All Stories

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

    Article • Food Research International, December 2025, Elsevier

    Sen Ma

  2. 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

    Article • Food Research International, December 2025, Elsevier

    Sen Ma

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

    Article • Food Research International, November 2025, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, November 2025, Elsevier

    Sen Ma

  5. Consumption of fermented Cd and Pb contaminated wheat flour increases potential health risk

    Article • Food and Chemical Toxicology, November 2025, Elsevier

    Sen Ma

  6. Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading

    Article • Foods, September 2025, MDPI AG

    Sen Ma

  7. 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

    Article • Food Chemistry, September 2025, Elsevier

    Sen Ma

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

    Article • Food Research International, July 2025, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, May 2025, Elsevier

    Sen Ma

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

    Article • Food Bioscience, April 2025, Elsevier

    Sen Ma

  11. 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]

    Article • International Journal of Biological Macromolecules, February 2025, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, February 2025, Elsevier

    Sen Ma

  13. Effect of wheat bran dietary fiber on the structure and aggregation behavior of gluten protein in fermented dough

    Article • January 2025, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, December 2024, Elsevier

    Sen Ma

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

    Article • Journal of Cereal Science, November 2024, Elsevier

    Sen Ma

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

    Article • Food Research International, September 2024, Elsevier

    Sen Ma

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

    Article • Food Hydrocolloids, September 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, August 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, August 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Food Science & Technology, May 2024, Oxford University Press (OUP)

    Sen Ma

  21. 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

    Article • Food Hydrocolloids, March 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, March 2024, Elsevier

    Sen Ma

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

    Article • Food Hydrocolloids, March 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, February 2024, Elsevier

    Sen Ma

  25. Effects of kombucha bacterial cellulose on wheat dough properties

    Article • International Journal of Food Science & Technology, January 2024, Oxford University Press (OUP)

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, January 2024, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, December 2023, Elsevier

    Sen Ma

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

    Article • Journal of Cereal Science, November 2023, Elsevier

    Sen Ma

  29. Recent advances in delivery of transdermal nutrients: A review

    Article • Experimental Dermatology, October 2023, Wiley

    Sen Ma

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

    Article • Food Research International, July 2023, Elsevier

    Sen Ma

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

    Article • LWT, June 2023, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, May 2023, Elsevier

    Sen Ma

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

    Article • Food Chemistry, March 2023, Elsevier

    Sen Ma

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

    Article • Journal of Cereal Science, March 2023, Elsevier

    Sen Ma

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

    Article • LWT, February 2023, Elsevier

    Sen Ma

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

    Article • Food Chemistry X, December 2022, Elsevier

    Sen Ma

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

    Article • Frontiers in Nutrition, November 2022, Frontiers

    Sen Ma

  38. 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

    Article • Foods, November 2022, MDPI AG

    Sen Ma

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

    Article • International Journal of Food Science & Technology, October 2022, Wiley

    Sen Ma, Dr Hongshun Yang

  40. Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

    Article • International Journal of Food Science & Technology, October 2022, Wiley

    Sen Ma

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

    Article • LWT, October 2022, Elsevier

    Sen Ma

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

    Article • International Journal of Food Science & Technology, September 2022, Wiley

    Sen Ma

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

    Article • Frontiers in Nutrition, September 2022, Frontiers

    Sen Ma

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

    Article • International Journal of Food Science & Technology, September 2022, Wiley

    Sen Ma

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

    Article • Grain & Oil Science and Technology, September 2022, Elsevier

    Sen Ma

  46. Comprehensive Profiling of Circular RNAs in Goat Dermal Papilla Cells and Prediction of Their Modulatory Roles in Hair Growth

    Article • Agriculture, August 2022, MDPI AG

    Sen Ma

  47. Wheat bran enrichment for flour products: Challenges and solutions

    Article • Journal of Food Processing and Preservation, August 2022, Wiley

    Sen Ma

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

    Article • Frontiers in Nutrition, July 2022, Frontiers

    Sen Ma

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

    Article • Trends in Food Science & Technology, May 2022, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, May 2022, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, April 2022, Elsevier

