Dr. Zhen Ma, associate professor, received her Ph.D. degree from McGill University in Canada; after that, she carried out her postdoctoral research work (funded by NSERC) at the Food Research Development Center, Agriculture and Agri-Food Canada. Dr. Ma is currently working as an associate professor at the College of Food Engineering & Nutritional Science in Shaanxi Normal University. To date, she has published up to 80 scientific research papers in peer-reviewed research journals, and has also contributed to several book chapters published by Elsevier-Academic Press and Wiley-Blackwell. She was selected as one of the “World’s Top 2% Scientists” in 2024. Her research interests include the structural characterization and physiological properties of resistant starch from different botanical sources, as well as the potential application of resistant starch for the controlled release of bioactive compounds. Dr. Ma is currently serving as a member of the editorial boards of academic journals including Legume Science (Wiley) and Frontiers in Nutrition.
