第1期

·糧油食品研究·

馬鈴薯生全粉-小麥粉混粉面團(tuán)特性研究

陳 潔，張智勇，李 璞，王彥波，孫同輝(1)

小麥制粉過程前、中、后路粉品質(zhì)及流變學(xué)特性差異分析

王愛華，鄭學(xué)玲(8)

小麥糊粉層粉的擠壓穩(wěn)定化處理?xiàng)l件優(yōu)化

靳燦燦，溫紀(jì)平，朱慧雪(15)

EGCG 對美拉德反應(yīng)產(chǎn)物抗氧化性能的影響

軒 滋，李 華，郭艷艷(22)

β- 咔啉類雜環(huán)胺模型體系反應(yīng)產(chǎn)物相關(guān)性質(zhì)的研究

趙天培，馬宇翔，張晨霞，席 俊，汪學(xué)德(27)

傳統(tǒng)酸面團(tuán)全麥粉饅頭的工藝優(yōu)化研究

朱曉閣，王香玉，婁海偉，趙仁勇(35)

響應(yīng)面法優(yōu)化粗雜糧饅頭的最優(yōu)配比研究

劉曉芳，王岸娜，吳立根(42)

青麥糕中微生物生長動(dòng)力學(xué)模型及貨架期研究

張國治，劉 悅，張康逸，張 雨(49)

基于酶聯(lián)適體競爭法檢測谷物制品中真菌毒素的研究

付少偉，孫淑敏，謝巖黎(56)

黑曲霉葡萄糖氧化酶在畢赤酵母中的表達(dá)及其高效發(fā)酵研究

盧 洋，張帥兵，翟煥趁，李 娜，呂楊勇，胡元森，蔡靜平(63)

魚油微膠囊制備工藝優(yōu)化及其理化性質(zhì)研究

張爭全，田少君(70)

高阻隔性玉米醇溶蛋白膜在調(diào)料包中的應(yīng)用研究

任 聰，王 雪，石長碩，董夢飛，趙方圓，郭興鳳(78)

炒制處理對不同原料甜醅品質(zhì)的影響

王 磊，楊 可，宋雪盈，劉 柳，李小平(85)

·糧食儲(chǔ)藏研究·

加速陳化對稻谷制備米飯和米粉品質(zhì)的影響

張玉榮，錢冉冉，周顯青，王游游(92)

面粉車間儲(chǔ)糧害蟲的種類和分布研究

何莉莉，郭 超，王殿軒，陳 亮，張少波，王麗娜，王智穎(100)

地下圓形糧倉鋼板- 混凝土組合倉壁彈性應(yīng)力計(jì)算公式推導(dǎo)與驗(yàn)證

揣 君，王錄民，何 毅，梁醒培，王振清(108)

·綜述·

麥胚活性成分研究進(jìn)展

黃繼紅，陳文靜，廖愛美，呂 行，趙 煒，楊璨睿，杜 軍，董得平(114)

弱筋小麥粉品質(zhì)改善技術(shù)研究進(jìn)展

劉遠(yuǎn)曉，李萌萌，卞 科，關(guān)二旗，任傳順(124)

天然產(chǎn)物抑制黃曲霉生長及其產(chǎn)毒的研究進(jìn)展

李 倩，趙 穎，朱曉嫚，謝巖黎(132)

第2期

·糧油食品研究·

球磨處理時(shí)間對小麥淀粉理化特性和結(jié)構(gòu)的影響

董弘旭，李萌萌，關(guān)二旗，劉遠(yuǎn)曉，卞 科(1)

酒精發(fā)酵處理對小麥非淀粉多糖的影響及酒糟在饅頭中的應(yīng)用

曹宇鋒，趙仁勇(8)

酸面團(tuán)發(fā)酵對小麥淀粉結(jié)構(gòu)和理化性質(zhì)的影響

衛(wèi) 娟，洪 靜，鄭學(xué)玲(15)

天然菊粉對小麥粉面筋集聚和面團(tuán)特性的影響

李金河，張 霞，母夢羽，賈 峰，王 琦，陳 迪，梁 贏，王金水(22)

基于氮摻雜石墨烯及RecJf核酸外切酶誘導(dǎo)信號擴(kuò)增的熒光傳感器檢測伏馬菌素B1

梁秀俊，趙鳳娟，肖陳貴，賀 星，金華麗，衛(wèi) 敏(28)

青麥糕的抗老化工藝研究

張 雨，張 昀，崔亞鵬，張康逸，張國治(36)

