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    Application of tiger nut oil-based cocoa butter equivalent in chocolate
    Chen Yushuang, Sun Shangde
    2026, 47(4): 1-8. DOI: 10.16433/j.1673-2383.202602080001
    Abstract PDF
    Improving effects of wheat antifreeze protein on frozen dough and Chinese steamed bread qualities
    Ma Wenjing, Han Xiaoxian, Zhang Xuan, Ma Sen, Li Li
    2026, 47(4): 9-16,26. DOI: 10.16433/j.1673-2383.202509230003
    Abstract PDF
    Quality properties of wheat stream flours and their correlation with oil absorption capacity of instant fried noodles
    Yang Shuzhen, Wu Xue, Zhang Lingfang, Sun Binghua, Wang Xiaoxi
    2026, 47(4): 17-26. DOI: 10.16433/j.1673-2383.202512150001
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    Effects of synergistic treatment with reducing agents and NaCl combined with alkaline pH-shift on emulsifying properties of peanut protein
    Zhang Fengshuo, Yan Hongyan, Zhang Shaobing, Li Duan, Tian Yansong
    2026, 47(4): 27-36,46. DOI: 10.16433/j.1673-2383.202601120001
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    Screening, identification and application of lactic acid bacteria capable of degrading advanced glycation end products
    Tian Zhenguo, Hu Yilong, Xie Yanli, Yang Yuhui
    2026, 47(4): 37-46. DOI: 10.16433/j.1673-2383.202511190001
    Abstract PDF
    Efficient expression of α-galactosidase from Aspergillus niger in Pichia pastoris
    Ji Haoran, Zhao Fengguang, Hu Zhu, Huang Jiaxin, Lü Yangyong, Wei Shan, Lei Yang, Hu Yuansen
    2026, 47(4): 47-55. DOI: 10.16433/j.1673-2383.202511040003
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    Optimization of fermentation conditions, purification, and biochemical characterization of a β-mannanase from Purpureocillium lilacinum
    Wang Jinbao, Li Yanxiao, Wang Nannan, Jin Ziheng, Jiang Zhengqiang
    2026, 47(4): 56-65. DOI: 10.16433/j.1673-2383.202602050001
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    Screening of folate-producing lactic acid bacteria and studies on their probiotic properties
    Sun Zetong, Wang Zhao, Ni Zifu, Sun Zhongke, Zhang Lan, Wang Le
    2026, 47(4): 66-73,82. DOI: 10.16433/j.1673-2383.202602130001
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    Quality prediction model and raw material selection for fresh wet rice noodles
    Liu Bo, Wang Lei, Zhang Yike, Chen Jie, Liu Zhigang, Li Lin, Yang Shuo
    2026, 47(4): 74-82. DOI: 10.16433/j.1673-2383.202512110001
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    Optimization of preparation process and functional characterization of wheat bran α-amylase inhibitors
    Wang Yanbing, Lai Qiaoqiao, Lin Yuxin, Wu Xiaoyun, Pan Long, Liu Na, Hui Ming, Liao Aimei
    2026, 47(4): 83-92. DOI: 10.16433/j.1673-2383.202509080001
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    Effect of surface structure of activated carbon on adsorption of polycyclic aromatic hydrocarbons in edible oil
    Li Changjiang, Ji Junmin
    2026, 47(4): 93-101. DOI: 10.16433/j.1673-2383.202601160001
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    Behavioral selectivity of adults of 6 stored-grain insect species for different odorant compounds
    Wang Hongbo, Lü Jianhua, Liu Siqi, Yuan Qingjiao, Ma Zhenjun, Bai Chunqi, Li Yunfei
    2026, 47(4): 102-109. DOI: 10.16433/j.1673-2383.2026004010001
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    Intelligent identification method and system development for surface defects of horizontal silos
    Zhao Wenju, Pang Ziqiang, Wu Yanqi, Cui Weiping, Yang Jincheng, Han Yuguang
    2026, 47(4): 110-120. DOI: 10.16433/j.1673-2383.202603060001
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    Research progress on effects of physical modification on structural and functional properties of plant proteins
    Wang Chaoyi, Li Shengxian, Zhang Yong, Dai Yangyong
    2026, 47(4): 121-131. DOI: 10.16433/j.1673-2383.202507010001
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    Research progress on preparation of resistant dextrin and its applications in foods
    Fu Mingrui, Feng Yuru, Xue Xiaojun, Han Siqi, Dong Shuang, Guo Peng
    2026, 47(4): 132-140. DOI: 10.16433/j.1673-2383.202510290001
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