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    The impact of traditional starter from different regions on dough characteristics and the quality of pancake
    WANG Xiaokang, WANG Yuanhui, ZHAO Yixian, XU Hang, LIANG Mengyang, LI Boyu
    2025, 46(2): 1-8. DOI: 10.16433/j.1673-2383.202407060001
    Abstract PDF
    The influence of different varieties of highland barley on the suitability for bread processing and the construction of an evaluation model
    WANG Qian, YIN Haibo, TONG Yanan, FAN Bei, TONG Litao, WANG Lili, WANG Fengzhong, LIU Liya
    2025, 46(2): 9-18. DOI: 10.16433/j.1673-2383.202410250001
    Abstract PDF
    Effect of the addition level of kiwifruit powder on the processing quality and microstructure of steamed buns
    WEI Wenya, WANG Xuedong, CHEN Zhi, ZHENG Yu, ZHENG Zhuo, YAN Yue, XIAO Shensheng, FU Yang
    2025, 46(2): 19-26. DOI: 10.16433/j.1673-2383.202410290001
    Abstract PDF
    Effect of enzymatic hydrolysis pretreatment on the digestive characteristics of high-moisture plant-protein extrudates
    DAI Huihui, MA Yuxiang, AN Hongzhou
    2025, 46(2): 27-35,61. DOI: 10.16433/j.1673-2383.202402260002
    Abstract PDF
    Effects of wheat bran treated with superfine grinding and complex enzymes on the release of free phenolics, its antioxidant, and hypoglycemic activities
    ZHANG Zhaowan, TANG Ruoxin, LIU Jianshen, LIU Zehua, ZHAO Renyong, JIANG Hongxin
    2025, 46(2): 36-44. DOI: 10.16433/j.1673-2383.202408210001
    Abstract PDF
    Study on the interaction between kaempferol, resveratrol, and gluten proteins using spectroscopic methods
    WANG Anna, HAN Liya, WU Ligen
    2025, 46(2): 45-53. DOI: 10.16433/j.1673-2383.202409040002
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    Effect of Huai yam (Rhizoma Dioscoreae) powder on gluten aggregation characteristics and noodle quality of wheat flour
    QIAO Zhihang, LUO Jiafeng, WANG Shengqiang, LI Jingge, RAN Zixu, LI Haifeng, JIA Feng
    2025, 46(2): 54-61. DOI: 10.16433/j.1673-2383.202407220002
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    Effect of heat treatment on the structure and emulsifying properties of peanut protein
    PING Jing, ZHANG Shaobing, WANG Wenjuan
    2025, 46(2): 62-70. DOI: 10.16433/j.1673-2383.202409230002
    Abstract PDF
    Screening of high-yielding β-glucosidase and tannase lactic acid bacteria and their application in jujube juice fermenting
    CHEN Jiahui, MENG Yue, WANG Xiaoyue, ZHANG Zheng, SONG Jingqian, MENG Jun, DING Changhe
    2025, 46(2): 71-78,95. DOI: 10.16433/j.1673-2383.202409250001
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    Effect of wheat bran dietary fiber fermented with white-rot fungi on intestinal flora
    ZHOU Zhanjie, GUO Ruifang, HE Yukun, LI Li
    2025, 46(2): 79-86. DOI: 10.16433/j.1673-2383.202407190003
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    Establishment of a PCA-RF-based prediction model for the quality of instant rice
    ZHOU Xianqing, KANG Zhaoyang, HAN Jiajing, YAN Huijie, FENG Xiaoyu
    2025, 46(2): 87-95. DOI: 10.16433/j.1673-2383.202405090001
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    Study on the energy metabolism of rice during storage based on the targeted metabolomics technology
    MA Xia, LI Wenhao, FU Xiaotong, CHEN Ming, NING Lele, QU Chenling
    2025, 46(2): 96-102. DOI: 10.16433/j.1673-2383.202404290002
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    Study on the change rule of indica rice quality after nitrogen gas modified atmosphere sealing and unsealing
    MIAO Sen, WANG Ziyi, LI Yue, ZHANG Yurong, ZHANG Dongdong, WU Qiong
    2025, 46(2): 103-111. DOI: 10.16433/j.1673-2383.202408080001
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    Analysis of dynamic pressure during central discharging in double-storey squat silo for different grain storage varieties
    JIN Libing, WANG Xu, ZHU Doudou, WU Qiang, WANG Zhenqing
    2025, 46(2): 112-120. DOI: 10.16433/j.1673-2383.202405080001
    Abstract PDF
    Research progress on biological removal methods of ochratoxin A in grain
    HU Jiahan, XU Zhiliang, ZHANG Ye, HU Hao
    2025, 46(2): 121-132. DOI: 10.16433/j.1673-2383.202409120002
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    Research progress on the effect of probiotic fermentation on plant-based polysaccharides
    SHU Zhihan, HU Xilei, ZHANG Peiyao, LAI Ziru, ZHANG Yang, WANG Zichao
    2025, 46(2): 133-143. DOI: 10.16433/j.1673-2383.202411280001
    Abstract PDF