马森｜河南工业大学｜学者主页

2026

小麦湿热处理后蛋白组分变化及其对面条品质的影响

蒋沛格，张德榜，陈鹏枭，张连慧，马森，任晨刚

《现代食品科技》

DOI

2026

羧甲基化改性对麦麸膳食纤维特性的影响

吕强，韩小贤，李力，马森

《轻工学报》

2026

麦胚的稳定化处理及在面制品中的应用进展

陈志业，李孟媛，王钰文，马森

《河南工业大学学报(自然科学版)》

2026

微波联合酶解改性麦麸对全麦粉及全麦鲜湿碱面品质特性的影响

宋怡倩，陈鹏，马森，韩静

《河南工业大学学报(自然科学版)》

2026

小麦抗冻蛋白对冻融循环过程中淀粉结构和理化特性的影响

张轩，韩小贤，李力，马森

《轻工学报》

2026

“双一流”建设背景下食品工程原理课程虚拟仿真实验平台建设思路研究

韩静，刘宾坤，马森，纪俊敏，孙冰华

《中国食品工业》

2026

麸皮淀粉-脂肪酸纳米复合粒子的制备、表征及其在Pickering乳液中的应用

朱颍，李孟媛，孙冰华，李力，马森

《河南工业大学学报(自然科学版)》

DOI

2026

小麦抗冻蛋白对冷冻面团及馒头品质的改良作用

马文静，韩小贤，张轩，马森，李力

《河南工业大学学报(自然科学版)》

2026

Interaction mechanisms between dietary fiber and starch: Structural modulation at multi-scale levels and its impact on physicochemical properties

Yu-Bin Wei, Mengyuan Li, Sen Ma

Food Hydrocolloids

DOI

2026

Acrylamide Formation in Baked Foods: Dietary Fiber-Driven Mitigation Strategies and Mechanistic Insights

Zheng Wang, Mengyuan Li, Sen Ma

Trends in Food Science & Technology

DOI

2026

Novel antioxidant peptides identified from wheat germ protein: Structure-activity relationships, stability, and cytoprotective ability.

L. Fan, Xiaolin Yang, Sen Ma, Xinrui Zhang, Ji-Hong Huang, Jin Liu, Yu-Rong Xing, Jingjing Cheng

Food Chemistry

DOI

2026

Corrigendum to "Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes" [Food Res. Int. 228 (2026) 118418].

Lingfang Zhang, Shu-Zhen Yang, Xiaojie Qian, Mengyuan Li, Sen Ma, Binghua Sun, Xiaoxi Wang

Food Research International

DOI

2026

Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion

Zhiye Chen, Jiying Li, Zhan-Jie Zhou, Yuwen Wang, Mengyuan Li, Li Li, Sen Ma

Food Research International

DOI

2026

Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network

Mengyuan Li, Lingfang Zhang, Yuwen Wang, Xi-Chen Lin, Xinhao Li, Li Li, Sen Ma

Food Hydrocolloids

DOI

2026

Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamics.

Mengyuan Li, Li Li, Binghua Sun, Xiaojie Qian, Jing-jing Han, Sen Ma

Food Research International

DOI

2026

Self - Assembly of Wheat Gluten Amyloid Fibrils: Unveiling Structural Evolution, Key Influencing Factors, Diverse Applications, and Future Trajectories

Yuwen Wang, Sen Ma

Food Hydrocolloids

DOI

2026

Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement.

Mengyuan Li, Yanhua Li, Li Li, Xue-Ling Zheng, Binghua Sun, Sen Ma

Food Chemistry

DOI

2026

Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure

Zhen-Zhen Wang, Yang Wu, Yubin Wei, Sen Ma, Xiaojie Qian, Binghua Sun, Jing-jing Han, Li Li

Food Hydrocolloids

DOI

2026

Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification

Xiaojie Qian, Yang Wu, Binghua Sun, Cong Sun, Sen Ma, Xiaoxi Wang

Innovative Food Science & Emerging Technologies

DOI

2026

Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes.

Lingfang Zhang, Shu-Zhen Yang, Xiaojie Qian, Mengyuan Li, Sen Ma, Binghua Sun, Xiaoxi Wang

Food Research International

DOI

2026

The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough.

Fan Yang, Wen-Hua Ma, Ruige Yu, Binghua Sun, Xiaojie Qian, Cong Sun, Chong Liu, Sen Ma, Xiaoxi Wang

Food Research International

DOI

2026

Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities.

Jing-jing Han, Yiqian Song, Li Li, Binghua Sun, Xiaojie Qian, Sen Ma

International Journal of Biological Macromolecules

DOI

2026

Wheat-derived bioactive peptides: From preparation to functional application

Ling Fan, Qi Wang, Sen Ma, Xinrui Zhang, Ji-Hong Huang

LWT

DOI

2026

Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process.

Wen-Hua Ma, Fan Yang, Binghua Sun, Xiaojie Qian, Sen Ma, Chong Liu, Xiaoxi Wang

Carbohydrate Polymers

DOI

2026

Molecular mechanisms of antifreeze activity in wheat bran arabinoxylan: The role of fine structure in modulating water-ice dynamic changes.

