姓名：马森
性别：男
学历：博士
职称：副教授
工作单位：河南工业大学粮油食品学院
教育情况：
2009/09~2012/06 华南理工大学轻工与食品学院；工学博士
2006/09~2009/06 广西大学轻工与食品学院；工学硕士
2002/09~2006/06 河南农业大学轻工与食品学院， 大学本科
工作经历：
2012/06-至今 河南工业大学粮油食品学院
所受奖项：
（1）2016年获得河南省高等教育教学成果一等奖；
（2）2014年获河南省教育系统教学技能竞赛三等奖；
（3）2014年获河南省教育厅科技成果一等奖；
（4）2014年获河南省教育厅科技成果二等奖；
（5）2014年获河南省工业和信息化科技成果二等奖。
主要研究方向：
1、谷物化学与品质
2、面制品加工理论与技术
3、多糖制备理论与技术
代表性著作：
发表核心以上学术论文60余篇，其中SCI论文16篇，授权专利7项，奖励10项，部分代表性论文如下：
[1] Sen Ma, Wen Han, Li Li, Xueling Zheng & Xiaoxi Wang*. The thermal stability, structural changeability, and aggregability of the glutenin and gliadin proteins by wheat bran dietary fiber, Food & Function, 2018, DOI: 10.1039/c8fo01810c.
[2] 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, 2018, DOI:10.1016/j.foodhyd.2018.10.033.
[3] Wen Han, Sen Ma*, Li Li, Xueling Zheng, Xiaoxi Wang*. Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fiber, International Journal of Food Science and Technology, 2018. 53: 2650-2656.
[4] Na Wang, Sen Ma*, Li Li, Xueling Zheng*. Aggregation characteristics of protein during wheat flour maturation, Journal of the science of food and agriculture, 2018, DOI:10.1002/jsfa.9239.
[5] Wen Han, Sen Ma*, Li Li, Xueling Zheng, Xiaoxi Wang*. Influence of wheat starch on the structural changes and size distribution of gluten induced by adding wheat bran dietary fiber[J]. Starch-Stärke, 2018, 70(9-10). DOI:10.1002/star.201700302
[6] Li Li, Sen Ma*, Ling Fan, Chi Zhang, Xiaoqing Pu, Xueling Zheng, Xiaoxi Wang*. The influence of ultrasonic modification
on arabinoxylans properties obtained from wheat bran[J]. International Journal of Food Science and Technology, 2016, 51(11):2338-2344.
[7] Sen Ma, Li Li, Xiaoxi Wang*, Xueling Zheng, Ke Bian, Qingdan Bao. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J]. Food Chemistry, 2016, 202:120-124.
[8] Ling Fan, Sen Ma*, Xiaoxi Wang, Xueling Zheng. Improvement
of Chinese noodle quality by supplementation with arabinoxylans from wheat bran[J]. International Journal of Food Science and Technology, 2016, 51(3):602-608.
[9] Sen Ma, Xiaoxi Wang*, Xueling Zheng, Shuangqi Tian, Chong Liu, Li Li, Yanfang Ding. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process[J]. Journal of Cereal Science, 2014, 60(3): 589-594.
[10] Sen Ma*, Zhonghe Wang. Pulsed electric field-assisted modificationof pectin from sugar beet pulp , Carbohydrate Polymers, 2013, 92(2):1700-1704.
[11] Sen Ma*, Shujuan Yu, Xueling Zheng, Xiaoxi Wang, Qingdan Bao, Xiaoming Guo. Extraction, characterization and spontaneous emulsifyingproperties of pectin from sugar beet pulp, Carbohydrate Polymers, 2013,98(1): 750-753.
[12] Sen Ma, Shujuan Yu*, Bin Zhang, Zhonghe Wang. Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment, International Journal of Food Science and Technology, 2012,47(12):2538-2544.
[13] Sen Ma, Xiaoli Xue, Shujuan Yu*, Zhonghe Wang. High-intensity ultrasound irradiated modification of sugarcane bagasse cellulose in an ionic liquid, Industrial Crops and Products, 2012,35(1), 135-139
