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    Effect of high hydrostatic pressure treatment on antigenicity and structure of soybean β-conglycinin
    LI Tanghao, BU Guanhao, ZHAO Yifei, CHEN Fushen
    2020, 41(2): 1-7. DOI: 10.16433/j.1673-2383.2020.02.001
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    Effect of dry heat stabilized rice bran on quality characteristics of rice cookies
    ZHENG Yangyang, REN Chuanshun, FU Min, YANG Taihao, CHEN Zihao, BIAN Ke
    2020, 41(2): 8-12,18. DOI: 10.16433/j.1673-2383.2020.02.002
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    Study on determination of the surface viscosity of rice noodles by texture analyzer
    ZHOU Xianqing, SHAO Ke, ZHANG Yurong
    2020, 41(2): 13-18. DOI: 10.16433/j.1673-2383.2020.02.003
    Abstract PDF
    Preparation of medium chain triglyceride-enriched product by H2SO4-catalyzed acidolysis of coconut oil with caprylic acid
    LIANG Shaohua, WEI Xianzhi, ZHANG Man, SUN Cong
    2020, 41(2): 19-26. DOI: 10.16433/j.1673-2383.2020.02.004
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    Effect of the ratio of gliadin to glutenin on dough characteristics
    XU Xiaoqing, GUO Zhenxiang, GUO Jia
    2020, 41(2): 27-33. DOI: 10.16433/j.1673-2383.2020.02.005
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    Effect of Bacillus subtilis on soy protein-phospholipid composite emulsion based on dynamic gastric digestion model
    LIU Xue, GUAN Junjun, ZHU Hao, JI Xuyang, ZHENG Jianzhang, LU Xinkai
    2020, 41(2): 34-41,49. DOI: 10.16433/j.1673-2383.2020.02.006
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    Changes of main nutritional components and in vitro antioxidant activity of polysaccharide extracts in sesame leaves at different growth periods
    LI Tingting, MIAO Hongmei, WANG Xuede, WANG Dongying
    2020, 41(2): 42-49. DOI: 10.16433/j.1673-2383.2020.02.007
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    Nutritional components changes of wheat bran after modification and effect of modified wheat bran on the quality of fermented dough
    LEI Yanan, XIE Dongdong, XIE Yanli, KANG Qian
    2020, 41(2): 50-57. DOI: 10.16433/j.1673-2383.2020.02.008
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    Effects of extruded corn flour on the gelatinization properties of wheat flour and dough rheological properties
    LIU Shuhang, CHEN Jie, XU Fe
    2020, 41(2): 58-65. DOI: 10.16433/j.1673-2383.2020.02.009
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    Comparative study on the flavors of green wheat and wheat
    ZHANG Yu, ZHANG Kangyi, ZHANG Guozhi
    2020, 41(2): 66-71. DOI: 10.16433/j.1673-2383.2020.02.010
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    Lipase-catalyzed synthesis of soybean sterol conjugated linoleate
    TANG Guiyun, ZHENG Xuan, CHEN Jingnan
    2020, 41(2): 72-77. DOI: 10.16433/j.1673-2383.2020.02.011
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    Screening of lignin degrading enzyme high-producing strain from white rot fungi
    XU Anmin, LI Li, MA Sen
    2020, 41(2): 78-82,89. DOI: 10.16433/j.1673-2383.2020.02.012
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    Simultaneous determination of three bisphenol compounds in fruit juice by magnetic solid phase extraction-liquid chromatography
    ZHANG Suning, PENG Zifang, ZHANG Guangrui, ZHANG Shusheng, MAO Hongyan, ZHAO Wuduo
    2020, 41(2): 83-89. DOI: 10.16433/j.1673-2383.2020.02.013
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    Development of fermented beverage of wheat germ and sweet-waxy maize
    WANG Fuzhuan, CHEN Shutong, CUI Mengdie
    2020, 41(2): 90-94. DOI: 10.16433/j.1673-2383.2020.02.014
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    Study on the preparation technology and properties of porous starch from japonica rice
    BAO Junpeng, WU Shan, XU Chao, CHEN Xiang, SHEN Jin, GUO Jiajun, ZHANG Zhong
    2020, 41(2): 95-99,106. DOI: 10.16433/j.1673-2383.2020.02.015
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    Application of fuzzy evaluation and response surface methodology in formula optimiation of Lentinus edodes biscuits
    WANG Ruidong, LI Nan, ZAN Xuemei
    2020, 41(2): 100-106. DOI: 10.16433/j.1673-2383.2020.02.016
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    On-site rapid detection technology for the mildew status of grain in storage and transportation
    ZHU Bingjie, ZHAI Huanchen, ZHANG Shuaibing, LYU Yangyong, LI Na, HU Yuansen, CAI Jingping
    2020, 41(2): 107-113. DOI: 10.16433/j.1673-2383.2020.02.017
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    Damage to stored wheat and effect on ambient CO2 volume fraction by Cryptolestes ferrugineus (Stephens)
    SUN Huanyi, WANG Dianxuan, DONG Yongqiang, WU Yonggui, TANG Peian
    2020, 41(2): 114-119,125. DOI: 10.16433/j.1673-2383.2020.02.018
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    Influence of ceiling thermal insulation on the temperature of grain pile in large warehouse
    LIU Wenlei, WANG Jun, ZHANG Hongwei
    2020, 41(2): 120-125. DOI: 10.16433/j.1673-2383.2020.02.019
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    Research progress on ustiloxins and its biosynthetic pathway
    HU Yuansen, YANG Haojie, XIE Aowen, HAN Yiming, FAN Lei, LYU Yangyong
    2020, 41(2): 126-131,140. DOI: 10.16433/j.1673-2383.2020.02.020
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    A review on structures, distribution and analysis methods for sorghum tannins
    ZHENG Xueling, WANG Xujuan, HAN Xiaoxian
    2020, 41(2): 132-140. DOI: 10.16433/j.1673-2383.2020.02.021
    Abstract PDF