Mengyuan Li, Binghua Sun, Li Li, Sen Ma

Food Research International

DOI

2026

Facilitated formation of emulsion gel: a novel strategy through the incorporation of maltodextrin

Wen Han, Wen-wen Zhu, Sen Ma, Wei-Kai Zhang, Yu-Juan Gu, Lei-Na Wang

European Food Research and Technology

DOI

2026

Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

Xinhao Li, Rui Huang, Mengyuan Li, Lingfang Zhang, Xiaojie Qian, Binghua Sun, Sen Ma, Li Li

Food Hydrocolloids

DOI

2025

“双一流”背景下专业基础课教学改革——以“食品工程原理”课程为例

田双起，马森，纪俊敏，柳泽华，刘战朋

《粮食加工》

DOI

2025

不同酸面团发酵对麦麸膳食纤维馒头品质的影响

王晓，郑学玲，王晓曦，孙冰华，李力，马森

《河南工业大学学报(自然科学版)》

DOI

2025

谷物糊粉层分离富集技术与应用研究进展

姜千一，杨光辉，孙冰华，马森，王晓曦

《中国粮油学报》

DOI

2025

不同改性麸胚对全麦粉及全麦碱面品质特性的影响

陈鹏，韩静，马森

《河南工业大学学报(自然科学版)》

DOI

2025

加工精度对小麦粉淀粉体外消化特性的影响及机制研究

谷少涵，马真真，马森，孙冰华

《河南工业大学学报(自然科学版)》

DOI

2025

小麦湿热处理对小麦粉及挂面品质特性的影响

蒋沛格，张德榜，袁佐云，郇美丽，魏晓明，牛兴和，任晨刚，马森

《河南工业大学学报(自然科学版)》

DOI

2025

“双一流”建设背景下食品工程原理课程考核方式改革探讨

韩静，纪俊敏，孙冰华，马森，刘宾坤

《大学教育》

2025

茶粉对全麦面包烘焙品质及其抗氧化特性的影响

韩静，罗家康，蒋玲，陈梦婷，吕嘉林，马森

《中国食品添加剂》

2025

Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior.

Yuwen Wang, Xiao Wang, Mengyuan Li, Li Li, Sen Ma

Food Research International

DOI

2025

The effect of wheat bran soluble dietary fiber on the digestion characteristics of noodles.

Ruifang Guo, Xiao-Dong Han, Li Li, Sen Ma

International Journal of Biological Macromolecules

DOI

2025

Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior.

Yuwen Wang, Xiao Wang, Mengyuan Li, Li Li, Sen Ma

Food Chemistry

DOI

2025

Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties.

Mengyuan Li, Xue-Ling Zheng, Binghua Sun, Li Li, Xiao-Xi Wang, Sen Ma

International Journal of Biological Macromolecules

DOI

2025

Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex

Mengyuan Li, Sen Ma, Xue-Ling Zheng, Li Li

Food Bioscience

DOI

2025

From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins.

Mengyuan Li, Sen Ma

Food Research International

DOI

2025

Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flour.

Xiaojie Qian, Lingfang Zhang, Binghua Sun, Sen Ma, Chong Liu, Xiao-Xi Wang

Food Research International

DOI

2025

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.

Lingfang Zhang, Qianyi Jiang, Binghua Sun, Xiao-Xi Wang, Sen Ma

Food Chemistry

DOI

2025

Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading

Yu Chen, Sen Ma, Xiao-Xi Wang, Xiao-Ling Tian

Foods

DOI

2025

Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts

Binghua Sun, Ruige Yu, Xiaojie Qian, Fan Yang, Sen Ma, Chong Liu, Xiaoxi Wang

Food Hydrocolloids

DOI

2025

Role of particle size and roasted degree modulating the stability of oat milk

Wen-Hua Ma, Fangfang Cheng, Qing Liang, Xiaojie Qian, Saiwen Song, Binghua Sun, Sen Ma, Xiao-Xi Wang

Food Research International

DOI

2024

植物蛋白基薄膜研究进展以及在果蔬保鲜应用

宋怡倩，李力，王晓曦，马森

《粮食科技与经济》

2024

麦麸膳食纤维混菌固态发酵的条件优化及特性分析

黄芮，李力，马森，李燕华

《河南工业大学学报(自然科学版)》

2024

淀粉可食性膜性能的研究进展

朱颍，李力，孙冰华，马森

《粮食科技与经济》

2024

燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展

宋赛雯，马森，孙冰华，王风，钱晓洁

《食品与发酵工业》

DOI

2024

干燥温度对高水分小麦加工和应用品质的影响

翟静静，张德鹏，马清香，牛兴和，张连慧，蒋沛格，任晨刚，马森

《中国粮油学报》

2024

基于粮工专业的“食品工程原理”课程改革与创新实践

田双起，马森，纪俊敏，娄海伟

《粮食加工》

2024

Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review.

