

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing, International Journal of Biological Macromolecules, 2024, 257(2):128765.

Yujuan Gu, Xiaoyan Zhang, Shuya Song, Ying Wang, Binghua Sun, Xiaoxi Wang*, Sen Ma*, Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour, International Journal of Biological Macromolecules, 2024, 260(1): 129406.

Qingdan Bao, Jingyao Yan, Sen Ma*, Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein, International Journal of Biological Macromolecules, 2023, 253(7): 127164

Yujuan Gu , Xiaojie Qian , Binghua Sun , Xiaoling Tian , Xiaoxi Wang*, Sen Ma*, Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough, Food Chemistry, 2023, 404, 134715.

Sen Ma*, Zhen Wang, Huamin Liu, Li Li, Xueling Zheng, Xiaoling Tian, Binghua Sun, Xiaoxi Wang*, Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges, Trends in Food Science & Technology, 2022, 123:281-289.

Zhen Wang, Sen Ma*, Li Li, Jihong Huang*, Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread, Food Chemistry X, 2022,16:100528.

Sen Ma*, Zhen Wang, Xiaoling Tian, Binghua Sun, Jihong Huang*, Jingyao Yan, Qingdan Bao, Xiaoxi Wang*, Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system, Food Chemistry, 2022, 373: 131417.

Xiaoling Tian, Zhen Wang, Xiaoxi Wang*, Sen Ma*, Binghua Sun, Fengcheng Wang, Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm, International Journal of Biological Macromolecules, 2022, 206: 306-312.

Yujuan Gu, Xiaojie Qian, Binghua Sun, Sen Ma*, Xiaoling Tian, Xiaoxi Wang*, Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size, LWT, 2022, 154,112757.

Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiaoling Tian , Xiaoxi Wang*, Sen Ma*, Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour, LWT, 2022, 168: 113828.

Jihong Huang*, Zhen Wang, Ling Fan, Sen Ma*, A review of wheat starch analyses: Methods, techniques, structure and function. International Journal of Biological Macromolecules, 2022, 203: 130-142.   

Sen Ma*, Zhen Wang, Xingfeng Guo, Fengcheng Wang, Jihong Huang, Binghua Sun, Xiaoxi Wang*, Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review, Food Chemistry, 2021, 360: 130038.

Zhen Wang, Jingyao Yan, Sen Ma*, Xiaoling Tian, Binghua Sun, Jihong Huang*, Li Li, Xiaoxi Wang, Qingdan Bao. Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae, International Journal of Biological Macromolecules, 2021, 190,86-92.

Zhen Wang, Sen Ma*, Binghua Sun*, Fengcheng Wang, Jihong Huang, Xiaoxi Wang, Qingdan Bao. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review, International Journal of Biological Macromolecules, 2021, 177:474-484.

Sen Ma*, Wen Han, Li Li, Xueling Zheng, Xiaoxi Wang*, The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber, Food & Function, 2019, 10(1):172-179.  

Wen Han, Sen Ma*, Li Li, Xueling Zheng, Xiaoxi Wang*, Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough, Food Hydrocolloids, 2019, 95: 292-297.  

Wen Han, Sen Ma*, Li Li, Xueling Zheng, Xiaoxi Wang*, Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition, LWT, 2019, 106:1-6.    

Sen Ma, Wang Zhen, Xueling Zheng, Chapter 9 - Application of dietary fibers in flour products. In: Charis M. Galanakis (ed.) Trends in Wheat and Bread Making, . Burlington: Academic Press, 2021; pp 255-277.

Sen Ma and Wen Han, Application in Bakery Products. In: Charis M. Galanakis (ed.) Dietary Fiber: Properties, Recovery, and Applications. Burlington: Academic Press, 2020. pp. 279-311.

（三）授权代表性发明专利（第一、二发明人）

(1) 一种生物发酵麸皮及其加工设备, ZL202110695363.1

(2) 一种高弹多孔手工空心挂面的制备方法及制作设备，202110651846.1

(3) 一种杂粮空心挂面制作方法及其制作设备，202110561393.3

(4) 一种青稞半干面生产工艺， ZL 202110187176.2

(5) 一种低GI青稞半干面的制作方法及装置， ZL202110035355.4

(6) 一种谷物柔性脱皮机， ZL202210075280.7

(7) 一种利用小麦淀粉废水制备淀粉胶的方法，ZL202210478932.1

(8) 一种含膳食纤维的液态乳制品的制备设备，ZL202210048258.3

(9) 一种可溶性膳食纤维提取装置，ZL201910264961.6

(10) 一种高膳食纤维食品混合加工设备,ZL201910265044.X  

(11) 一种老面面团快速发酵装置， ZL202011310914.X

(12) 一种麦麸糊粉层的分离提取装置，ZL201910395117.7

(13) 一种高膳食纤维面条制作设备，ZL201811327534.X    

(14) 一种适用于工业生产的膳食纤维提取装置  ZL 201811429207.5  

(15) 一种膳食纤维烘干装置 ZL 201910265042.0

(16) 一种小麦糊粉层剥离装置， ZL201910718840.4

(17) 一种适用于冷冻面团制品的生产设备， ZL202010842093.8  

(18) 一种适口性改性膳食纤维，ZL201811328459.9

(19) 一种富含膳食纤维的食品3D打印材料，ZL201811328045.6

(20) 一种用于食品加工的3D打印机，ZL201811326540.3 

(21) 一种高凝胶性变性淀粉的制备方法， ZL 201810256326.9

(22)  一种便于清洁的食品3D打印机， ZL 201811327490.0

(23) 一种小麦高效研磨加工装置，ZL 201810412156.9

(24) 一种麸皮的湿热处理方法，ZL201510164389.8  

奖励与荣誉

(1) 河南省科技进步一等奖，2024

(2) 河南省科技进步二等奖，2022

(3) 河南省科技进步三等奖，2023

(4) 中国粮油学会科学技术一等奖，2021

(5) 中国商业联合会科技进步特等奖，2024

(6) 中国技术市场协会金桥奖（项目一等奖），2024

(7) 中国生产力促进中心协会生产力促进一等奖, 2024

(8) 河南省青年科技奖，2024

(9) 河南省青少年科技奖，2020

(10)  河南省优秀硕士学位论文指导教师

(11)  第十七届“挑战杯”全国大学生课外学术科技作品竞赛三等奖

(12)  第十三届“挑战杯”中国大学生创业计划竞赛铜奖

(13)  河南省“挑战杯”竞赛特等奖2次、一等奖1次、二等奖1次

(14)  河南省“互联网+”创新创业大赛一等奖、二等奖

(15)  全国大学生生命科学竞赛创业类一等奖1次、二等奖3次

(16)  河南工业大学第八届“十佳师德标兵”

(17)  河南工业大学第四届研究生优秀指导教师

(18)  河南工业大学优秀教师

(19)  河南省高等教育教学成果一等奖、三等奖

(20)  河南省教育系统教学技能竞赛三等奖

实验室和科研团队简介

团队致力于谷物资源开发与利用、杂粮加工理论与技术、谷物加工副产物综合利用领域，促进我国谷物加工技术创新体体系的建设和人才培养。