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    Effects of different modified wheat bran-germ on the quality characteristics of whole wheat flour and whole wheat alkaline noodles
    CHEN Peng, HAN Jing, MA Sen
    2025, 46(5): 1-8,47. DOI: 10.16433/j.1673-2383.202503190002
    Abstract PDF
    Study on the adaptability of wheat shorts for making coating flour
    LU Haowen, SUN Binghua, QIAN Xiaojie, TONG Le, WANG Xiaoxi
    2025, 46(5): 9-17. DOI: 10.16433/j.1673-2383.202501030001
    Abstract PDF
    Effect of NaCl stress and ultrasonic treatment on starch structure and functional properties of germinating wheat
    YANG Dongyang, ZHENG Xueling, LIANG Ningjie, LIU Zipeng, CAI Yu'ang
    2025, 46(5): 18-28. DOI: 10.16433/j.1673-2383.202503120003
    Abstract PDF
    Analysis of quality characteristics of Northeast China japonica glutinous rice and cooked rice processing adaptability
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    2025, 46(5): 29-37. DOI: 10.16433/j.1673-2383.202502190001
    Abstract PDF
    Effects of citrus fiber on the microstructure, rheology properties and 3D printing behavior of starch gels
    WU Hanfeng, CHEN Mengting, WANG Ning, LIU Xingxun, TIAN Yu
    2025, 46(5): 38-47. DOI: 10.16433/j.1673-2383.202503220002
    Abstract PDF
    Effect of ethanol ball milling on the structure, properties and in vitro digestibility of corn starch
    ZHAO Tingcong, FENG Xiaolu, DAI Jingqi, HOU Hanxue, WANG Wentao, SUN Shenglin, WANG Bin, LI Cheng, DAI Yangyong, CAO Jian
    2025, 46(5): 48-57. DOI: 10.16433/j.1673-2383.202503260001
    Abstract PDF
    Effect of heat treatment on gossypol transformation in cottonseeds
    WANG Huabin, YANG Ruinan, LIU Jun, LIU Wei, YANG Guolong
    2025, 46(5): 58-67. DOI: 10.16433/j.1673-2383.202503030001
    Abstract PDF
    Effect of black rice addition on the quality and flavor of fermented rice cakes
    GAO Xiaomei, SUI Yong, LI Shuyi, ZHU Zhenzhou, ZHOU Lei, MEI Xin
    2025, 46(5): 68-76. DOI: 10.16433/j.1673-2383.202501110001
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    Effects of twin-screw extrusion treatment of brown rice flour on the physicochemical properties of gluten-free biscuits
    ZHU Shumin, CHEN Yingyue, WANG Jing, YAO Yongzhi, ZUO Jinjing, LIU Xianzhi, REN Chuanshun
    2025, 46(5): 77-84. DOI: 10.16433/j.1673-2383.202503120001
    Abstract PDF
    Study on purification and characterization of low-molecular-weight xylanase AcXyn from Aspergillus capensis
    ZHANG Haibo, LI Yanxiao, DING Changhe, WANG Nannan, JIANG Zhengqiang
    2025, 46(5): 85-93. DOI: 10.16433/j.1673-2383.202501270001
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    Purification and immunoactivity identification of rabbit-derived polyclonal antibody against peanut allergen Ara h 3
    QU Jinglong, XI Jun, QIN Yang, YANG Shuo, AN Shuaibing, HUANG Kaiqiang, WEI Yaling
    2025, 46(5): 94-100. DOI: 10.16433/j.1673-2383.202503050001
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    Research on response mechanism of female Habrobracon hebetor to deltamethrin stress
    YUE Yanli, LYU Jianhua, HAO Zhuo, BAI Chunqi, GUO Yafei
    2025, 46(5): 101-110. DOI: 10.16433/j.1673-2383.202504070002
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    Experimental study on brown rice processing parameters based on multiple factors
    ZHANG Xingzhen, CAO Xianzhou, WU Lan, WANG Xinyu
    2025, 46(5): 111-118. DOI: 10.16433/j.1673-2383.202501090001
    Abstract PDF
    Research progress on the application of solid-phase extraction technology in the detection of perfluorinated/polyfluorinated compounds in food
    LU Yitong, GAO Jie, LIU Jie, GUO Le, WANG Zikun, GAO Li
    2025, 46(5): 119-128. DOI: 10.16433/j.1673-2383.202501080001
    Abstract PDF
    Review on the applications of neural network algorithms in wheat variety identification
    LYU Zongwang, LIU Shanshan, SUN Fuyan, GUAN Zhizhong
    2025, 46(5): 129-139. DOI: 10.16433/j.1673-2383.202412170001
    Abstract PDF