L. Fan, Sen Ma, Li Li, Ji-Hong Huang

International Journal of Biological Macromolecules

DOI

2024

Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior.

Mengyuan Li, Sen Ma

International Journal of Biological Macromolecules

DOI

2024

Effect of highland barley treated with heat-moisture on interactions between gluten and starch granules in dough.

Qing-dan Bao, Mengyuan Li, Kun Yang, Yiming Lv, Sen Ma

International Journal of Biological Macromolecules

DOI

2024

Corrigendum to "Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior" [Int. J. Biol. Macromol 283 (2024) 137692].

Mengyuan Li, Sen Ma

International Journal of Biological Macromolecules

DOI

2024

Effects of kombucha bacterial cellulose on wheat dough properties

Jiaqi Wu, Li Li, Sen Ma

International Journal of Food Science & Technology

DOI

2024

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

Lingfang Zhang, Shu-Zhen Yang, Binghua Sun, Xiao-Xi Wang, Sen Ma

International Journal of Food Science & Technology

DOI

2024

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shu-Zhen Yang, Xiao-Xi Wang, Sen Ma

Journal of Cereal Science

DOI

2024

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Binghua Sun, Xiaojie Qian, Sen Ma, Chong Liu, Xiao-Xi Wang

Food Hydrocolloids

DOI

2024

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour.

Yujuan Gu, Xiaoyan Zhang, Shuyan Song, Ying Wang, Binghua Sun, Xiao-Xi Wang, Sen Ma

International Journal of Biological Macromolecules

DOI

2024

A review of healthy role of dietary fiber in modulating chronic diseases.

Mengyuan Li, Sen Ma

Food Research International

DOI

2024

Understanding the dual impact of oat protein on the structure and digestion of oat starch at pre- and post-retrogradation stages.

Xiaojie Qian, Binghua Sun, Menglu Zhou, Sen Ma, Xiao-Xi Wang

International Journal of Biological Macromolecules

DOI

2023

麦麸膳食纤维对发酵挂面品质的影响

宁恒，马森，李力

《食品工业科技》

2023

制粉对小麦粉营养品质影响机理研究现状

马思雨，王晓曦，田潇凌，马森，孙冰华

《中国粮油学报》

2023

藜麦皂苷及降皂技术研究进展

王风，孙冰华，钱晓洁，马森，王晓曦

《中国粮油学报》

2023

Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges.

Ming Liu, Ji-Hong Huang, Sen Ma, Guang-Hai Yu, Ai-Mei Liao, Long Pan, Yin-Chen Hou

Food Research International

DOI

2023

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

Qing-dan Bao, Jing-Yao Yan, Zhen Wang, Sen Ma

Food Hydrocolloids

DOI

2023

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

Binghua Sun, Xiaojie Qian, Gengjie Cui, Sen Ma, Xiaoxi Wang

Journal of Cereal Science

DOI

2023

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.

Xiaojie Qian, Binghua Sun, Yujuan Gu, Sen Ma, Xiaoxi Wang

International Journal of Biological Macromolecules

DOI

2023

Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein.

Qing-dan Bao, Jing-Yao Yan, Sen Ma

International Journal of Biological Macromolecules

DOI

2023

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing.

L. Fan, Hui-Ping Wang, Mengyuan Li, M. Lei, Li Li, Sen Ma, Ji-Hong Huang

International Journal of Biological Macromolecules

DOI

2023

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

Rui-Han Ge, Xiaojie Qian, Binghua Sun, Sen Ma, Xiao-Xi Wang

Journal of Cereal Science

DOI

2023

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

Xiaojie Qian, Binghua Sun, Sen Ma, Chong Liu, Xiao-Xi Wang

Food Hydrocolloids

DOI

2023

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Xiaojie Qian, Binghua Sun, Yujuan Gu, Xiao-Ling Tian, Sen Ma, Xiaoxi Wang

LWT

DOI

2023

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

Binghua Sun, Xiaojie Qian, Menglu Zhou, Yujuan Gu, Sen Ma, Xiaoxi Wang

LWT

DOI

2023

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review.

Mengyuan Li, Li Li, Binghua Sun, Sen Ma

International Journal of Biological Macromolecules

DOI

2022

蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展

周梦露，钱晓洁，孙冰华，马森，王晓曦

《中国粮油学报》

2022

小麦蛋白质研究与开发现状

吕一鸣，田潇凌，王晓曦，马森

《粮食加工》

2022

小米的营养价值及在面制品中的应用

杨统帅，张文占，马森

《粮食加工》

2022

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

Yujuan Gu, Xiaojie Qian, Binghua Sun, Sen Ma, Xiao-Ling Tian, Xiao-Xi Wang

LWT

DOI

2022

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Zhen Wang, Sen Ma, Li Li, Ji-Hong Huang

Frontiers in Nutrition

DOI

2022

Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour

Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiao-Ling Tian, Xiaoxi Wang, Sen Ma

LWT

DOI

2022

Isolation, purification and characterization of the globulin from wheat germ

L. Fan, Ming-Qian Yang, Sen Ma, Ji-Hong Huang

International Journal of Food Science & Technology

DOI

2022

Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm.

