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).
    Effect of vinegar addition on the formulation and rheological properties of plant-based mayonnaise made from soy protein
    Luo Xiaoyang, Zhang Ke, Qiao Ge, Chen Xiaowei
    DOI: 10.16433/j.1673-2383.202605140002
    Abstract PDF
    Optimization of extraction process and evaluation of hypoglycemic activity of nthocyanins from black soybean seed coat
    Hou Jingyang, Ding Changhe, Xie Yuxin, Zhao Mengyuan, Zhang Jinghao, Wang Lishuai
    DOI: 10.16433/j.1673-2383.202607150001
    Abstract PDF
    Modification strategies and applications of starch-based preservation materials
    Yin Jiaying, Wang Ya'nan, Tian Shuangqi, Qin Xuan, Liu Zhanpeng, Liu Zehua, Lu Jing
    DOI: 10.16433/j.1673-2383.202605190001
    Abstract PDF
    Effects of dry fractionation process on the physicochemical properties of anhydrous milk fat fractionates
    Song Gaoshang, Xu Xiaoxiao, Zhao Zhi, Yang Guolong, Meng Pengcheng, Peng Dan, Liu Wei
    DOI: 10.16433/j.1673-2383.202605060001
    Abstract PDF
    Effect of enzymatic hydrolysis gluten protein-Tremella fuciformis polysaccharide composite emulsion loaded with tea polyphenols on the quality of peanut beverage
    Wang Qingyuan, Liu Runjia, Li Hua, Fang Xiaoxue, Wang Ruoyi
    DOI: 10.16433/j.1673-2383.202602010001
    Abstract PDF
    Effects of cold plasma treatment on the quality of wheat flour enriched in aleurone layer
    CHEN Yonghong, LYU Mengxi, WANG Beining, LIU Chong, ZHENG Xueling, SHANG Jiaying, HONG Jing
    DOI: 10.16433/j.1673-2383.202603120002
    Abstract PDF
    Effects of Vegetable Oil Fatty Acid Composition on Youtiao Flavor Characteristics and Analysis of Their Correlations
    JIN Shuaixiang, YANG Ruinan, SUN Cong, DU Heng, LI Lijun, GAO Fanfan, LIU Wei, LIU Jun
    DOI: 10.16433/j.1673-2383.202604150001
    Abstract PDF
    Degradation of Aflatoxin B1 and Zearalenone by Bacillus amyloliquefaciens HNGD-Yq12
    ZHANG Yiqian, LIANG Yabo, CHANG Guanhong, XIE Yanli
    DOI: 10.16433/j.1673-2383.202601050001
    Abstract PDF
    Preparation and in vitro digestive stability of peanut α-glucosidase inhibitory pep-tides by dual-enzyme method
    TIAN Yansong, ZHANG Shaobing, ZHANG Fengshuo, LI Duan
    DOI: 10.16433/j.1673-2383.202601100001
    Abstract PDF
    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
    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
    Abstract PDF