    Sen Ma

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

    Article • Food Chemistry, March 2022, Elsevier

    Sen Ma

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

    Article • Journal of Cereal Science, March 2022, Elsevier

    Sen Ma

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

    Article • Grain & Oil Science and Technology, March 2022, Elsevier

    Sen Ma

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

    Article • International Journal of Food Science & Technology, January 2022, Wiley

    Sen Ma

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

    Article • International Journal of Food Science & Technology, January 2022, Wiley

    Sen Ma

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

    Article • International Journal of Food Science & Technology, January 2022, Wiley

    Sen Ma

  58. Isolation, purification, and characterization of the globulin from wheat germ

    Article • International Journal of Food Science & Technology, January 2022, Wiley

    Sen Ma

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

    Article • LWT, January 2022, Elsevier

    Sen Ma

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

    Article • LWT, January 2022, Elsevier

    Sen Ma

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

    Article • Journal of Food Processing and Preservation, December 2021, Wiley

    Sen Ma

  62. Microstructure observation of multilayers separated from wheat bran

    Article • Grain & Oil Science and Technology, December 2021, Elsevier

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, November 2021, Elsevier

    Sen Ma

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

    Article • Food Chemistry, October 2021, Elsevier

    Sen Ma

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

    Article • International Journal of Food Science & Technology, September 2021, Wiley

    Sen Ma

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

    Article • Grain & Oil Science and Technology, September 2021, Elsevier

    Sen Ma

  67. Effect of different milling mechanical forces on the structures and properties of wheat flour

    Article • International Journal of Food Science & Technology, July 2021, Wiley

    Sen Ma

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

    Article • Grain & Oil Science and Technology, June 2021, Elsevier

    Sen Ma

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

    Article • Journal of Food Processing and Preservation, April 2021, Wiley

    Sen Ma

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

    Article • International Journal of Biological Macromolecules, April 2021, Elsevier

    Sen Ma

  71. Effects of insoluble dietary fiber from wheat bran on noodle quality

    Article • Grain & Oil Science and Technology, March 2021, Elsevier

    Sen Ma

  72. Application of dietary fibers in flour products

    Article • January 2021, Elsevier

    Sen Ma

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

    Article • Grain & Oil Science and Technology, December 2020, Elsevier

    Sen Ma

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

    Article • Journal of Food Processing and Preservation, November 2020, Wiley

    Sen Ma

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

    Article • International Journal of Food Science & Technology, October 2020, Wiley

    Sen Ma

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

    Article • Grain & Oil Science and Technology, September 2020, Elsevier

    Sen Ma

  77. Wheat bran dietary fibre-induced changes in gluten aggregation and conformation

    Article • International Journal of Food Science & Technology, May 2020, Wiley

    Sen Ma

  78. Quality deterioration and improvement of wheat gluten protein in frozen dough

    Article • Grain & Oil Science and Technology, March 2020, Elsevier

    Sen Ma

  79. Protein aggregation characteristics in wheat flour maturation treated by different methods

    Article • International Journal of Food Science & Technology, November 2019, Wiley

    Sen Ma

  80. Effects of particle size on the quality attributes of wheat flour

    Article • Cereal Chemistry, October 2019, Wiley

    Sen Ma

  81. Small and large strain rheology of gluten and gluten–starch doughs containing dietary fiber

    Article • Journal of the Science of Food and Agriculture, October 2019, Wiley

    Sen Ma

  82. Impact of dietary fiber on gluten and gluten-starch microstructure formation in dough

    Article • Food Hydrocolloids, October 2019, Elsevier

    Sen Ma

  83. Gluten aggregation behavior in gluten and gluten-starch doughs after dietary fiber addition

    Article • LWT, June 2019, Elsevier

    Sen Ma

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

    Article • International Journal of Food Science & Technology, May 2019, Wiley

    Sen Ma

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

    Article • Grain & Oil Science and Technology, March 2019, Elsevier

    Sen Ma

  86. Application in Bakery Products

    Article • January 2019, Elsevier

    Sen Ma

  87. Glutenin and gliadin proteins induced by dietary fiber

    Article • Food & Function, January 2019, Royal Society of Chemistry

    Sen Ma

  88. Dietary Fiber: Properties, Recovery, and Applications

    Article • January 2019, Elsevier

    Sen Ma

  89. Aggregation characteristics of protein during wheat flour maturation

    Article • Journal of the Science of Food and Agriculture, August 2018, Wiley

    Sen Ma

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

    Article • Journal of Chemistry, August 2018, Hindawi Publishing Corporation

    Sen Ma

  91. Effects of Peeling with Flexible Alloy Blade on Naked Oats

    Article • Grain & Oil Science and Technology, July 2018, China Science Publishing & Media Ltd.