Xiao-Ling Tian, Zhen Wang, Xiaoxi Wang, Sen Ma, Binghua Sun, Fengcheng Wang

International Journal of Biological Macromolecules

DOI

2022

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality

L. Fan, Li Li, An-Min Xu, Ji-Hong Huang, Sen Ma

Frontiers in Nutrition

DOI

2022

Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.

Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiao-Xi Wang, Sen Ma

Food Chemistry

DOI

2022

Relation between hydration level and quality of steamed oat cakes: From the view of batter rheological properties

Xiaojie Qian, Binghua Sun, Yujuan Gu, Sen Ma, Xiaoxi Wang

International Journal of Food Science & Technology

DOI

2022

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

Yiming Lv, Sen Ma, Jing-Yao Yan, Binghua Sun, Xiao-Xi Wang

Foods

DOI

2022

Influence of cellular structure, and non‐starch components, on the functional properties of starch in plant‐derived foods: Editorial

Hua-Min Liu, Chong Liu, Han Yang, Sen Ma

International Journal of Food Science & Technology

DOI

2022

Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough

Wen-Juan Feng, Sen Ma, Binghua Sun, Xiaoxi Wang, Fengcheng Wang

International Journal of Food Science & Technology

DOI

2022

Wheat bran enrichment for flour products: Challenges and Solutions

Jing-Yao Yan, Yiming Lv, Sen Ma

Journal of food processing and preservation

DOI

2022

Influences of four processing methods on main nutritional components of foxtail millet: A review

Tongshuai Yang, Sen Ma, Jing-Ke Liu, Binghua Sun, Xiaoxi Wang

Grain & Oil Science and Technology

DOI

2022

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Sen Ma, Zhen Wang, Hua-Min Liu, Li Li, Xue-Ling Zheng, Xiao-Ling Tian, Binghua Sun, Xiaoxi Wang

Trends in Food Science & Technology

DOI

2022

A review of wheat starch analyses: Methods, techniques, structure and function.

Ji-Hong Huang, Zhen Wang, L. Fan, Sen Ma

International Journal of Biological Macromolecules

DOI

2022

Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review

Xiao-Ling Tian, Xiao-Xi Wang, Zhen Wang, Binghua Sun, Fengcheng Wang, Sen Ma, Yujuan Gu, Xiaojie Qian

International Journal of Food Science & Technology

DOI

2022

Understanding macromolecular interactions: key to developing new cereal‐based foods

Sen Ma, Hua-Min Liu, Chong Liu, Yonghui Li, Xingxun Liu

International Journal of Food Science & Technology

DOI

2022

A promising strategy for mechanically modified wheat flour by milling of wheat endosperm

Xiao-Ling Tian, Zhen Wang, Xiao-Xi Wang, Binghua Sun, Sen Ma, Fengcheng Wang

Journal of Cereal Science

DOI

2022

Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

Zhen Wang, Sen Ma, Li Li, Ji-Hong Huang

Food Chemistry: X

DOI

2022

Editorial: Nutrition and chemistry of cereal macromolecules in cereal-based products

Hua‐Min Liu, Sen Ma, Hongshun Yang, Kunlun Liu

Frontiers in Nutrition

DOI

2022

Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality

Wenjuan Feng, Sen Ma, Fengcheng Wang, Xiaoxi Wang

International Journal of Food Science & Technology

DOI

2022

Recent advances in the technology of quick‐frozen baozi: a review

Wenjuan Feng, Sen Ma, Jihong Huang, Li Li, Xiaoxi Wang, Qingdan Bao

International Journal of Food Science & Technology

DOI

2021

挂面品质影响因素研究进展

吕一鸣，杨淑凯，张文占，马森

《粮食加工》

DOI

2021

麦麸对面团特性影响的研究进展

汪桢，刘宁，马森，王晓曦

《粮食与油脂》

2021

麦麸膳食纤维在面条加工中的研究进展

严璟瑶，王晓曦，黄继红，张文占，朱琦，马森

《粮食加工》

DOI

2021

麦麸膳食纤维的制备及应用现状——在蒸煮面制品中的研究进展

杨统帅，黄继红，张文占，王晓曦，周鹏，马森

《粮食加工》

DOI

2021

麦麸生物降解产物对面条品质的影响研究进展

袁熠冬，周鹏，朱琦，李力，马森

《粮食加工》

DOI

2021

加工过程对冷冻包子面皮品质的影响研究现状

吕一鸣，邬大江，黄继红，王晓曦，周鹏，马森

《粮食加工》

DOI

2021

小麦加工过程中营养组分变化及其对面条品质影响研究

汪桢，马森，王晓曦

《粮食与油脂》

2021

麦麸提取物及其对Ⅱ型糖尿病的抑制作用研究进展

雷梦续，李力，马森，王晓曦

《粮食与油脂》

2021

麦麸在面制品中的应用及研究进展

马萌，邹雅芳，李力，马森

《粮食与油脂》

2021

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.

