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    Research on water migration and glutenin aggregation of noodle dough during blending process
    LI Xingjun, ZHENG Xueling, LI Limin, LI Li
    2023, 44(4): 1-7,17. DOI: 10.16433/j.1673-2383.2023.04.001
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    Effect of ultrasonic treatment on protein properties in waxy rice flour
    LIU Jie, ZHAO Shuangshuang, YANG Qiuye
    2023, 44(4): 8-17. DOI: 10.16433/j.1673-2383.2023.04.002
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    Study on physical modification of soybean protein isolate by grinding
    LIU Yue, DAI Yangyong, CAO Jian, HOU Hanxue, WANG Wentao, ZHANG Hui, DING Xiuzhen, LI Cheng
    2023, 44(4): 18-25. DOI: 10.16433/j.1673-2383.2023.04.003
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    Photostability and degradation kinetics of amylose-lycopene complexes
    SUN Shidong, ZHAO Wenhong, REN Shuncheng
    2023, 44(4): 26-34. DOI: 10.16433/j.1673-2383.2023.04.004
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    Study on the influence of different moisture content in roller feed on the powder characteristics of rice flour
    SONG Xiya, LIN Jiangtao, YUE Qinghua, SONG Anqi, WANG Rui
    2023, 44(4): 35-42. DOI: 10.16433/j.1673-2383.2023.04.005
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    Effect of insoluble dietary fiber on the quality of dough and noodles
    LI Yudong, LI Hua, LIU Xinhui, DAI Ya, WU Qingfeng
    2023, 44(4): 43-50. DOI: 10.16433/j.1673-2383.2023.04.006
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    Effects of sourdough on the quality and nutritional characteristics of porous dried noodles
    CHEN Yixuan, CHEN Jie, WANG Lei, XU Fei
    2023, 44(4): 51-59. DOI: 10.16433/j.1673-2383.2023.04.007
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    Cloning and prokaryotic expression analysis of N-terminal sequence of high molecular weight subunit of wheat gluten
    WANG Zhicheng, WANG Qi, ZHANG Changfu, ZHANG Congcong, WANG Zehao, ZHANG Xia, WANG Jinshui
    2023, 44(4): 60-66. DOI: 10.16433/j.1673-2383.2023.04.008
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    Effects of cyclase blockers on lycopene production by fermentation of Blakeslea trisporus
    DING Changhe, BAI Lujia, YIN Meng
    2023, 44(4): 67-73,83. DOI: 10.16433/j.1673-2383.2023.04.009
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    Optimization of the liquid medium for laccase production by Ganoderma sinense strain Gs-1
    YANG Chuangming, LOU Haiwei, LI Yang, ZHAO Renyong, NIU Yongwu, GONG Ying, TIAN Shuangqi
    2023, 44(4): 74-83. DOI: 10.16433/j.1673-2383.2023.04.010
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    Structural characterization and antioxidant activity in vitro of selenized Bacillus subtilis peptidoglycan
    YANG Zhixiang, YIN Haicheng, WANG Jinrong
    2023, 44(4): 84-91. DOI: 10.16433/j.1673-2383.2023.04.011
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    Determination of ε-poly-L-lysine production in fermentation broth by trypan blue
    ZHANG Cunjin, PAN Long, HAN Jinyang, SONG Dengke, LIU Yingying, CAI Ting, LIAO Aimei, HOU Yinchen, YU Guanghai, HUI Ming, HUANG Jihong
    2023, 44(4): 92-97,105. DOI: 10.16433/j.1673-2383.2023.04.012
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    Rapid detection of ochratoxin A in food based on paper-based fluorescent biosensor
    SUO Zhiguang, WANG Qixuan, LYU Zeping, WEI Min
    2023, 44(4): 98-105. DOI: 10.16433/j.1673-2383.2023.04.013
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    Reliability and sensitivity analysis of SIW wall panel under grain lateral pressure based on Monte Carlo method
    DING Yonggang, SONG Zhanjiong, CHEN Kewei, LIU Qiang
    2023, 44(4): 106-113. DOI: 10.16433/j.1673-2383.2023.04.014
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    Simulation study on static storage of rice with different initial moisture under local climate
    LI Xin, YU Hai, WANG Yuancheng, YANG Kaimin, DU Xinming
    2023, 44(4): 114-122,129. DOI: 10.16433/j.1673-2383.2023.04.015
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    Antimicrobial mechanism of plant essential oils and the application of different formulations in food preservation
    LI Qian, AI Shuna, GUO Feiyan, LI Yanan, ZUO Xuehao, AN Kang, LIU Han, FAN Yingzi, CHEN Yemao, WANG Xiaoqi, XIE Yanli
    2023, 44(4): 123-129. DOI: 10.16433/j.1673-2383.2023.04.016
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    Research progress on antifreeze mechanism of yeast in frozen dough
    LI Haifeng, LYU Yulan, WU Zijun, LI Bingbing, JIA Feng, ZHOU Jia, WANG Xifeng
    2023, 44(4): 130-137. DOI: 10.16433/j.1673-2383.2023.04.017
    Abstract PDF