第1期

·特約專欄·

小麥糊粉層專題研究(主持人 趙仁勇)

旋風(fēng)渦流剪切分離技術(shù)生產(chǎn)的小麥糊粉層粉營養(yǎng)價值和安全性研究

牛永武，紀(jì)晨雪，王海軍，胡浩杰，趙仁勇(1)

糊粉層粉添加比例對小麥粉營養(yǎng)特性和面團(tuán)流變學(xué)特性的影響

姚建森，胡浩杰，牛永武，田雙起，趙仁勇，王海軍(9)

小麥糊粉層在食品加工中的應(yīng)用與研究進(jìn)展

劉 偉，劉倩楠，趙瑞璇，張 良，胡宏海(16)

·糧油食品研究·

辛烯基琥珀酸淀粉酯與玉米醇溶蛋白復(fù)合物的制備及特性研究

劉亞偉，周雪瀅，王海洋，劉 潔(26)

不同種類水果酵素發(fā)酵特性及抗氧化特性的比較

謝東東，張 楠,孫英淇(35)

堿、鹽存在下添加小麥球蛋白對面條加工品質(zhì)的影響及其機(jī)制探討

張麗麗，關(guān)二旗，李萌萌，卞 科(42)

板栗淀粉-脂質(zhì)復(fù)合物對淀粉老化性質(zhì)的影響

董慧娜，汪 磊，陳 潔，陳 玲，許 飛(49)

新收獲不同筋力小麥后熟期間面團(tuán)特性及微觀結(jié)構(gòu)變化

母夢羽，張 霞，田 郁，賈 峰，王 琦，梁 贏，王金水(58)

麩胚水分含量對擠壓穩(wěn)定化回填法制備全麥掛面特征風(fēng)味化合物的影響

王婷婷，許 檸，汪麗萍，張國治(65)

均勻設(shè)計(jì)優(yōu)化WickerhamomycesanomalusY-1菌株產(chǎn)酯條件及其產(chǎn)香分析

石 馨，惠 明，田 青，黃繼紅(75)

ChaetomiumglobosumCGMCC 6882產(chǎn)黃酮類化合物的發(fā)酵工藝及產(chǎn)物抗氧化活性研究

付乾振，梁小娜，鄭欣欣，盛麗麗，張 迪，潘亞萍，余曉雪，王子朝，張慧茹(83)

基于食品廢棄物為碳源的熒光碳量子點(diǎn)的制備及模擬酶催化性能的探究

關(guān)樺楠，王丹丹，劉樹萍，劉曉飛(91)

·糧食儲藏研究·

肉桂-山蒼子復(fù)合植物精油微膠囊的制備工藝優(yōu)化

霍珊珊，王若蘭，呂好新，趙玲麗，劉怡君(100)

基于弱磁信號的赭曲霉毒素A定量檢測方法研究

常鑫茹，惠延波，王 莉，趙旭燕(107)

分層卸料時糧食立筒倉動態(tài)側(cè)壓力試驗(yàn)研究

丁永剛，孫啟帥，劉 強(qiáng)，許啟鏗(113)

·綜述·

串聯(lián)質(zhì)譜用于糖肽結(jié)構(gòu)表征的研究進(jìn)展

杜 蘅，楊紅艷，劉廣斌，劉傳鐸，盧 奎(121)

臭氧在儲糧害蟲防治中的應(yīng)用研究進(jìn)展

畢 潔，文明明，喻莉君，潘 登，戴 煌，賀艷萍，肖安紅，舒在習(xí)(131)

第2期

·特約專欄·

谷物淀粉及其制品品質(zhì)專題研究(主持人 馬森)

粒度對黑米粉及其淀粉特性的影響

馮文娟，馬 森，孫冰華，王鳳成，王曉曦(1)

不同滅酶處理對青稞粉理化特性的影響

孫若琪，王麗麗，李孟佳，田亞凝，張景儉，曹汝鴿(9)

羥丙基淀粉對鮮濕米粉貯藏品質(zhì)的影響及其作用機(jī)理分析

盧 斌，李才明，顧正彪，班宵逢，李兆豐(16)

·糧油食品研究·

微波膨化爆裂玉米在饅頭中的應(yīng)用

薛瑞珂，王香玉，趙仁勇，王新偉，婁海偉，田雙起，牛永武(23)

玉米醇溶蛋白和南瓜子蛋白對面團(tuán)特性與面制品品質(zhì)的影響

任順成，陳 玉，陶 華(33)