Zhen Wang, Sen Ma, Binghua Sun, Fengcheng Wang, Ji-Hong Huang, Xiao-Xi Wang, Qing-dan Bao

International Journal of Biological Macromolecules

DOI

2021

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

Zhen Wang, Jing-Yao Yan, Sen Ma, Xiao-Ling Tian, Binghua Sun, Ji-Hong Huang, Li Li, Xiao-Xi Wang, Qing-dan Bao

International Journal of Biological Macromolecules

DOI

2021

Application of dietary fibers in flour products

Sen Ma, Zhen Wang, Xue-Ling Zheng

DOI

2021

Author response for "Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality"

Wen-Juan Feng, Sen Ma, Fengcheng Wang, Xiao-Xi Wang

DOI

2021

Decision letter for "Effect of different milling mechanical forces on the structures and properties of wheat flour"

Xiao-Ling Tian, Xiao-Xi Wang, Sen Ma, Binghua Sun, Xiaojie Qian, Yujuan Gu

International Journal of Food Science & Technology

DOI

2021

A systematic review of highland barley: Ingredients, health functions and applications

Yiming Lyu, Sen Ma, Jing-Ke Liu, Xiao-Xi Wang

Grain & Oil Science and Technology

DOI

2021

Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review

Zhen Wang, Ji-Hong Huang, Sen Ma, Xiao-Xi Wang, Binghua Sun, Fengcheng Wang, Li Li, Qing-dan Bao

DOI

2021

Author response for "Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation"

Zhen Wang, Sen Ma, Ji-Hong Huang, Li Li, Binghua Sun, Xiao-Ling Tian, Xiao-Xi Wang

DOI

2021

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.

Sen Ma, Zhen Wang, Xing-Feng Guo, Fengcheng Wang, Ji-Hong Huang, Binghua Sun, Xiao-Xi Wang

Food Chemistry

DOI

2021

Decision letter for "Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation"

Zhen Wang, Sen Ma, Ji-Hong Huang, Li Li, Binghua Sun, X. Tian, Xiao-Xi Wang

DOI

2021

Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

Sen Ma, Jing-Wu Zhan, Zhen Wang, Peng Zhou, Qi Zhu, Xiao-Xi Wang

DOI

2021

Author response for "Recent advances in the technology of quick‐frozen baozi: a review"

Wen-Juan Feng, Sen Ma, Ji-Hong Huang, Li Li, Xiao-Xi Wang, Qing-dan Bao

DOI

2021

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.

Sen Ma, Zhen Wang, Xiao-Ling Tian, Binghua Sun, Ji-Hong Huang, Jing-Yao Yan, Qing-dan Bao, Xiao-Xi Wang

Food Chemistry

DOI

2021

Microstructure observation of multilayers separated from wheat bran

Xiao-Ling Tian, Zhen Wang, Shu-Kai Yang, Xiao-Xi Wang, Li Li, Binghua Sun, Sen Ma, Shiquan Zheng

Grain & Oil Science and Technology

DOI

2021

Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

Xiaojie Qian, Yujuan Gu, Binghua Sun, Sen Ma, Xiao-Ling Tian, Xiao-Xi Wang

LWT

DOI

2021

Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour

Xiaoling Tian, Xiaoxi Wang, Sen Ma, Binghua Sun, Li Li, Zhen Wang

Journal of Food Processing and Preservation

DOI

2021

Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation

Zhen Wang, Sen Ma, Jihong Huang, Li Li, Binghua Sun, Xiaoling Tian, Xiaoxi Wang

International Journal of Food Science & Technology

DOI

2021

Comprehensive utilization of corn starch processing by-products: A review

Run‐Yang Zhang, Sen Ma, Li Li, Minghui Zhang, Shuangqi Tian, Dongying Wang, Kunlun Liu, Hua‐Min Liu, Wenxue Zhu, Xue‐De Wang

Grain & Oil Science and Technology

DOI

2020

冷冻面团包子面皮品质研究现状

吕一鸣，王晓曦，邬大江，袁熠冬，朱琦，马森

《粮食加工》

DOI

2020

熟化处理对面粉流变学特性的影响

王娜，郑学玲，马森

《粮食加工》

DOI

2020

麦麸膳食纤维对面制品主成分的影响研究进展

马森，雷梦续，李力，王晓曦

《河南工业大学学报(自然科学版)》

2020

麦麸膳食纤维改性方法的比较研究与展望

刘宁，马森，王晓曦

《粮食与油脂》

2020

麦麸膳食纤维对面团特性影响的研究进展

马森，汪桢，王晓曦

《河南工业大学学报(自然科学版)》

DOI

2020

Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.

