All Stories

  1. 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

  2. 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

  3. 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

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

    Article • Experimental Dermatology, October 2023, Wiley

    Sen Ma

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

    Article • Food Research International, July 2023, Elsevier

    Sen Ma

  6. 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

  7. 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

  8. 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

  9. 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

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

    Article • LWT, February 2023, Elsevier

    Sen Ma

  11. 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

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

    Article • Frontiers in Nutrition, November 2022, Frontiers

    Sen Ma

  13. 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

  14. 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

  15. 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

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

    Article • LWT, October 2022, Elsevier

    Sen Ma

  17. 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

  18. 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

  19. 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

  20. 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

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

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

    Sen Ma

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

    Article • Frontiers in Nutrition, July 2022, Frontiers

    Sen Ma

  23. 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

  24. 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

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

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

    Sen Ma

  26. 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

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

    Article • Journal of Cereal Science, March 2022, Elsevier

    Sen Ma

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

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

    Sen Ma

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

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

    Sen Ma

  30. 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

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

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

    Sen Ma

  32. 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

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

    Article • LWT, January 2022, Elsevier

    Sen Ma

  34. 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

  35. 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

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

    Article • Food Chemistry, October 2021, Elsevier

    Sen Ma

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

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

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

    Sen Ma

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

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

    Sen Ma

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

    Article • Cereal Chemistry, October 2019, Wiley

    Sen Ma

  46. 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

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

    Article • Food Hydrocolloids, October 2019, Elsevier

    Sen Ma

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

    Article • LWT, June 2019, Elsevier

    Sen Ma

  49. 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

  50. Application in Bakery Products

    Article • January 2019, Elsevier

    Sen Ma

  51. Glutenin and gliadin proteins induced by dietary fiber

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

    Sen Ma

  52. Aggregation characteristics of protein during wheat flour maturation

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

    Sen Ma

  53. 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

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

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

    Sen Ma

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

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

    Sen Ma

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

    Article • Starch - Stärke, May 2018, Wiley

    Sen Ma

  57. 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

  58. Modification and Application of Dietary Fiber in Foods

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

    Sen Ma

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

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

    Sen Ma

  60. The influence of ultrasonic modification on arabinoxylans properties

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

    Sen Ma

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

    Article • Food Chemistry, July 2016, Elsevier

    Sen Ma

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

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

    Sen Ma

  63. Improvement of Chinese noodle quality by supplementation with arabinoxylans

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

    Sen Ma

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

    Article • Renewable Energy, February 2016, Elsevier

    Sen Ma

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

    Article • BioResources, September 2015, BioResources

    Sen Ma

  66. 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

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

    Article • Journal of Cereal Science, November 2014, Elsevier

    Sen Ma

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

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Sen Ma

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

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

    Sen Ma

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

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Sen Ma

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

    Article • Carbohydrate Polymers, February 2013, Elsevier

    Sen Ma

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

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

    Sen Ma

  73. 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

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

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

    Sen Ma

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

    Article • Industrial Crops and Products, January 2012, Elsevier

    Sen Ma