河南工業(yè)大學(xué)學(xué)報(bào)(自然科學(xué)版)2020年總目次

第1期

·糧油食品研究·

小麥特一粉和特二粉的面筋聚集特性分析

賈 峰，耿瑞蝶，張長(zhǎng)付，陳 雨，王 琦，王金水(1)

不同產(chǎn)地水飛薊籽油理化特性及脂肪酸組成比較

彭 丹，郭 賀，楊嘉盛(8)

大豆球蛋白兔源多克隆抗血清的制備及其免疫學(xué)特性鑒定

姚利利，席 俊，陳慧彬，陳 陽(yáng)，劉德果，陳珍妮(13)

米糠蛋白的超聲改性及在亞麻籽油微膠囊中的應(yīng)用研究

?；勖簦锷倬?，丁芳芳(19)

以谷朊粉原漿和谷朊粉為原料的組織蛋白生產(chǎn)工藝對(duì)比研究

安紅周，周豫飛，馬宇翔，薛曉程，李盤欣(26)

小麥不同程度萌發(fā)后其加工品質(zhì)的變化

張玉榮，潘運(yùn)宇，宋秀娟，陳 紅，夏欣雨(32)

單形重心設(shè)計(jì)優(yōu)化面團(tuán)發(fā)酵劑配比的研究

劉安偉，呂瑩果，陳 潔(39)

多酚與玉米淀粉相互作用研究

肖 遙，曹 悅，任順成，李林政，潘天義(45)

響應(yīng)面優(yōu)化堿煉工藝脫除玉米油中玉米赤霉烯酮的研究

王英丹，馬傳國(guó)，黃偉鋒，李利君，劉 偉，陳小威，陳復(fù)生(52)

熱處理及山梨糖醇對(duì)生鮮面品質(zhì)及貨架期的影響

張顏顏，鄭學(xué)玲，李利民，劉 羽中(59)

不同糖源對(duì)酵母生長(zhǎng)及糖利用的影響

雷雅男，謝東東，謝巖黎(65)

超聲輔助堿醇法提取青麥仁麩皮中阿魏酸的工藝研究

楊徐寧，張國(guó)治(72)

天然辛香料對(duì)桐柏豆筋防腐保鮮效果的研究

李 霞，劉尚軍，郭萌萌(78)

年糕殺菌工藝及其對(duì)年糕中微生物影響的研究

孫同輝，陳 潔，許 飛，陳 玲(84)

加工方式對(duì)板栗殼主要成分及提取液自由基清除能力的影響

邢 穎，王 艷(91)

·糧食儲(chǔ)藏研究·

不同儲(chǔ)藏年限稻谷的蒸煮特性及其米飯的食味和質(zhì)構(gòu)特性分析

周顯青，祝方清，張玉榮，彭 超(96)

不同環(huán)境條件下負(fù)壓儲(chǔ)藏對(duì)優(yōu)質(zhì)稻品質(zhì)的影響

元世昌，黃亞偉，王若蘭，姜 江，何學(xué)書，劉早早(104)

小麥儲(chǔ)藏環(huán)境中CO2體積分?jǐn)?shù)變化與赤擬谷盜發(fā)生的關(guān)系研究

呂建華，張育濮，王殿軒，康宇龍，白春?jiǎn)?111)

深淺倉(cāng)卸料壓力離散元數(shù)值模擬研究

原 方，劉海林，程遠(yuǎn)浩，杜 乾(117)

·綜述·

麥麩膳食纖維對(duì)面團(tuán)特性影響的研究進(jìn)展

馬 森，汪 楨，王曉曦(124)

多酚對(duì)美拉德反應(yīng)有害衍生物影響的研究進(jìn)展

李 華，軒 滋(132)

第2期

·糧油食品研究·

超高壓處理對(duì)β-伴大豆球蛋白抗原性及結(jié)構(gòu)的影響

李堂昊，布冠好，趙益菲，陳復(fù)生(1)

干熱穩(wěn)定化米糠對(duì)大米曲奇餅干品質(zhì)特性的影響

鄭洋洋,任傳順,付 敏,楊太豪,陳子豪,卞 科(8)

采用質(zhì)構(gòu)儀測(cè)定米粉條表面黏性的方法研究

周顯青，邵 珂，張玉榮(13)

濃硫酸催化辛酸和椰子油酸解制備富含中鏈甘油三酯產(chǎn)品的工藝研究

梁少華，魏賢之，張 曼，孫 聰(19)

麥醇溶蛋白與麥谷蛋白比值對(duì)面團(tuán)特性的影響

徐小青，郭禎祥，郭 嘉(27)

基于胃消化動(dòng)態(tài)模型的枯草芽孢桿菌對(duì)大豆蛋白-磷脂復(fù)合乳液的影響

劉 雪，管軍軍，朱 浩，冀旭陽(yáng)，鄭建樟，路新開(34)

不同生長(zhǎng)期芝麻葉的主要營(yíng)養(yǎng)成分變化和多糖提取物的體外抗氧化研究

李婷婷，苗紅梅，汪學(xué)德，王東營(yíng)(42)

麥麩改性后營(yíng)養(yǎng)成分變化及對(duì)發(fā)酵面團(tuán)品質(zhì)的影響

雷雅男，謝東東，謝巖黎,康 倩(50)

