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    Study on the nutritional value and safety of wheat aleurone layer flour produced by cyclone vortex shear separation technology
    NIU Yongwu, JI Chenxue, WANG Haijun, HU Haojie, ZHAO Renyong
    2022, 43(1): 1-8. DOI: 10.16433/j.1673-2383.2022.01.001
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    The effect of aleurone layer flour addition ratio on the nutritional properties of wheat flour and the rheological properties of dough
    YAO Jiansen, HU Haojie, NIU Yongwu, TIAN Shuangqi, ZHAO Renyong, WANG Haijun
    2022, 43(1): 9-15,25. DOI: 10.16433/j.1673-2383.2022.01.002
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    Research advance and application of wheat aleurone in food processing
    LIU Wei, LIU Qiannan, ZHAO Ruixuan, ZHANG Liang, HU Honghai
    2022, 43(1): 16-25. DOI: 10.16433/j.1673-2383.2022.01.003
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    Preparation and properties of complex of octenyl succinate starch and zein
    LIU Yawei, ZHOU Xueying, WANG Haiyang, LIU Jie
    2022, 43(1): 26-34. DOI: 10.16433/j.1673-2383.2022.01.004
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    Comparative study on fermentation and antioxidant properties of different kinds of fruit enzymes
    XIE Dongdong, ZHANG Nan, SUN Yingqi
    2022, 43(1): 35-41. DOI: 10.16433/j.1673-2383.2022.01.005
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    Effect of wheat globulin addition on noodle processing quality in the presence of alkali or salt and the discussion on its mechanism
    ZHANG Lili, GUAN Erqi, LI Mengmeng, BIAN Ke
    2022, 43(1): 42-48. DOI: 10.16433/j.1673-2383.2022.01.006
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    Effects of fatty acids and cooking methods on aging properties of chestnut starch
    DONG Huina, WANG Lei, CHEN Jie, CHEN Ling, XU Fei
    2022, 43(1): 49-57. DOI: 10.16433/j.1673-2383.2022.01.007
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    Changes in dough characteristics and microstructure in the postharvest maturation of newly harvested wheat with different gluten strengths
    MU Mengyu, ZHANG Xia, TIAN Yu, JIA Feng, WANG Qi, LIANG Ying, WANG Jinshui
    2022, 43(1): 58-64. DOI: 10.16433/j.1673-2383.2022.01.008
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    Effect of wheat bran and embryo moisture content on the preparation of characteristic flavor compounds of whole wheat noodles by extrusion stabilization backfilling method
    WANG Tingting, XU Ning, WANG Liping, ZHANG Guozhi
    2022, 43(1): 65-74. DOI: 10.16433/j.1673-2383.2022.01.009
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    Uniform design optimization of ester production conditions and aroma analysis of Wickerhamomyces anomalus Y-1 strain
    SHI Xin, HUI Ming, TIAN Qing, HUANG Jihong
    2022, 43(1): 75-82. DOI: 10.16433/j.1673-2383.2022.01.010
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    Research on the fermentation process and antioxidant activity of flavonoids produced by Chaetomium globosum CGMCC 6882
    FU Qianzhen, LIANG Xiaona, ZHENG Xinxin, SHENG Lili, ZHANG Di, PAN Yaping, YU Xiaoxue, WANG Zichao, ZHANG Huiru
    2022, 43(1): 83-90. DOI: 10.16433/j.1673-2383.2022.01.011
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    Synthesis of fluorescent carbon quantum dots from food waste as carbon source and its catalytic performance of simulated enzyme
    GUAN Huanan, WANG Dandan, LIU Shuping, LIU Xiaofei
    2022, 43(1): 91-99. DOI: 10.16433/j.1673-2383.2022.01.012
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    Preparation and process optimization of cinnamon-litsea cubeba complex essential oil microcapsules
    HUO Shanshan, WANG Ruolan, LYU Haoxin, ZHAO Lingli, LIU Yijun
    2022, 43(1): 100-106. DOI: 10.16433/j.1673-2383.2022.01.013
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    Quantitative determination of ochratoxin A based on weak magnetic signal
    CHANG Xinru, HUI Yanbo, WANG Li, ZHAO Xuyan
    2022, 43(1): 107-112. DOI: 10.16433/j.1673-2383.2022.01.014
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    Experimental study on dynamic lateral pressure of vertical grain silo during layered unloading
    DING Yonggang, SUN Qishuai, LIU Qiang, XU Qikeng
    2022, 43(1): 113-120. DOI: 10.16433/j.1673-2383.2022.01.015
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    Application of Tandem mass spectrometry for glycopeptides structures representation
    DU Heng, YANG Hongyan, LIU Guangbin, LIU Chuanduo, LU Kui
    2022, 43(1): 121-130,138. DOI: 10.16433/j.1673-2383.2022.01.016
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    Research progress of ozone application in the control of stored grain pests
    BI Jie, WEN Mingming, YU Lijun, PAN Deng, DAI Huang, HE Yanping, XIAO Anhong, SHU Zaixi
    2022, 43(1): 131-138. DOI: 10.16433/j.1673-2383.2022.01.017
    Abstract PDF