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    Effects of microwave- and enzyme-modified wheat bran on the processing and storage quality of whole wheat flour and fresh wet alkaline noodles
    Song Yiqian, Chen Peng, Ma Sen, Han Jing
    2026, 47(5): 1-8,41. DOI: 10.16433/j.1673-2383.202511170001
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    Correlation analysis between quality indicators of corn flour and properties of extruded puffed foods and screening of key quality indicators for extrusion-special corn flour
    Li Xinze, Wang Fengcheng, Zuo Miao, Luo Qiong, Pei Yinfei
    2026, 47(5): 9-18. DOI: 10.16433/j.1673-2383.202604210003
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    Effects of sourdough retarded sponge dough fermentation on quality and staling characteristics of Jiaodong steamed bread
    Zhu Wenbo, Lou Haiwei, Zhao Renyong
    2026, 47(5): 19-27,98. DOI: 10.16433/j.1673-2383.202603230001
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    Effects of fatty acid composition of vegetable oils on youtiao flavor and relevant correlation analysis
    Jin Shuaixiang, Yang Ruinan, Sun Cong, Du Heng, Li Lijun, Gao Fanfan, Liu Wei, Liu Jun
    2026, 47(5): 28-41. DOI: 10.16433/j.1673-2383.202604150001
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    Preparation of peanut α-glucosidase inhibitory peptides via double-enzyme hydrolysis and evaluation of their in vitro gastrointestinal digestion stability
    Tian Yansong, Zhang Shaobing, Zhang Fengshuo, Li Duan
    2026, 47(5): 42-49,69. DOI: 10.16433/j.1673-2383.202601100001
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    Effects of alkaline ball milling-assisted acetylation and carboxymethylation on physicochemical and functional properties of okara dietary fiber
    Zhang Hao, Huang Dexiao, Dai Yangyong, Hou Hanxue, Wang Wentao, Sun Shenglin, Li Cheng
    2026, 47(5): 50-59. DOI: 10.16433/j.1673-2383.202603180003
    Abstract PDF
    Preparation of γ-zein particle-based emulsions with high freeze-thaw stability via high-pressure microfluidization
    Liu Wei, Yang Qianwen, Zheng Qianwang, Ye Zhiwei, Guo Liqiong, Lin Junfang, Zou Yuan
    2026, 47(5): 60-69. DOI: 10.16433/j.1673-2383.202604210001
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    Effect of enzymatically hydrolyzed gluten protein-Tremella fuciformis polysaccharide composite emulsion loaded with tea polyphenols on the quality of peanut protein beverage
    Wang Qingyuan, Liu Runjia, Li Hua, Fang Xiaoxue, Wang Ruoyi
    2026, 47(5): 70-79. DOI: 10.16433/j.1673-2383.202602010001
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    Preparation and properties of adipic acid-crosslinked potato starch/carboxymethyl chitosan composite films
    Zhao Qiuyun, Luo Deping, Li Jinling, Cai Qingwei
    2026, 47(5): 80-89. DOI: 10.16433/j.1673-2383.202603200001
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    Effects of Lonicera japonica polysaccharide-chitosan composite on structure and foaming properties of soy protein isolate
    Wang Lan, Nie Hui, Sun Wenhao, Yang Hongyan, Hao Hongdan, Duan Yiheng
    2026, 47(5): 90-98. DOI: 10.16433/j.1673-2383.202601140001
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    Degradation of aflatoxin B1 and zearalenone by Bacillus amyloliquefaciens HNGD-Yq12
    Zhang Yiqian, Liang Yabo, Chang Guanhong, Xie Yanli
    2026, 47(5): 99-108. DOI: 10.16433/j.1673-2383.202601050001
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    Preparation of monoclonal antibody against vanillin and characterization of its immunological properties
    Chen Panpan, Wang Jinrong, Zhao Yinli, Liu Tengpeng, Song Caiqing, Li Fengli
    2026, 47(5): 109-115. DOI: 10.16433/j.1673-2383.202510220001
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    Advances in the preparation, functional properties, and applications of rare sugars
    Ding Linlin, Liao Aimei, Xu Xuanyi, Wang Xin, Zhao Yawei, Li Hua, Hou Yinchen, Pan Long
    2026, 47(5): 116-126. DOI: 10.16433/j.1673-2383.202509110001
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    Research progress in the application of deep learning methods for stored grain mold detection
    Xiao Le, Wang Shengtong, Zhang Yunfei, Niu Lulu
    2026, 47(5): 127-140. DOI: 10.16433/j.1673-2383.202601130002
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