【团队简介】

团队面向国家粮食安全与健康中国重大战略需求，立足谷物资源开发与高值化利用，聚焦谷物关键组分结构与功能间构效关系、谷物食品品质提升与营养调控理论、谷物副产物综合利用、杂粮加工理论与技术等核心方向，致力于以科技创新引领谷物营养健康产业稳定、快速、高质量发展。

团队先后主持国家重点研发计划项目课题、国家自然科学基金面上项目、国家青年科学基金项目、河南省杰出青年科学基金项目、河南省高校科技创新人才项目等一批重要科研项目。科研成果获河南省科技进步一等奖、河南省科技进步二等奖、中国商业联合会科技进步特等奖、中国粮油学会科技成果一等奖、中国技术市场协会金桥奖等多项奖励；在国内外重要学术期刊发表论文240余篇，其中SCI论文120篇；授权专利50余项，参与制修订国家标准10余项，研究成果已在多家企业实现转化应用。

团队注重科教融合与创新人才培养，指导学生参加各类科技竞赛，累计获得国家级、省级奖励15项。团队成员先后荣获全国优秀粮油工作者、全国最美粮油工作者、河南省高层次人才、河南省青年科技奖、河南省高等学校青年骨干教师、河南省优秀博士/硕士学位论文指导教师等荣誉称号，形成了结构合理、充满活力的高水平创新队伍。

【代表性成果】

1. 科研项目

[1]2021-2026年，十四五国家重点研发计划项目课题，小麦加工精准调控技术研究及营养平衡型产品开发与示范

[2]2023-2027年，国家自然科学基金面上项目，麦麸膳食纤维-面筋蛋白复合物对面团品质劣变作用机制研究

[3]2016-2019年，国家自然科学基金面上项目，小麦后熟期间关键糖组分动态积累规律及其酶促调控机理研究

[4]2013-2016年，国家自然科学基金面上项目，小麦后熟过程面筋蛋白变化对品质影响及控制机理研究

[5]2024-2027年，国家自然科学基金青年项目，炒制过程中淀粉与脂质复合对燕麦面团持气性的增强机制

[6]2018-2020年，国家自然科学基金联合项目，担子菌发酵对麦麸纤维结构及面制品品质的影响机理研究

[7]2014-2016年，国家自然科学基金青年项目，小麦麸皮关键酚基木聚糖大分子富集化加工对面条品质影响机理研究

[8]2025-2028年，河南省杰出青年科学基金项目，麦麸膳食纤维与面筋蛋白相互作用对低温胁迫面团的影响机制

[9]2023-2025年，河南省重点研发与推广专项（科技攻关）项目，富含糊粉层的低GI挂面加工关键技术研究

[10]2026-2027年，河南省省级科技研发计划联合基金项目，炒制过程中脂质形态转化对燕麦面团持气性的调控机制

2. 发明专利

[1] 一种谷物柔性脱皮机， ZL202210075280.7

[2]一种含膳食纤维的液态乳制品的制备设备，ZL202210048258.3

[3]一种小麦皮层的分离方法，ZL202110166113.9

[4]一种生物发酵麸皮及其加工设备, ZL202110695363.1[5]一种杂粮空心挂面制作方法及其制作设备，ZL202110561393.3

[6]一种高弹多孔手工空心挂面的制备方法及制作设备, ZL202110561393.3

[7]一种低GI青稞半干面的制作方法及装置， ZL202110035355.4[8]一种青稞半干面生产工艺， ZL 202110187176.2[9]一种适用于冷冻面团制品的生产设备， ZL202010842093.8  

[10]一种老面面团快速发酵装置， ZL202011310914.X[11]一种可溶性膳食纤维提取装置，ZL201910264961.6[12]一种高膳食纤维食品混合加工设备，ZL201910265044.X  [13]一种小麦糊粉层剥离装置，ZL201910718840.4[14]一种麦麸糊粉层的分离提取装置，ZL201910395117.7[15]一种高膳食纤维面条制作设备，ZL201811327534.X    