雞蛋的儲(chǔ)存條件對大米戚風(fēng)蛋糕品質(zhì)特性的影響

任傳順，鄭洋洋，崔玲玲，卞 科(43)

花生分離蛋白- 聚乳酸共混溶液性質(zhì)及靜電紡絲納米纖維形貌的研究

姚 飛，陳復(fù)生(50)

研磨強(qiáng)度對不同系統(tǒng)小麥粉粒度及品質(zhì)的影響

周文卓，溫紀(jì)平(56)

降解AFB1的克雷伯氏菌分離、鑒定及降解機(jī)理初步研究

謝澳文，樊 磊，韓一鳴，李文靖，王 樂，張帥兵，呂揚(yáng)勇(64)

中藥優(yōu)化酸奶仙草凍品質(zhì)及其抗氧化活性研究

林大成，唐婉婷，覃 媚，李 瑩(71)

·糧食儲(chǔ)藏研究·

不同儲(chǔ)藏溫度下蒸谷米生化特性指標(biāo)的變化研究

張玉榮，李晨杰，吳 瓊，梁彥偉(79)

倉儲(chǔ)糧堆三維非規(guī)則孔道網(wǎng)絡(luò)模型的優(yōu)化研究

陳鵬梟，朱文學(xué)，吳建章，楊 帆，楊德勇，黃 凱(86)

赤擬谷盜成蟲對不同質(zhì)量濃度小麥粉揮發(fā)物的觸角電位和行為反應(yīng)

董 震，伍 祎，畢文雅，聶立嶺，文秋蓉，曹 陽，汪中明(94)

局部高水分進(jìn)口大豆發(fā)熱及熱量傳遞研究

胡志薈，王若蘭，黃亞偉，張瑞迪，祝 溪，李浩杰，盛 強(qiáng)，曹志帥(100)

基于數(shù)字圖像技術(shù)的糧堆壓力與孔隙率關(guān)系研究

邊 浩，蔣敏敏，劉超賽，尹 君(107)

·綜述·

高蛋白食品中雜環(huán)胺形成與控制的研究進(jìn)展

席 俊，陳 陽，陳珍妮，姚利利，劉德果，史莉莉，李 潘，趙天培(112)

金屬有機(jī)骨架固定脂肪酶的研究進(jìn)展

陳文藝，陸啟玉，鐘南京(121)

食源性病原微生物分子鑒定的研究進(jìn)展…

王深壘，馬盼盼，江天珂，康文藝，郜曉峰(129)

第3期

·糧油食品研究·

糊粉層粉對面團(tuán)蛋白質(zhì)聚集和掛面品質(zhì)的影響

李念琦，關(guān)二旗，卞 科，李萌萌(1)

堿性鹽對鮮濕面儲(chǔ)藏期間理化特性、組分變化的影響

曹 涵,劉伯業(yè),陳復(fù)生,張婷婷,武麗娜(8)

高溫條件下掛面儲(chǔ)藏穩(wěn)定性的研究

劉 康，黃澤華，王新偉，劉 浩，趙仁勇(16)

羧甲基纖維素鈉對冷凍面團(tuán)及饅頭品質(zhì)的影響研究

韓可陽，劉亞偉，劉 潔(24)

亞臨界芝麻蛋白粉擠壓組織化工藝研究

張富重，張國治，孫 強(qiáng)，黃紀(jì)念(32)

酸面團(tuán)中微生物基因組DNA 提取方法的優(yōu)化

胡 雙，李海峰，符加珂，李志建(38)

大豆球蛋白鼠源多克隆抗體的制備及其免疫學(xué)特性鑒定

劉德果，席 俊，王一超，付 揚(yáng)(44)

銅綠假單胞菌M4 菌株降解黃曲霉毒素B1的條件優(yōu)化研究

董慧燕，許艷華，牛永武，趙仁勇(50)

酵母甘露聚糖(20 kDa)的生物安全性及體內(nèi)分布研究

付乾振，王佳奇，樊 坤，劉 潔，王子朝，張慧茹(58)

HPLC-MS/MS 測定煎炸植物油中羧甲基賴氨酸和羧乙基賴氨酸

楊 明，江小明，王 澍，何 平，侯 靖，楊 永，邵 梅，周瑋婧，涂鳳琴(64)

玉米胚芽植物蛋白飲料基料的工藝研究

王 敏，張明丹，彭丹丹，劉亞楠，黃繼紅，劉 娜(70)

·糧食儲(chǔ)藏研究·

不同儲(chǔ)藏條件下蒸谷米蒸煮特性的變化研究

周顯青，張少昌，梁彥偉(77)