    Sen Ma

  92. Rheological properties of gluten and gluten-starch model doughs containing dietary fibre

    Article • International Journal of Food Science & Technology, June 2018, Wiley

    Sen Ma

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

    Article • Journal of Chemistry, June 2018, Hindawi Publishing Corporation

    Sen Ma

  94. Influence of Starch on the Structural Changes of Gluten Induced by Dietary Fiber

    Article • Starch - Stärke, May 2018, Wiley

    Sen Ma

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

    Article • Quality Assurance and Safety of Crops & Foods, March 2018, Wageningen Academic Publishers

    Sen Ma

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

    Article • Grain & Oil Science and Technology, January 2018, China Science Publishing & Media Ltd.

    Sen Ma

  97. Modification and Application of Dietary Fiber in Foods

    Article • Journal of Chemistry, January 2017, Hindawi Publishing Corporation

    Sen Ma

  98. Application and Development Prospects of Dietary Fibers in Flour Products

    Article • Journal of Chemistry, January 2017, Hindawi Publishing Corporation

    Sen Ma

  99. The influence of ultrasonic modification on arabinoxylans properties

    Article • International Journal of Food Science & Technology, October 2016, Wiley

    Sen Ma

  100. Effect of mechanically damaged starch on the quality of frozen dough and steamed bread

    Article • Food Chemistry, July 2016, Elsevier

    Sen Ma

  101. Physicochemical properties of wheat grains affected by after-ripening

    Article • Quality Assurance and Safety of Crops & Foods, April 2016, Wageningen Academic Publishers

    Sen Ma

  102. Improvement of Chinese noodle quality by supplementation with arabinoxylans

    Article • International Journal of Food Science & Technology, February 2016, Wiley

    Sen Ma

  103. Effect of doping pretreated corn stover conditions on yield of bioethanol in immobilized cell systems

    Article • Renewable Energy, February 2016, Elsevier

    Sen Ma

  104. Recycling Cellulase from Enzymatic Hydrolyzate of Laser-Pretreated Corn Stover by UF Membrane

    Article • BioResources, September 2015, BioResources

    Sen Ma

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

    Article • Quality Assurance and Safety of Crops & Foods, April 2015, Wageningen Academic Publishers

    Sen Ma

  106. Improvement of the quality of steamed bread by supplementation of wheat germ

    Article • Journal of Cereal Science, November 2014, Elsevier

    Sen Ma

  107. Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Sen Ma

  108. Kinetic modeling of Maillard reaction system subjected to pulsed electric field

    Article • Innovative Food Science & Emerging Technologies, October 2013, Elsevier

    Sen Ma

  109. Fractal kinetic analysis of the enzymatic saccharification of CO2 laser pretreated corn stover

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Sen Ma

  110. Pulsed electric field-assisted modification of pectin from sugar beet pulp

    Article • Carbohydrate Polymers, February 2013, Elsevier

    Sen Ma

  111. Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment

    Article • International Journal of Food Science & Technology, August 2012, Wiley

    Sen Ma

  112. Optimising separation process of protein and polysaccharide from spent brewer’s yeast by ultrafiltration

    Article • International Journal of Food Science & Technology, April 2012, Wiley

    Sen Ma

  113. Effect of Electric Field Treatments on Brandy Aging in Oak Barrels

    Article • Food and Bioprocess Technology, February 2012, Springer Science + Business Media

    Sen Ma

  114. High-intensity ultrasound irradiated modification of sugarcane bagasse cellulose in an ionic liquid

    Article • Industrial Crops and Products, January 2012, Elsevier

    Sen Ma