Sen Ma, Wen Han, Li Li, Xiao-Xi Wang

The Journal of the Science of Food and Agriculture

DOI

2020

Recent advances in quality deterioration and improvement of starch in frozen dough

Wen-Juan Feng, Sen Ma, Xiao-Xi Wang

DOI

2020

Effects of insoluble dietary fiber from wheat bran on noodle quality

Meng-Xu Lei, Ji-Hong Huang, Xiao-Ling Tian, Peng Zhou, Qi Zhu, Li-Min Li, Li Li, Sen Ma, Xiao-Xi Wang

DOI

2020

Author response for "Wheat bran Dietary fiber‐induced changes in gluten aggregation and conformation in a dough system"

Sen Ma, Ning Liu, Zhen Wang, Xiaoxi Wang

DOI

2020

Effects of milling methods on rheological properties of fermented and non-fermented dough

Xiao-Ling Tian, Binghua Sun, Xiao-Xi Wang, Sen Ma, Li Li, Xiaojie Qian

DOI

2020

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Ning Liu, Sen Ma, Zhen Wang, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

DOI

2020

Effects of particle size on the quality attributes of wheat flour made by the milling process

Sen Ma, Chongchong Wang, Li Li, Xiao-Xi Wang

Cereal Chemistry

DOI

2020

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Sen Ma, Zhen Wang, Ning Liu, Peng Zhou, Qing-dan Bao, Xiao-Xi Wang

DOI

2020

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system

Sen Ma, Ning Liu, Zhen Wang, Xiao-Xi Wang

DOI

2020

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Sen Ma, Zhen Wang, Xue-Ling Zheng, Li Li, Li-Min Li, Na Wang, Xiao-Xi Wang

DOI

2020

Quality deterioration and improvement of wheat gluten protein in frozen dough

Wen-Juan Feng, Sen Ma, Xiao-Xi Wang

DOI

2019

大分子交互作用对小麦粉品质影响的研究进展

张政，王晓曦，马森

《粮食与油脂》

2019

Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Wen Han, Sen Ma, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

Food Hydrocolloids

DOI

2019

Effect of baked wheat germ on gluten protein network in steamed bread dough

Jing-Wu Zhan, Sen Ma, Xiao-Xi Wang, Li Li, Xue-Ling Zheng

International Journal of Food Science & Technology

DOI

2019

Study on the effect of wheat bran dietary fiber on the rheological properties of dough

Ning Liu, Sen Ma, Li Li, Xiao-Xi Wang

Grain & Oil Science and Technology

DOI

2019

Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition

Wen Han, Sen Ma, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

LWT

DOI

2019

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

Sen Ma, Wen Han, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

Food & Function

DOI

2019

Application in Bakery Products

Sen Ma, Wen Han

Dietary Fiber: Properties, Recovery, and Applications

DOI

2018

面粉熟化过程蛋白特性变化研究

王娜，郑学玲，马森

《粮食加工》

2018

小麦面粉熟化过程中流变学特性变化规律研究

王娜，郑学玲，马森

《粮食加工》

2018

小麦淀粉性质及其对面制品影响的研究进展

杨月月，王晓曦，马森

《粮食与油脂》

2018

麦麸膳食纤维在面制品中的应用展望与发展

韩雯，马森，王晓曦

《粮食与油脂》

2018

Influence of wheat starch on the structural changes and size distribution of gluten induced by adding wheat bran dietary fiber.

Wen Han, Sen Ma, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

DOI

2018

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Wen Han, Sen Ma, Li Li, Xue-Ling Zheng, Xiao-Xi Wang

International Journal of Food Science & Technology

DOI

2018

Study on Changes in the Characteristics of Key Carbohydrates in Wheat during the After-ripening Period

Jun-Nan Wu, Sen Ma, Xiao-Xi Wang

DOI

2018

Aggregation characteristics of protein during wheat flour maturation.

Na Wang, Sen Ma, Li Li, Xue-Ling Zheng

The Journal of the Science of Food and Agriculture

DOI

2018

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Li Li, Na Wang, Sen Ma, Song Yang, Xuehua Chen, Yingying Ke, Xiao-Xi Wang