剪切與均質(zhì)條件和抗氧化劑對水包剝離亞麻籽油乳液穩(wěn)定性的影響

王雅娟，劉 君，馬傳國(40)

過熱蒸汽處理面筋蛋白對面團(tuán)流變學(xué)特性及面包品質(zhì)的影響

柳志玲，卞 科，關(guān)二旗，李萌萌，劉遠(yuǎn)曉，賈澤宇(48)

可得然膠對鮮濕面品質(zhì)及煮制過程水分變化的影響

陳子璐，梁 贏，王瑞艷，劉 玫，張 霞，王金水(56)

蔗糖異構(gòu)酶產(chǎn)生菌的常壓室溫等離子體誘變育種及發(fā)酵條件優(yōu)化

彭丹丹，劉亞楠，汪佳人，孫康輝，黃繼紅，劉 娜(63)

不同小麥糊粉層粉添加量對饅頭品質(zhì)的影響

朱慧雪，溫紀(jì)平，靳燦燦(70)

鄰香蘭素對黃曲霉生長的抑制作用研究

趙 穎，李 倩，朱曉嫚，謝巖黎(79)

酶-化學(xué)法制備麥麩可溶性膳食纖維及其性質(zhì)研究

朱宣宣，李 華，郭艷艷，劉鑫慧，李玉棟(86)

羅漢果籽蛋白的提取及功能特性研究

劉 暢，張東艷，鄧珍菊，劉本國，張 浩(93)

·糧食儲藏研究·

基于機(jī)器學(xué)習(xí)的筒倉動態(tài)側(cè)壓力預(yù)測模型及概率分布研究

余漢華，徐志軍，趙世鵬，劉婷婷，原 方(103)

銹赤扁谷盜磷化氫抗性的不同治理方法及效果

趙艷艷，魯玉杰，張 蒙(111)

·綜述·

雜糧的活性成分與雜糧加工研究進(jìn)展

王岸娜，王藝潔，吳立根，屈凌波，朱俊友(117)

基于原子力顯微鏡技術(shù)的食品科學(xué)研究進(jìn)展

郭云昌，劉鐘棟(126)

第3期

·特約專欄·

低溫等離子體食品非熱加工理論與技術(shù)專題研究(主持人 成軍虎)

等離子體多尺度氧化對展青霉素降解的影響

成軍虎，溫 馨，孔繁津，李孟軻，王一杰(1)

介質(zhì)阻擋放電等離子體處理對大豆分離蛋白結(jié)構(gòu)及凝膠特性的影響

周迎雪，劉連杰，張琳琳，譚亦成，李曉娟，彭開鋒，劉志偉，龔德力(10)

低溫等離子體技術(shù)改性纖維素的研究進(jìn)展

祝 紅，牛德寶，張 燦，成軍虎(18)

·糧油食品研究·

小麥粉特性對多孔掛面品質(zhì)的影響

陳 潔，陳怡萱，汪 磊，張?zhí)N華(26)

冷凍溫度及龍柏葉抗凍蛋白對小麥淀粉結(jié)構(gòu)和理化特性的影響

馬 豪，劉 玫，鄭學(xué)玲，李利民，劉 翀(35)

以乳極性脂/蛋白為界面脂滴的體外消化特性研究

馮 坤，孫 聰，梁少華(43)

響應(yīng)面法優(yōu)化蝦青素-植物甾醇亞麻酸酯復(fù)合脂質(zhì)體的制備工藝

張 新，潘 麗，常振剛，郭曉引，李雪琴(51)

花生蛋白的濃度對其超聲改性效果的影響

張淑艷，章紹兵，陳 林，張語青(58)

老面對面團(tuán)發(fā)酵過程中菌群結(jié)構(gòu)及風(fēng)味物質(zhì)的影響

劉 悅，張 燦，高玲玲，張康逸，閆美慧，張國治(65)

貝萊斯芽孢桿菌降解脫氧雪腐鐮刀菌烯醇及抑制禾谷鐮刀菌的研究

曹榮耀，謝巖黎，劉 晨，程思忠(74)

RufibactersediminisH-1產(chǎn)胞外多糖發(fā)酵條件優(yōu)化及多糖保濕和乳化性能研究

楊棒棒，周 佳，屈建航，李春雨，羅 宇(81)

HPLC-ELSD法測定天然香料中水溶性糖的分布特征

劉 雨，席 輝，付英杰，李 鵬，盧斌斌，孫世豪，宗永立(89)

UHPLC法快速測定堅(jiān)果炒貨中4種抗氧化劑含量

周迎春，楊盛茹，華向美，李單單，賀金濤(96)