膨化玉米粉對(duì)面粉糊化特性及面團(tuán)流變特性的影響

劉書航，陳 潔，許 飛(58)

青麥與小麥風(fēng)味對(duì)比研究

張 雨，張康逸，張國(guó)治(66)

脂肪酶催化合成大豆甾醇共軛亞油酸酯的工藝研究

湯桂云，鄭 玄，陳競(jìng)男(72)

白腐菌木質(zhì)素降解酶高產(chǎn)菌株的篩選

徐安民，李 力，馬 森(78)

磁性固相萃取-液相色譜法測(cè)定果汁中的3 種雙酚類物質(zhì)

張素寧，彭子芳，張光瑞，張書勝,毛紅艷,趙無(wú)垛(83)

小麥胚芽和甜糯玉米混合發(fā)酵飲料的研制

王付轉(zhuǎn)，陳姝彤，崔夢(mèng)蝶(90)

粳米多孔淀粉制備工藝優(yōu)化及性質(zhì)研究

包軍鵬，吳 珊，徐 超，陳 翔，申 瑾，郭家俊，章 中(95)

應(yīng)用模糊評(píng)價(jià)與響應(yīng)面分析優(yōu)化香菇餅干配方

王芮東，李 楠，昝雪梅(100)

·糧食儲(chǔ)藏研究·

儲(chǔ)運(yùn)糧食霉變狀況的現(xiàn)場(chǎng)檢測(cè)技術(shù)

朱冰潔，翟煥趁，張帥兵，呂揚(yáng)勇，李 娜，胡元森，蔡靜平(107)

銹赤扁谷盜對(duì)儲(chǔ)藏小麥的危害和環(huán)境中二氧化碳體積分?jǐn)?shù)的影響

孫奐一，王殿軒，董永強(qiáng)，吳永貴，唐培安(114)

吊頂隔熱對(duì)高大平房倉(cāng)糧堆溫度影響研究

劉文磊，王 軍，張宏偉(120)

·綜述·

稻曲菌素及其生物合成途徑研究進(jìn)展

胡元森，楊浩杰，謝澳文，韓一鳴，樊 磊，呂揚(yáng)勇(126)

高粱單寧的結(jié)構(gòu)、分布及分析方法綜述

鄭學(xué)玲，王旭娟，韓小賢(132)

第3期

·糧油食品研究·

戊聚糖在不同系統(tǒng)粉中的分布及對(duì)饅頭品質(zhì)的影響研究

林江濤，鄭洋洋，關(guān)二旗，任傳順，谷玉娟，卞 科(1)

不同處理方式對(duì)玉米胚芽理化品質(zhì)影響的研究

辛 穎，馮夢(mèng)迪，陳復(fù)生(6)

不同后熟條件對(duì)強(qiáng)筋和弱筋小麥品質(zhì)改善的研究

王 琦，蘇曉宇，賈 峰，張 霞，陳 迪，梁 贏，王金水(12)

黑菇多糖的提取工藝優(yōu)化及理化性質(zhì)和抗氧化活性研究

李藝萌，李文芝，鐘瑞芳，劉瑞海，陳 健(19)

食用堿對(duì)蛋白質(zhì)聚集行為及面條品質(zhì)的影響

任佳影，陳 潔，汪 磊(27)

中硬度小麥粉粒度配比對(duì)鮮濕面條品質(zhì)的影響

周文卓，馬瑞杰，溫紀(jì)平(34)

氦氣冷等離子處理對(duì)大米蒸煮品質(zhì)及理化特性的影響

劉靜靜，王若蘭，李興軍，段義三，徐詠寧(40)

基于稻殼灰的高純度白炭黑制取工藝優(yōu)化及其性能分析

周顯青，潘鵬云，張玉榮，張咚咚，胡 思，胡佳佳(47)

產(chǎn)普魯蘭酶芽孢桿菌L5 的ARTP 誘變育種及發(fā)酵優(yōu)化研究

宇光海，王翱宇，李海峰，惠 明(53)

不同產(chǎn)地浮小麥HPLC 指紋圖譜研究

袁為玲，惠 明，田 青，黃繼紅(59)

毛木耳5.584產(chǎn)漆酶發(fā)酵條件優(yōu)化及降解麥麩的研究

徐安民，李 力，馬 森，王曉曦(65)

玉米中4種交鏈孢霉毒素的測(cè)定方法研究

蘇 爽，張二鵬，韓月哲，張榕杰，韓華云，賀 靜(72)

糧食加工機(jī)械裝備多目標(biāo)耦合優(yōu)化設(shè)計(jì)技術(shù)研究

武照云，魚鵬飛，劉曉霞，李 麗，阮競(jìng)蘭(78)

基于TMR 磁傳感器的黃曲霉毒素B1定量檢測(cè)方法研究

牛群峰，趙旭燕，惠延波，王 莉，周 潼，劉任波(84)

·糧食儲(chǔ)藏研究·

偏高水分玉米“表干內(nèi)濕、控溫保水”儲(chǔ)糧新工藝研究Ⅲ生產(chǎn)性試驗(yàn)

趙 妍，張來(lái)林，趙書亮，袁紅斌，陳 娟，蘭紅軍，王吉龍，符阿龍(89)