加速陳化對稻谷儲(chǔ)藏品質(zhì)和糊化特性的影響

張玉榮，張婷婷,王游游，祝方清(85)

花生與3種谷物揮發(fā)物測定及煙草螟對其產(chǎn)卵偏好性比較

陳 卓,趙 超,王殿軒,曾芳芳,黃依林,唐培安(93)

裝配式地下糧倉鋼板- 混凝土組合倉壁整體結(jié)構(gòu)力學(xué)性能分析

王振清，侯支龍，揣 君，張慶章，張 昊(100)

·綜述·

食品真實(shí)性鑒別技術(shù)研究進(jìn)展

徐 毅，鐘 鵬，趙 崗，蔣愛民，雷紅濤(108)

肉制品中亞硝化反應(yīng)的控制措施和檢測方法研究進(jìn)展

任順成，胡海洋(120)

圖像處理技術(shù)在糧食害蟲識別中的應(yīng)用進(jìn)展

呂宗旺，金會(huì)芳，甄 彤，孫福艷(128)

第4期

·糧油食品研究·

磁性氧化石墨烯/二氧化鈦對黃曲霉毒素B1的吸附與光催化降解作用研究

劉亞杰，孫淑敏，衛(wèi) 敏(1)

枯草芽孢桿菌Q125降解黃曲霉毒素B1發(fā)酵條件優(yōu)化及活性物質(zhì)分析

劉亞楠，彭丹丹，王 敏，張明丹，黃繼紅，劉 娜(9)

微波功率對面筋蛋白- 淀粉復(fù)合體系功能特性的影響

母夢羽，張 霞，賈 峰，王 琦，梁 贏，王金水(16)

糖基化大豆分離蛋白納米乳液的制備及其穩(wěn)定性研究

趙晨宇，布冠好，陳復(fù)生，于 珍(22)

米糠不溶性膳食纖維和阿魏酸共同作用對秈米淀粉糊化過程的影響

許 檸，王遠(yuǎn)輝，張國治，吳娜娜，李雪琴，譚 斌，曹佳興(30)

木薯淀粉制備熱轉(zhuǎn)化糊精及其特性研究

楊亞鴿，劉 潔，劉亞偉(38)

黑曲霉發(fā)酵麥胚工藝及醇沉組分理化性質(zhì)研究

趙朋輝，侯銀臣，楊盛茹，李彥瑾，喬 笑，張 寧，王曉飛，廖愛美，潘 龍，黃繼紅(44)

市售鹽凝豆腐品質(zhì)特性指標(biāo)分析與評價(jià)模型的建立

史曉斐，辛 穎，陳復(fù)生，劉昆侖，李盤欣(50)

天蠶素抗菌肽的生物信息學(xué)分析

楊紅艷，盧 奎，杜 蘅，劉廣斌(58)

針葉櫻桃牡蠣多肽復(fù)合飲料工藝及抗氧化性研究

陳麗偉，楊勁松，李 黎，吳雪帝，譚海生，仵云學(xué)(68)

·糧食儲(chǔ)藏研究·

不同儲(chǔ)藏年限稻谷制備的蒸谷米加工品質(zhì)、外觀品質(zhì)及蒸煮特性分析

周顯青，付珊珊，張玉榮，李瑞樂，吳 芳(75)

常溫小麥揮發(fā)物及其對銹赤扁谷盜引誘率和觸角電位影響的研究

肖惠惠，曾芳芳，王殿軒，黃依林，白春啟，趙 超，唐培安(82)

不同糧種豎向壓力孔隙率與密度研究

葛蒙蒙，陳桂香，劉超賽，張宏偉(89)

糙米撞擊裂紋擴(kuò)展的分形研究

張 超，曹憲周，張昊晨，張 寧，安紅周，王星(96)

基于二叉樹搜索算法的糧倉溫度監(jiān)測系統(tǒng)研究與實(shí)現(xiàn)

呂宗旺，邱帥欣，孫福艷，桂崇文，李方偉(102)

·綜述·

食品組分對淀粉糊化性質(zhì)影響的研究進(jìn)展

李 華，朱宣宣(108)

植物抗凍蛋白特性及其在冷凍面團(tuán)中應(yīng)用研究進(jìn)展

劉 玫，馬 豪，鄭學(xué)玲，李利民，劉 翀(115)

牡丹籽油制取技術(shù)研究進(jìn)展

王文月，劉華敏，汪學(xué)德，秦廣雍(123)

第5期

·糧油食品研究·

不同來源抗凍蛋白在畢赤酵母中的異源表達(dá)