不同儲藏條件下鮮濕糙米線品質(zhì)變化動力學(xué)模型研究

喬聰聰，田曉紅，王磊鑫，姜 平，翟小童，曾凡坤，吳娜娜，譚 斌(102)

·糧食儲藏研究·

混凝土糧倉-糧食顆粒界面靜動力特性直剪試驗(yàn)研究

郭呈周，周 飛，曾長女(111)

基于CNN-DBN的小麥不完善粒識別技術(shù)研究

張慶輝，田欣欣，呂鵬濤，楊 彬(118)

·綜述·

富硒生物活性肽制備技術(shù)及其功能研究進(jìn)展

黃繼紅，趙朋輝，侯銀臣，陳文靜，廖愛美，潘 龍，李彥瑾，楊盛茹，李 琰(125)

多酚對淀粉慢消化作用及其生物利用率研究進(jìn)展

任順成，陳佳樂，陶 華(133)

第4期

·特約專欄·

食品微生物危害防控(主持人 胡元森)

pyrG基因缺失對黑曲霉中赭曲霉毒素A生物合成的影響

胡朝江，張藝格，張智慧，牛志鵬，呂揚(yáng)勇，翟煥趁，魏 閃，胡元森(1)

鐵鹽對阪崎腸桿菌的殺菌效應(yīng)研究

馮程遠(yuǎn)，徐 丹，王猷勝，彭姝瑞，莫海珍，李紅波，胡梁斌(9)

梨果采后病原菌侵染機(jī)制與防控技術(shù)研究進(jìn)展

趙利娜，許美秋，張曉云，楊其亞，王凱利，張紅印(18)

·糧油食品研究·

大豆肽鋅螯合物的制備、結(jié)構(gòu)表征及其體外消化分析

冷雨佳，段曉杰，陳復(fù)生(29)

姜黃素-淀粉納米微膠囊的研制及其抗氧化研究

王明明，關(guān)二旗，李萌萌，卞 科(38)

低場核磁共振技術(shù)結(jié)合化學(xué)計(jì)量學(xué)快速鑒別花生油真?zhèn)?/p>

彭 丹，楊嘉盛，任一飛，史翠熠，陳名揚(yáng)(46)

食品香料4-丙基苯酚對黃曲霉菌的抑制作用研究

張明明，馬衛(wèi)賓，王 沖，謝巖黎(54)

米糠液態(tài)發(fā)酵紫色紅曲霉產(chǎn)色素的營養(yǎng)因子優(yōu)化

夏欣欣，陳 迪，姜 凌，郭明偉，劉曼麗，孫晶晶，吳興泉(61)

糯性低葡萄糖當(dāng)量麥芽糊精的制備及結(jié)構(gòu)表征

常江濤，劉 潔，劉亞偉(70)

響應(yīng)面法優(yōu)化低血糖指數(shù)掛面的配方

崔亞鵬，康志敏，閆美慧，張康逸，何夢影，張國治(77)

小麥分級改善小麥及小麥粉品質(zhì)的研究

韓文燕，王鳳成，魏 雪，王曉玲(85)

油炸條件對雞胸肉中羧甲基賴氨酸和羧乙基賴氨酸含量的影響

于小慧，丁 麗，劉 偉，余晶晶(92)

模擬體系中谷維素檢測方法的建立

趙 晨，孫 聰，梁少華(99)

·糧食儲藏研究·

赤擬谷盜成蟲為害對小麥揮發(fā)性物質(zhì)的影響

呂建華，黃宗文，許俊亞(106)

基于有效摩擦系數(shù)的平房倉儲料壓力計(jì)算模型與壓力場計(jì)算方法

陳家豪，何佳歡，陳桂香，韓 陽，譚晗洋(112)

·綜述·

脂肪替代物在蛋黃醬中的應(yīng)用研究進(jìn)展

馬傳國，曹昕琪(119)

菜籽肽的酶法制備、分離純化及生物功能特性研究進(jìn)展

翟曉娜，裴海生，梁 亮，張志民，胡雪芳，李旭銳，孫 昊(128)

第5期

·特約專欄·

現(xiàn)代分離分析技術(shù)在食品質(zhì)量與安全分析中的應(yīng)用研究(主持人 何麗君)

紅棕櫚油中4種胡蘿卜素同分異構(gòu)體的色譜分離條件優(yōu)化及含量測定

楊 歡，高 莉，牛躍庭，Yoong Jun Hao，孫亞明，谷克仁，何麗君(1)