干燥花生莢果在不同溫濕度條件下的水分含量及霉變研究

王晨光，王殿軒，渠琛玲，遲曉元，劉曉莉(94)

5種檢測(cè)方法對(duì)嗜卷書虱實(shí)倉(cāng)檢測(cè)效果的對(duì)比研究

白春?jiǎn)ⅲ?續(xù)，侯居?xùn)|，王殿軒，周曉軍，張 浩，代 永，司雪梅，鄭 禎(100)

糧食筒倉(cāng)倉(cāng)壁側(cè)壓力概率特性的貝葉斯推斷方法

徐志軍，劉 軍，原 方，余漢華(107)

含水率對(duì)玉米糧堆強(qiáng)度和模量的影響研究

劉文磊，陳桂香，蔣敏敏，陳家豪(113)

·綜述·

黃酮類天然產(chǎn)物調(diào)控腸道微生物改善炎癥性腸病的研究進(jìn)展

李 明，盧 慧，徐振江(118)

食品中農(nóng)藥殘留分析前處理技術(shù)研究進(jìn)展

楊 明，伊 鋆，王冬梅，胡筱靜，王夢(mèng)穎，許 晴，李首道，董秋花，盧躍鵬，江小明，涂鳳琴，宮智勇，常 超，伍金娥(130)

第4期

·糧油食品研究·

小麥A/B 損傷淀粉-面筋蛋白混合體系流變學(xué)特性研究

李明菲，安 迪，鄭學(xué)玲，卞 科(1)

輻照對(duì)抗草甘膦轉(zhuǎn)基因大豆DNA 的降解研究

杜 艷，陳復(fù)生，陳 晨(9)

馬鈴薯生全粉-小麥粉混粉的特性及其對(duì)面條品質(zhì)的影響

陳 潔,李 璞,汪 磊,王彥波(16)

麻糬食用品質(zhì)的綜合評(píng)價(jià)及原料適應(yīng)性研究

張玉榮，周顯青，李建飛，祝方清(24)

谷胱甘肽對(duì)小麥粉面筋聚集特性的影響

李金河，張 霞，王 琦，陳 迪，賈 峰，梁 贏，王金水(32)

微波輔助法提取生鮮濕面褐變產(chǎn)物工藝研究

張瓊瓊，張國(guó)治，王遠(yuǎn)輝，許 飛，吳宵云，張?zhí)m蘭，張依琳，李博宇(38)

黃原膠寡糖的抑菌活性研究

王子朝，寧 濤，張慧茹，詹曉北，吳劍榮，高敏杰(44)

干燥過(guò)程中掛面干燥特性及品質(zhì)的研究

韓 銳，陳 潔，許 飛，王彥波，宋唯諾(50)

不同裹粉在油炸雞塊中的應(yīng)用研究

劉 潔，韓可陽(yáng)，王海洋，劉亞偉(56)

雙咪唑離子液體基固相萃取-高效液相色譜法測(cè)定有機(jī)磷農(nóng)藥

楊 振，馬 楠，江秀明，何麗君(63)

青麥綠豆糕風(fēng)味物質(zhì)分析

許 檸，王遠(yuǎn)輝，張國(guó)治，張 雨(69)

中泰木薯全粉的理化和質(zhì)構(gòu)特性比較及其食品開發(fā)

蘇 鍵，

覃 曉，YONKOKSUNG Usa， CHOTINEERANAT Sunee， 韋麗婷， 李振玉，馮德偉,李紅柳，吳華妙， PIYACHOMKWAN Kuakoon(77)

具有廣譜抑菌特性的嗜酸乳桿菌細(xì)菌素活性研究

孫華迪，蔡麗麗， 陳曉靜，冉軍艦(84)

同時(shí)測(cè)定秋葵籽油中8種金屬元素的ICP-MS 法的建立

劉 超，馮 慧，景 贊，黃志勇(90)

·糧食儲(chǔ)藏研究·

偏高水分稻谷儲(chǔ)藏過(guò)程中濕熱轉(zhuǎn)移規(guī)律及結(jié)露臨界參數(shù)

張瑞迪，王若蘭，渠琛玲，耿憲洲(94)

我國(guó)玉米產(chǎn)業(yè)鏈標(biāo)準(zhǔn)現(xiàn)狀及發(fā)展需求研究

翟曉娜,謝奇珍,師建芳,沈 瑾(100)

一種手持式糧食庫(kù)存數(shù)量檢測(cè)儀器的設(shè)計(jì)

吳才章，許啟鏗，王錄民(107)

·綜述·

多糖與抗菌肽的結(jié)合及相關(guān)應(yīng)用研究進(jìn)展

彭星橋，詹曉北(113)

功能性納米材料在食品領(lǐng)域中的應(yīng)用研究進(jìn)展

屈凌波，牛亞錕，王振威，肖詠梅，楊碩曄(122)

乳桿菌表層蛋白理化性質(zhì)與生物功能的研究進(jìn)展

孟 珺，王艷陽(yáng)，康媛媛，章紹兵(129)

第5期

·糧油食品研究·

基于天然皂皮皂苷界面自組裝包埋制備粉末魚油及其特性研究

陳小威，尹文俊，李金玉，楊曉泉，馬傳國(guó)(1)