劉 玫，馬 豪，張 暉，梁 贏，吳港城，齊希光(1)

基于灰分含量的累積出粉率對小麥粉及饅頭品質(zhì)的影響

張嬌嬌，王香玉，趙仁勇，柳先知，田雙起，王新偉，牛永武，婁海偉(12)

淀粉粒徑對小麥淀粉-月桂酸復(fù)合物結(jié)構(gòu)及消化性的影響

褚紹言，孫冰華，馬 森，王曉曦(21)

多酚與淀粉相互作用對板栗淀粉特性的影響

謝亞敏，許 飛，陳 潔，陳 玲，崔超悅，李楊敬(30)

新收獲小麥后熟過程中麥谷蛋白大聚體二級結(jié)構(gòu)變化與面團(tuán)流變學(xué)特性的關(guān)系研究

岳媛媛，劉效謙，母夢羽,張 霞,王金水(39)

花生肽-鈣螯合物的制備及其結(jié)構(gòu)表征

王孟麗，布冠好，陳復(fù)生，李盤欣，黃亞男(47)

油炸雞肉中雜環(huán)胺的形成及其與色澤的相關(guān)性研究

楊釗宇，劉 偉，李 耘(55)

復(fù)配天然抗氧化劑對核桃油抗氧化性能及貨架期的影響

楊進(jìn)芳，彭 丹，陳名揚(yáng)，楊嘉盛，畢艷蘭(64)

甜玉米饅頭的營養(yǎng)特性及風(fēng)味物質(zhì)的研究

王慧潔，白 巖，張國治,張康逸(70)

火龍果汁涼茶的制備及抗氧化分析

林大成，萬一來，陳 靜，王宇峰，莫 萍(77)

基于金納米星和生物質(zhì)多孔碳信號放大策略的新型電化學(xué)核酸適配體傳感器

白 天，岳 爽，趙路陽，衛(wèi) 敏(85)

·糧食儲(chǔ)藏研究·

儲(chǔ)藏溫度對蒸谷米糊化特性的影響

周顯青，宋慧玲，梁彥偉(92)

不同儲(chǔ)藏溫度下蒸谷米和大米物理特性對比研究

張玉榮，董永強(qiáng)，梁彥偉(101)

槲皮素分子印跡聚合物的制備及其在處理糧食黃曲霉毒素中的應(yīng)用

宋立新,梁雨濤，張?jiān)葡?，王慧格，許鵬飛，何 娟，谷立峰(110)

大豆散體材料的動(dòng)力特性試驗(yàn)研究

靜 行，陳慧芳，王曉雨(117)

·綜述·

異麥芽酮糖及其生產(chǎn)方式的研究進(jìn)展

劉 娜，彭丹丹，劉亞楠，王 敏，張明丹，黃繼紅(123)

豆制品廢水生物法資源化利用研究進(jìn)展

楊春華，齊 文，張 娜(131)

第6期

·糧油食品研究·

秈糯米的蛋白組分對其糊化特性的影響及機(jī)制研究

周顯青，于子越(1)

產(chǎn)脂肪酶菌株的篩選、鑒定及產(chǎn)酶條件優(yōu)化

吳子君，陳思沅，杜昭君，胡 雙，李海峰(10)

穩(wěn)定化糙小米全粉的制備及其在饅頭中的應(yīng)用

王源梓，王香玉，趙仁勇，田雙起，王新偉，牛永武，婁海偉(17)

司盤65-米糠蠟油凝膠的結(jié)晶行為及微觀形態(tài)的研究

胡培泓，楊國龍，徐 倩(25)

可得然膠對凍融循環(huán)處理冷凍熟面質(zhì)構(gòu)特性的影響

曲卓婷，梁 贏，劉 玫，劉智磊，李 潔，張 霞，王金水(33)

擠壓處理的小麥糊粉層粉添加量對小麥粉品質(zhì)的影響

朱慧雪，靳燦燦，溫紀(jì)平(39)

古田銀耳粗多糖熱水提取工藝正交優(yōu)化及功能活性研究

張力凡，陳 潔，許 飛，汪 磊，易 熠(48)

羥丙基和羧甲基復(fù)合醚化豌豆淀粉的制備

劉 潔，項(xiàng)寬寬，炊寧玉，劉亞偉(57)

長雙歧桿菌F16的鑒定及益生性研究

馮詩詩，惠 明，楊林英，田 青，胡 軍(65)

擠壓膨化溫度對麩皮回填法制備的全麥掛面風(fēng)味成分的影響

曹佳興，許 檸，汪麗萍，張國治(71)