建立衰減全反射-傅里葉變換紅外光譜法測定食用油的過氧化值

郭 娜，王鶴達(dá)，江秀明，向國強(qiáng)，何麗君(9)

黃曲霉毒素檢測方法研究進(jìn)展

紀(jì)文華，李雪梅，尹小燕，韓浩月，喬曌宇，張麗丹，苗 冉，馬晗雪，明郁斐(14)

·糧油食品研究·

黑豆蛋白和扁豆蛋白對小麥淀粉理化性質(zhì)的影響

任順成，張丹丹(22)

CaCl2對小麥粉面筋蛋白聚集特性及二級結(jié)構(gòu)的影響

王小花，梁 贏，賈 峰，王 琦，王金水(29)

兩種纖維素醚類親水膠體對冷凍面團(tuán)中面筋蛋白的影響

韓可陽，劉亞偉，劉 潔(35)

掛面在常溫儲藏過程中品質(zhì)及麥谷蛋白化學(xué)特性的變化

張 劍，李雪杰，屈念念，李夢琴，趙 陽，溫婭晴，任秀娟，張偉峰(45)

多菌種酵制多孔掛面的品質(zhì)及風(fēng)味物質(zhì)分析

權(quán)苗苗，許 飛，陳 潔，汪 磊，謝亞敏，曹 菲(53)

不同磨粉方式對脫胚玉米粉品質(zhì)特性的影響

魏 雪，王鳳成，沈玉現(xiàn)，邢亞楠(61)

淀粉含量和直鏈與支鏈比例對淀粉基可降解薄膜的性能影響及土壤降解研究

王明明，關(guān)二旗，李萌萌，卞 科(68)

乳酸菌發(fā)酵藍(lán)莓汁工藝優(yōu)化及功能特性研究

張晨顏，張麗霞，魏照輝，周存山(77)

黃麻基納米纖維素作為Pickering乳液乳化劑的研究

宋良益，繆夏然，黃宇營(86)

白腐真菌降解麥麩纖維關(guān)鍵基因挖掘

宋 鑫，蘇 浩，蔣詩雨，李 力(94)

·糧食儲藏研究·

基于負(fù)壓通風(fēng)的多殺霉素粉劑實(shí)倉噴施工藝研究

薛丁榕，孫為偉，王 超，方 治，潘 俊，李倩倩，伍 祎(102)

基于高光譜成像技術(shù)的發(fā)芽小麥分類研究

張玉榮，盧冠鏹，吳 瓊，張咚咚，潘運(yùn)宇，周顯青(108)

·綜述·

食源性病原菌不同檢測方法的比較研究進(jìn)展

陳萬義，蔣 飛，鄧 睿(116)

香菇多糖提取、結(jié)構(gòu)和生物活性的研究進(jìn)展

朱俊友，李志佳，董趙微，王岸娜，吳立根(125)

第6期

·特約專欄·

食用油伴隨物變化與功能特性研究專題(主持人 于修燭)

橄欖油與油茶籽油氧化過程中主要微量伴隨物的變化

李 琪，周 笙，魏 冰，高 媛，于修燭(1)

食用植物油中脂肪伴隨物的種類、含量及健康功能

武利梅，趙晶晶，蔡靜薇，吳麗華，張玉環(huán)，李建科(10)

角鯊烯來源、提取及功能特性研究進(jìn)展

李躍凡，王媛媛，馬改琴，李 琪，于修燭(19)

·糧油食品研究·

稻米油脫臭餾出物中角鯊烯分離與純化工藝的研究

張 歡，賈怡文，陳小威，孫尚德(30)

轉(zhuǎn)錄因子PDIDSM_85260對指狀青霉生物學(xué)特性的影響

陳 燕，趙仁勇，張璐璐(37)

過熱蒸汽處理大米對方便米粉品質(zhì)的影響

舒星琦，李波輪，任傳順，鄭洋洋，安紅周，覃振華(45)

磁性多壁碳納米管對花生油中黃曲霉毒素的脫除效果研究

呂雅芳，紀(jì)俊敏，苗紅梅，侯利霞，汪學(xué)德，王合寶(53)

超聲輔助酶法制備雞皮膠原蛋白的工藝優(yōu)化

魏沈芳，張順棠，劉昆侖，段曉杰，高立棟(59)

艾草精油Pickering 乳液穩(wěn)定性的研究

王曼笛，謝巖黎，李 倩，楊玉輝，馬衛(wèi)賓，孫淑敏(67)

酵母在傳代過程中生長性能、碳流向及抗氧化特性的研究

孫英淇，謝東東，韓知雨，任順成(73)

