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).
    Study on the changes of rheological properties during the production of sourdough whole wheat steamed bread made by retarded sponge-dough method
    SHANG Panpan, ZHAO Renyong, WANG Xiangyu, LYU Haiqing, QIN Xianwu, HU Xinping, WEI Fenglu, ZHANG Yan
    DOI: 10.16433/j.1673-2383.202505050002
    Abstract PDF
    Isolation, Identification and Application of Bacillus subtilis Degrading Deoxynivalenol
    ZHAO Jiaxu, LIU Xiaomeng, REN Shuncheng, KANG Roujia, ZHANG lei
    DOI: 10.16433/j.1673-2383.202503060001
    Abstract PDF
    Application of PVA/CNTs/ZnO carrier immobilized L-AI and β-GAL dual-enzyme cascade to the efficient green preparation of D-tagatose
    LU Houzhen, NI Zifu, GUI Haitao, WANG Yao, SUN Zhongke, LYU Yangyong, HU Yuansen, WANG Le
    DOI: 10.16433/j.1673-2383.202503300001
    Abstract PDF
    Analysis of quality characteristics of northeast Japonica glutinous rice and cooked rice processing adaptability
    ZHOU Xianqing, FENG Xiaoyu, HAN Jiajing
    DOI: 10.16433/j.1673-2383.202502190001
    Abstract PDF
    Research on the inhibitory impact of MEL-A-ZnONPs on common foodborne pathogens
    WANG Yuchen, QIAO Shan, NIU Yongwu
    DOI: 10.16433/j.1673-2383.202503220001
    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
    Effect of ultrasonic pre-soaking conditions on the quality of parboiled japonica rice
    ZHOU Xianqing, YAN Huijie, HAN Jiajing, FENG Xiaoyu
    DOI: 10.16433/j.1673-2383.202502190002
    Abstract PDF
    Influence of plansifter motion parameters on sieving efficiency of different systems of materials after wheat milling
    LI Shuang, WANG Fengcheng, FU Yunfeng, ZHANG Baowei, SOTS Serhii, WANG Xiaoling
    DOI: 10.16433/j.1673-2383.202503130001
    Abstract PDF
    Effect of citrus fibers on the microstructure, rheology and 3D printing behavior of starch gels
    WU Hanfeng, CHEN Mengting, WANG Ning, LIU Xingxun, TIAN Yu
    DOI: 10.16433/j.1673-2383.202503220002
    Abstract PDF
    Screening, identification, and degradation characteristics of bacteria capable of simultaneously degrading multiple mycotoxins
    XIE Mingyang, LI Xiao, JIA Hang, XIE Yanli
    DOI: 10.16433/j.1673-2383.202410290002
    Abstract PDF
    Study on Potential Impact of Deltamethrin on Habrobracon hebetor Say
    YUE Yanli, LYU Jianhua, HAO Zhuo, BAI Chunqi, GUO Yafei
    DOI: 10.16433/j.1673-2383.202501250001
    Abstract PDF
    Effect of heat treatment on gossypol transformation in cottonseed
    WANG Huabin, YANG Ruinan, LIU Jun, LIU Wei, YANG Guolong
    DOI: 10.16433/j.1673-2383.202503030001
    Abstract PDF
    Effect of heat-moisture treatment of wheat on quality characteristics of wheat flour and dried noodles
    JIANG Peige, ZHANG Debang, YUAN Zuoyun, HUAN Meili, WEI Xiaoming, NIU Xinghe, REN Chengang, MA Sen
    DOI: 10.16433/j.1673-2383.202501060001
    Abstract PDF
    Research progress on the applications of omics technologies in food flavor analysis
    FU Yingjie, ZHANG Qidong, FAN Wu, MA Shanshan, WANG Yan, SHI Qingzhao, CHAI Guobi, WANG Dingzhong, XI Hui, LU Binbin
    DOI: 10.16433/j.1673-2383.202501060003
    Abstract PDF
    Production of sourdough steamed bread by liquid sponge fermentation and parameters optimization
    TIAN Hao, ZHAO Renyong
    DOI: 10.16433/j.1673-2383.202502120001
    Abstract PDF
    Screening of Haiendrix coagulans with antagonistic effect on Helicobacter pylori and its application in fermented milk
    Ding Changhe, Fan Xing, Gao Jun, Zheng Dongge, Du Lingguang, Hao Zhihui, Ma Yixing, Wang Shusong
    DOI: 10.16433/j.1673-2383.202410210002
    Abstract PDF
    Predicting model of stored-grain temperature based on an improved feature enhanced broad learning
    HOU Minglei, LIAN Feiyu, QIN Yao, WANG Qifu
    DOI: 10.16433/j.1673-2383.202407150001
    Abstract PDF
