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).
    Preparation of monoclonal antibody to vanillin and characterization of its immunological properties
    CHEN Panpan, WANG Jinrong, ZHAO Yinli, LIU Tengpeng, SONG Caiqing, LI Fengli
    DOI: 10.16433/j.1673-2383.202510220001
    Abstract PDF
    Preparation and characterization of complex liposomes co-encapsulating Nisin and phytos-terol butyrate ester
    XIE Xiaoqing, WANG Peixuan, DING Shibo, YANG Can, PAN Li, GUAN Ce, GAO Yihan, ZHAO Ruoliang, LI Zinuo
    DOI: 10.16433/j.1673-2383.202508190001
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    Effects of co-fermentation with Lactiplantibacillus plantarum HNGD-CQ and Saccharomyces cerevisiae HNGD - JZ on antioxidant activity and volatile flavor compounds in wheat bran
    WEN Yishang, LI Xiao, XIE Yanli
    DOI: 10.16433/j.1673-2383.202508050001
    Abstract PDF
    Preparation and antioxidant activity study of lutein-loaded complex liposomes
    YUAN Simin, WANG Peixuan, DING Shibo, PAN Li, YANG Can, GUAN Ce, GAO Yihan, ZHAO Ruoliang, LI Zinuo
    DOI: 10.16433/j.1673-2383.202509070001
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    Efficient expression of alpha galactosidase from Aspergillus niger in Pichia pastoris
    JI Haoran, ZHAO Fengguang, HU Zhu, HUANG Jiaxin, LYU Yangyong, WEI Shan, LEI Yang, HU Yuansen
    DOI: 10.16433/j.1673-2383.202511040003
    Abstract PDF
    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
    DOI: 10.16433/j.1673-2383.202510170001
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    Mechanistic Study on the Inhibitory Effects of Buckwheat Polyphenols on Starch-Digesting Enzymes
    CUI Changtong, YANG Yuhui, XIE Yanli
    DOI: 10.16433/j.1673-2383.202511050001
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    Screening, identification and application research of lactic acid bacteria for degrading advanced glycation end products
    TIAN Zhenguo, HU Yilong, XIE Yanli, YANG Yuhui
    DOI: 10.16433/j.1673-2383.202511190001
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    Effect of microwave/enzymatic hydrolysis modified wheat bran on quality of whole wheat flour and whole wheat fresh wet alkaline noodles
    SONG Yiqian, CHEN Peng, MA Sen, HAN Jing
    DOI: 10.16433/j.1673-2383.202511170001
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    Quality characteristics of wheat system flours and their correlation with oil absorption of instant fried noodles
    YANG Shuzhen, WU Xue, ZHANG Lingfang, SUN Binghua, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202512150001
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    Effects of reducing agents and NaCl synergistic alkaline pH shift treatment on the emulsifying properties of peanut protein
    ZHANG Fengshuo, YAN Hongyan, ZHANG Shaobing, LI Duan, TIAN Yansong
    DOI: 10.16433/j.1673-2383.202601120001
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    Effects of rice endogenous proteins on the rheological and retrogradation properties of starch gel
    ZHANG Yike, WANG Lei, GUO Mengran, CHEN Jie, LIU Zhigang, LI Lin, YANG Shuo
    DOI: 10.16433/j.1673-2383.202506270002
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    Process optimization for producing steamed bread flavor powder via traditional sourdough fermentation and characterization of its flavor profile
    WANG Xiangyu, ZHAO Renyong, QIN xianwu, HU xinping, WEI fenglu, ZHANG Yan
    DOI: 10.16433/j.1673-2383.202505010001
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    Research on the quality characteristics of low-gluten wheat front-end heart mill flour and the in vitro protein digestibility for infants
    XIE Tianmeng, LIN Jiangtao*, SHI Jialiang, YUE Qinghua, WANG Enyu, QIN Jingwen, DUAN Jiezhen
    DOI: 10.16433/j.1673-2383.202509020001
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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
    DOI: 10.16433/j.1673-2383.202511110003
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    Research progress on the quality detection of maize grain based on visible light images
    XU Hongyun, MA Min, LIANG Shan, ZHANG Huifang, MA Zhongjie, FENG Xiao
    DOI: 10.16433/j.1673-2383.202504240001
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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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    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