河南工业大学学报(自然科学版)2020年总目次

第1期

·粮油食品研究·

小麦特一粉和特二粉的面筋聚集特性分析

贾 峰，耿瑞蝶，张长付，陈 雨，王 琦，王金水(1)

不同产地水飞蓟籽油理化特性及脂肪酸组成比较

彭 丹，郭 贺，杨嘉盛(8)

大豆球蛋白兔源多克隆抗血清的制备及其免疫学特性鉴定

姚利利，席 俊，陈慧彬，陈 阳，刘德果，陈珍妮(13)

米糠蛋白的超声改性及在亚麻籽油微胶囊中的应用研究

常慧敏，田少君，丁芳芳(19)

以谷朊粉原浆和谷朊粉为原料的组织蛋白生产工艺对比研究

安红周，周豫飞，马宇翔，薛晓程，李盘欣(26)

小麦不同程度萌发后其加工品质的变化

张玉荣，潘运宇，宋秀娟，陈 红，夏欣雨(32)

单形重心设计优化面团发酵剂配比的研究

刘安伟，吕莹果，陈 洁(39)

多酚与玉米淀粉相互作用研究

肖 遥，曹 悦，任顺成，李林政，潘天义(45)

响应面优化碱炼工艺脱除玉米油中玉米赤霉烯酮的研究

王英丹，马传国，黄伟锋，李利君，刘 伟，陈小威，陈复生(52)

热处理及山梨糖醇对生鲜面品质及货架期的影响

张颜颜，郑学玲，李利民，刘 羽中(59)

不同糖源对酵母生长及糖利用的影响

雷雅男，谢东东，谢岩黎(65)

超声辅助碱醇法提取青麦仁麸皮中阿魏酸的工艺研究

杨徐宁，张国治(72)

天然辛香料对桐柏豆筋防腐保鲜效果的研究

李 霞，刘尚军，郭萌萌(78)

年糕杀菌工艺及其对年糕中微生物影响的研究

孙同辉，陈 洁，许 飞，陈 玲(84)

加工方式对板栗壳主要成分及提取液自由基清除能力的影响

邢 颖，王 艳(91)

·粮食储藏研究·

不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性分析

周显青，祝方清，张玉荣，彭 超(96)

不同环境条件下负压储藏对优质稻品质的影响

元世昌，黄亚伟，王若兰，姜 江，何学书，刘早早(104)

小麦储藏环境中CO2体积分数变化与赤拟谷盗发生的关系研究

吕建华，张育濮，王殿轩，康宇龙，白春启(111)

深浅仓卸料压力离散元数值模拟研究

原 方，刘海林，程远浩，杜 乾(117)

·综述·

麦麸膳食纤维对面团特性影响的研究进展

马 森，汪 桢，王晓曦(124)

多酚对美拉德反应有害衍生物影响的研究进展

李 华，轩 滋(132)

第2期

·粮油食品研究·

超高压处理对β-伴大豆球蛋白抗原性及结构的影响

李堂昊，布冠好，赵益菲，陈复生(1)

干热稳定化米糠对大米曲奇饼干品质特性的影响

郑洋洋,任传顺,付 敏,杨太豪,陈子豪,卞 科(8)

采用质构仪测定米粉条表面黏性的方法研究

周显青，邵 珂，张玉荣(13)

浓硫酸催化辛酸和椰子油酸解制备富含中链甘油三酯产品的工艺研究

梁少华，魏贤之，张 曼，孙 聪(19)

麦醇溶蛋白与麦谷蛋白比值对面团特性的影响

徐小青，郭祯祥，郭 嘉(27)

基于胃消化动态模型的枯草芽孢杆菌对大豆蛋白-磷脂复合乳液的影响

刘 雪，管军军，朱 浩，冀旭阳，郑建樟，路新开(34)

不同生长期芝麻叶的主要营养成分变化和多糖提取物的体外抗氧化研究

李婷婷，苗红梅，汪学德，王东营(42)

麦麸改性后营养成分变化及对发酵面团品质的影响

雷雅男，谢东东，谢岩黎,康 倩(50)

