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    Effects of different force forms on water distribution, stress relaxation characteristics and noodle quality of wheat flour dough with different gluten strength
    YANG Yuling, GUAN Erqi, LI Mengmeng, BIAN Ke
    2023, 44(1): 1-8. DOI: 10.16433/j.1673-2383.2023.01.001
    Abstract PDF
    Hydrochloric acid hydrolysis of octenyl succinate anhydride corn starch and its role in Pickering emulsion stability
    XIANG Kuankuan, LIU Jie, LIU Yawei, SUN Chunfang
    2023, 44(1): 9-16. DOI: 10.16433/j.1673-2383.2023.01.002
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    Study on the physicochemical properties of flour milled by different wheat variety blending
    HUANG Luyao, ZHANG Yingquan, GUO Boli, GUAN Erqi, ZHAO Haiyan, ZHANG Bo, WEI Yimin
    2023, 44(1): 17-25,35. DOI: 10.16433/j.1673-2383.2023.01.003
    Abstract PDF
    Effect of extrusion treatment on the structure and physicochemical properties of rice protein-inulin extruded conjugates
    ZHANG Xiaoxi, WANG Peng, WANG Lishuang, YU Xiaoshuai, WANG Kexin, MA Xiaoqi, XIAO Zhigang
    2023, 44(1): 26-35. DOI: 10.16433/j.1673-2383.2023.01.004
    Abstract PDF
    Effect of tea polyphenols on antioxidant and processing characteristics of Maillard reaction products of peanut protein
    LIU Xinhui, LI Hua, XUAN Zi, DAI Ya, WU Qingfeng, LIU Xinru
    2023, 44(1): 36-43. DOI: 10.16433/j.1673-2383.2023.01.005
    Abstract PDF
    Study on preservation of fresh and semi-dry extruded quinoa noodles
    ZHANG Hongyu, CHEN Fenglian, TANG Xiaozhi
    2023, 44(1): 44-49,111. DOI: 10.16433/j.1673-2383.2023.01.006
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    Effect of processing technology and frozen storage condition on quality of quick-frozen instant rice
    YAN Zijun, LI Xueqin
    2023, 44(1): 50-58. DOI: 10.16433/j.1673-2383.2023.01.007
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    Synergistic antifungal effect of citral and eugenol against the growth of Aspergillus flavus
    AI Shuna, CHEN Linyuan, HUANG Jingwen, LI Qian, XIE Yanli
    2023, 44(1): 59-67. DOI: 10.16433/j.1673-2383.2023.01.008
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    Inhibition mechanism of a soil-derived Bacillus velezensis strain on Aspergillus flavus growth
    WANG Jing, ZHANG Wei, FAN Lei, XIE Aowen, YANG Haojie, WEI Shan, ZHAI Huanchen, HU Yuansen, LYU Yangyong
    2023, 44(1): 68-74. DOI: 10.16433/j.1673-2383.2023.01.009
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    Study on the loss law of oryzanol in alkaline methanol system
    LIU Hui, LIANG Shaohua, SUN Cong, CUI Yue
    2023, 44(1): 75-81. DOI: 10.16433/j.1673-2383.2023.01.010
    Abstract PDF
    A new method for the determination of β-glucosidase activity in fruits based on carbon dots
    LI Bocong, HUANG Gao, SU Ke, LI Junli, YAN Xinyu, HE Mengyao, JIANG Xiuming, HE Lijun, XIANG Guoqiang
    2023, 44(1): 82-88. DOI: 10.16433/j.1673-2383.2023.01.011
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    Study on rice drying process based on vitrification transformation
    LIU Kun, CHEN Pengxiao, TIAN Gaoshuai, FAN Mengke, DAI Zhengzheng, WU Jianzhang, ZHU Wenxue
    2023, 44(1): 89-96. DOI: 10.16433/j.1673-2383.2023.01.012
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    Optimization of sterilization process of corn treated with ozone by response surface methodology
    ZHOU Xianqing, SONG Huiling, ZHANG Dongdong
    2023, 44(1): 97-103. DOI: 10.16433/j.1673-2383.2023.01.013
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    Classification and recognition of Sitophilus oryzae in different growth stages of wheat based on near-infrared spectroscopy and ELM
    LU Yujie, WANG Wenjing, ZHANG Jundong, WANG Zhengyan, LU Shaohua
    2023, 44(1): 104-111. DOI: 10.16433/j.1673-2383.2023.01.014
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    Effect of uniaxial compression on creep behavior and quality of wheat bulk
    ZHOU Yang, LIU Chaosai, YUE Longfei, LIU Wenlei, GE Mengmeng
    2023, 44(1): 112-116,134. DOI: 10.16433/j.1673-2383.2023.01.015
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    Research progress on the application of γ-aminobutyric acid in food
    LI Haifeng, LI Bingbing, SHI Shuoshuo, ZHAO Wenjian, WANG Mengyu, ZHOU Jia, JIA Feng
    2023, 44(1): 117-125. DOI: 10.16433/j.1673-2383.2023.01.016
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    Research progress on the effect of polysaccharide on physical property and function of food
    WANG Zichao, ZHENG Xinxin, YU Xiaoxue, PAN Yaping, SHENG Lili, ZHANG Di, LIANG Xiaona, WANG Lu
    2023, 44(1): 126-134. DOI: 10.16433/j.1673-2383.2023.01.017
    Abstract PDF