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    Effect of multi-scale plasma oxidation on the degradation of patulin
    CHENG Junhu, WEN Xin, KONG Fanjin, LI Mengke, WANG Yijie
    2022, 43(3): 1-9,34. DOI: 10.16433/j.1673-2383.2022.03.001
    Abstract PDF
    The effects of dielectric barrier discharge plasma treatment on the structure and gelling properties of soy protein isolate
    ZHOU Yingxue, LIU Lianjie, ZHANG Linlin, TAN Yicheng, LI Xiaojuan, PENG Kaifeng, LIU Zhiwei, GONG Deli
    2022, 43(3): 10-17,42. DOI: 10.16433/j.1673-2383.2022.03.002
    Abstract PDF
    Research progress of cellulose modified by cold plasma technology
    ZHU Hong, NIU Debao, ZHANG Can, CHENG Junhu
    2022, 43(3): 18-25. DOI: 10.16433/j.1673-2383.2022.03.003
    Abstract PDF
    Effect of wheat flour characteristics on the quality of porous dried noodles
    CHEN Jie, CHEN Yixuan, WANG Lei, ZHANG Yunhua
    2022, 43(3): 26-34. DOI: 10.16433/j.1673-2383.2022.03.004
    Abstract PDF
    Effects of freezing temperature and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves on structure and physicochemical properties of frozen wheat starch
    MA Hao, LIU Mei, ZHENG Xueling, LI Limin, LIU Chong
    2022, 43(3): 35-42. DOI: 10.16433/j.1673-2383.2022.03.005
    Abstract PDF
    Study on in vitro digestion characteristics of milk polar lipid/protein as interface lipid droplets
    FENG Kun, SUN Cong, LIANG Shaohua
    2022, 43(3): 43-50. DOI: 10.16433/j.1673-2383.2022.03.006
    Abstract PDF
    Optimization of preparation process of liposomes co-encapsulating astaxanthin and phytosterol linolenic acid ester by response surface methodology
    ZHANG Xin, PAN Li, CHANG Zhengang, GUO Xiaoyin, LI Xueqin
    2022, 43(3): 51-57. DOI: 10.16433/j.1673-2383.2022.03.007
    Abstract PDF
    Effect of peanut protein concentration on its ultrasonic modification
    ZHANG Shuyan, ZHANG Shaobing, CHEN Lin, ZHANG Yuqing
    2022, 43(3): 58-64. DOI: 10.16433/j.1673-2383.2022.03.008
    Abstract PDF
    Influence of bacterial flora and flavor substances in the process of dough fermentation
    LIU Yue, ZHANG Can, GAO Lingling, ZHANG Kangyi, Yan Meihui, ZHANG Guozhi
    2022, 43(3): 65-73,117. DOI: 10.16433/j.1673-2383.2022.03.009
    Abstract PDF
    Degradation of deoxynivalenol by Bacillus velezensis and its inhibition on the growth of Fusarium graminis
    CAO Rongyao, XIE Yanli, LIU Chen, CHENG Sizhong
    2022, 43(3): 74-80,88. DOI: 10.16433/j.1673-2383.2022.03.010
    Abstract PDF
    Fermentation condition optimization, moisturing and emulsifying properties of exopolysaccharides produced by Rufibacter sediminis H-1
    YANG Bangbang, ZHOU Jia, QU Jianhang, LI Chunyu, LUO Yu
    2022, 43(3): 81-88. DOI: 10.16433/j.1673-2383.2022.03.011
    Abstract PDF
    Distribution characteristics of soluble sugars in natural fragrance and flavor ingredient by HPLC-ELSD
    LIU Yu, XI Hui, FU Yingjie, LI Peng, LU Binbin, SUN Shihao, ZONG Yongli
    2022, 43(3): 89-95. DOI: 10.16433/j.1673-2383.2022.03.012
    Abstract PDF
    Rapid determination of four antioxidants in roasted seeds and nuts by UHPLC
    ZHOU Yingchun, YANG Shengru, HUA Xiangmei, LI Dandan, HE Jintao
    2022, 43(3): 96-101,110. DOI: 10.16433/j.1673-2383.2022.03.013
    Abstract PDF
    Study on the kinetic model of quality changes of fresh brown rice noodles during storage at different temperatures
    QIAO Congcong, TIAN Xiaohong, WANG Leixin, JIANG Ping, ZHAI Xiaotong, ZENG Fankun, WU Nana, TAN Bin
    2022, 43(3): 102-110. DOI: 10.16433/j.1673-2383.2022.03.014
    Abstract PDF
    Experimental study on static and dynamic characteristics of concrete granary-grain particle interface
    GUO Chengzhou, ZHOU Fei, ZENG Changnyu
    2022, 43(3): 111-117. DOI: 10.16433/j.1673-2383.2022.03.015
    Abstract PDF
    Research on unsound wheat kernels recognition technology based on CNN-DBN
    ZHANG Qinghui, TIAN Xinxin, LYU Pengtao, YANG Bin
    2022, 43(3): 118-124. DOI: 10.16433/j.1673-2383.2022.03.016
    Abstract PDF
    Research progress on the preparation technology and function of selenium-enriched bioactive peptide
    HUANG Jihong, ZHAO Penghui, HOU Yinchen, CHEN Wenjing, LIAO Aimei, PAN Long, Li Yanjin, YANG Shengru, LI Yan
    2022, 43(3): 125-132,140. DOI: 10.16433/j.1673-2383.2022.03.017
    Abstract PDF
    Research progress on the effect of polyphenols on slow digestion of starch and its bioavailability
    REN Shuncheng, CHEN Jiale, TAO Hua
    2022, 43(3): 133-140. DOI: 10.16433/j.1673-2383.2022.03.018
    Abstract PDF