發(fā)酵蟲草多糖提取工藝優(yōu)化及其體外抗氧化、免疫活性研究

王蘭英，姜 玲，趙 靜，李紹平(80)

氮硫摻雜石墨烯量子點(diǎn)的合成及在孔雀石綠定量分析中的應(yīng)用

邱競瑤，何 崗，白文鳳，金 麗，張建坡(89)

·糧食儲(chǔ)藏研究·

糧食平房倉底部豎向壓力現(xiàn)場試驗(yàn)及離散元模擬

曾長女，李 鑫，范 量，張 斌(96)

基于Python-OpenCV圖像處理技術(shù)的小麥不完善粒識別研究

張玉榮，王強(qiáng)強(qiáng)，吳 瓊，祝方清(105)

小麥與輸送機(jī)皮帶接觸參數(shù)的試驗(yàn)標(biāo)定

孫延新，王明旭，張 超(113)

·綜述·

超聲降解影響多糖理化特性和生物活性研究進(jìn)展

王子朝，張 迪，盛麗麗，梁小娜，鄭欣欣，潘亞萍，張慧茹(121)

鮮食花生保鮮技術(shù)研究現(xiàn)狀與展望

吳 瓊，李晨杰,劉曉莉，王殿軒，張玉榮(127)

類胡蘿卜素聚集體的研究進(jìn)展

趙英源，賈慧慧，李紫薇，梁 晉，張勝夢，李一帆，王昭萱，李瑞芳(134)

2021年總目次

(141)

JOURNALOFHENANUNIVERSITYOFTECHNOLOGYNATURALSCIENCEEDITION

COMPREHENSIVE TABLE OF CONTENTS

No. 1

Cerealoilandfoodresearch

Study on the mixed-dough characteristics of raw potato flour and wheat flour

CHENJie，ZHANGZhiyong，LIPu，etal(1)

Analysis of the difference in quality and rheological properties of front, middle and rear road flour in wheat flour making process

WANGAihua，ZHENGXueling(8)

Optimization of extrusion and stabilization treatment conditions for wheat aleurone layer

JINCancan，WENJiping，ZHUHuixue(15)

Effect of EGCG on antioxidant properties of Maillard reaction products

XUANZi，LIHua，GUOYanyan(22)

Study on the properties of reaction products ofβ-carboline model systems

ZHAOTianpei，MAYuxiang，ZHANGChenxia，etal(27)

Study on the process optimization of traditional sourdough whole wheat steamed bread

ZHUXiaoge，WANGXiangyu，LOUHaiwei，etal(35)

Response surface methodology for optimizing the proportion of multi-grain grain steamed bread

LIUXiaofang，WANGAnna，WULigen(42)

Study on microbial growth kinetic model and shelf life of green wheat cake

ZHANGGuozhi，LIUYue，ZHANGKangyi，etal(49)

Study on detection of zearalenone in cereal products based on enzyme linked aptamer competition

FUShaowei，SUNShumin，XIEYanli(56)

Study on the expression ofAspergillusnigerglucose oxidase in pichia pastoris and its high-efficiency fermentation

LUYang，ZHANGShuaibing，ZHAIHuanchen，etal(63)

Optimization of preparation process of fish oil microcapsules and study on their physicochemical properties

ZHANGZhengquan，TIANShaojun(70)

The application research of high barrier zein film in seasoning packaging

RENCong，WANGXue，SHIChangshuo，etal(78)

Effect of stir-frying treatment on the quality of sweet fermented rice with different raw materials

WANGLei，YANGKe，SONGXueying，etal(85)

Grainstorageresearch

Effect of accelerated aging on the quality of rice and rice noodles

ZHANGYurong，QIANRanran，ZHOUXianqing，etal(92)

Species and distribution of stored grain pests in flour warehouse

HELili，GUOChao，WANGDianxuan，etal(100)

Derivation and verification of the formula for calculating the elastic stress of steel plate-concrete composite wall of underground silo

CHUAIJun，WANGLumin，HEYi，etal(108)

Review

Review on active components of wheat-embryo

HUANGJihong，CHENWenjing，LIAOAimei，etal(114)

Research progress on quality improvement techniques of low-gluten wheat flour

LIUYuanxiao，LIMengeng，BIANKe，etal(124)

Research progress of natural products’ inhibition on the growth and aflatoxin synthesis ofAspergillusflavus

LIQian，ZHAOYing，ZHUXiaoman，etal(132)

No. 2

Cerealoilandfoodresearch

Effect of ball-milling time on physicochemical and structural properties of wheat starch

DONGHongxu，LIMengmeng，GUANErqi，etal(1)