Journal of chemistry

DOI

2018

Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

Li Li, Zhen Wang, Li-Min Li, Xue-Ling Zheng, Sen Ma, Xiao-Xi Wang

Journal of chemistry

DOI

2018

Effects of Peeling with Flexible Alloy Blade on Naked Oats

ZHANG Zheng, WANG Xiaoxi, Sen Ma

Grain & Oil Science and Technology

DOI

2017

小麦麸皮膳食纤维的微波-酶法改性研究

吴俊男，马森，张弛，王晓曦，高艳

《食品科技》

DOI

2017

冷冻面团发酵特性的研究

王崇崇，马森，王晓曦

《粮食与油脂》

2017

小麦麸皮膳食纤维对冷冻面团及馒头品质的影响研究

王崇崇，马森，王晓曦，王琳

《粮食与油脂》

2017

剥皮制粉工艺对小麦粉硒元素含量的影响

李兴贞，王晓曦，马森，叶明星

《粮食与油脂》

2017

白腐菌发酵对麸皮性质的影响

刘洋洋，蒲晓庆，李力，马森

《粮食与油脂》

2017

活性氧对小麦籽粒生理后熟及品质的影响

王瑞，王晓曦，吴俊男，马森

《粮食与油脂》

2017

多地麦胚粉营养及安全品质调查

谢宇航，蒲晓庆，马森，李力

《粮食与油脂》

2017

粒度对小麦粉及面制品品质影响的研究进展

王崇崇，王晓曦，马森

《粮食与油脂》

2017

小麦后熟期间碳水化合物变化研究进展

吴俊男，马森，王晓曦

《粮食与油脂》

2017

多谷物麦胚粉的营养复配及其评价

张弛，谢宇航，李力，马森

《粮食与油脂》

2017

小麦麸皮膳食纤维的超声波-酶法改性研究

吴俊男，马森，王晓曦，杨月月

《粮食与油脂》

2017

Effect of modified dietary fibre from wheat bran on the quality of noodle

C.-C.-R. Wang, Sen Ma, Li Li, Xue-Ling Zheng, Xue-De Wang

DOI

2017

Application and Development Prospects of Dietary Fibers in Flour Products

Wen Han, Sen Ma, Li Li, Xiaoxi Wang, Xue-Ling Zheng

DOI

2017

Modification and Application of Dietary Fiber in Foods

Yue-yue Yang, Sen Ma, Xiaoxi Wang, Xueling Zheng

Journal of Chemistry

DOI

2016

小麦粉出粉率对馒头品质及挥发性物质的影响

王才才，王晓曦，马森，陈成，王瑞，范玲

《现代食品科技》

2016

大豆粉对小麦面粉及面条品质影响的研究

王娜，郑学玲，马森

《食品科技》

2016

麦麸添加量和粒度对发酵面团特性的影响

范玲，马森，王晓曦，王瑞，陈成

《中国粮油学报》

2016

小麦制粉过程中水分状态分布及与品质特性关系研究

王晓曦，李田田，马森，王才才

《中国粮油学报》

2016

损伤淀粉及加水量与面团水分分布特性的关系研究

范玲，王晓曦，马森，李田田

《粮食与油脂》

2016

系统粉粒度分布与水分状态及品质的关系研究

陈成，王晓曦，马森，李田田

《粮食与油脂》

2016

小麦胚芽提取工艺的研究进展

叶明星，王晓曦，马森，李兴贞

《粮食与油脂》

2016

加水量对小麦调质过程水分状态变化的影响

陈成，王晓曦，马森，王瑞，范玲

《粮油食品科技》

2016

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

Li Li, Sen Ma, L. Fan, Ching-Hong Zhang, Xiao-Qing Pu, Xue-Ling Zheng, Xiao-Xi Wang

DOI

2016

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

L. Fan, Sen Ma, Xiao-Xi Wang, Xue-Ling Zheng

DOI

2016

Physicochemical properties of wheat grains affected by after-ripening

Sen Ma, Xiao-Xi Wang, Xue-Ling Zheng, J.-Z. Tian, K. Bian, Li Li, R. Xu

DOI

2016

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Sen Ma, Li Li, Xiao-Xi Wang, Xue-Ling Zheng, K. Bian, Qing-dan Bao

Food Chemistry

DOI

2016

小麦ふすまから得られるアラビノキシラン特性に及ぼす超音波改質の影響【Powered by NICT】

Li Li, Sen Ma, L. Fan, Ching-Hong Zhang, Xiao-Qing Pu, Xue-Ling Zheng, Xiao-Xi Wang

2015

小麦粉粒度配比对馒头品质的影响

陈成，温纪平，王晓曦，马森，李方杰，王瑞，范玲

《粮油食品科技》

2015

不同出粉率小麦粉挥发性物质研究

王才才，马森，王晓曦，李田田

《粮食与油脂》

2015

麦麸酚基木聚糖对面粉品质特性的影响

范玲，马森，王晓曦，陈成，王瑞

《粮食与油脂》

2015

不同面粉粗细度对馒头品质的影响

陈成，温纪平，王晓曦，马森，李方杰，王瑞，范玲

《粮食与油脂》

2015

酚基木聚糖对面团特性及馒头品质的影响

范玲，马森，王晓曦，陈成，王瑞

《粮食与油脂》

2015

Effect of A- and B-type granules on the physical properties of starch from six wheat varieties