光譜法研究小麥蛋白與直鏈淀粉的相互作用

王岸娜，楚雯文，吳立根(80)

麥胚四肽的抗氧化能力研究

胡立明，張慶成， 劉 嵐(87)

X 射線熒光光譜法快速測定小麥(粉)中鎘含量

路輝麗，尹成華，高敬銘，秦祎芳，耿麗娜，李 敏(95)

·糧食儲藏研究·

小麥?zhǔn)懿煌x態(tài)玉米象危害后其全麥粉饅頭揮發(fā)性物質(zhì)的變化

張玉榮，錢冉冉(101)

考慮散體拱效應(yīng)的筒倉倉壁側(cè)壓力計(jì)算方法

陳家豪, 譚晗洋, 陳桂香, 韓 陽, 何佳歡, 劉超賽(111)

·綜述·

基于機(jī)器視覺的糧食外觀品質(zhì)檢測研究進(jìn)展

陳衛(wèi)東，李宛玉，李 智(118)

植物蛋白-黃酮相互作用機(jī)制及在食品功能特性改良中的應(yīng)用進(jìn)展

關(guān)樺楠，孫藝銘，張 悅，劉曉飛(129)

2022年總目次

(138)

JOURNALOFHENANUNIVERSITYOFTECHNOLOGY
NATURALSCIENCEEDITION

COMPREHENSIVE TABLE OF CONTENTS

No. 1

Specialcolumn

Specialstudyonwheataleuronelayer(hostZHAORenyong)

Study on the nutritional value and safety of wheat aleurone layer flour produced by cyclone vortex shear separation technology

NIUYongwu,JIChenxue,WANGHaijun,etal(1)

The effect of aleurone layer flour addition ratio on the nutritional properties of wheat flour and the rheological properties of dough

YAOJiansen,HUHaojie,NIUYongwu,etal(9)

Research advance and application of wheat aleurone in food processing

LIUWei,LIUQiannan,ZHAORuixuan,etal(16)

Cerealoilandfoodresearch

Preparation and properties of complex of octenyl succinate starch and zein

LIUYawei,ZHOUXueying,WANGHaiyang,etal(26)

Comparative study on fermentation and antioxidant properties of different kinds of fruit enzymes

XIEDongdong,ZHANGNan,SUNYingqi(35)

Effect of wheat globulin addition on noodle processing quality in the presence of alkali or salt and discussion on its mechanism

ZHANGLili,GUANErqi,LIMengmeng,etal(42)

Effects of fatty acids and cooking methods on aging properties of chestnut starch

DONGHuina,WANGLei,CHENJie,etal(49)

Changes in dough characteristics and microstructure in the postharvest maturation of newly harvested wheat with different gluten strengths

MUMengyu,ZHANGXia,TIANYu,etal(58)

Effect of wheat bran and embryo moisture content on the preparation of characteristic flavor compounds of whole wheat noodles by extrusion stabilization backfilling method

WANGTingting,XUNing,WANGLiping,etal(65)

Uniform design optimization of ester production conditions and aroma analysis ofWickerhamomycesanomalusY-1 strain

SHIXin,HUIMing,TIANQing,etal(75)

Research on the fermentation process and antioxidant activity of flavonoids produced byChaetomiumglobosumCGMCC 6882

FUQianzhen,LIANGXiaona,ZHENGXinxin,etal(83)

Synthesis of fluorescent carbon quantum dots from food waste as carbon source and its catalytic performance of simulated enzyme

GUANHuanan,WANGDandan,LIUShuping,etal(91)

Grainstorageresearch

Preparation and process optimization of cinnamon-litsea cubeba complex essential oil microcapsules

HUOShanshan,WANGRuolan,LYUHaoxin,etal(100)

Quantitative determination of ochratoxin A based on weak magnetic signal

CHANGXinru,HUIYanbo,WANGLi,etal(107)

Experimental study on dynamic lateral pressure of vertical grain silo during layered unloading

DINGYonggang,SUNQishuai,LIUQiang,etal(113)

Review

Application of Tandem mass spectrometry for glycopeptides structures representation

DUHeng,YANGHongyan,LIUGuangbin,etal(121)

Research progress of ozone application in the control of stored grain pests

BIJie,WENMingming,YULijun,etal(131)

No. 2

Specialcolumn

Specialresearchonthequalityofgrainstarchanditsproducts(hostMASen)

Effects of different particle sizes on the starch properties of black rice flour

FENGWenjuan，MASen，SUNBinghua，etal(1)