Effect of ethanol fermentation on non-starch polysaccharides of wheat and application of DDGS in making steamed bread

CAOYufeng，ZHAORenyong(8)

Effect of sourdough fermentation on structural and physicochemical properties of wheat starch

WEIJuan，HONGJing，ZHENGXueling(15)

Effect of natural inulin on gluten accumulation and dough characteristics of common wheat flour

LIJinhe，ZHANGXia，MUMengyu，etal(22)

Detection of FB1by fluorescence sensor based on NDGR and RecJfexonuclease-induced signal amplification

LIANGXiujun，ZHAOFengjuan，XIAOChengui，etal(28)

Study on anti-retrogradation technology of green wheat cake

ZHANGYu，ZHANGYun，CUIYapeng，etal(36)

Effects of egg storage conditions on the qualities of rice chiffon cake

RENChuanshun，ZHENGYangyang，CUILingling，etal(43)

Study on properties of peanut protein isolate-polylactic acid blend solution and electrospun nanofiber morphology

YAOFei，CHENFusheng(50)

Effect of grinding strength on flour particle size and quality in different systems

ZHOUWenzhuo，WENJiping(56)

Isolation, identification of klebsiella and its degradation mechanism of AFB1

XIEAowen，F(xiàn)ANLei，HANYiming，etal(64)

Optimization of quality and antioxidant activity of Yoghurt Mesona Blume Jelly by Chinese herbal medicine

LINDacheng，TANGWanting，QINMei，etal(71)

Grainstorageresearch

Study on biochemical characteristics changes of parboiled rice under different storage conditions

ZHANGYurong，LIChenjie，WUQiong，etal(79)

Construction and optimization of 3D pore network model in bulk grain pile

CHENPengxiao，ZHUWenxue，WUJianzhang，etal(86)

Electrophysiological and behavioral responses of adultTriboliumcastaneum(Herbst) to wheat flour volatiles with different concentrations

DONGZhen，WUYi，BIWenya，etal(94)

Study on heat and heat transfer of imported soybean with local high moisture

HUZhihui，WANGRuolan，HUANGYawei，etal(100)

Study of porosity of bulk grain under different overburden pressures based on digital image method

BIANHao，JIANGMinmin，LIUChaosai，etal(107)

Review

Development in controlling and formation of heterocyclic aromatic amines in high-protein foods

XIJun，CHENYang，CHENZhenni，etal(112)

Recent advances in lipase immobilization by metal-organic frameworks

CHENWenyi，LUQiyu，ZHONGNanjing(121)

Molecular identification and research progress of three foodborne pathogenic microorganisms

WANGShenlei，MAPanpan，JIANGTianke，etal(129)

No. 3

Cerealoilandfoodresearch

Effect of aleurone flour on protein aggregation characteristics in dough and quality of dried noodles

LINianqi，GUANErqi，BIANKe，etal(1)

Effect of alkaline salts on physicochemical properties and composition changes of fresh wet noodles during storage

CAOHan，LIUBoye，CHENFusheng，etal(8)

Effect of high-temperature on storage stability of dried noodles

LIUKang，HUANGZehua，WANGXinwei，etal(16)

Effect of sodium carboxymethyl cellulose on the qualities of frozen dough and steamed bread

HANKeyang，LIUYawei，LIUJie(24)

Study on extrusion and texturization technology of subcritical sesame protein powder

ZHANGFuzhong，ZHANGGuozhi，SUNQiang，etal(32)

Optimization of microbial genomic DNA extraction method for sourdough

HUShuang，LIHaifeng，F(xiàn)UJiake，etal(38)

Preparation of mouse polyclonal antibody to glycinin and identification of its immunological characteristics

LIUDeguo，XIJun，WANGYichao，etal(44)

Optimization of conditions for degradation of aflatoxin B1byPseudomonasaeruginosaM4 strain

DONGHuiyan，XUYanhua，NIUYongwu，etal(50)

The biosafety in vitro and the distribution in vivo of yeast mannan with 20 kDa molecular weight

FUQianzhen，WANGJiaqi，F(xiàn)ANKun，etal(58)

Determination of CML and CEL in fired vegetable oils by high performance liquid chromatography-tandem mass spectrometry

YANGMing，JIANGXiaoming，WANGShu，etal(64)

Study on the process of corn germ plant protein beverage base

WANGMin，ZHANGMingdan，PENGDandan，etal(70)

Grainstorageresearch

Study on cooking properties changes of parboiled rice and milled rice under different storage conditions

ZHOUXianqing，ZHANGShaochang，LIANGYanwei(77)