    Determination of salbutamol in livestock meat foods by electro-membrane extraction coupled with liquid chromatography-tandem mass spectrometry
    LYU Ming, GAO Haidong, WAN Libin, GAO Shucai, WEI Min
    DOI: 10.16433/j.1673-2383.202409060001
    Abstract PDF
    Purification and characterization of a xylanase (AcXyn) from Aspergillus capensis
    Zhang haibo, Li yanxiao, Ding changhe, Wang nannan, Jiang zhengqiang
    DOI: 10.16433/j.1673-2383.202501270001
    Abstract PDF
    Study on the mechanism of change in fracture strength of high moisture plant textured protein fibers
    AN Hongzhou, NIU Ruiqing, DU Yan, MA Runhao, WANG Mengying, LUO Qiong
    DOI: 10.16433/j.1673-2383.202408240001
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    Study on the antifungal effect of zingerone on the growth of Aspergillus flavus
    Xiao Hongying, Zhang Yiming, Liu Yuyang, Qi Fanghao, Li Qian
    DOI: 10.16433/j.1673-2383.202412230001
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    Study on adaptability of wheat shorts to make coating flour
    LU Haowen, SUN Binghua, QIAN Xiaojie, TONG Le, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202501030001
    Abstract PDF
    Optimization of working parameters of reciprocating vibrating sieve for wheat cleaning
    WU Guixin, WANG Fengcheng, LI Xueqiang, ZHANG Baowei, LI Xinze
    DOI: 10.16433/j.1673-2383.202502140001
    Abstract PDF
    Analysis of particle size and digestion properties of flour streams in wheat milling systems
    LU Suqi, MA Siyu, TONG Le, SUN Binghua, WANG Xiaoxi
    DOI: 10.16433/j.1673-2383.202412130001
    Abstract PDF
    Study on the effect of different sourdough fermentation on the quality of wheat bran dietary fiber steamed bread
    WANG Xiao, ZHENG Xueling, WANG Xiaoxi, SUN Binghua, LI Li, MA Sen
    DOI: 10.16433/j.1673-2383.202410060002
    Abstract PDF
    Molecular Mechanism of Transcription Factor AFLA_105170 Regulating Growth and Aflatoxin B1 Synthesis in Aspergillus flavus
    XU qianru, ZHANG yige, WEI shan, LV yangyong, LEI yang, HU yuansen
    DOI: 10.16433/j.1673-2383.202407190002
    Abstract PDF
    Effect of alkaline pH shift combined with sonication on the structural and functional properties of peanut protein
    DONG Yuejie, ZHANG Shaobing, YANG Yuxuan
    DOI: 10.16433/j.1673-2383.202501180001
    Abstract PDF
    Optimization of preparation process and characterizations of liposomes co-encapsulating vitamin E and phytosterol linoleate ester
    PAN Li, LIU Zongjie, ZHU Xiaying, YANG Can, ZHAO Qian, DING Shibo, WANG Peixuan, WANG Mengjiao, LI Sihan, MA Weiwei
    DOI: 10.16433/j.1673-2383.202410200001
    Abstract PDF
    Screening and identification of lactic acid bacteria with potential anti-allergic activity
    XIN Xiangge, MENG Yue, MENG Jun, DING Changhe, XI Jun
    DOI: 10.16433/j.1673-2383.202411250001
    Abstract PDF
    Effect of different temperature on the quality of brown rice with high moisture content
    QI Tianjie, QU Lingyu, LYU Haoxin, CUI Chaoyue, ZHAO Yan, LIU Xuguang, GONG Zhigang
    DOI: 10.16433/j.1673-2383.202411110001
    Abstract PDF
    Analysis of key aroma components and sensory properties of Chinese baked roll by QDA combined with SAFE-GC-O-MS
    XU Hang, WANG Yuanhui, WANG Xiaokang, NING Chenyu, ZHAO Yixian, ZHANG Lanxi
    DOI: 10.16433/j.1673-2383.202412210001
    Abstract PDF
    Optimization of manufacture process of steamed bread riched in γ-aminobutyric acid
    HOU Caibo, LI Bingbing, LI Fengjiao, WANG Mengyu, WANG Xifeng, JIA Feng, LI Haifeng
    DOI: 10.16433/j.1673-2383.202409120001
    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
    The impact of traditional starter from different regions on dough characteristics and the quality of pancake
    WANG Xiaokang, WANG Yuanhui, ZHAO Yixian, XU Hang, LIANG Mengyang, LI Boyu
    2025, 46(2): 1-8. DOI: 10.16433/j.1673-2383.202407060001
    Abstract PDF
