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    Effect of stabilization treatment on enzyme activity, physicochemical properties, and microbial colony of green wheat kernel
    SONG Mengyi, LI Mengmeng, GUAN Erqi, JIN Rui, LIU Yuanxiao, BIAN Ke
    2023, 44(2): 1-7,15. DOI: 10.16433/j.1673-2383.2023.02.001
    Abstract PDF
    Enzymatic properties and kinetics of a lipase from Moesziomyces aphidis
    JI Chenxue, NIU Yongwu, YANG Yanxiao, QIAO Shan, ZHAO Renyong
    2023, 44(2): 8-15. DOI: 10.16433/j.1673-2383.2023.02.002
    Abstract PDF
    Detection of ochratoxin A by fluorescence sensor based on aptamer
    LYU Zeping, WEI Min
    2023, 44(2): 16-23. DOI: 10.16433/j.1673-2383.2023.02.003
    Abstract PDF
    Adsorption of several carbon-based adsorbents on PAHs in peanut oil
    ZHANG Yaxin, SUN Shangde, JI Junmin
    2023, 44(2): 24-29. DOI: 10.16433/j.1673-2383.2023.02.004
    Abstract PDF
    Comparative study on fat composition and flavor of several commercially available chicken seasonings
    XU Haoyu, ZHU Zhenjie, LI Jun, YANG Huifang, LI Wenshan, BI Yanlan
    2023, 44(2): 30-38. DOI: 10.16433/j.1673-2383.2023.02.005
    Abstract PDF
    Optimization of preparation and characterization of hydrogenated cottonseed oil by response surface methodology
    SONG Zhenjia, YANG Ruinan, MA Chuanguo, SI Tianlei
    2023, 44(2): 39-48. DOI: 10.16433/j.1673-2383.2023.02.006
    Abstract PDF
    Study on the deactivation of low temperature plasma with different treatment time on Aspergillus flavus spores
    YU Mingming, XIE Yanli
    2023, 44(2): 49-55. DOI: 10.16433/j.1673-2383.2023.02.007
    Abstract PDF
    Screening and identification of an excellent yeast strain suitable for Kefir fermentation
    XIAO Ran, HUI Ming, TIAN Qing
    2023, 44(2): 56-63. DOI: 10.16433/j.1673-2383.2023.02.008
    Abstract PDF
    Effects of high-intensity ultrasonic bath on the structure and antigenicity of gliadin
    CAO Jiaxing, ZHU Hailan, WANG Junrong, MENG Taihe, ZHANG Guozhi
    2023, 44(2): 64-71,112. DOI: 10.16433/j.1673-2383.2023.02.009
    Abstract PDF
    Effects of multi strain fermentation on rheological properties of dough and quality of porous noodles
    MENG Kaili, CHEN Jie, XU Fei, WANG Lei
    2023, 44(2): 72-80. DOI: 10.16433/j.1673-2383.2023.02.010
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    Study on purification and antioxidation of Qiongbei red rice pigment
    CHEN Jiale, REN Shuncheng
    2023, 44(2): 81-88. DOI: 10.16433/j.1673-2383.2023.02.011
    Abstract PDF
    Analysis of the relationship between gluten protein aggregation characteristics and the speed of gluten aggregator in second-grade wheat flour
    WANG Hang, MA Jinting, ZHOU Mengqing, YANG Fan, PENG Ying, MA Kaiyue, WANG Jinshui, JIA Feng
    2023, 44(2): 89-95. DOI: 10.16433/j.1673-2383.2023.02.012
    Abstract PDF
    Changes of volatile compounds in fresh edible peanuts under nitrogen modified atmosphere and their correlation with fatty acids
    ZHANG Yurong, CUI Chunxiao, HE Yanan, LI Chenjie, WANG Dianxuan, TIAN Qisheng, WU Qiong
    2023, 44(2): 96-104. DOI: 10.16433/j.1673-2383.2023.02.013
    Abstract PDF
    Experimental calibration of wheat mechanical parameters and contact parameters in milling
    ZHANG Wenlong, WU Wenbin, LYU Shaojie, WANG Xuefeng, JIA Huapo, LIU Peikang, HOU Ningpei, ZHAO Qifeng
    2023, 44(2): 105-112. DOI: 10.16433/j.1673-2383.2023.02.014
    Abstract PDF
    Study on the characteristics and bearing capacity of jacked pile in squat silo sand foundation
    LIU Haijun, XIAO Zhaoran, ZHAO Xianqiang
    2023, 44(2): 113-118. DOI: 10.16433/j.1673-2383.2023.02.015
    Abstract PDF
    Research progress on low-glycemic index foods
    LI Hua, WU Qingfeng, XUE Qingqing, LI Yudong, LIU Xinhui
    2023, 44(2): 119-126. DOI: 10.16433/j.1673-2383.2023.02.016
    Abstract PDF
    Research progress on influencing factors and delaying aging of starchy food with different processing methods
    HONG Jing, GUO Wanxue, ZHENG Xueling, LI Panxin, WANG Hongxin, HUANG Yanan
    2023, 44(2): 127-133. DOI: 10.16433/j.1673-2383.2023.02.017
    Abstract PDF