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    Aggregation characteristic analysis of gluten in first-grade and second-grade wheat flour
    JIA Feng, GENG Ruidie, ZHANG Changfu, CHEN Yu, WANG Qi, WANG Jinshui
    2020, 41(1): 1-7. DOI: 10.16433/j.1673-2383.2020.01.001
    Abstract PDF
    Comparison of physicochemical properties and fatty acid composition of Silybum marianum seed oils from different regions
    PENG Dan, GUO He, YANG Jiasheng
    2020, 41(1): 8-12. DOI: 10.16433/j.1673-2383.2020.01.002
    Abstract PDF
    Preparation and immunological characteristics identification of rabbit polyclonal antiserum derived from soybean globulin
    YAO Lili, XI Jun, CHEN Huibin, CHEN Yang, LIU Deguo, CHEN Zhenni
    2020, 41(1): 13-18. DOI: 10.16433/j.1673-2383.2020.01.003
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    Ultrasonic modification of rice bran protein and its application in flaxseed oil microcapsules
    CHANG Huimin, TIAN Shaojun, DING Fangfang
    2020, 41(1): 19-25. DOI: 10.16433/j.1673-2383.2020.01.004
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    A comparative study of the production of tissue proteins from gluten virgin pulp and gluten powder
    AN Hongzhou, ZHOU Yufei, MA Yuxiang, XUE Xiaocheng, LI Panxin
    2020, 41(1): 26-31. DOI: 10.16433/j.1673-2383.2020.01.005
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    Changes in processing quality of wheat after different degrees of germination
    ZHANG Yurong, PAN Yunyu, SONG Xiujuan, CHEN Hong, XIA Xinyu
    2020, 41(1): 32-38. DOI: 10.16433/j.1673-2383.2020.01.006
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    Optimization of dough starter formulation by simplex centroid design
    LIU Anwei, LYU Yingguo, CHEN Jie
    2020, 41(1): 39-44. DOI: 10.16433/j.1673-2383.2020.01.007
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    Study on the interaction between polyphenols and corn starch
    XIAO Yao, CAO Yue, REN Shuncheng, LI Linzheng, PAN Tianyi
    2020, 41(1): 45-51. DOI: 10.16433/j.1673-2383.2020.01.008
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    Optimization of alkali refining process for removal of zearalenone in corn oil by response surface method
    WANG Yingdan, MA Chuanguo, HUANG Weifeng, LI Lijun, LIU Wei, CHEN Xiaowei, CHEN Fusheng
    2020, 41(1): 52-58. DOI: 10.16433/j.1673-2383.2020.01.009
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    Influences of heat treatment and sorbitol at different concentrations on the quality and shelf life of fresh noodles
    ZHANG Yanyan, ZHENG Xueling, LI Limin, LIU Chong
    2020, 41(1): 59-64,103. DOI: 10.16433/j.1673-2383.2020.01.010
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    Effects of different sugar sources on yeast growth and sugar utilization
    LEI Yanan, XIE Dongdong, XIE Yanli
    2020, 41(1): 65-71. DOI: 10.16433/j.1673-2383.2020.01.011
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    Extraction process of ferulic acid from green wheat bran by ultrasonic-assisted alkali alcohol method
    YANG Xuning, ZHANG Guozhi
    2020, 41(1): 72-77. DOI: 10.16433/j.1673-2383.2020.01.012
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    Study on fresh-keeping effects of natural spices on Tongbai Doujin
    LI Xia, LIU Shangjun, GUO Mengmeng
    2020, 41(1): 78-83. DOI: 10.16433/j.1673-2383.2020.01.013
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    Study on sterilization process and its effect on microorganisms of rice cake
    SUN Tonghui, CHEN Jie, XU Fei, CHEN Ling
    2020, 41(1): 84-90. DOI: 10.16433/j.1673-2383.2020.01.014
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    Effects of different processing methods on the contents of major components in chestnut shells and free radical scavenging activity of extracts
    XING Ying, WANG Yan
    2020, 41(1): 91-95. DOI: 10.16433/j.1673-2383.2020.01.015
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    Analysis of the cooking quality of rice after different storage periods and the taste quality and texture characteristics of the cooked rice
    ZHOU Xianqing, ZHU Fangqing, ZHANG Yurong, PENG Chao
    2020, 41(1): 96-103. DOI: 10.16433/j.1673-2383.2020.01.016
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    Effect of negative pressure storage on quality of high quality rice under different environmental conditions
    YUAN Shichang, HUANG Yawei, WANG Ruolan, JIANG Jiang, HE Xueshu, LIU Zaozao
    2020, 41(1): 104-110. DOI: 10.16433/j.1673-2383.2020.01.017
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    The relationship between the occurrence of Tribolium castaneum and the CO2 volume fraction in wheat storage environment
    LYU Jianhua, ZHANG Yupu, WANG Dianxuan, KANG Yulong, BAI Chunqi
    2020, 41(1): 111-116,123. DOI: 10.16433/j.1673-2383.2020.01.018
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    Numerical simulation of discharge pressure of deep and shallow silos with discrete element
    YUAN Fang, LIU Hailin, CHENG Yuanhao, DU Qian
    2020, 41(1): 117-123. DOI: 10.16433/j.1673-2383.2020.01.019
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    Research progress on the effect of wheat bran dietary fiber on dough properties
    MA Sen, WANG Zhen, WANG Xiaoxi
    2020, 41(1): 124-131. DOI: 10.16433/j.1673-2383.2020.01.020
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    Research progress on the influences of polyphenols on harmful Maillard reaction derivatives
    LI Hua, XUAN Zi
    2020, 41(1): 132-138. DOI: 10.16433/j.1673-2383.2020.01.021
    Abstract PDF