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    Heterologous expression of antifreeze proteins from different sources in Pichia pastoris
    LIU Mei, MA Hao, ZHANG Hui, LIANG Ying, WU Gangcheng, QI Xiguang
    2021, 42(5): 1-11,38. DOI: 10.16433/j.1673-2383.2021.05.001
    Abstract PDF
    Effect of flour yield accumulated via ash content on quality of wheat flour and steamed bread
    ZHANG Jiaojiao, WANG Xiangyu, ZHAO Renyong, LIU Xianzhi, TIAN Shuangqi, WANG Xinwei, NIU Yongwu, LOU Haiwei
    2021, 42(5): 12-20. DOI: 10.16433/j.1673-2383.2021.05.002
    Abstract PDF
    Effect of starch granule size on the structure and digestibility of wheat starch-lauric acid complexes
    CHU Shaoyan, SUN Binghua, MA Sen, WANG Xiaoxi
    2021, 42(5): 21-29. DOI: 10.16433/j.1673-2383.2021.05.003
    Abstract PDF
    Study on the interaction between polyphenols and starch and its effect on chesnut starch properties
    XIE Yamin, XU Fei, CHEN Jie, CHEN Ling, CUI Chaoyue, LI Yangjing
    2021, 42(5): 30-38. DOI: 10.16433/j.1673-2383.2021.05.004
    Abstract PDF
    The relationship between secondary structure of glutenin macropolymer and rheological characteristics in freshly-harvested wheat during postharvest wheat maturation
    YUE Yuanyuan, LIU Xiaoqian, MU Mengyu, ZHANG Xia, WANG Jinshui
    2021, 42(5): 39-46,63. DOI: 10.16433/j.1673-2383.2021.05.005
    Abstract PDF
    The preparation and structural characterization of peanut peptide-calcium chelate
    WANG Mengli, BU Guanhao, CHEN Fusheng, LI Panxin, HUANG Yanan
    2021, 42(5): 47-54,76. DOI: 10.16433/j.1673-2383.2021.05.006
    Abstract PDF
    The formation of heterocyclic aromatic amines in fried chicken and their correlations with meat color
    YANG Zhaoyu, LIU Wei, LI Yun
    2021, 42(5): 55-63. DOI: 10.16433/j.1673-2383.2021.05.007
    Abstract PDF
    Effect of compound natural antioxidants on the antioxidant performance and shelf life of walnut oil
    YANG Jinfang, PENG Dan, CHEN Mingyang, YANG Jiasheng, BI Yanlan
    2021, 42(5): 64-69. DOI: 10.16433/j.1673-2383.2021.05.008
    Abstract PDF
    Study on the nutritional characteristics and flavor substances of sweet corn steamed bread
    WANG Huijie, BAI Yan, ZHANG Guozhi, ZHANG Kangyi
    2021, 42(5): 70-76. DOI: 10.16433/j.1673-2383.2021.05.009
    Abstract PDF
    Preparation of Pitaya juice herbal tea and analysis of antioxidant activity
    LIN Dacheng, WAN Yilai, CHEN Jing, WANG Yufeng, MO Ping
    2021, 42(5): 77-84. DOI: 10.16433/j.1673-2383.2021.05.010
    Abstract PDF
    Signal amplification strategy for electrochemical aptasensor based on gold nanostars and nitrogen-doped porous carbon derived from biomass
    BAI Tian, YUE Shuang, ZHAO Luyang, WEI Min
    2021, 42(5): 85-91. DOI: 10.16433/j.1673-2383.2021.05.011
    Abstract PDF
    Effect of storage temperature on the gelatinization characteristics of parboiled rice
    ZHOU Xianqing, SONG Huiling, LIANG Yanwei
    2021, 42(5): 92-100. DOI: 10.16433/j.1673-2383.2021.05.012
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    Comparative study on physical properties of steamed rice and rice at different storage temperatures
    ZHANG Yurong, DONG Yongqiang, LIANG Yanwei
    2021, 42(5): 101-109. DOI: 10.16433/j.1673-2383.2021.05.013
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    Preparation and application of quercetin molecularly imprinted polymers in the treatment of aflatoxins in grains
    SONG Lixin, LIANG Yutao, ZHANG Yunxia, WANG Huige, XU Pengfei, HE Juan, GU Lifeng
    2021, 42(5): 110-116. DOI: 10.16433/j.1673-2383.2021.05.014
    Abstract PDF
    Experimental study on dynamic characteristics of soybean bulk materials
    JING Hang, CHEN Huifang, WANG Xiaoyu
    2021, 42(5): 117-122,139. DOI: 10.16433/j.1673-2383.2021.05.015
    Abstract PDF
    Research progress of isomaltulose and its production methods
    LIU Na, PENG Dandan, LIU Yanan, WANG Min, ZHANG Mingdan, HUANG Jihong
    2021, 42(5): 123-130. DOI: 10.16433/j.1673-2383.2021.05.016
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    Research progress on the utilization of soybean product wastewater by biological methods
    YANG Chunhua, QI Wen, ZHANG Na
    2021, 42(5): 131-139. DOI: 10.16433/j.1673-2383.2021.05.017
    Abstract PDF