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    Optimization of chromatographic condition and content determination of four carotene isomers in red palm oil
    YANG Huan, GAO Li, NIU Yueting, Yoong Jun Hao, SUN Yaming, GU Keren, HE Lijun
    2022, 43(5): 1-8. DOI: 10.16433/j.1673-2383.2022.05.001
    Abstract PDF
    Establish determination of peroxide values of edible oils by ATR-FTIR spectroscopy
    GUO Na, WANG Heda, JIANG Xiuming, XIANG Guoqiang, HE Lijun
    2022, 43(5): 9-13. DOI: 10.16433/j.1673-2383.2022.05.002
    Abstract PDF
    Research progress of aflatoxin detection methods
    JI Wenhua, LI Xuemei, YIN Xiaoyan, HAN Haoyue, QIAO Zhaoyu, ZHANG Lidan, MIAO Ran, MA Hanxue, MING Yufei
    2022, 43(5): 14-21. DOI: 10.16433/j.1673-2383.2022.05.003
    Abstract PDF
    Effects of black bean protein and lentil bean protein on physicochemical properties of wheat starch
    REN Shuncheng, ZHANG Dandan
    2022, 43(5): 22-28. DOI: 10.16433/j.1673-2383.2022.05.004
    Abstract PDF
    Effects of CaCl2 on aggregation characteristics and secondary structure of wheat flour gluten
    WANG Xiaohua, LIANG Ying, JIA Feng, WANG Qi, WANG Jinshui
    2022, 43(5): 29-34,44. DOI: 10.16433/j.1673-2383.2022.05.005
    Abstract PDF
    Effect of two hydrophilic cellulose ether on gluten in frozen dough
    HAN Keyang, LIU Yawei, LIU Jie
    2022, 43(5): 35-44. DOI: 10.16433/j.1673-2383.2022.05.006
    Abstract PDF
    Changes of the quality of noodles and the chemical properties of glutenin in Chinese dried noodles stored at room temperature
    ZHANG Jian, LI Xuejie, QU Niannian, LI Mengqin, ZHAO Yang, WEN Yaqing, REN Xiujuan, ZHANG Weifeng
    2022, 43(5): 45-52. DOI: 10.16433/j.1673-2383.2022.05.007
    Abstract PDF
    Analysis of quality and flavor substances of cellular noodles leavened by multiple strain
    QUAN Miaomiao, XU Fei, CHEN Jie, WANG Lei, XIE Yamin, CAO Fei
    2022, 43(5): 53-60. DOI: 10.16433/j.1673-2383.2022.05.008
    Abstract PDF
    Effects of different grinding methods on the quality of degerminated corn flour
    WEI Xue, WANG Fengcheng, SHEN Yuxian, XING Yanan
    2022, 43(5): 61-67. DOI: 10.16433/j.1673-2383.2022.05.009
    Abstract PDF
    Effects of starch content and ratio of amylose to amylopectin on the performance of starch-based degradable film and its degradation in soil
    WANG Mingming, GUAN Erqi, LI Mengmeng, BIAN Ke
    2022, 43(5): 68-76101. DOI: 10.16433/j.1673-2383.2022.05.010
    Abstract PDF
    Optimization of fermentation process and functional characteristics of blueberry juice by lactic acid bacteria
    ZHANG Chenyan, ZHANG Lixia, WEI Zhaohui, ZHOU Cunshan
    2022, 43(5): 77-85. DOI: 10.16433/j.1673-2383.2022.05.011
    Abstract PDF
    Cellulose nanofibrils from jute fibers as an O/W Pickering emulsifier
    SONG Liangyi, MIAO Xiaran, HUANG Yuying
    2022, 43(5): 86-93. DOI: 10.16433/j.1673-2383.2022.05.012
    Abstract PDF
    Key genes of wheat bran degradation by White rot fungi
    SONG Xin, SU Hao, JIANG Shiyu, LI Li
    2022, 43(5): 94-101. DOI: 10.16433/j.1673-2383.2022.05.013
    Abstract PDF
    Field trial on distribution of spinosad powder in grain bulk applied by vacuum ventilation in warehouse
    XUE Dingrong, SUN Weiwei, WANG Chao, FANG Zhi, PAN Jun, LI Qianqian, WU Yi
    2022, 43(5): 102-107124. DOI: 10.16433/j.1673-2383.2022.05.014
    Abstract PDF
    Research on classification of sprouted wheat based on hyperspectral imaging technology
    ZHANG Yurong, LU Guanqiang, WU Qiong, ZHANG Dongdong, PAN Yunyu, ZHOU Xianqing
    2022, 43(5): 108-115136. DOI: 10.16433/j.1673-2383.2022.05.015
    Abstract PDF
    Comparison study on different determination methods for the same food borne pathogen
    CHEN Wanyi, JIANG Fei, DENG Rui
    2022, 43(5): 116-124. DOI: 10.16433/j.1673-2383.2022.05.016
    Abstract PDF
    Research progress of extraction, structure, and biological activity of lentinan
    ZHU Junyou, LI Zhijia, DONG Zhaowei, WANG Anna, WU Ligen
    2022, 43(5): 125-136. DOI: 10.16433/j.1673-2383.2022.05.017
    Abstract PDF