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    Effect of manufacturing methods on the quality and storage stability of whole wheat flour
    JI Yu, ZHAO Renyong, ZHU Wenbo, WANG Xunda, LYU Haiqing
    2026, 47(1): 1-8. DOI: 10.16433/j.1673-2383.202505100001
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    Effect of ultrasonic pre-soaking conditions on the quality of parboiled japonica rice
    ZHOU Xianqing, YAN Huijie, HAN Jiajing, FENG Xiaoyu
    2026, 47(1): 9-16,24. DOI: 10.16433/j.1673-2383.202502190002
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    Effect of sodium caseinate on the quality of gluten-free rice bread
    WANG Jing, LI Longyue, ZHU Shumin, LYU Longzhong, YAO Yongzhi, ZUO Jinjing, WANG Lina, REN Chuanshun
    2026, 47(1): 17-24. DOI: 10.16433/j.1673-2383.202504170001
    Abstract PDF
    Effect of peanut protein powder on the quality of mung bean noodles
    ZHANG Xiao, LI Xueqin, WANG Qiuyu, CHEN Jie, ZHANG Zhiyong, WANG Yanli, TENG Jiayou
    2026, 47(1): 25-31,40. DOI: 10.16433/j.1673-2383.202506030001
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    Impact of corn starch content on the physicochemical properties of rice flour blends and quality of fresh wet rice noodles
    GUO Mengran, WANG Lei, CHEN Jie, LIU Bo, LI Lin, LIU Zhigang
    2026, 47(1): 32-40. DOI: 10.16433/j.1673-2383.202504230001
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    Effects of fermentation by different yeast strains coupled with cellulase on the nutritional quality of wheat bran
    XIE Dongdong, XUAN Peijie, LU Ranjie, LI Yuyang
    2026, 47(1): 41-48. DOI: 10.16433/j.1673-2383.202506230001
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    Influence of system intermediate products and milling methods on acrylamide formation in baked dough sheets
    WANG Congcong, WANG Xiaoxi, SUN Binghua
    2026, 47(1): 49-57. DOI: 10.16433/j.1673-2383.202504070001
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    Study on extraction and purification of flavonoids from corn silk and its inhibitory effect on starch digestive enzymes
    DONG Tianyi, REN Shuncheng
    2026, 47(1): 58-66. DOI: 10.16433/j.1673-2383.202506060001
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    Research on the inhibitory effect of MEL-A-ZnONPs on common foodborne pathogens
    WANG Yuchen, QIAO Shan, NIU Yongwu
    2026, 47(1): 67-76. DOI: 10.16433/j.1673-2383.202503220001
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    Study on the contents of active components and antioxidant capacity of passion fruit peel during simulated digestion
    SONG Junyu, WANG Xiaolin, ZHONG Fangli, LI Shuo
    2026, 47(1): 77-85,113. DOI: 10.16433/j.1673-2383.202506270001
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    Drying characteristics and process optimization of peanut pod heat pump and infrared combination
    LYU Jiale, WANG Yankun, CHEN Pengxiao, ZHU Wenxue, ZHAO Pingqi, ZHU Guangfei
    2026, 47(1): 86-94. DOI: 10.16433/j.1673-2383.202504080001
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    Research on the degradation performance of recombinant BH CotA laccase from Bacillus haynesii towards aflatoxin B1 and zearalenone
    MEI Xuedong, XIE Yanli
    2026, 47(1): 95-104. DOI: 10.16433/j.1673-2383.202507250001
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    Research on bulk grain pile volume measurement method based on DUSt3R stereo deep learning
    CHEN Weidong, HE Wei, ZHANG Jiyong, ZHANG Qinghui, FU Fangming
    2026, 47(1): 105-113. DOI: 10.16433/j.1673-2383.202506160001
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    The impact of mating conditions on the reproductive efficiency of Anisopteromalus calandrae
    SUN Shuyun, LYU Jianhua, GUO Yafei, BAI Chunqi, YUE Yanli, LIU Weiwei
    2026, 47(1): 114-120. DOI: 10.16433/j.1673-2383.202507160002
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    Research progress on microbial species in traditional sourdough and their effects on flavor characteristics of Chinese steamed bread
    CHEN Di, XU Yanping, BAI Liangchen, LI Han, GUO Shuaitao
    2026, 47(1): 121-129. DOI: 10.16433/j.1673-2383.202503200002
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    Research progress on the application fields and protection mechanisms of probiotic hydrogel delivery systems, and the development trend of AI empowerment
    YANG Shaokang, LI Lingli, WANG Runze, PAN Long, HUI Ming, LIU Na, LIAO Aimei
    2026, 47(1): 130-140. DOI: 10.16433/j.1673-2383.202504250001
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