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Study on the mixed-dough characteristics of raw potato flour and wheat flour
CHEN Jie, ZHANG Zhiyong, LI Pu, WANG Yanbo, SUN Tonghui
2021, 42(1): 1-7. DOI: 10.16433/j.1673-2383.2021.01.001
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Analysis of the difference in quality and rheological properties of front, middle and rear road flour in wheat flour making process
WANG Aihua, ZHENG Xueling
2021, 42(1): 8-14. DOI: 10.16433/j.1673-2383.2021.01.002
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Optimization of extrusion and stabilization treatment conditions for wheat aleurone layer
JIN Cancan, WEN Jiping, ZHU Huixue
2021, 42(1): 15-21. DOI: 10.16433/j.1673-2383.2021.01.003
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Effect of EGCG on antioxidant properties of Maillard reaction products
XUAN Zi, LI Hua, GUO Yanyan
2021, 42(1): 22-26,55. DOI: 10.16433/j.1673-2383.2021.01.004
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Study on the properties of reaction products of β-carboline model systems
ZHAO Tianpei, MA Yuxiang, ZHANG Chenxia, XI Jun, WANG Xuede
2021, 42(1): 27-34,62. DOI: 10.16433/j.1673-2383.2021.01.005
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Study on the process optimization of traditional sourdough whole wheat steamed bread
ZHU Xiaoge, WANG Xiangyu, LOU Haiwei, ZHAO Renyong
2021, 42(1): 35-41,84. DOI: 10.16433/j.1673-2383.2021.01.006
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Response surface methodology for optimizing the proportion of multi-grain grain steamed bread
LIU Xiaofang, WANG Anna, WU Ligen
2021, 42(1): 42-48. DOI: 10.16433/j.1673-2383.2021.01.007
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Study on microbial growth kinetic model and shelf life of green wheat cake
ZHANG Guozhi, LIU Yue, ZHANG Kangyi, ZHANG Yu
2021, 42(1): 49-55. DOI: 10.16433/j.1673-2383.2021.01.008
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Study on detection of zearalenone in cereal products based on enzyme linked aptamer competition
FU Shaowei, SUN Shumin, XIE Yanli
2021, 42(1): 56-62. DOI: 10.16433/j.1673-2383.2021.01.009
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Study on the expression of Aspergillus niger glucose oxidase in pichia pastoris and its high-efficiency fermentation
LU Yang, ZHANG Shuaibing, ZHAI Huanchen, LI Na, LYU Yangyong, HU Yuansen, CAI Jingping
2021, 42(1): 63-69. DOI: 10.16433/j.1673-2383.2021.01.010
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Optimization of preparation process of fish oil microcapsules and study on their physicochemical properties
ZHANG Zhengquan, TIAN Shaojun
2021, 42(1): 70-77. DOI: 10.16433/j.1673-2383.2021.01.011
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The application research of high barrier zein film in seasoning packaging
REN Cong, WANG Xue, SHI Changshuo, DONG Mengfei, ZHAO Fangyuan, GUO Xingfeng
2021, 42(1): 78-84. DOI: 10.16433/j.1673-2383.2021.01.012
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Effect of stir-frying treatment on the quality of sweet fermented rice with different raw materials
WANG Lei, YANG Ke, SONG Xueying, LIU Liu, LI Xiaoping
2021, 42(1): 85-91,131. DOI: 10.16433/j.1673-2383.2021.01.013
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Effect of accelerated aging on the quality of rice and rice noodles
ZHANG yurong, QIAN ranran, ZHOU xianqing, WANG youyou
2021, 42(1): 92-99. DOI: 10.16433/j.1673-2383.2021.01.014
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Species and distribution of stored grain pests in flour warehouse
HE Lili, GUO Chao, WANG Dianxuan, CHEN Liang, ZHANG Shaobo, WANG Li'na, WANG Zhiying
2021, 42(1): 100-107. DOI: 10.16433/j.1673-2383.2021.01.015
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Derivation and verification of the formula for calculating the elastic stress of steel plate-concrete composite wall of underground silo
CHUAI Jun, WANG Lumin, HE Yi, LIANG Xingpei, WANG Zhenqing
2021, 42(1): 108-113,123. DOI: 10.16433/j.1673-2383.2021.01.016
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Review on active components of wheat-embryo
HUANG Jihong, CHEN Wenjing, LIAO Aimei, LYU Xing, ZHAO Yi, YANG Canrui, DU Jun, DONG Deping
2021, 42(1): 114-123. DOI: 10.16433/j.1673-2383.2021.01.017
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Research progress on quality improvement techniques of low-gluten wheat flour
LIU Yuanxiao, LI Mengmeng, BIAN Ke, GUAN Erqi, REN Chuanshun
2021, 42(1): 124-131. DOI: 10.16433/j.1673-2383.2021.01.018
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Research progress of natural products' inhibition on the growth and aflatoxin synthesis of Aspergillus flavus
LI Qian, ZHAO Ying, ZHU Xiaoman, XIE Yanli
2021, 42(1): 132-140. DOI: 10.16433/j.1673-2383.2021.01.019
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