棕櫚酸單甘酯-巴西棕櫚蠟大豆油凝膠熱性質(zhì)及結(jié)晶動(dòng)力學(xué)研究

楊帥帥，楊國(guó)龍，劉 偉，陳競(jìng)男，畢艷蘭(9)

配合物沉淀法分離大米中直鏈淀粉的工藝參數(shù)優(yōu)化及產(chǎn)物特性分析

周顯青，葉新悅，張玉榮，金珍珍(16)

不同裹粉的制備及特性分析

劉 潔，韓可陽(yáng)，王海洋，劉亞偉(25)

不同粉碎方式對(duì)小麥粉粒度及品質(zhì)的影響

蔡文雅，田瀟凌，孫冰華，王曉曦，馬思雨(31)

秈米品種對(duì)鮮濕米粉品質(zhì)影響的研究

衛(wèi)攀杰，陳 潔，許 飛，陳 玲(38)

酶法制備玉米胚芽ACE 抑制肽的研究

高澤汝，寧夢(mèng)茹，劉昆侖，陳復(fù)生(44)

復(fù)合改良劑對(duì)甜玉米饅頭品質(zhì)的影響研究

王慧潔，白 巖，張國(guó)治，張康逸(50)

苦杏仁苷脂質(zhì)體的制備及特性研究

劉瑞霞，潘 麗，丁冬有(57)

基于核酸適體檢測(cè)黃曲霉毒素B1的方法與高效液相色譜法的對(duì)比研究

付少偉，謝巖黎，班 珺(64)

ATR-FTIR 快速測(cè)定食醋總酸的研究

江秀明，王鶴達(dá)，楊登輝，向國(guó)強(qiáng)，何麗君，趙文杰(69)

菟絲子多糖的抗氧化活性和抑制腫瘤細(xì)胞增殖的研究

葉春林，KHUDOYBERDIEV Ilkhomjon，陳 穎，李瀚鑫(73)

金納米粒子修飾酶脂質(zhì)體生物傳感器檢測(cè)Hg2+和Cu2+濃度的研究

關(guān)樺楠，吳巧艷，彭 勃，薛 悅，孫 璐，遲德富，張 娜(79)

中藥優(yōu)化生物保鮮劑的制備及其活性成分分析

林大成，張玲玲，張自然，譚柳思(85)

·糧食儲(chǔ)藏研究·

加速陳化過(guò)程中小麥品質(zhì)變化及陳化指標(biāo)篩選

張玉榮，張 曉，田 甜，王強(qiáng)強(qiáng)，寇含笑，潘運(yùn)宇(91)

溫度脅迫對(duì)嗜蟲書虱生長(zhǎng)發(fā)育與繁殖的影響

陳 卓，魯玉杰，盧少華，王爭(zhēng)艷，張 蒙，陳慧彬，李昕宇，史月星，張新雪(98)

玉米胚芽貯藏期水分含量及環(huán)境濕度對(duì)玉米胚芽油品質(zhì)的影響

王月華，程芳園，成良玉，馮夢(mèng)迪，辛 穎(105)

豆粕直剪試驗(yàn)與非線性模型研究

曾長(zhǎng)女，王 萌，許啟鏗，谷 賀，李雪統(tǒng)(110)

儲(chǔ)藏小麥外觀品質(zhì)時(shí)變特性研究

楊志曉，范艷峰，鄭喬丹(116)

·綜述·

麥麩膳食纖維對(duì)面制品主成分的影響研究進(jìn)展

馬 森，雷夢(mèng)續(xù)，李 力，王曉曦(121)

微波降解黃曲霉毒素B1研究進(jìn)展

張耀磊，李萌萌，關(guān)二旗，卞 科(129)

第6期

·糧油食品研究·

藻藍(lán)色素穩(wěn)定性的研究

任順成，王鳳雯，曹 悅，李林政，潘天義(1)

高聚合度麥麩阿魏酸糖酯組分對(duì)美拉德反應(yīng)產(chǎn)物抑制作用研究

趙文紅，馮麗然，陳 暉，楊國(guó)龍(8)

不同增塑劑對(duì)大豆分離蛋白膜選擇透氣性的影響

王新偉，趙仁勇，馬中蘇，薛海燕(15)

LactobacillusplantarumM616 生長(zhǎng)及代謝特性研究

程 強(qiáng)，陳 迪，王金水(20)

焙烤工藝對(duì)小米中維生素E 含量及自由基清除活性的影響

王岸娜，Bushra Siddque，吳立根(26)

緩沖體系pH 值對(duì)黑豆皮花青素含量及抗氧化活性測(cè)定影響的研究

張春雨，謝巖黎，楊玉輝(35)

酸性低共熔溶劑催化葵花籽油甲酯化反應(yīng)研究

李真真，楊國(guó)龍，劉 偉(41)

全麥掛面特征風(fēng)味化合物分析

許 檸，張國(guó)治，劉艷香，汪麗萍， 譚 斌(47)

果膠季銨鹽衍生物的合成、表征及抗菌活性

雷萬(wàn)學(xué)(55)

微波輔助復(fù)合酶法提取北五味子多糖的工藝研究

薛俊禮，呂 洋，楊艷艷，曹雪玲，吉惠杰(61)

窖泥微生物群落結(jié)構(gòu)的差異性對(duì)豫坡基酒品質(zhì)的影響

郭 瑩,惠 明，田 青，黃繼紅，王洪照(68)

