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    Study on rheological properties of A/B damaged starch-gluten protein systems
    LI Mingfei, AN Di, ZHENG Xueling, BIAN Ke
    2020, 41(4): 1-8. DOI: 10.16433/j.1673-2383.2020.04.001
    Abstract PDF
    Effect of irradiation on roundup ready soybean DNA degradation
    DU Yan, CHEN Fusheng, CHEN Chen
    2020, 41(4): 9-15. DOI: 10.16433/j.1673-2383.2020.04.002
    Abstract PDF
    Study on the characteristics of raw potato flour-wheat flour mixture and its effect on noodle quality
    CHEN Jie, LI Pu, WANG Lei, WANG Yanbo
    2020, 41(4): 16-23. DOI: 10.16433/j.1673-2383.2020.04.003
    Abstract PDF
    Study on the comprehensive evaluation of edible quality and raw material adaptability of fresh Mochi
    ZHANG Yurong, ZHOU Xianqing, LI Jianfei, ZHU Fangqing
    2020, 41(4): 24-31,37. DOI: 10.16433/j.1673-2383.2020.04.004
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    Effect of glutathione on gluten aggregation properties of wheat flour
    LI Jinhe, ZHANG Xia, WANG Qi, CHEN Di, JIA Feng, LIANG Ying, WANG Jinshui
    2020, 41(4): 32-37. DOI: 10.16433/j.1673-2383.2020.04.005
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    Study on the technology of microwave-assisted extraction of browning products from fresh wet noodles
    ZHANG Qiongqiong, ZHANG Guozhi, WANG Yuanhui, XU Fei, WU Xiaoyun, ZHANG Lanlan, ZHANG Yilin, LI Boyu
    2020, 41(4): 38-43. DOI: 10.16433/j.1673-2383.2020.04.006
    Abstract PDF
    Antibacterial activity of xanthan oligosaccharide
    WANG Zichao, NING Tao, ZHANG Huiru, ZHAN Xiaobei, WU Jianrong, GAO Minjie
    2020, 41(4): 44-49. DOI: 10.16433/j.1673-2383.2020.04.007
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    Study on drying characteristics and quality of fine dried noodles in drying process
    HAN Rui, CHEN Jie, XU Fei, WANG Yanbo, SONG Weinuo
    2020, 41(4): 50-55,62. DOI: 10.16433/j.1673-2383.2020.04.008
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    Application of different batter mixes in chicken nuggets
    LIU Jie, HAN Keyang, WANG Haiyang, LIU Yawei
    2020, 41(4): 56-62. DOI: 10.16433/j.1673-2383.2020.04.009
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    Bisimidazole ionic liquid-based solid-phase extraction and determination of organophosphorus pesticides by combining with high-performance liquid chromatography
    YANG Zhen, MA Nan, JIANG Xiuming, HE Lijun
    2020, 41(4): 63-68,76. DOI: 10.16433/j.1673-2383.2020.04.010
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    Analysis of flavor substances in green wheat-mung bean cake
    XU Ning, WANG Yuanhui, ZHANG Guozhi, ZHANG Yu
    2020, 41(4): 69-76. DOI: 10.16433/j.1673-2383.2020.04.011
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    Physicochemical, textural properties and food products development of cassava flour from China and Thailand
    SU Jian, QIN Xiao, YONKOKSUNG Usa, CHOTINEERANAT Sunee, WEI Liting, LI Zhenyu, FENG Dewei, LI Hongliu, WU Huamiao, PIYACHOMKWAN Kuakoon
    2020, 41(4): 77-83. DOI: 10.16433/j.1673-2383.2020.04.012
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    Activity study of bacteriocin produced by Lactobacillus acidophilus with broad spectrum bacteriostasis
    SUN Huadi, CAI Lili, CHEN Xiaojing, RAN Junjian
    2020, 41(4): 84-89. DOI: 10.16433/j.1673-2383.2020.04.013
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    Establishment of ICP-MS method for simultaneous determination of 8 metal elements in okra seed oil
    LIU Chao, FENG Hui, JING Zan, HUANG Zhiyong
    2020, 41(4): 90-93. DOI: 10.16433/j.1673-2383.2020.04.014
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    The law of heat and moisture transfer and critical parameters of condensation during storage of paddy with higher water content
    ZHANG Ruidi, WANG Ruolan, QU Chenling, GENG Xianzhou
    2020, 41(4): 94-99. DOI: 10.16433/j.1673-2383.2020.04.015
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    Current status and development needs of standards of the maize chain in China
    ZHAI Xiaona, XIE Qizhen, SHI Jianfang, SHEN Jin
    2020, 41(4): 100-106,112. DOI: 10.16433/j.1673-2383.2020.04.016
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    Design of a hand-held quantity measuring instrument for grain depot
    WU Caizhang, XU Qikeng, WANG Lumin
    2020, 41(4): 107-112. DOI: 10.16433/j.1673-2383.2020.04.017
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    Progress on the combinations of polysaccharides and antimicrobial peptides and the relevant applications
    PENG Xingqiao, ZHAN Xiaobei
    2020, 41(4): 113-121,128. DOI: 10.16433/j.1673-2383.2020.04.018
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    Research progress on the application of functional nanomaterials in the field of food
    QU Lingbo, NIU Yakun, WANG Zhenwei, XIAO Yongmei, YANG Shuoye
    2020, 41(4): 122-128. DOI: 10.16433/j.1673-2383.2020.04.019
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    Advances in research on physicochemical properties and biological functions of Lactobacillus surface layer proteins
    MENG Jun, WANG Yanyang, KANG Yuanyuan, ZHANG Shaobing
    2020, 41(4): 129-138. DOI: 10.16433/j.1673-2383.2020.04.020
    Abstract PDF