Online First

    Online first articles have been peer-reviewed and accepted, which are not yet assigned to volumes/issues, but are citable by Digital Object Identifier (DOI).
    Study on the changes of rheological properties during the production of sourdough whole wheat steamed bread made by retarded sponge-dough method
    SHANG Panpan, ZHAO Renyong, WANG Xiangyu, LYU Haiqing, QIN Xianwu, HU Xinping, WEI Fenglu, ZHANG Yan
    DOI: 10.16433/j.1673-2383.202505050002
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    Isolation, Identification and Application of Bacillus subtilis Degrading Deoxynivalenol
    ZHAO Jiaxu, LIU Xiaomeng, REN Shuncheng, KANG Roujia, ZHANG lei
    DOI: 10.16433/j.1673-2383.202503060001
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    Application of PVA/CNTs/ZnO carrier immobilized L-AI and β-GAL dual-enzyme cascade to the efficient green preparation of D-tagatose
    LU Houzhen, NI Zifu, GUI Haitao, WANG Yao, SUN Zhongke, LYU Yangyong, HU Yuansen, WANG Le
    DOI: 10.16433/j.1673-2383.202503300001
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    Analysis of quality characteristics of northeast Japonica glutinous rice and cooked rice processing adaptability
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    DOI: 10.16433/j.1673-2383.202502190001
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    Research on the inhibitory impact of MEL-A-ZnONPs on common foodborne pathogens
    WANG Yuchen, QIAO Shan, NIU Yongwu
    DOI: 10.16433/j.1673-2383.202503220001
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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
    DOI: 10.16433/j.1673-2383.2025.03190002
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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
    DOI: 10.16433/j.1673-2383.202502190002
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    Influence of plansifter motion parameters on sieving efficiency of different systems of materials after wheat milling
    LI Shuang, WANG Fengcheng, FU Yunfeng, ZHANG Baowei, SOTS Serhii, WANG Xiaoling
    DOI: 10.16433/j.1673-2383.202503130001
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    Effect of citrus fibers on the microstructure, rheology and 3D printing behavior of starch gels
    WU Hanfeng, CHEN Mengting, WANG Ning, LIU Xingxun, TIAN Yu
    DOI: 10.16433/j.1673-2383.202503220002
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    Study on Potential Impact of Deltamethrin on Habrobracon hebetor Say
    YUE Yanli, LYU Jianhua, HAO Zhuo, BAI Chunqi, GUO Yafei
    DOI: 10.16433/j.1673-2383.202501250001
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    Effect of heat treatment on gossypol transformation in cottonseed
    WANG Huabin, YANG Ruinan, LIU Jun, LIU Wei, YANG Guolong
    DOI: 10.16433/j.1673-2383.202503030001
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    Effect of heat-moisture treatment of wheat on quality characteristics of wheat flour and dried noodles
    JIANG Peige, ZHANG Debang, YUAN Zuoyun, HUAN Meili, WEI Xiaoming, NIU Xinghe, REN Chengang, MA Sen
    DOI: 10.16433/j.1673-2383.202501060001
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    Production of sourdough steamed bread by liquid sponge fermentation and parameters optimization
    TIAN Hao, ZHAO Renyong
    DOI: 10.16433/j.1673-2383.202502120001
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    Purification and characterization of a xylanase (AcXyn) from Aspergillus capensis
    Zhang haibo, Li yanxiao, Ding changhe, Wang nannan, Jiang zhengqiang
    DOI: 10.16433/j.1673-2383.202501270001
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    Study on the antifungal effect of zingerone on the growth of Aspergillus flavus
    Xiao Hongying, Zhang Yiming, Liu Yuyang, Qi Fanghao, Li Qian
    DOI: 10.16433/j.1673-2383.202412230001
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    Study on adaptability of wheat shorts to make coating flour
    LU Haowen, SUN Binghua, QIAN Xiaojie, TONG Le, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202501030001
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    Optimization of working parameters of reciprocating vibrating sieve for wheat cleaning
    WU Guixin, WANG Fengcheng, LI Xueqiang, ZHANG Baowei, LI Xinze
    DOI: 10.16433/j.1673-2383.202502140001
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    Analysis of particle size and digestion properties of flour streams in wheat milling systems
    LU Suqi, MA Siyu, TONG Le, SUN Binghua, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202412130001
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    Effect of alkaline pH shift combined with sonication on the structural and functional properties of peanut protein
    DONG Yuejie, ZHANG Shaobing, YANG Yuxuan
    DOI: 10.16433/j.1673-2383.202501180001
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    Screening and identification of lactic acid bacteria with potential anti-allergic activity
    XIN Xiangge, MENG Yue, MENG Jun, DING Changhe, XI Jun
    DOI: 10.16433/j.1673-2383.202411250001
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    Analysis of key aroma components and sensory properties of Chinese baked roll by QDA combined with SAFE-GC-O-MS
    XU Hang, WANG Yuanhui, WANG Xiaokang, NING Chenyu, ZHAO Yixian, ZHANG Lanxi
    DOI: 10.16433/j.1673-2383.202412210001
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    Study on the interaction between kaempferol, resveratrol and gluten protein based on spectral method
    WANG Anna, HAN Liya, WU Ligen
    DOI: 10. 16433/ j. 1673-2383. 202409040002
    Abstract PDF