蔬菜液體培養(yǎng)基用于發(fā)酵培養(yǎng)青春雙歧桿菌的研究

張騰霄，王 斌，蔡宏達(dá)，馮俊宇，王瑞祥，張世東(74)

糙米碰撞過(guò)程試驗(yàn)及仿真分析

曹憲周，張 超，房凱文，安紅周，張昊辰，張 寧(80)

基于稻殼灰的高吸收性活性炭制備工藝的優(yōu)化及其產(chǎn)品性能分析

周顯青，潘鵬云，張玉榮，胡 思(84)

基于CARS 變量選擇方法的小麥硬度測(cè)定研究

姜明偉，王彩紅，張慶輝(91)

·糧食儲(chǔ)藏研究·

扶壁柱支撐半地下混凝土平房倉(cāng)結(jié)構(gòu)性能分析

金立兵，李中原，張慶章，咸慶軍，李 昭(96)

基于COMSOL 的靜態(tài)倉(cāng)儲(chǔ)稻谷糧堆溫度場(chǎng)模擬研究

葛蒙蒙，陳桂香，劉文磊，劉超賽(101)

·綜述·

生鮮濕面褐變影響因素、機(jī)理及控制技術(shù)研究進(jìn)展

王遠(yuǎn)輝，張瓊瓊，張亞茹，張依琳，郭昱穎，李澤楷，蔣帥花(106)

膳食因子對(duì)多酚生物利用率影響的研究進(jìn)展

鄭 妍，隋 勇(111)

蔬菜中農(nóng)藥殘留分析檢測(cè)技術(shù)的研究進(jìn)展

楊 明，涂鳳琴，伊 鋆，許 晴，董秋花，陳 丹，胡筱靜，盧躍鵬，楊 永，江小明，宮智勇，常 超，伍金娥(119)

2020年總目次

(129)

JOURNALOFHENANUNIVERSITYOFTECHNOLOGY
NATURALSCIENCEEDITION

COMPREHENSIVE TABLE OF CONTENTS

NO. 1

Cerealoilandfoodresearch

Aggregation characteristic analysis of gluten in first-grade and second-grade wheat flour

JIAFeng，GENGRuidie，ZHANGChangfu，etal(1)

Comparison of physicochemical properties and fatty acid composition ofSilybummarianumseed oils from different regions

PENGDan，GUOHe，YANGJiasheng(8)

Preparation and immunological characterization of rabbit polyclonal antiserum derived from soybean globulin

YAOLili，XIJun，CHENHuibin，etal(13)

Ultrasonic modification of rice bran protein and its application in flaxseed oil microcapsules

CHANGHuimin，TIANShaojun，DINGFangfang(19)

A comparative study of the production of tissue proteins from gluten virgin pulp and gluten powder

ANHongzhou，ZHOUYufei，MAYuxiang，etal(26)

Changes in processing quality of wheat after different degrees of germination

ZHANGYurong，PANYunyu，SONGXiujuan，etal(32)

Optimization of dough starter formulation by simplex centroid desig

LIUAnwei，LYUYingguo，CHENJie(39)

Study on the interaction between polyphenols and corn starch

XIAOYao，CAOYue，RENShuncheng，etal(45)

Optimization of alkali refining process for removal of zearalenone in corn oil by response surface method

WANGYingdan，MAChuanguo，HUANGWeifeng，etal(52)

Influences of heat treatment and sorbitol at different concentrations on the quality and shelf life of fresh noodles

ZHANGYanyan，ZHENGXueling，LILimin，etal(59)

Effects of different sugar sources on yeast growth and sugar utilization

LEIYanan，XIEDongdong，XIEYanli(65)

Extraction process of ferulic acid from green wheat bran by ultrasonic-assisted alkali alcohol method

YANGXuning，ZHANGGuozhi(72)

Study on fresh-keeping effects of natural spices on Tongbai Doujin

LIXia，LIUShangjun，GUOMengmeng(78)

Study on sterilization process and its effect on microorganisms of rice cake

SUNTonghui，CHENJie，XUFei，etal(84)

Effects of different processing methods on the contents of major component in chestnut shells and free radical scavenging activity of extract

XINGYing，WANGYan(91)

Grainstorageresearch

Analysis of the cooking quality of rice after different storage periods and the taste quality and texture characteristics of the cooked rice

ZHOUXianqing，ZHUFangqing，ZHANGYurong，etal(96)

Effect of negative pressure storage on quality of high quality rice under different environmental conditions

YUANShichang，HUANGYawei，WANGRuolan，etal(104)

The relationship between the occurrence ofTriboliumcastaneumand the CO2volume fraction in wheat storage environment

LYUJianhua，ZHANGYupu，WANGDianxuan，etal(111)

Numerical simulation of discharge pressure of deep and shallow silos with discrete element

YUANFang，LIUHailin，CHENGYuanhao，etal(117)

Review

Research progress on the effect of wheat bran dietary fiber on dough properties

MASen，WANGZhen，WANGXiaoxi(124)

Research progress on the influences of polyphenols on harmful Maillard reaction derivatives

LIHua，XUANZi(132)

NO. 2

Cerealoilandfoodresearch

Effect of high hydrostatic pressure treatment on antigenicity and structure of soybeanβ-conglycinin

