Articles in press have been peer-reviewed and accepted, which are not yet assigned to volumes /issues, but are citable by Digital Object Identifier (DOI).
    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
    Screening of folate-producing lactic acid bacteria and study of their probiotic properties
    SUN Zetong, WANG Zhao, NI Zifu, SUN Zhongke, ZHANG Lan, WANG Le
    DOI: 10.16433/j.1673-2383.202602130001
    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
    Effect of activated carbon surface structure on the adsorption of polycyclic aromatic hydrocarbons in edible oil
    LI Changjiang, JI Junmin
    DOI: 10.16433/j.1673-2383.202601160001
    Abstract PDF
    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
    DOI: 10.16433/j.1673-2383.202602050001
    Abstract PDF
    Application of tiger nut oil-based cocoa butter equivalent in chocolate
    CHEN Yushuang, SUN Shangde
    DOI: 10.16433/j.1673-2383.202602080001
    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
    Prediction model for the quality of fresh wet rice noodles and study on raw material selection
    LIU Bo, WANG Lei, ZHANG Yike, CHEN Jie, LIU Zhigang, LI Lin, YANG Shuo
    DOI: 10.16433/j.1673-2383.202512110001
    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
    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
    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
    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
    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
    Abstract PDF
    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 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
    Abstract PDF
    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
    Category
    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
    2026, 47(3): 1-10. DOI: 10.16433/j.1673-2383.202510170001
    Abstract PDF
    The effect of wheat antifreeze proteins on the freeze-thaw stability of gluten proteins
    CHEN Yanfang, HAN Xiaoxian, ZHANG Xuan, LI Li
    2026, 47(3): 11-19. DOI: 10.16433/j.1673-2383.202508090001
    Abstract PDF
    Mechanism of buckwheat polyphenols in inhibiting starch digesting enzyme activities
    CUI Changtong, YANG Yuhui, XIE Yanli
    2026, 47(3): 20-30. DOI: 10.16433/j.1673-2383.202511050001
    Abstract PDF
    Enzymatic glycerolysis in natural deep eutectic solvents for the preparation of punicic acid-enriched diacylglycerols
    LI Gaimiao, LI Daoming, LIU Kankan, LIU Fangling, LI Yuhao, ZHOU Duan
    2026, 47(3): 31-42. DOI: 10.16433/j.1673-2383.202510150001
    Abstract PDF
    Preparation and antioxidant activity of lutein-loaded complex liposomes
    YUAN Simin, WANG Peixuan, DING Shibo, PAN Li, YANG Can, GUAN Ce, GAO Yihan, ZHAO Ruoliang, LI Zinuo
    2026, 47(3): 43-51. DOI: 10.16433/j.1673-2383.202509070001
    Abstract PDF
    Influence of isomaltooligosaccharides on the processing quality of fried instant noodles
    MA Xiaomeng, HE Rui, CHEN Ju, LIU Chong, HONG Jing, SUN Binghua, LIU Mei, SHANG Jiaying, LIU Zipeng, ZHENG Xueling
    2026, 47(3): 52-60. DOI: 10.16433/j.1673-2383.202511240001
    Abstract PDF
    Processing characteristics of japonica glutinous rice mochi from Northeast China and its adaptability analysis
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    2026, 47(3): 61-69. DOI: 10.16433/j.1673-2383.202504280001
    Abstract PDF
    Analysis of flavor composition and sensory quality of commercially available strong aromatic corn oils
    LIN Junji, LIU Lingshuai, ZHANG Chenxia, MA Yuxiang, ZHANG Kangyi, AN Hongzhou
    2026, 47(3): 70-79. DOI: 10.16433/j.1673-2383.202509090001
    Abstract PDF
    Optimization of medium composition and fermentation conditions for efficient SCFAs production by Lactobacillus paracasei EG9
    CAI Jingyang, LI Han, WANG Jiaqi, LIAO Aimei, HUI Ming, HUANG Jihong, HOU Yinchen, PAN Long
    2026, 47(3): 80-89. DOI: 10.16433/j.1673-2383.202507250002
    Abstract PDF
    Response surface methodology optimization of germination conditions for high γ-aminobutyric acid accumulation in black soybeans
    JIA Tingting, DING Changhe, WANG Nannan, DONG Tianci, DU Ting
    2026, 47(3): 90-97. DOI: 10.16433/j.1673-2383.202511040001
    Abstract PDF
    Study on the selective behavior of female Habrobracon hebetor toward volatile compounds of its host Plodia interpunctella
    HAO Zhuo, LYU Jianhua, BAI Chunqi, ZENG Fangfang, BAI Yueliang, ZHAO Chao, WANG Hongbo
    2026, 47(3): 98-105. DOI: 10.16433/j.1673-2383.202601180001
    Abstract PDF
    Collapse mechanism and stability study of stacked ton bags for packaged grain
    HAN Zhiqiang, MA Zhencheng, XU Qikeng, ZHANG Feng, DING Yonggang, WANG Haoran, SONG Hongling
    2026, 47(3): 106-114. DOI: 10.16433/j.1673-2383.202512260002
    Abstract PDF
    Stabilization of wheat germ and its application in flour-based products: a review
    CHEN Zhiye, LI Mengyuan, WANG Yuwen, MA Sen
    2026, 47(3): 115-126. DOI: 10.16433/j.1673-2383.202507290001
    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
    2026, 47(3): 127-140. DOI: 10.16433/j.1673-2383.202511110003
    Abstract PDF
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