团队在全国和杂豆加工营养方面取得系列成果，主要集中于以下三个方面：

第一，全谷物和杂豆的加工适应性方面，成功解决了蒸煮类食品常温保鲜的技术难题，全籽粒加工技术取得突破性进展。

第二，全谷物和杂豆中主要营养成分与功能因子的构效关系方面，研究了燕麦β-葡聚糖降血糖、抗疲劳作用机理；荞麦芽中多酚保护机体免受损伤的分子机理；小扁豆中抗性淀粉的抗热性机理及其消化特性。

第三，全谷物和杂豆食品食用过程中的量效关系方面，证实国内裸燕麦片品质优于国外皮燕麦片，建立我国燕麦片加工品种品质指标体系。

相关研究出台标准两项，申请专利38项，发表60余SCI论文，出版多本专著。

近两年发表代表性文章：

[1] Shuya Xu,Rui Dong,Yu Liu,Xiaolong Wang,Tian Ren,Zhen Ma,Liu Liu,Xiaoping Li,Xinzhong Hu. Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage[J]. Journal of Cereal Science,2020,92.

[2] Jing Y , Li X , Hu X , et al. Effect of buckwheat extracts on acrylamide formation and the quality of bread[J]. Journal of the ence of Food and Agriculture, 2019, 99(14).

[3] Namei Ren,Zhen Ma,Jiangbin Xu,Xinzhong Hu. Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments[J]. Food Chemistry,2020,317.

[4] Junjun Li,Bing Pang,Dongyan Shao,Chunmei Jiang,Xinzhong Hu,Junling Shi. Artemisia sphaerocephala Krasch polysaccharide mediates lipid metabolism and metabolic endotoxaemia in associated with the modulation of gut microbiota in diet-induced obese mice[J]. International Journal of Biological Macromolecules,2020,147.

[5] Kailong Zhang,Tung-Shi Huang,Hao Yan,Xinzhong Hu,Tian Ren. Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration[J]. International Journal of Biological Macromolecules,2020,145.

[6] Fangyuan Jia,Zhen Ma,Xinzhong Hu. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition[J]. International Journal of Biological Macromolecules,2020,150.

[7] Xiaolong Wang,Rudi Appels,Xiaoke Zhang,Ferenc Bekes,Dean Diepeveen,Wujun Ma,Xinzhong Hu,Shahidul Islam. Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing[J]. Food Chemistry,2020,312.

[8] Zhen Ma,Xinzhong Hu,Joyce I. Boye. Research advances on the formation mechanism of resistant starch type III: A review[J]. Critical Reviews in Food Science and Nutrition,2020,60(2).

[9] Xiaowen Li,Junjun Li,Xiuxiu Yin,Xiaolong Wang,Tian Ren,Zhen Ma,Xiaoping Li,Xinzhong Hu. Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch[J]. Food Science & Nutrition,2019,7(12).

[10] Dingting Zhou,Zhen Ma,Jiangbin Xu,Xiaoping Li,Xinzhong Hu. Resistant starch isolated from enzymatic, physical, and acid treated pea starch: Preparation, structural characteristics, and in vitro bile acid capacity[J]. LWT,2019,116.

[11] Yu Liu,Xiaolong Wang,Xiaoping Li,Zhen Ma,Liu Liu,Xinzhong Hu. Chinese steamed bread: Packaging conditions and starch retrogradation[J]. Cereal Chemistry,2019,96(1).

[12] Yu Liu,Xiaolong Wang,Tian Ren,Zhen Ma,Liu Liu,Xiaoping Li,Qingbin Guo,Xinzhong Hu. Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread[J]. Cereal Chemistry,2019,96(2).

[13] Junjun Li,Haobin Zhao,Xinzhong Hu,Junling Shi,Dongyan Shao,Mingliang Jin. Antidiabetic effects of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds in db/db mice[J]. Food Hydrocolloids,2019,91.

[14] Zhen Ma,Mingxing Ma,Dingting Zhou,Xiaoping Li,Xinzhong Hu. The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature[J]. International Journal of Biological Macromolecules,2019,134.

[15] Tong Zhao,Xiaoping Li,Ruizhen Zhu,Zhen Ma,Liu Liu,Xiaolong Wang,Xinzhong Hu. Effect of natural fermentation on the structure and physicochemical properties of wheat starch[J]. Carbohydrate Polymers,2019,218.

[16] Jiangbin Xu,Zhen Ma,Namei Ren,Xiaoping Li,Liu Liu,Xinzhong Hu. Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds[J]. Food Chemistry,2019,289.

[17] Dingting Zhou,Zhen Ma,Xiuxiu Yin,Xinzhong Hu,Joyce I. Boye. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments[J]. Food Hydrocolloids,2019,93.

[18] Kailong Zhang,Xiaoping Li,Zhen Ma,Xinzhong Hu. Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight[J]. Food Hydrocolloids,2019,93.

[19] Yuan Feng,Xiaolong Wang,Zhen Ma,Tian Ren,Xiaoping Li,Xinzhong Hu. Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model[J]. Journal of Functional Foods,2019,61.

[20] Yuchun Jing,Xiaoping Li,Xinzhong Hu,Zhen Ma,Liu Liu,Xia Ma. Effect of buckwheat extracts on acrylamide formation and the quality of bread[J]. Journal of the Science of Food and Agriculture,2019,99(14).

[21] Ke Yang,Hui Dang,Liu Liu,Xinzhong Hu,Xiaoping Li,Zhen Ma,Xiaolong Wang,Tian Ren. Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation[J]. International Journal of Biological Macromolecules,2019,141.

科技奖励

燕麦产业化关键技术创新及应用获得2017年度中国作物科技奖。

吉林西部燕麦种植模式、水肥生理及加工利用技术理论基础研究2014年获得吉林省自然科学一等奖。

馒头工业化关键技术及装备开发，中国食品科学技术学会技术发明奖二等奖。

小麦谷蛋白评价与应用研究2008年通过陕西省科技厅组织的鉴定，居于国际领先水平，2009年获得杨凌示范区科技进步一等奖，陕西省科技奖三等奖。

燕麦食品产业化关键技术研究与示范2010年通过教育部组织的鉴定，居世界先进水平。

小麦籽粒质量分析及利用技术研究，2012年获得陕西省科学技术二等奖。