Effect of accelerated aging on storage qualities and gelatinization characteristics of rice

ZHANGYurong，ZHANGTingting，WANGYouyou，etal(85)

Volatiles measurement of peanuts and three kinds of cereals and oviposition preference comparison ofEphestiaelutella(Hübner) on the tested grains

CHENZhuo，ZHAOChao，WANGDianxuan，etal(93)

Analysis on the mechanical properties of the whole structure of steel plate-concrete composite wall of prefabricated underground silo

WANGZhenqing，HOUZhilong，CHUAIJun，etal(100)

Review

Research progress of food authenticity identification technology

XUYi，ZHONGPeng，ZHAOGang，etal(108)

Research progress on control measures and detection methods of nitrification in meat products

RENShuncheng，HUHaiyang(120)

Application development of image processing technologies in grain pests identification

LYUZongwang，JINHuifang，ZHENTong，etal(128)

No. 4

Cerealoilandfoodresearch

Study on the adsorption and photocatalytic degradation of aflatoxin B1by magnetic graphene oxide/TiO2

LIUYajie，SUNShumin，WEIMin(1)

Optimization of fermentation conditions for degradation of AFB1byBacillussubtilisQ125 and preliminary exploration of active substances

LIUYanan,PENGDandan,WANGMin,etal(9)

Effect of microwave power on the functional properties of gluten-starch system

MUMengyu,ZHANGXia,JIAFeng,etal(16)

Preparation and stability of nanoemulsions from glycated soy protein isolate

ZHAOChenyu,BUGuanhao,CHENFusheng,etal(22)

The effect of rice bran insoluble dietary fiber and ferulic acid on the gelatinization process of indica rice starch

XUNing,WANGYuanhui,ZHANGGuozhi,etal(30)

Preparation and characteristics of pyroconversion dextrin from tapioca starch

YANGYage，LIUJie，LIUYawei(38)

Fermentation of wheat germ byAspergillusnigerand study on physicochemical properties of alcohol precipitation components

ZHAOPenghui,HOUYinchen,YANGShengru,etal(44)

Analysis of quality characteristic index and establishment of evaluation model of salt coagulated tofu

SHIXiaofei,XINYing,CHENFusheng,etal(50)

Bioinformatics analysis of cecropin antimicrobial peptides

YANGHongyan，LUKui，DUHeng，etal(58)

Process and anti-oxidant activity of acerola cherry and oyster polypeptide complex drink

CHENLiwei,YANGJinsong,LILi,etal(68)

Grainstorageresearch

Analysis on the processing quality, appearance quality and cooking characteristics of parboiled rice prepared by paddy rice stored for different years

ZHOUXianqing,FUShanshan,ZHANGYurong,etal(75)

Study on the volatiles of wheat in different broken state and their effects on attractingCryptolestesferrugineus(Stephens) and electroantennogram

XIAOHuihui,ZENGFangfang,WANGDianxuan,etal(82)

Study on porosity and density of different grains under vertical pressure

GEMengmeng,CHENGuixiang,LIUChaosai,etal(89)

Fractal study on stress crack propagation during brown rice impact

ZHANGChao,CAOXianzhou,ZHANGHaochen,etal(96)

Research and implementation of grain situation monitoring system based on Binary tree search algorithm

LYUZongwang,QIUShuaixin,SUNFuyan，etal(102)

Review

Research progress on the effects of different food components on gelatinization properties of starch

LIHua，ZHUXuanxuan(108)

Research progress on characteristics of antifreeze proteins from plants and its application in frozen dough

LIUMei,MAHao,ZHENGXueling，etal(115)

Research progress on extraction technology of peony seed oil

WANGWenyue,LIUHuamin,WANGXuede，etal(123)

No. 5

Cerealoilandfoodresearch

Heterologous expression of antifreeze proteins from different sources inPichiapastoris

LIUMei,MAHao,ZHANGHui,etal(1)

Effect of flour yield accumulated via ash content on quality of wheat flour and steamed bread

ZHANGJiaojiao,WANGXiangyu,ZHAORenyong,etal(12)

Effect of starch granule size on the structure and digestibility of wheat starch-lauric acid complexes

CHUShaoyan,SUNBinghua,MASen,etal(21)

Study on the interaction between polyphenols and starch and its effect on chesnut starch properties

XIEYamin,XUFei,CHENJie,etal(30)

The relationship between secondary structure of glutenin macropolymer and rheological characteristics in freshly-harvested wheat during postharvest wheat maturation

YUEYuanyuan,LIUXiaoqian,MUMengyu,etal(39)

