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    Effect of aleurone flour on protein aggregation characteristics in dough and quality of dried noodles
    LI Nianqi, GUAN Erqi, BIAN Ke, LI Mengmeng
    2021, 42(3): 1-7. DOI: 10.16433/j.1673-2383.2021.03.001
    Abstract PDF
    Effect of alkaline salts on physicochemical properties and composition changes of fresh wet noodles during storage
    CAO Han, LIU Boye, CHEN Fusheng, ZHANG Tingting, WU Lina
    2021, 42(3): 8-15,23. DOI: 10.16433/j.1673-2383.2021.03.002
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    Effect of high-temperature on storage stability of dried noodles
    LIU Kang, HUANG Zehua, WANG Xinwei, LIU Hao, ZHAO Renyong
    2021, 42(3): 16-23. DOI: 10.16433/j.1673-2383.2021.03.003
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    Effect of sodium carboxymethyl cellulose on the qualities of frozen dough and steamed bread
    HAN Keyang, LIU Yawei, LIU Jie
    2021, 42(3): 24-31. DOI: 10.16433/j.1673-2383.2021.03.004
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    Study on extrusion and texturization technology of subcritical sesame protein powder
    ZHANG Fuzhong, ZHANG Guozhi, SUN Qiang, HUANG Jinian
    2021, 42(3): 32-37. DOI: 10.16433/j.1673-2383.2021.03.005
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    Optimization of microbial genomic DNA extraction method for sourdough
    HU Shuang, LI Haifeng, FU Jiake, LI Zhijian
    2021, 42(3): 38-43,92. DOI: 10.16433/j.1673-2383.2021.03.006
    Abstract PDF
    Preparation of mouse polyclonal antibody to glycinin and identification of its immunological characteristics
    LIU Deguo, XI Jun, WANG Yichao, FU Yang
    2021, 42(3): 44-49. DOI: 10.16433/j.1673-2383.2021.03.007
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    Optimization of conditions for degradation of aflatoxin B1 by Pseudomonas aeruginosa M4 strain
    DONG Huiyan, XU Yanhua, NIU Yongwu, ZHAO Renyong
    2021, 42(3): 50-57. DOI: 10.16433/j.1673-2383.2021.03.008
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    The biosafety in vitro and the distribution in vivo of yeast mannan with 20 kDa molecular weight
    FU Qianzhen, WANG Jiaqi, FAN Kun, LIU Jie, WANG Zichao, ZHANG Huiru
    2021, 42(3): 58-63. DOI: 10.16433/j.1673-2383.2021.03.009
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    Determination of CML and CEL in fired vegetable oils by high performance liquid chromatography-tandem mass spectrometry
    YANG Ming, JIANG Xiaoming, WANG Shu, HE Ping, HOU Jing, YANG Yong, SHAO Mei, ZHOU Weijing, TU Fengqin
    2021, 42(3): 64-69. DOI: 10.16433/j.1673-2383.2021.03.010
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    Study on the process of corn germ plant protein beverage base
    WANG Min, ZHANG Mingdan, PENG Dandan, LIU Yanan, HUANG Jihong, LIU Na
    2021, 42(3): 70-76. DOI: 10.16433/j.1673-2383.2021.03.011
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    Study on cooking properties changes of parboiled rice and milled rice under different storage conditions
    ZHOU Xianqing, ZHANG Shaochang, LIANG Yanwei
    2021, 42(3): 77-84. DOI: 10.16433/j.1673-2383.2021.03.012
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    Effect of accelerated aging on storage qualities and gelatinization characteristics of rice
    ZHANG Yurong, ZHANG Tingting, WANG Youyou, ZHU Fangqing
    2021, 42(3): 85-92. DOI: 10.16433/j.1673-2383.2021.03.013
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    Volatiles measurement of peanuts and three kinds of cereals and oviposition preference comparison of Ephestia elutella (Hübner) on the tested grains
    CHEN Zhuo, ZHAO Chao, WANG Dianxuan, ZENG Fangfang, HANG Yilin, TANG Peian
    2021, 42(3): 93-99. DOI: 10.16433/j.1673-2383.2021.03.014
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    Analysis on the mechanical properties of the whole structure of steel plate-concrete composite wall of prefabricated underground silo
    WANG Zhenqing, HOU Zhilong, CHUAI Jun, ZHANG Qingzhang, ZHANG Hao
    2021, 42(3): 100-107. DOI: 10.16433/j.1673-2383.2021.03.015
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    Research progress of food authenticity identification technology
    XU Yi, ZHONG Peng, ZHAO Gang, JIANG Aimin, LEI Hongtao
    2021, 42(3): 108-119. DOI: 10.16433/j.1673-2383.2021.03.016
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    Research progress on control measures and detection methods of nitrification in meat products
    REN Shuncheng, HU Haiyang
    2021, 42(3): 120-127. DOI: 10.16433/j.1673-2383.2021.03.017
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    Application development of image processing technologies in grain pests identification
    LYU Zongwang, JIN Huifang, ZHEN Tong, SUN Fuyan
    2021, 42(3): 128-137. DOI: 10.16433/j.1673-2383.2021.03.018
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