Effects of different enzyme killing treatments on physicochemical properties of highland barley powder

SUNRuoqi，WANGLili，LIMengjia，etal(9)

Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis

LUBin，LICaiming，GUZhengbiao，etal(16)

Cerealoilandfoodresearch

Application of microwave-puffed popcorn meal in making steamed bread

XUERuike，WANGXiangyu，ZHAORenyong，etal(23)

Effects of zein and pumpkin seed protein on dough properties and flour products qualities

RENShuncheng，CHENYu，TAOHua(33)

The effects of shear and homogenization conditions and antioxidants on the physicochemical stability of stripped flaxseed oil in water food

emulsion

WANGYajuan，LIUJun，MAChuanguo(40)

Effects of superheated steam treatment of gluten on dough rheological properties and bread quality

LIUZhiling，BIANKe，GUANErqi，etal(48)

Effects of curdlan on quality of fresh wet noodles and moisture change during cooking

CHENZilu，LIANGYing，WANGRuiyan，etal(56)

Atmospheric and room temperature plasma breeding and fermentation conditions optimization of sucrose isomerase producing strains

PENGDandan，LIUYanan，WANGJiaren，etal(63)

Effect of different addition of wheat aleurone flour on the quality of steamed bread

ZHUHuixue，WENJiping，JINCancan(70)

Study on the inhibitory effect of o-vanillin against the growth ofAspergillusflavus

ZHAOYing，LIQian，ZHUXiaoman，etal(79)

Preparation of soluble dietary fiber from wheat bran by enzyme-chemical combined treatment and its properties

ZHUXuanxuan，LIHua，GUOYanyan，etal(86)

Extraction and functional properties ofMomordicagrosvenoriseed protein

LIUChang，ZHANGDongyan，DENGZhenju，etal(93)

Grainstorageresearch

Prediction model and probability distribution of dynamic lateral pressure of silo based on machine learning

YUHanhua，XUZhijun，ZHAOShipeng，etal(103)

Different control methods and their effects on phosphine resistance inCryptolestesferrugineus(Stephens)

ZHAOYanyan，LUYujie，ZHANGMeng(111)

Review

Research progress on the active components and processing of coarse cereals

WANGAnna，WANGYijie，WULigen，etal(117)

Research progress in food science based on atomic force microscopy

GUOYunchang，LIUZhongdong(126)

No. 3

Specialcolumn

Specialstudyontheoryandtechnologyofnon-thermalprocessingofcoldplasmafood(hostCHENGJunhu)

Effect of multi-scale plasma oxidation on the degradation of patulin

CHENGJunhu，WENXin，KONGFanjin，etal(1)

The effects of dielectric barrier discharge plasma treatment on the structure and gelling properties of soy protein isolate

ZHOUYingxue，LIULianjie，ZHANGLinlin，etal(10)

Research progress of cellulose modified by cold plasma technology

ZHUHong，NIUDebao，ZHANGCan，etal(18)

Cerealoilandfoodresearch

Effect of wheat flour characteristics on the quality of porous dried noodles

CHENJie，CHENYixuan，WANGLei，etal(26)

Effects of freezing temperature and antifreeze protein fromSabinachinensis(Linn.) Ant. cv. Kaizuca leaves on structure and physicochemical

properties of frozen wheat starch

MAHao，LIUMei，ZHENGXueling，etal(35)

Study oninvitrodigestion characteristics of milk polar lipid/protein as interface lipid droplets

FENGKun，SUNCong，LIANGShaohua(43)

Optimization of preparation process of liposomes co-encapsulating astaxanthin and phytosterol linolenic acid ester by response surface

methodology

ZHANGXin，PANLi，CHANGZhengang，etal(51)

Effect of peanut protein concentration on its ultrasoninc modification

ZHANGShuyan，ZHANGShaobing，CHENLing，etal(58)

Influence of bacterial flora and flavor substances in the process of dough fermentation

LIUYue，ZHANGCan，GAOLingling，etal(65)

Degradation of deoxynivalenol byBacillusvelezensisand its inhibition on the growth ofFusariumgraminis

CAORongyao，XIEYanli，LIUChen，etal(74)

Fermentation condition optimization, moisturing and emulsifying properties of exopolysaccharides produced byRufibactersediminisH-1

YANGBangbang，ZHOUJia，QUJianhang，etal(81)

Distribution characteristics of soluble sugars in natural fragrance and flavor ingredient by HPLC-ELSD

LIUYu，XIHui，F(xiàn)UYingjie，etal(89)

