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    Optimization of the acid degumming process of tiger nut crude oil by response surface method
    GAO Rui, ZHOU Yanxia, LIU Yulan, SUN Shangde
    2024, 45(1): 1-7,39. DOI: 10.16433/j.1673-2383.2024.01.001
    Abstract PDF
    Process optimization and characterization of vacuum drying for peanut oil bodies
    WEI Songli, ZHANG Lixia, SUN Qiang, LU Xin, JIN Shuxiu, SUN Xiaojing, JIN Lu, YOU Jing, HUANG Jinian
    2024, 45(1): 8-16. DOI: 10.16433/j.1673-2383.2024.01.002
    Abstract PDF
    Study on the synthesis of dihydromyricetin linoleic acid ester
    YANG Hongli, SHI Yongjie, SHEN Chengliang, WU Longkun, YANG Xiaofei, WANG Dexiong, ZHAO Lichun
    2024, 45(1): 17-23,99. DOI: 10.16433/j.1673-2383.2024.01.003
    Abstract PDF
    Extraction optimization and amino acid analysis of edible dock protein
    CHUN Xinyue, REN Shuncheng
    2024, 45(1): 24-30,47. DOI: 10.16433/j.1673-2383.2024.01.004
    Abstract PDF
    3D printing characteristics of wheat starch
    SHI Songye, ZHANG Haopeng, WEN Jiping, LIU Yuanxiao
    2024, 45(1): 31-39. DOI: 10.16433/j.1673-2383.2024.01.005
    Abstract PDF
    Study on the characteristics of mochi made by waxy rice flour treated with ultrasound
    LIU Jie, YU Wenjing, YANG Qiuye, LIU Yawei
    2024, 45(1): 40-47. DOI: 10.16433/j.1673-2383.2024.01.006
    Abstract PDF
    Effect of microwave on the physico-chemical properties, cooking characteristics, and eating quality of japonica glutinous rice
    YANG Yingdi, ZHOU Xianqing, HAN Jiajing
    2024, 45(1): 48-56. DOI: 10.16433/j.1673-2383.2024.01.007
    Abstract PDF
    Optimization of aqueous enzymatic process of peanut with residual oil in aqueous phase by response surface methodology
    XIONG Haoran, GUO Xingfeng, GUO Qianqian, TIAN Yadong, ZHU Tingwei, CHEN Fusheng
    2024, 45(1): 57-63. DOI: 10.16433/j.1673-2383.2024.01.008
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    Effect of lactic acid bacteria fermentation on functional characteristics and flavor characteristics of mung bean powder
    XUE Yuqi, WANG Lei, CHEN Jie, XU Fei, SHI Denghua, ZHANG Zhiyong, WANG Yuwen
    2024, 45(1): 64-72. DOI: 10.16433/j.1673-2383.2024.01.009
    Abstract PDF
    Optimization of fermentation conditions and antifungal properties of Bacillus velezensis Vel-HNGD-F2
    WANG Chong, LI Qian, XIAO Hongying, ZHANG Yiming, XIE Yanli
    2024, 45(1): 73-80. DOI: 10.16433/j.1673-2383.2024.01.010
    Abstract PDF
    Fermentation optimization and characterization of wheat bran dietary fiber mixed with microbes in solid state
    HUANG Rui, LI Li, MA Sen, LI Yanhua
    2024, 45(1): 81-89. DOI: 10.16433/j.1673-2383.2024.01.011
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    Study on the influence of multi grain flour on the characteristics of dough and the quality of pancake
    WANG Anna, LI Shengqiang, WU Ligen
    2024, 45(1): 90-99. DOI: 10.16433/j.1673-2383.2024.01.012
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    Study on preparation technology, antioxidant activity and nitrosation inhibition of brown rice tea
    XUE Xing'ao, TIAN Shuangqi, GAO Peng, CHEN Yanyan, MENG Fanhao, LIU Zehua
    2024, 45(1): 100-107,116. DOI: 10.16433/j.1673-2383.2024.01.013
    Abstract PDF
    Effect of impurity and content of imperfect grains on heat and carbon dioxide transfer characteristics during self-heating process of imported corn grain bulk
    TU Weilong, LAN Shengbin, WU Qiong, ZHANG Chongxia, YAN Xiaoping, ZHANG Yurong
    2024, 45(1): 108-116. DOI: 10.16433/j.1673-2383.2024.01.014
    Abstract PDF
    Parameter calibration of wheat grain Ab-T10 crushing model
    ZHANG Chao, LIU Haipeng, ZHANG Ye, GAO Tao, WANG Xinyu
    2024, 45(1): 117-123. DOI: 10.16433/j.1673-2383.2024.01.015
    Abstract PDF
    Advances in research of molecular weight affecting the bioactivities of polysaccharides
    ZHOU Xueyan, CHANG He, GOU Haiqin, WANG Lu, WANG Zichao
    2024, 45(1): 124-132. DOI: 10.16433/j.1673-2383.2024.01.016
    Abstract PDF
    Research progress of cereal variety identification based on machine vision
    CHEN Weidong, FAN Bingbing, WANG Ying, LIU Chao, LI Wanyu
    2024, 45(1): 133-142. DOI: 10.16433/j.1673-2383.2024.01.017
    Abstract PDF