LITanghao，BUGuanhao，ZHAOYifei，etal(1)

Effect of dry heat stabilized rice bran on quality characteristics of rice cookies

ZHENGYangyang，RENChuanshun，F(xiàn)UMin，etal(8)

Study on determination of the surface viscosity of rice noodles by texture analyzer

ZHOUXianqing，SHAOKe，ZHANGYurong(13)

Preparation of medium chain triglyceride-enriched product by H2SO4-catalyzed acidolysis of coconut oil withcaprylic acid

LIANGShaohua，WEIXianzhi，ZHANGMan，etal(19)

Effect of the ratio of gliadin to glutenin on dough characteristics

XUXiaoqing，GUOZhenxiang，GUOJia(27)

Effect ofBacillussubtilison soy protein-phospholipid composite emulsion based on dynamic gastric digestion model

LIUXue，GUANJunjun，ZHUHao，etal(34)

Changes of main nutritional components and in vitro antioxidant activity of polysaccharide extracts in sesame leaves at different growth periods

LITingting，MIAOHongmei，WANGXuede，etal(42)

Nutritional components changes of wheat bran after modification and effect of modified wheat bran on the quality of fermented dough

LEIYanan，XIEDongdong，XIEYanli，etal(50)

Effects of extruded corn flour on the gelatinization properties of wheat flour and dough rheological properties

LIUShuhang，CHENJie，XUFei(58)

Comparative study on the flavors of green wheat and wheat

ZHANGYu，ZHANGKangyi，ZHANGGuozhi(66)

Lipase-catalyzed synthesis of soybean sterol conjugated linoleate

TANGGuiyun，ZHENGXuan，CHENJingnan(72)

Screening of lignin degrading enzyme high-producing strain from white rot fungi

XUAnmin，LILi，MASen(78)

Simultaneous determination of three bisphenol compounds in fruit juice by magnetic solid phase extraction-liquid chromatography

ZHANGSuning，PENGZifang，ZHANGGuangrui，etal(83)

Development of fermented beverage of wheat germ and sweet-waxy maize

WANGFuzhuan，CHENShutong，CUIMengdie(90)

Study on the preparation technology and properties of porous starch from japonica rice

BAOJunpeng，WUShan，XUChao，etal(95)

Application of fuzzy evaluation and response surface methodology in formula optimization ofLentinusedodesbiscuits

WANGRuidong，LINan，ZANXuemei(100)

Grainstorageresearch

On-site rapid detection technology for the mildew status of grain in storage and transportation

ZHUBingjie，ZHAIHuanchen，ZHANGShuaibing，etal(107)

Damage to stored wheat and effect on ambient CO2volume fraction byCryptolestesferrugineus(Stephens)

SUNHuanyi，WANGDianxuan，DONGYongqiang，etal(114)

Influence of ceiling thermal insulation on the temperature of grain pile in large warehouse

LIUWenlei，WANGJun，ZHANGHongwei(120)

Review

Research progress on ustiloxins and its biosynthetic pathway

HUYuansen，YANGHaojie，XIEAowen，etal(126)

A review on structures， distribution and analysis methods for sorghum tannins

ZHENGXueling，WANGXujuan，HANXiaoxian(132)

NO. 3

Cerealoilandfoodresearch

Distribution of pentosan in different system flour and its effect on the quality of steamed bread

LINJiangtao，ZHENGYangyang，GUANErqi，etal(1)

Effects of different stabilizing treatments on physicochemical properties of corn germ

XINYing，F(xiàn)ENGMengdi，CHENFusheng(6)

The research on quality improvement of wheat with strong and weak gluten under different postharvest maturation conditions

WANGQi，SUXiaoyu，JIAFeng,etal(12)

Study on extraction process optimization, physicochemical properties, and antioxidant activity of polysaccharide fromRussulaadusta

(Pers.) Fr

LIYimeng，LIWenzhi，ZHONGRuifang，etal(19)

Effects of dietary alkali on protein aggregation behavior and noodle quality

RENJiaying，CHENJie，WANGLei(27)

Effect of granularity ratio of medium hardness wheat flour on the quality of fresh wet noodles

ZHOUWenzhuo，MARuijie，WENJiping(34)

Effect of helium cold plasma on the cooking and physicochemical properties of milled rice

LIUJingjing，WANGRuolan，LIXingjun，etal(40)

Process optimization and performance analysis of high purity white carbon black based on rice husk ash

ZHOUXianqing，PANPengyun，ZHANGYurong，etal(47)

ARTP mutation breeding and fermentation optimization of pullulanase-producingBacillusL5

YUGuanghai，WANGAoyu，LIHaifeng，etal(53)

HPLC fingerprint of fructus tritici levis from different producing areas

YUANWeiling，HUIMing，TIANQing，etal(59)

Study on the optimization of laccase fermentation conditions and the degradation of wheat bran byAuriculariapolytricha5.584

XUAnmin，LILi，MASen，etal(65)

Study on the determination methods of fourAlternariamycotoxinsin maize

SUShuang，ZHANGErpeng，HANYuezhe，etal(72)

Research on multi-objective coupling optimization design technology for grain processing equipment

WUZhaoyun，YUPengfei，LIUXiaoxia，etal(78)