    The influence of different varieties of highland barley on the suitability for bread processing and the construction of an evaluation model
    WANG Qian, YIN Haibo, TONG Yanan, FAN Bei, TONG Litao, WANG Lili, WANG Fengzhong, LIU Liya
    2025, 46(2): 9-18. DOI: 10.16433/j.1673-2383.202410250001
    Abstract PDF
    Effect of the addition level of kiwifruit powder on the processing quality and microstructure of steamed buns
    WEI Wenya, WANG Xuedong, CHEN Zhi, ZHENG Yu, ZHENG Zhuo, YAN Yue, XIAO Shensheng, FU Yang
    2025, 46(2): 19-26. DOI: 10.16433/j.1673-2383.202410290001
    Abstract PDF
    Effect of enzymatic hydrolysis pretreatment on the digestive characteristics of high-moisture plant-protein extrudates
    DAI Huihui, MA Yuxiang, AN Hongzhou
    2025, 46(2): 27-35,61. DOI: 10.16433/j.1673-2383.202402260002
    Abstract PDF
    Effects of wheat bran treated with superfine grinding and complex enzymes on the release of free phenolics, its antioxidant, and hypoglycemic activities
    ZHANG Zhaowan, TANG Ruoxin, LIU Jianshen, LIU Zehua, ZHAO Renyong, JIANG Hongxin
    2025, 46(2): 36-44. DOI: 10.16433/j.1673-2383.202408210001
    Abstract PDF
    Study on the interaction between kaempferol, resveratrol, and gluten proteins using spectroscopic methods
    WANG Anna, HAN Liya, WU Ligen
    2025, 46(2): 45-53. DOI: 10.16433/j.1673-2383.202409040002
    Abstract PDF
    Effect of Huai yam (Rhizoma Dioscoreae) powder on gluten aggregation characteristics and noodle quality of wheat flour
    QIAO Zhihang, LUO Jiafeng, WANG Shengqiang, LI Jingge, RAN Zixu, LI Haifeng, JIA Feng
    2025, 46(2): 54-61. DOI: 10.16433/j.1673-2383.202407220002
    Abstract PDF
    Effect of heat treatment on the structure and emulsifying properties of peanut protein
    PING Jing, ZHANG Shaobing, WANG Wenjuan
    2025, 46(2): 62-70. DOI: 10.16433/j.1673-2383.202409230002
    Abstract PDF
    Screening of high-yielding β-glucosidase and tannase lactic acid bacteria and their application in jujube juice fermenting
    CHEN Jiahui, MENG Yue, WANG Xiaoyue, ZHANG Zheng, SONG Jingqian, MENG Jun, DING Changhe
    2025, 46(2): 71-78,95. DOI: 10.16433/j.1673-2383.202409250001
    Abstract PDF
    Effect of wheat bran dietary fiber fermented with white-rot fungi on intestinal flora
    ZHOU Zhanjie, GUO Ruifang, HE Yukun, LI Li
    2025, 46(2): 79-86. DOI: 10.16433/j.1673-2383.202407190003
    Abstract PDF
    Establishment of a PCA-RF-based prediction model for the quality of instant rice
    ZHOU Xianqing, KANG Zhaoyang, HAN Jiajing, YAN Huijie, FENG Xiaoyu
    2025, 46(2): 87-95. DOI: 10.16433/j.1673-2383.202405090001
    Abstract PDF
    Study on the energy metabolism of rice during storage based on the targeted metabolomics technology
    MA Xia, LI Wenhao, FU Xiaotong, CHEN Ming, NING Lele, QU Chenling
    2025, 46(2): 96-102. DOI: 10.16433/j.1673-2383.202404290002
    Abstract PDF
    Study on the change rule of indica rice quality after nitrogen gas modified atmosphere sealing and unsealing
    MIAO Sen, WANG Ziyi, LI Yue, ZHANG Yurong, ZHANG Dongdong, WU Qiong
    2025, 46(2): 103-111. DOI: 10.16433/j.1673-2383.202408080001
    Abstract PDF
    Analysis of dynamic pressure during central discharging in double-storey squat silo for different grain storage varieties
    JIN Libing, WANG Xu, ZHU Doudou, WU Qiang, WANG Zhenqing
    2025, 46(2): 112-120. DOI: 10.16433/j.1673-2383.202405080001
    Abstract PDF
    Research progress on biological removal methods of ochratoxin A in grain
    HU Jiahan, XU Zhiliang, ZHANG Ye, HU Hao
    2025, 46(2): 121-132. DOI: 10.16433/j.1673-2383.202409120002
    Abstract PDF
    Research progress on the effect of probiotic fermentation on plant-based polysaccharides
    SHU Zhihan, HU Xilei, ZHANG Peiyao, LAI Ziru, ZHANG Yang, WANG Zichao
    2025, 46(2): 133-143. DOI: 10.16433/j.1673-2383.202411280001
    Abstract PDF
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