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    Study on the interaction mechanism of oleic acid-ferulic acid-rice protein ternary composite system based on spectroscopic methods
    WANG Anna, LIU Yutong, WU Ligen
    2026, 47(3): 1-10. DOI: 10.16433/j.1673-2383.202510170001
    Abstract PDF
    The effect of wheat antifreeze proteins on the freeze-thaw stability of gluten proteins
    CHEN Yanfang, HAN Xiaoxian, ZHANG Xuan, LI Li
    2026, 47(3): 11-19. DOI: 10.16433/j.1673-2383.202508090001
    Abstract PDF
    Mechanism of buckwheat polyphenols in inhibiting starch digesting enzyme activities
    CUI Changtong, YANG Yuhui, XIE Yanli
    2026, 47(3): 20-30. DOI: 10.16433/j.1673-2383.202511050001
    Abstract PDF
    Enzymatic glycerolysis in natural deep eutectic solvents for the preparation of punicic acid-enriched diacylglycerols
    LI Gaimiao, LI Daoming, LIU Kankan, LIU Fangling, LI Yuhao, ZHOU Duan
    2026, 47(3): 31-42. DOI: 10.16433/j.1673-2383.202510150001
    Abstract PDF
    Preparation and antioxidant activity of lutein-loaded complex liposomes
    YUAN Simin, WANG Peixuan, DING Shibo, PAN Li, YANG Can, GUAN Ce, GAO Yihan, ZHAO Ruoliang, LI Zinuo
    2026, 47(3): 43-51. DOI: 10.16433/j.1673-2383.202509070001
    Abstract PDF
    Influence of isomaltooligosaccharides on the processing quality of fried instant noodles
    MA Xiaomeng, HE Rui, CHEN Ju, LIU Chong, HONG Jing, SUN Binghua, LIU Mei, SHANG Jiaying, LIU Zipeng, ZHENG Xueling
    2026, 47(3): 52-60. DOI: 10.16433/j.1673-2383.202511240001
    Abstract PDF
    Processing characteristics of japonica glutinous rice mochi from Northeast China and its adaptability analysis
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    2026, 47(3): 61-69. DOI: 10.16433/j.1673-2383.202504280001
    Abstract PDF
    Analysis of flavor composition and sensory quality of commercially available strong aromatic corn oils
    LIN Junji, LIU Lingshuai, ZHANG Chenxia, MA Yuxiang, ZHANG Kangyi, AN Hongzhou
    2026, 47(3): 70-79. DOI: 10.16433/j.1673-2383.202509090001
    Abstract PDF
    Optimization of medium composition and fermentation conditions for efficient SCFAs production by Lactobacillus paracasei EG9
    CAI Jingyang, LI Han, WANG Jiaqi, LIAO Aimei, HUI Ming, HUANG Jihong, HOU Yinchen, PAN Long
    2026, 47(3): 80-89. DOI: 10.16433/j.1673-2383.202507250002
    Abstract PDF
    Response surface methodology optimization of germination conditions for high γ-aminobutyric acid accumulation in black soybeans
    JIA Tingting, DING Changhe, WANG Nannan, DONG Tianci, DU Ting
    2026, 47(3): 90-97. DOI: 10.16433/j.1673-2383.202511040001
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    Study on the selective behavior of female Habrobracon hebetor toward volatile compounds of its host Plodia interpunctella
    HAO Zhuo, LYU Jianhua, BAI Chunqi, ZENG Fangfang, BAI Yueliang, ZHAO Chao, WANG Hongbo
    2026, 47(3): 98-105. DOI: 10.16433/j.1673-2383.202601180001
    Abstract PDF
    Collapse mechanism and stability study of stacked ton bags for packaged grain
    HAN Zhiqiang, MA Zhencheng, XU Qikeng, ZHANG Feng, DING Yonggang, WANG Haoran, SONG Hongling
    2026, 47(3): 106-114. DOI: 10.16433/j.1673-2383.202512260002
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    Stabilization of wheat germ and its application in flour-based products: a review
    CHEN Zhiye, LI Mengyuan, WANG Yuwen, MA Sen
    2026, 47(3): 115-126. DOI: 10.16433/j.1673-2383.202507290001
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    A review of the material transformation and formation mechanisms and regulation of cocoa flavor compounds during processing
    ZHANG Wenjuan, WU Weiwei, SHI Qingzhao, LU Binbin, YANG Chunqiang, YU Jiahui, ZHANG Yihan, YANG Weiping, BAO Fengwei
    2026, 47(3): 127-140. DOI: 10.16433/j.1673-2383.202511110003
    Abstract PDF