Quantitative detection of aflatoxin B1based on TMR magnetic sensor

NIUQunfeng，ZHAOXuyan，HUIYanbo，etal(84)

Grainstorageresearch

Study on novel grain storage technology of high-oisture maize “surface dry and inner moist, temperaturecontrol and water retention”

III pilot trial

ZHAOYan，ZHANGLailin，ZHAOShuliang，etal(89)

Study on moisture content and mildew of dried peanut pod under different temperatures and humidities

WANGChenguang，WANGDianxuan，QUChenling，etal(94)

Comparison of five methods of in situ detection ofLiposcelisBostrychophilaBadonnel in grain mass

BAIChunqi，GUOXu，HOUJudong，etal(100)

Bayesian inference method for probabilistic characteristics of the silo wall lateral pressure in food silo

XUZhijun，LIUJun，YUANFang，etal(107)

The influence of moisture content on the strength and modulus of maize piles

LIUWenlei，CHENGuixiang，JIANGMinmin，etal(113)

Review

Research progress on inflammatory bowel disease alleviation by flavonoids natural products through regulating intestinal microbiota

LIMing，LUHui，XUZhenjiang(118)

Research progress of pretreatment techniques for pesticide residues analysis in food

YANGMing，YIJun，WANGDongmei，etal(130)

NO. 4

Cerealoilandfoodresearch

Study on rheological properties of A/B damaged starch-gluten protein systems

LIMingfei，ANDi，ZHENGXueling，etal(1)

Effect of irradiation on roundup ready soybean DNA degradation

DUYan，CHENFusheng，CHENChen(9)

Study on the characteristics of raw potato flour-wheat flour mixture and its effect on noodle quality

CHENJie，LIPu，WANGLei，etal(16)

Study on the comprehensive evaluation of edible quality and raw material adaptability of fresh Mochi

ZHANGYurong，ZHOUXianqing，LIJianfei，etal(24)

Effect of glutathione on gluten aggregation properties of wheat flour

LIJinhe，ZHANGXia，WANGQi，etal(32)

Study on the technology of microwave-assisted extraction of browning products from fresh wet noodles

ZHANGQiongqiong，ZHANGGuozhi，WANGYuanhui，etal(38)

Antibacterial activity of xanthan oligosaccharide

WANGZichao，NINGTao，ZHANGHuiru，etal(44)

Study on drying characteristics and quality of fine dried noodles in drying process

HANRui，CHENJie，XUFei，etal(50)

Application of different batter mixes in chicken nuggets

LIUJie，HANKeyang，WANGHaiyang，etal(56)

Bisimidazole ionic liquid-based solid-phase extraction and determination of organophosphorus pesticides by combining with high-performance

liquid chromatography

YANGZhen，MANan，JIANGXiuming，etal(63)

Analysis of flavor substances in green wheat-mung bean cake

XUNing，WANGYuanhui，ZHANGGuozhi，etal(69)

Physicochemical, textural properties and food products development of cassava flour from China and Thailand

SUJian，QINXiao，YONKOKSUNGUsa，etal(77)

Activity study of bacteriocin produced byLactobacillusacidophiluswith broad spectrum bacteriostasis

SUNHuadi，CAILili，CHENXiaojing，etal(84)

Establishment of ICP-MS method for simultaneous determination of 8 metal elements in okra seed oil

LIUChao，F(xiàn)ENGHui，JINGZan，etal(90)

Grainstorageresearch

The law of heat and moisture transfer and critical parameters of condensation during storage of paddy with higher water content

ZHANGRuidi，WANGRuolan，QUChenling，etal(94)

Current status and development needs of standards of the maize chain in China

ZHAIXiaona，XIEQizhen，SHIJianfang，etal(100)

Design of a hand-held quantity measuring instrument for grain depot

WUCaizhang，XUQikeng，WANGLumin(107)

Review

Progress on the combinations of polysaccharides and antimicrobial peptides and the relevant applications

PENGXingqiao，ZHANXiaobei(113)

Research progress on the application of functional nanomaterials in the field of food

QULingbo，NIUYakun，WANGZhenwei，etal(122)

Advances in research on physicochemical properties and biological functions ofLactobacillussurface layer proteins

MENGJun，WANGYanyang，KANGYuanyuan，etal(129)

NO. 5

Cerealoilandfoodresearch

Preparation and characterization of fish oil powder based on interface self-assembly encapsulation of naturalQuillajasaponin

CHENXiaowei，YINWenjun，LIJinyu，etal(1)

Study on the thermal properties and crystallization behaviors of soybean oleogel formed with monopalmitate and carnauba wax

YANGShuaishuai，YANGGuolong，LIUWei，etal(9)

Optimization of technique parameters of rice amylose separation by complex precipitation method and analysis of product characteristics

ZHOUXianqing，YEXinyue，ZHANGYurong，etal(16)

Preparation and characteristic analysis of different batters

LIUJie，HANKeyang，WANGHaiyang，etal(25)

Effects of different milling methods on the particle size and quality of wheat flour

CAIWenya，TIANXiaoling，SUNBinghua，etal(31)

Effects of indica rice varieties on the quality of instant fresh rice noodles

WEIPanjie，CHENJie，XUFei，etal(38)

Preparation of ACE inhibitory peptides from maize germ by enzymatic hydrolysis

GAOZeru，NINGMengru，LIUKunlun，etal(44)

Effect of compound improver on the quality of sweet corn steamed bread

WANGHuijie，BAIYan，ZHANGGuozhi，etal(50)

Preparation of amygdalin-loaded liposomes and the characteristics study

LIURuixia，PANLi，DINGDongyou(57)

Comparative study of aflatoxin B1determination based on nucleic acid aptamer and HPLC

FUShaowei，XIEYanli，BANJun(64)

Rapid determination of total acid in vinegar by ATR-FTIR spectroscopy

JIANGXiuming，WANGHeda，YANGDenghui，etal(69)

Study on the antioxidant activity and the inhibition of tumor cell proliferation of polysaccharides from the seeds ofCuscutachinensisLam.