Sen Ma, Xue-Ling Zheng, Xue-De Wang, Jia-Ying Shang, Qing-dan Bao, Li Li

DOI

2014

小麦后熟期间面筋蛋白变化机理及影响因素

王瑞，王晓曦，景红娟，马森，范玲，陈成

《粮食与油脂》

2014

超声波辅助提取小麦麸皮酚基木聚糖的研究

范玲，马森，王晓曦，陈成，王瑞，杨天一

《粮食与饲料工业》

2014

储藏条件对生鲜湿面条水分状态及相关品质的影响

李田田，王晓曦，马森，王才才，李静

《粮食与饲料工业》

2014

不同机械处理方式对小麦粉损伤淀粉含量及其糊化特性的影响

付奎，王晓曦，马森，崔航

《粮食与饲料工业》

2014

损伤淀粉对面团水分迁移及面筋网络结构影响

付奎，王晓曦，马森，崔航

《粮食与油脂》

2014

小麦制粉产物中阿糖基木聚糖的制备及其分子特性研究

王晓曦，郑学玲，马森，程永强

《现代食品科技》

2014

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Sen Ma, Xiao-Xi Wang, Xue-Ling Zheng, Shuangqi Tian, Chong Liu, Li Li, Yan-fang Ding

DOI

2013

Kinetic modeling of Maillard reaction system subjected to pulsed electric field

Zhonghe Wang, Jun Wang, Shoujun Guo, Sen Ma, Shujuan Yu

Innovative Food Science & Emerging Technologies

DOI

Wheat bran arabinoxylan alleviates freezing-induced starch damage: multiscale structure, pasting properties, and digestibility

Mengyuan Li, Xinhao Li, Zhi-Peng Niu, Jia-Hui Zhang, Li Li, Sen Ma

Food Hydrocolloids

DOI

Hydrothermal incubation-induced amyloid fibrillation of wheat gluten peptide: regulation of functional properties via multi-scale structural and morphological evolution

Yuwen Wang, Mengyuan Li, Zheng Wang, Lingfang Zhang, Binghua Sun, Sen Ma

Food Hydrocolloids

DOI

精选作品

期刊论文

小麦湿热处理后蛋白组分变化及其对面条品质的影响

羧甲基化改性对麦麸膳食纤维特性的影响

麦胚的稳定化处理及在面制品中的应用进展

微波联合酶解改性麦麸对全麦粉及全麦鲜湿碱面品质特性的影响

小麦抗冻蛋白对冻融循环过程中淀粉结构和理化特性的影响

“双一流”建设背景下食品工程原理课程虚拟仿真实验平台建设思路研究

麸皮淀粉-脂肪酸纳米复合粒子的制备、表征及其在Pickering乳液中的应用

小麦抗冻蛋白对冷冻面团及馒头品质的改良作用

Interaction mechanisms between dietary fiber and starch: Structural modulation at multi-scale levels and its impact on physicochemical properties

Acrylamide Formation in Baked Foods: Dietary Fiber-Driven Mitigation Strategies and Mechanistic Insights

Novel antioxidant peptides identified from wheat germ protein: Structure-activity relationships, stability, and cytoprotective ability.

Corrigendum to "Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes" [Food Res. Int. 228 (2026) 118418].

Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion

Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network

Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamics.

Self - Assembly of Wheat Gluten Amyloid Fibrils: Unveiling Structural Evolution, Key Influencing Factors, Diverse Applications, and Future Trajectories

Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement.

Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure

Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification

Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes.

The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough.

Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities.

Wheat-derived bioactive peptides: From preparation to functional application

Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process.

Molecular mechanisms of antifreeze activity in wheat bran arabinoxylan: The role of fine structure in modulating water-ice dynamic changes.

Facilitated formation of emulsion gel: a novel strategy through the incorporation of maltodextrin

Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

“双一流”背景下专业基础课教学改革——以“食品工程原理”课程为例

不同酸面团发酵对麦麸膳食纤维馒头品质的影响

谷物糊粉层分离富集技术与应用研究进展

不同改性麸胚对全麦粉及全麦碱面品质特性的影响

加工精度对小麦粉淀粉体外消化特性的影响及机制研究

小麦湿热处理对小麦粉及挂面品质特性的影响

“双一流”建设背景下食品工程原理课程考核方式改革探讨

茶粉对全麦面包烘焙品质及其抗氧化特性的影响

Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior.

The effect of wheat bran soluble dietary fiber on the digestion characteristics of noodles.

Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior.

Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties.

Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex

From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins.

Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flour.

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.

Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading

Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts

Role of particle size and roasted degree modulating the stability of oat milk

植物蛋白基薄膜研究进展以及在果蔬保鲜应用

麦麸膳食纤维混菌固态发酵的条件优化及特性分析

淀粉可食性膜性能的研究进展

燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展

干燥温度对高水分小麦加工和应用品质的影响

基于粮工专业的“食品工程原理”课程改革与创新实践

Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review.

Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior.

Effect of highland barley treated with heat-moisture on interactions between gluten and starch granules in dough.

Corrigendum to "Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior" [Int. J. Biol. Macromol 283 (2024) 137692].

Effects of kombucha bacterial cellulose on wheat dough properties

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour.

A review of healthy role of dietary fiber in modulating chronic diseases.

Understanding the dual impact of oat protein on the structure and digestion of oat starch at pre- and post-retrogradation stages.

麦麸膳食纤维对发酵挂面品质的影响

制粉对小麦粉营养品质影响机理研究现状

藜麦皂苷及降皂技术研究进展

Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges.

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

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.

Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein.

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing.

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review.

蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展