Rapid determination of four antioxidants in roasted seeds and nuts by UHPLC

ZHOUYingchun，YANGShengru，HUAXiangmei，etal(96)

Study on the kinetic model of quality changes of fresh brown rice noodles during storage at different temperatures

QIAOCongcong，TIANXiaohong，WANGLeixin，etal(102)

Grainstorageresearch

Experimental study on static and dynamic characteristics of concrete granary-grain particle interface

GUOChengzhou，ZHOUFei，ZENGChangnyu，etal(111)

Research on unsound wheat kernels recognition technology based on CNN-DBN

ZHANGQinghui，TIANXinxin，LYUPengtao，etal(118)

Review

Research progress on the preparation technology and function of selenium-enriched bioactive peptide

HUANGJihong，ZHAOPenghui，HOUYinchen，etal(125)

Research progress on the effect of polyphenols on slow digestion of starch and its bioavailability

RENShuncheng，CHENJiale，TAOHua(133)

No. 4

Specialcolumn

Preventionandcontrolofhazardousfoodmicroorganisms(hostHUYuansen)

Effect ofpyrGdeletion on the biosynthesis of ochratoxin A inAspergillusniger

HUChaojiang，ZHANGYige，ZHANGZhihui，etal(1)

The sterilization of ferric salts onCronobactersakazakii

FENGChengyuan，XUDan，WANGYousheng，etal(9)

Recent advances in the infection mechanisms and current methods in controlling postharvest diseases of pear

ZHAOLina，XUMeiqiu，ZHANGXiaoyun，etal(18)

Cerealoilandfoodresearch

Preparation, structural characterization andinvitrodigestion analysis of soybean peptide-zinc chelate

LENGYujia，DUANXiaojie，CHENFusheng(29)

Preparation of curcumin-starch nano-microcapsules and its antioxidant research

WANGMingming，GUANErqi，LIMengmeng，etal(38)

Rapid adulteration identification of peanut oil based on chemometrics using low-field nuclear magnetic resonance

PENGDan，YANGJiasheng，RENYifei，etal(46)

Study on the inhibitory effect of food flavor 4-propyl phenol onAspergillusflavus

ZHANGMingming，MAWeibin，WANGChong，etal(54)

Optimization nutrients for pigments production byMonascuspurpureususing rice bran as substrate in submerged fermentation

XIAXinxin，CHENDi，JIANGLing，etal(61)

Preparation and structure characterization of low dextrose equivalent maltodextrin from waxy rice starch

CHANGJiangtao，LIUJie，LIUYawei(70)

Optimization of low glycemic index noodles formula by response surface methodology

CUIYapeng，KANGZhimin，YANMeihui，etal(77)

Study on improving the quaility of wheat and wheat flour by wheat grading

HANWenyan，WANGFengcheng，WEIXue，etal(85)

Effects of frying conditions on the content of CML and CEL in chicken breast

YUXiaohui，DINGLi，LIUWei，etal(92)

Development of a detection method for γ-oryzanol in simulation system

ZHAOChen，SUNCong，LIANGShaohua(99)

Grainstorageresearch

Effect ofTriboliumcastaneumadults infestation on volatile compounds from stored wheat

LYUJianhua，HUANGZongwen，XUJunya(106)

Calculation model and pressure field calculation method of bulk material in warehouse based on effective friction coefficient

CHENJiahao，HEJiahuan，CHENGuixiang，etal(112)

Review

Application research progress of fat substitutes in mayonnaise

MAChuanguo，CAOXinqi(119)

Enzymatic preparation, isolation and biological functions of rapeseed/canola peptides

ZHAIXiaona，PEIhaisheng，LIANGLiang，etal(128)

No. 5

Specialcolumn

Applicationofmodernseparationandanalysistechniqueinfoodqualityandsafetyanalysis(hostHELijun)

Optimization of chromatographic condition and content determination of four carotene isomers in red palm oil

YANGHuan，GAOLi，NIUYueting，etal(1)

Establish determination of peroxide values of edible oils by ATR-FTIR spectroscopy

GUONa，WANGHeda，JIANGXiuming，etal(9)

Research progress of aflatoxin detection methods

JIWenhua，LIXuemei，YINXiaoyan，etal(14)

Cerealoilandfoodresearch

Effects of black bean protein and lentil bean protein on physicochemical properties of wheat starch

RENShuncheng，ZHANGDandan(22)

Effects of CaCl2on aggregation characteristics and secondary structure of wheat flour gluten

WANGXiaohua，LIANGYing，JIAFeng，etal(29)