The preparation and structural characterization of peanut peptide-calcium chelate

WANGMengli,BUGuanhao,CHENFusheng,etal(47)

The formation of heterocyclic aromatic amines in fried chicken and their correlations with meat color

YANGZhaoyu,LIUWei,LIYun(55)

Effect of compound natural antioxidants on the antioxidant performance and shelf life of walnut oil

YANGJinfang,PENGDan,CHENMingyang,etal(64)

Study on the nutritional characteristics and flavor substances of sweet corn steamed bread

WANGHuijie,BAIYan,ZHANGGuozhi,etal(70)

Preparation of Pitaya juice herbal tea and analysis of antioxidant activity

LINDacheng,WANYilai,CHENJing,etal(77)

Signal amplification strategy for electrochemical aptasensor based on gold nanostars and nitrogen-doped porous carbon derived from biomass

BAITian,YUEShuang,ZHAOLuyang,etal(85)

Grainstorageresearch

Effect of storage temperature on the gelatinization characteristics of parboiled rice

ZHOUXianqing,SONGHuiling,LIANGYanwei(92)

Comparative study on physical properties of steamed rice and rice at different storage temperatures

ZHANGYurong,DONGYongqiang,LIANGYanwei(101)

Preparation and application of quercetin molecularly imprinted polymers in the treatment of aflatoxins in grains

SONGLixin,LIANGYutao,ZHANGYunxia,etal(110)

Experimental study on dynamic characteristics of soybean bulk materials

JINGHang,CHENHuifang,WANGXiaoyu(117)

Review

Research progress of isomaltulose and its production methods

LIUNa,PENGDandan,LIUYanan,etal(123)

Research progress on the utilization of soybean product wastewater by biological methods

YANGChunhua,QIWen,ZHANGNa(131)

No. 6

Cerealoilandfoodresearch

Study on the effect and mechanism of the protein of indica glutinous rice on its pasting properties

ZHOUXianqing,YUZiyue(1)

Screening and identification of lipase producing strains and optimization of lipase producing conditions

WUZijun,CHENSiyuan,DUZhaojun,etal(10)

Preparation of stabilized whole brown millet meal and its application in steamed bread

WANGYuanzi,WANGXiangyu,ZHAORenyong,etal(17)

Study on crystallization behavior and microstructure of span 65-rice bran wax oleogels

HUPeihong,YANGGuolong,XUQian(25)

Effect of curdlan on textural properties of frozen cooked noodles treated by freeze-thaw cycles

QUZhuoting,LIANGYing,LIUMei,etal(33)

Effects of different additive amount of extruded wheat aleurone layer flour on wheat flour quality

ZHUHuixue,JINCancan,WENJiping(39)

Orthogonal optimization of hot water extraction process of GutianTremellafuciformiscrude polysaccharide and its functional activity

ZHANGLifan,CHENJie,XUFei,etal(48)

Hydroxypropylation and carboxymethylation of pea starch prepared by etherification

LIUJie,XIANGKuankuan,CHUINingyu,etal(57)

Identification and probiotic study ofBifidobacteriumlongumF16

FENGShishi,HUIMing,YANGLinying,etal(65)

Effect of extrusion temperatures on flavor components of whole wheat noodles prepared by bran backfilling method

CAOJiaxing,XUNing,WANGLiping,etal(71)

Optimization of extraction and study on antioxidant and immune activity of polysaccharides from fermentedCordycepssinensisinvitro

WANGLanying,JIANGLing,ZHAOJing,etal(80)

Nitrogen sulfur-doped graphene quantum dots: synthesis and application on quantitative analysis of malachite green

QIUJingyao,HEGang,BAIWenfeng,etal(89)

Grainstorageresearch

Experimental study and numerical simulation analysis on influencing factors of vertical pressure at the bottom of stored grain

ZENGChangnü,LIXin,FANLiang,etal(96)

Research on imperfect wheat grain recognition based on Python-OpenCV image processing technology

ZHANGYurong,WANGQiangqiang,WUQiong,etal(105)

Experiment calibration of contact parameters between wheat and conveyor belt

SUNYanxin,WANGMingxu,ZHANGChao(113)

Review

Research advances of ultrasound degradation on physicochemical properties and biological activities of polysaccharides

WANGZichao,ZHANGDi,SHENGLili,etal(121)

Research status and prospect of fresh-eating peanut preservation technology

WUQiong,LIChenjie,LIUXiaoli,etal(127)

Research progress of carotenoids aggregates

ZHAOYingyuan,JIAHuihui,LIZiwei,etal(134)