[16]一种富含膳食纤维的食品3D打印材料，ZL201811328045.6  [17]一种适口性改性膳食纤维，ZL201811328459.9

[18]一种用于食品加工的3D打印机，ZL201811326540.3

[19]一种高凝胶性变性淀粉的制备方法，ZL201810256326.9    

[20]一种小麦高效研磨加工装置，ZL201810412156.9    

3. 科研获奖

[1]2011年国家科学技术进步二等奖

[2]2024年河南省科学技术进步一等奖

[3]2024年河南省青年科技奖

[4]2024年中国商业联合会科技进步特等奖

[5]2024年中国技术市场协会金桥奖（项目一等奖）

[6]2023年河南省科学技术进步三等奖

[7]2022年河南省科学技术进步二等奖

[8]2021年中国粮油学会科学进步一等奖

4. 学术论文

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

[2] Sen Ma*, Zhen Wang, Huamin Li, 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.

[3] 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.

[4] Mengyuan Li, Sen Ma*. From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins. Food Research International, 2025, 116996.

[5] 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.

[6] Ruifang Guo, Xiaoxian Han, Li Li*, Sen Ma*. The effect of wheat bran soluble dietary fiber on the digestion characteristics of noodles, International Journal of Biological Macromolecules, 2025, 331: 147987.

[7] Wenhua Ma, Fangfang Cheng, Qin Liang, Xiaojie Qian, Saiwen Song, Binghua Sun*, Sen Ma，Xiaoxi Wang. Role of particle size and roasted degree modulating the stability of oat milk [J]. Food Research International,2025,221 (3): 117391.

[8] Binghua Sun, Xiaojie Qian, Sen Ma, Chong Liu, Xiaoxi Wang*. Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism[J]. Food Hydrocolloid, 2024,154,110-122.

[9] Binghua Sun, Xiaojie Qian, Menglu, Zhou, Yujuan Gu, Sen Ma, Xiaoxi Wang*. Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water [J]. LWT-Food Science and Technology,2023,182:114860.

[10] Binghua Sun*, Ruige Yu, Xiaojie Qian*, Fan Yang, Sen Ma, Chong Liu, Xiaoxi Wang. Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts [J]. Food Hydrocolloids, 2026, 174: 112387.

[11] Wenhua Ma, Fan Yang, Binghua Sun*, Xiaojie Qian, Sen Ma, Chong Liu, Xiaoxi Wang. Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process [J]. Carbohydrate Polymers, 2026, 374: 124740.

[12] Jing Han, Yiqian Song, Li Li, Binghua Sun, Xiaojie Qian, Sen Ma*, Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities, International Journal of Biological Macromolecules, 2026, 355, 151494.

[13] Jing Han, Binkun Liu, Xinping Lin, SufangZhang, Liang Dong, Chaofan Ji*. Mathematical modeling and comparativemetabolomics analyses of interactions between Lactiplantibacillus plantarum and Morganella morganii. Food Research International, 2024, 196: 115026.

[14] Jing Han, Zhenxiao Sun, Yingxi Chen, Jian Guo, Sufang Zhang, Chaofan Ji*. Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum, Food Bioscience, 2024, 63: 105811.

[15] Xiaojie Qian, Binghua Sun*, Sen Ma, Chong Liu, Xiaoxi Wang*. The role of lipids in determining the gas cell structure of gluten-free steamed oat cake [J]. Food Hydrocolloids, 2024, 148: 109460.

[16] Xiaojie Qian, Yujuan Gu, Binghua Sun*, Xiaoxi Wang*. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage [J]. Food Chemistry, 2021, 365: 130492.

[17] Lingfang Zhang, Qianyi Jiang, Binghua Sun, Xiaoxi Wang*, Sen Ma. Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles, Food Chemistry, 2025, 487, 144773.

[18] Lingfang Zhang, Shuzhen Yang, Xiaojie Qian, Mengyuan Li, Sen Ma*, Binghua Sun*, Xiaoxi Wang. Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes, Food Research International, 2026, 228, 118418.

[19] 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.

[20] Shuzhen Yang, Lingfang Zhang, Xue Wu, Xiaoxi Wang*, Binghua Sun*. Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles, Food Research International, 2026, 223, 117839.