Effect of two hydrophilic cellulose ether on gluten in frozen dough

HANKeyang，LIUYawei，LIUJie(35)

Changes of the quality of noodles and the chemical properties of glutenin in Chinese dried noodles stored at room temperature

ZHANGJian，LIXuejie，QUNiannian，etal(45)

Analysis of quality and flavor substances of cellular noodles leavened by multiple strain

QUANMiaomiao，XUFei，CHENJie，etal(53)

Effects of different grinding methods on the quality of degerminated corn flour

WEIXue，WANGFengcheng，SHENYuxian，etal(61)

Effects of starch content and ratio of amylose to amylopectin on the performance of starch-based degradable film and itsdegradation in soil

WANGMingming，GUANErqi，LIMengmeng，etal(68)

Optimization of fermentation process and functional characteristics of blueberry juice by lactic acid bacteria

ZHANGChenyan，ZHANGLixia，WEIZhaohui，etal(77)

Cellulose nanofibrils from jute fibers as an O/W Pickering emulsifier

SONGLiangyi，MIAOXiaran，HUANGYuying(86)

Key genes of wheat bran degradation by White rot fungi

SONGXin，SUHao，JIANGShiyu，etal(94)

Grainstorageresearch

Field trial on distribution of spinosad powder in grain bulk applied by vacuum ventilation in warehouse

XUEDingrong，SUNWeiwei，WANGChao，etal(102)

Research on classification of sprouted wheat based on hyperspectral imaging technology

ZHANGYurong，LUGuanqiang，WUQiong，etal(108)

Review

Comparison study on different determination methods for the same food borne pathogen

CHENWanyi，JIANGFei，DENGRui(116)

Research progress of extraction, structure, and biological activity of lentinan

ZHUJunyou，LIZhijia，DONGZhaowei，etal(125)

No. 6

Specialcolumn

Specialtopiconchangesandfunctionalcharacteristicsoflipidconcomitantsinedibleoils(hostYUXiuzhu)

Changes of main trace concomitants of olive oil andCamelliaoleiferaseed oil during different oxidation processes

LIQi，ZHOUSheng，WEIBing，etal(1)

The types, contents and health function of fat concomitants in edible vegetable oils

WULimei，ZHAOJingjing，CAIJingwei，etal(10)

Research progress on sources, extraction and functional properties of squalene

LIYuefan，WANGYuanyuan，MAGaiqin，etal(19)

Cerealoilandfoodresearch

Separation and purification of squalene from rice oil deodorizer distillate

ZHANGHuan，JIAYiwen，CHENXiaowei，etal(30)

Effect of the transcription factor PDIDSM_85260 on the biological properties ofPenicilliumdigitatum

CHENYan，ZHAORenyong，ZHANGLulu(37)

Effect of superheated steam treatment on quality of instant rice noodles

SHUXingqi，LIBolun，RENChuanshun，etal(45)

Removal of aflatoxin from peanut oil by magnetic multi-walled carbon nanotubes

LYUYafang，JIJunmin，MIAOHongmei，etal(53)

Optimization of ultrasound-assisted enzymatic preparation of chicken skin collagen

WEIShenfang，ZHANGShuntang，LIUKunlun，etal(59)

Study on the stability ofArtemisiaargyiessential oil Pickering emulsion

WANGMandi，XIEYanli，LIQian，etal(67)

Cell aging changes in Saccharomyces cerevisiae during passage

SUNYingqi，XIEDongdong，HANZhiyu，etal(73)

Interaction between wheat protein and starch investigated by spectroscopy

WANGAnna，CHUWenwen，WULigen(80)

Antioxidant capacity of a wheat germ tetrapeptide

HULiming，ZHANGQingcheng，LIULan(87)

Rapid determination of cadmium content in wheat (flour) by X-ray fluorescent spectrometry

LUHuili，YINChenghua，GAOJingming，etal(95)

Grainstorageresearch

Changes of volatile compounds in whole wheat steamed bread prepared by wheat infested bySitophiluszeamaisat different stages of development

ZHANGYurong，QIANRanran(101)

Calculation method of side pressure of silo wall considering horizontal arching effect in bulk storage

CHENJiahao，TANHanyang，CHENGuixiang，etal(111)

Review

Research progress on the quality detection of grain appearance based on machine vision

CHENWeidong，LIWanyu，LIZhi(118)

Mechanism of plant protein-flavonoids interaction and its application in food functional properties improvement

GUANHuanan，SUNYiming，ZHANGYue，etal(129)