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 different ferulic acid addition levels on the in vitro digestion behavior of wheat starch
    Yang Guanghui, Jiang Qianyi, Qian Xiaojie, Sun Binghua, Wang Xiaoxi
    DOI: 10.16433/j.1673-2383.202605080001
    Abstract PDF
    Preparation and properties of ε-polylysine composite hydrogel films
    Huang Junkai, Wang Shenli, Zhai Xinjie, Ren Wenjun
    DOI: 10.16433/j.1673-2383.202607210001
    Abstract PDF
    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
    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
    Category
    Effects of microwave- and enzyme-modified wheat bran on the processing and storage quality of whole wheat flour and fresh wet alkaline noodles
    Song Yiqian, Chen Peng, Ma Sen, Han Jing
    2026, 47(5): 1-8,41. DOI: 10.16433/j.1673-2383.202511170001
    Abstract PDF
    Correlation analysis between quality indicators of corn flour and properties of extruded puffed foods and screening of key quality indicators for extrusion-special corn flour
    Li Xinze, Wang Fengcheng, Zuo Miao, Luo Qiong, Pei Yinfei
    2026, 47(5): 9-18. DOI: 10.16433/j.1673-2383.202604210003
    Abstract PDF
    Effects of sourdough retarded sponge dough fermentation on quality and staling characteristics of Jiaodong steamed bread
    Zhu Wenbo, Lou Haiwei, Zhao Renyong
    2026, 47(5): 19-27,98. DOI: 10.16433/j.1673-2383.202603230001
    Abstract PDF
    Effects of fatty acid composition of vegetable oils on youtiao flavor and relevant correlation analysis
    Jin Shuaixiang, Yang Ruinan, Sun Cong, Du Heng, Li Lijun, Gao Fanfan, Liu Wei, Liu Jun
    2026, 47(5): 28-41. DOI: 10.16433/j.1673-2383.202604150001
    Abstract PDF
    Preparation of peanut α-glucosidase inhibitory peptides via double-enzyme hydrolysis and evaluation of their in vitro gastrointestinal digestion stability
    Tian Yansong, Zhang Shaobing, Zhang Fengshuo, Li Duan
    2026, 47(5): 42-49,69. DOI: 10.16433/j.1673-2383.202601100001
    Abstract PDF
    Effects of alkaline ball milling-assisted acetylation and carboxymethylation on physicochemical and functional properties of okara dietary fiber
    Zhang Hao, Huang Dexiao, Dai Yangyong, Hou Hanxue, Wang Wentao, Sun Shenglin, Li Cheng
    2026, 47(5): 50-59. DOI: 10.16433/j.1673-2383.202603180003
    Abstract PDF
    Preparation of γ-zein particle-based emulsions with high freeze-thaw stability via high-pressure microfluidization
    Liu Wei, Yang Qianwen, Zheng Qianwang, Ye Zhiwei, Guo Liqiong, Lin Junfang, Zou Yuan
    2026, 47(5): 60-69. DOI: 10.16433/j.1673-2383.202604210001
    Abstract PDF
    Effect of enzymatically hydrolyzed gluten protein-Tremella fuciformis polysaccharide composite emulsion loaded with tea polyphenols on the quality of peanut protein beverage
    Wang Qingyuan, Liu Runjia, Li Hua, Fang Xiaoxue, Wang Ruoyi
    2026, 47(5): 70-79. DOI: 10.16433/j.1673-2383.202602010001
    Abstract PDF
    Preparation and properties of adipic acid-crosslinked potato starch/carboxymethyl chitosan composite films
    Zhao Qiuyun, Luo Deping, Li Jinling, Cai Qingwei
    2026, 47(5): 80-89. DOI: 10.16433/j.1673-2383.202603200001
    Abstract PDF
    Effects of Lonicera japonica polysaccharide-chitosan composite on structure and foaming properties of soy protein isolate
    Wang Lan, Nie Hui, Sun Wenhao, Yang Hongyan, Hao Hongdan, Duan Yiheng
    2026, 47(5): 90-98. DOI: 10.16433/j.1673-2383.202601140001
    Abstract PDF
    Degradation of aflatoxin B1 and zearalenone by Bacillus amyloliquefaciens HNGD-Yq12
    Zhang Yiqian, Liang Yabo, Chang Guanhong, Xie Yanli
    2026, 47(5): 99-108. DOI: 10.16433/j.1673-2383.202601050001
    Abstract PDF
    Preparation of monoclonal antibody against vanillin and characterization of its immunological properties
    Chen Panpan, Wang Jinrong, Zhao Yinli, Liu Tengpeng, Song Caiqing, Li Fengli
    2026, 47(5): 109-115. DOI: 10.16433/j.1673-2383.202510220001
    Abstract PDF
    Advances in the preparation, functional properties, and applications of rare sugars
    Ding Linlin, Liao Aimei, Xu Xuanyi, Wang Xin, Zhao Yawei, Li Hua, Hou Yinchen, Pan Long
    2026, 47(5): 116-126. DOI: 10.16433/j.1673-2383.202509110001
    Abstract PDF
    Research progress in the application of deep learning methods for stored grain mold detection
    Xiao Le, Wang Shengtong, Zhang Yunfei, Niu Lulu
    2026, 47(5): 127-140. DOI: 10.16433/j.1673-2383.202601130002
    Abstract PDF
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