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    Effects of different particle sizes on the starch properties of black rice flour
    FENG Wenjuan, MA Sen, SUN Binghua, WANG Fengcheng, WANG Xiaoxi
    2022, 43(2): 1-8. DOI: 10.16433/j.1673-2383.2022.02.001
    Abstract PDF
    Effects of different enzyme killing treatments on physicochemical properties of highland barley powder
    SUN Ruoqi, WANG Lili, LI Mengjia, TIAN Yaning, ZHANG Jingjian, CAO Ruge
    2022, 43(2): 9-15,22. DOI: 10.16433/j.1673-2383.2022.02.002
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    Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis
    LU Bin, LI Caiming, GU Zhengbiao, BAN Xiaofeng, LI Zhaofeng
    2022, 43(2): 16-22. DOI: 10.16433/j.1673-2383.2022.02.003
    Abstract PDF
    Application of microwave-puffed popcorn meal in making steamed bread
    XUE Ruike, WANG Xiangyu, ZHAO Renyong, WANG Xinwei, LOU Haiwei, TIAN Shuangqi, NIU Yongwu
    2022, 43(2): 23-32. DOI: 10.16433/j.1673-2383.2022.02.004
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    Effects of zein and pumpkin seed protein on dough properties and flour products qualities
    REN Shuncheng, CHEN Yu, TAO Hua
    2022, 43(2): 33-39. DOI: 10.16433/j.1673-2383.2022.02.005
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    The effects of shear and homogenization conditions and antioxidants on the physicochemical stability of stripped flaxseed oil in water food emulsion
    WANG Yajuan, LIU Jun, MA Chuanguo
    2022, 43(2): 40-47. DOI: 10.16433/j.1673-2383.2022.02.006
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    Effect of superheated steam treatment of gluten on dough rheological properties and bread quality
    LIU Zhiling, BIAN Ke, GUAN Erqi, LI Mengmeng, LIU Yuanxiao, JIA Zeyu
    2022, 43(2): 48-55. DOI: 10.16433/j.1673-2383.2022.02.007
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    Effects of curdlan on quality of fresh wet noodles and moisture change during cooking
    CHEN Zilu, LIANG Ying, WANG Ruiyan, LIU Mei, ZHANG Xia, WANG Jinshui
    2022, 43(2): 56-62. DOI: 10.16433/j.1673-2383.2022.02.008
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    Atmospheric and room temperature plasma breeding and fermentation conditions optimization of sucrose isomerase producing strains
    PENG Dandan, LIU Yanan, WANG Jiaren, SUN Kanghui, HUANG Jihong, LIU Na
    2022, 43(2): 63-69,78. DOI: 10.16433/j.1673-2383.2022.02.009
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    Effect of different addition of wheat aleurone flour on the quality of steamed bread
    ZHU Huixue, WEN Jiping, JIN Cancan
    2022, 43(2): 70-78. DOI: 10.16433/j.1673-2383.2022.02.010
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    Study on the inhibitory effect of o-vanillin against the growth of Aspergillus flavus
    ZHAO Ying, LI Qian, ZHU Xiaoman, XIE Yanli
    2022, 43(2): 79-85,102. DOI: 10.16433/j.1673-2383.2022.02.011
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    Preparation of soluble dietary fiber from wheat bran by enzyme-chemical combined treatment and its properties
    ZHU Xuanxuan, LI Hua, GUO Yanyan, LIU Xinhui, LI Yudong
    2022, 43(2): 86-92. DOI: 10.16433/j.1673-2383.2022.02.012
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    Extraction and functional properties of Momordica grosvenori seed protein
    LIU Chang, ZHANG Dongyan, DENG Zhenju, LIU Benguo, ZHANG Hao
    2022, 43(2): 93-102. DOI: 10.16433/j.1673-2383.2022.02.013
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    Prediction model and probability distribution of dynamic lateral pressure of silo based on machine learning
    YU Hanhua, XU Zhijun, ZHAO Shipeng, LIU Tingting, YUAN Fang
    2022, 43(2): 103-110. DOI: 10.16433/j.1673-2383.2022.02.014
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    Different control methods and their effects on phosphine resistance in Cryptolestes ferrugineus (Stephens)
    ZHAO Yanyan, LU Yujie, ZHANG Meng
    2022, 43(2): 111-116. DOI: 10.16433/j.1673-2383.2022.02.015
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    Research progress on the active components and processing of coarse cereals
    WANG Anna, WANG Yijie, WU Ligen, QU Lingbo, ZHU Junyou
    2022, 43(2): 117-125. DOI: 10.16433/j.1673-2383.2022.02.016
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    Research progress in food science based on atomic force microscopy
    GUO Yunchang, LIU Zhongdong
    2022, 43(2): 126-134. DOI: 10.16433/j.1673-2383.2022.02.017
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