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).
    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
    Abstract PDF
    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
    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
    Effect of manufacturing methods on the quality and storage stability of whole wheat flour
    JI Yu, ZHAO Renyong, ZHU Wenbo, WANG Xunda, LYU Haiqing
    2026, 47(1): 1-8. DOI: 10.16433/j.1673-2383.202505100001
    Abstract PDF
    Effect of ultrasonic pre-soaking conditions on the quality of parboiled japonica rice
    ZHOU Xianqing, YAN Huijie, HAN Jiajing, FENG Xiaoyu
    2026, 47(1): 9-16,24. DOI: 10.16433/j.1673-2383.202502190002
    Abstract PDF
    Effect of sodium caseinate on the quality of gluten-free rice bread
    WANG Jing, LI Longyue, ZHU Shumin, LYU Longzhong, YAO Yongzhi, ZUO Jinjing, WANG Lina, REN Chuanshun
    2026, 47(1): 17-24. DOI: 10.16433/j.1673-2383.202504170001
    Abstract PDF
    Effect of peanut protein powder on the quality of mung bean noodles
    ZHANG Xiao, LI Xueqin, WANG Qiuyu, CHEN Jie, ZHANG Zhiyong, WANG Yanli, TENG Jiayou
    2026, 47(1): 25-31,40. DOI: 10.16433/j.1673-2383.202506030001
    Abstract PDF
    Impact of corn starch content on the physicochemical properties of rice flour blends and quality of fresh wet rice noodles
    GUO Mengran, WANG Lei, CHEN Jie, LIU Bo, LI Lin, LIU Zhigang
    2026, 47(1): 32-40. DOI: 10.16433/j.1673-2383.202504230001
    Abstract PDF
    Effects of fermentation by different yeast strains coupled with cellulase on the nutritional quality of wheat bran
    XIE Dongdong, XUAN Peijie, LU Ranjie, LI Yuyang
    2026, 47(1): 41-48. DOI: 10.16433/j.1673-2383.202506230001
    Abstract PDF
    Influence of system intermediate products and milling methods on acrylamide formation in baked dough sheets
    WANG Congcong, WANG Xiaoxi, SUN Binghua
    2026, 47(1): 49-57. DOI: 10.16433/j.1673-2383.202504070001
    Abstract PDF
    Study on extraction and purification of flavonoids from corn silk and its inhibitory effect on starch digestive enzymes
    DONG Tianyi, REN Shuncheng
    2026, 47(1): 58-66. DOI: 10.16433/j.1673-2383.202506060001
    Abstract PDF
    Research on the inhibitory effect of MEL-A-ZnONPs on common foodborne pathogens
    WANG Yuchen, QIAO Shan, NIU Yongwu
    2026, 47(1): 67-76. DOI: 10.16433/j.1673-2383.202503220001
    Abstract PDF
    Study on the contents of active components and antioxidant capacity of passion fruit peel during simulated digestion
    SONG Junyu, WANG Xiaolin, ZHONG Fangli, LI Shuo
    2026, 47(1): 77-85,113. DOI: 10.16433/j.1673-2383.202506270001
    Abstract PDF
    Drying characteristics and process optimization of peanut pod heat pump and infrared combination
    LYU Jiale, WANG Yankun, CHEN Pengxiao, ZHU Wenxue, ZHAO Pingqi, ZHU Guangfei
    2026, 47(1): 86-94. DOI: 10.16433/j.1673-2383.202504080001
    Abstract PDF
    Research on the degradation performance of recombinant BH CotA laccase from Bacillus haynesii towards aflatoxin B1 and zearalenone
    MEI Xuedong, XIE Yanli
    2026, 47(1): 95-104. DOI: 10.16433/j.1673-2383.202507250001
    Abstract PDF
    Research on bulk grain pile volume measurement method based on DUSt3R stereo deep learning
    CHEN Weidong, HE Wei, ZHANG Jiyong, ZHANG Qinghui, FU Fangming
    2026, 47(1): 105-113. DOI: 10.16433/j.1673-2383.202506160001
    Abstract PDF
    The impact of mating conditions on the reproductive efficiency of Anisopteromalus calandrae
    SUN Shuyun, LYU Jianhua, GUO Yafei, BAI Chunqi, YUE Yanli, LIU Weiwei
    2026, 47(1): 114-120. DOI: 10.16433/j.1673-2383.202507160002
    Abstract PDF
    Research progress on microbial species in traditional sourdough and their effects on flavor characteristics of Chinese steamed bread
    CHEN Di, XU Yanping, BAI Liangchen, LI Han, GUO Shuaitao
    2026, 47(1): 121-129. DOI: 10.16433/j.1673-2383.202503200002
    Abstract PDF
    Research progress on the application fields and protection mechanisms of probiotic hydrogel delivery systems, and the development trend of AI empowerment
    YANG Shaokang, LI Lingli, WANG Runze, PAN Long, HUI Ming, LIU Na, LIAO Aimei
    2026, 47(1): 130-140. DOI: 10.16433/j.1673-2383.202504250001
    Abstract PDF
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