YEChunlin，KHUDOYBERDIEVIlkhomjon，CHENYing，etal(73)

Detection of Hg2+and Cu2+concentration by gold nanoparticles-modified enzyme liposome biosensor

GUANHuanan，WUQiaoyan，PENGBo，etal(79)

Preparation of biological preservative optimized by Chinese herbal medicine and analysis of bioactive components

LINDacheng，ZHANGLingling，ZHANGZiran，etal(85)

Grainstorageresearch

Changes of wheat quality during accelerated aging and screening of aging indicators

ZHANGYurong，ZHANGXiao，TIANTian，etal(91)

Effects of temperature stress on growth, development and reproduction ofLiposcelisentomophila

CHENZhuo，LUYujie，LUShaohua，etal(98)

Effects of moisture content of corn germ and environmental humidity during storage on the quality of corn germ oil

WANGYuehua，CHENGFangyuan，CHENGLiangyu，etal(105)

Research on direct shear tests of soybean meal and its nonlinear model

ZENGChangnyu，WANGMeng，XUQikeng，etal(110)

Study on the time-varying characteristics of appearance quality of stored wheat

YANGZhixiao，F(xiàn)ANYanfeng，ZHENGQiaodan(116)

Review

Research progress on the effect of wheat bran dietary fiber on the main ingredients of flour products

MASen，LEIMengxu，LILi，etal(121)

Progress in the degradation of aflatoxin B1by microwave

ZHANGYaolei，LIMengmeng，GUANErqi，etal(129)

NO. 6

Cerealoilandfoodresearch

Study on the stability of phycocyanin

RENShuncheng，WANGFengwen，CAOYue，etal(1)

Study on the inhibitory effect of high-polymerization wheat bran feruloylated glycosides components on Maillard reaction products

ZHAOWenhong，F(xiàn)ENGLiran，CHENHui，etal(8)

Effects of different plasticizers on the selective permeability of soy protein isolate films

WANGXinwei，ZHAORenyong，MAZhongsu，etal(15)

Study on growth and metabolic characteristics ofLactobacillusplantarumM616

CHENGQiang，CHENDi，WANGJinshui(20)

Effect of baking technology on vitamin E content and its free radical scavenging activity of millet

WANGAnna，BUSHRASiddque，WULigen(26)

Study on the effect of buffer system pH on the content and antioxidant activity of anthocyanin in black soybean seed coat

ZHANGChunyu，XIEYanli，YANGYuhui(35)

Methyl esterification of sunflower oil catalyzed by acidic deep eutectic acidic solvent

LIZhenzhen，YANGGuolong，LIUWei(41)

Analysis of characteristic flavor compounds in whole wheat noodles

XUNing，ZHANGGuozhi，LIUYanxiang，etal(47)

Synthesis, characterization and antimicrobial activity of pectin derivative with quaternary ammonium salts

LEIWanxue(55)

Study on extraction technology ofSchisandrachinensisBaill. polysaccharide using microwave-assisted complexenzymatic method

XUEJunli，LYUYang，YANGYanyan，etal(61)

Effect of pit mud microbial community structure on the quality of Yupo base wine

GUOYing，HUIMing，TIANQing，etal(68)

Research on the application of vegetable liquid media in fermentation and culture ofBifidobacteriumadolescentis

ZHANGTengxiao，WANGBin，CAIHongda，etal(74)

Experiment and simulation analysis of brown rice collision process

CAOXianzhou，ZHANGChao，F(xiàn)ANGKaiwen，etal(80)

Optimization of the preparation technology of high absorbency activated carbon based on rice husk ash and its productperformance analysis

ZHOUXianqing，PANPengyun，ZHANGYurong，etal(84)

Study of wheat hardness determination based on CARS variable selection method

JIANGMingwei，WANGCaihong，ZHANGQinghui(91)

Grainstorageresearch

Analysis of structure performance for semi-underground concrete worizontal warehouse with buttress columns

JINLibing，LIZhongyuan，ZHANGQingzhang，etal(96)

Simulation of temperature field of static storage paddy grain pile based on COMSOL

GEMengmeng，CHENGuixiang，LIUWenlei，etal(101)

Review

Research progress on the affecting factors, mechanisms and control technologyies of the browning of fresh wet noodles

WANGYuanhui，ZHANGQiongqiong，ZHANGYaru，etal(106)

Research progress on the effects of dietary factors on the bioavailability of polyphenol

ZHENGYan，SUIYong(111)

Advances on pesticide residues analysis and detection techniques for regetables

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