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).
    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
    Abstract PDF
    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
    Abstract PDF
    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
    Abstract PDF
    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
    Abstract PDF
    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