膨化玉米粉对面粉糊化特性及面团流变特性的影响

刘书航，陈 洁，许 飞(58)

青麦与小麦风味对比研究

张 雨，张康逸，张国治(66)

脂肪酶催化合成大豆甾醇共轭亚油酸酯的工艺研究

汤桂云，郑 玄，陈竞男(72)

白腐菌木质素降解酶高产菌株的筛选

徐安民，李 力，马 森(78)

磁性固相萃取-液相色谱法测定果汁中的3 种双酚类物质

张素宁，彭子芳，张光瑞，张书胜,毛红艳,赵无垛(83)

小麦胚芽和甜糯玉米混合发酵饮料的研制

王付转，陈姝彤，崔梦蝶(90)

粳米多孔淀粉制备工艺优化及性质研究

包军鹏，吴 珊，徐 超，陈 翔，申 瑾，郭家俊，章 中(95)

应用模糊评价与响应面分析优化香菇饼干配方

王芮东，李 楠，昝雪梅(100)

·粮食储藏研究·

储运粮食霉变状况的现场检测技术

朱冰洁，翟焕趁，张帅兵，吕扬勇，李 娜，胡元森，蔡静平(107)

锈赤扁谷盗对储藏小麦的危害和环境中二氧化碳体积分数的影响

孙奂一，王殿轩，董永强，吴永贵，唐培安(114)

吊顶隔热对高大平房仓粮堆温度影响研究

刘文磊，王 军，张宏伟(120)

·综述·

稻曲菌素及其生物合成途径研究进展

胡元森，杨浩杰，谢澳文，韩一鸣，樊 磊，吕扬勇(126)

高粱单宁的结构、分布及分析方法综述

郑学玲，王旭娟，韩小贤(132)

第3期

·粮油食品研究·

戊聚糖在不同系统粉中的分布及对馒头品质的影响研究

林江涛，郑洋洋，关二旗，任传顺，谷玉娟，卞 科(1)

不同处理方式对玉米胚芽理化品质影响的研究

辛 颖，冯梦迪，陈复生(6)

不同后熟条件对强筋和弱筋小麦品质改善的研究

王 琦，苏晓宇，贾 峰，张 霞，陈 迪，梁 赢，王金水(12)

黑菇多糖的提取工艺优化及理化性质和抗氧化活性研究

李艺萌，李文芝，钟瑞芳，刘瑞海，陈 健(19)

食用碱对蛋白质聚集行为及面条品质的影响

任佳影，陈 洁，汪 磊(27)

中硬度小麦粉粒度配比对鲜湿面条品质的影响

周文卓，马瑞杰，温纪平(34)

氦气冷等离子处理对大米蒸煮品质及理化特性的影响

刘静静，王若兰，李兴军，段义三，徐咏宁(40)

基于稻壳灰的高纯度白炭黑制取工艺优化及其性能分析

周显青，潘鹏云，张玉荣，张咚咚，胡 思，胡佳佳(47)

产普鲁兰酶芽孢杆菌L5 的ARTP 诱变育种及发酵优化研究

宇光海，王翱宇，李海峰，惠 明(53)

不同产地浮小麦HPLC 指纹图谱研究

袁为玲，惠 明，田 青，黄继红(59)

毛木耳5.584产漆酶发酵条件优化及降解麦麸的研究

徐安民，李 力，马 森，王晓曦(65)

玉米中4种交链孢霉毒素的测定方法研究

苏 爽，张二鹏，韩月哲，张榕杰，韩华云，贺 静(72)

粮食加工机械装备多目标耦合优化设计技术研究

武照云，鱼鹏飞，刘晓霞，李 丽，阮竞兰(78)

基于TMR 磁传感器的黄曲霉毒素B1定量检测方法研究

牛群峰，赵旭燕，惠延波，王 莉，周 潼，刘任波(84)

·粮食储藏研究·

偏高水分玉米“表干内湿、控温保水”储粮新工艺研究Ⅲ生产性试验

赵 妍，张来林，赵书亮，袁红斌，陈 娟，兰红军，王吉龙，符阿龙(89)

干燥花生荚果在不同温湿度条件下的水分含量及霉变研究

王晨光，王殿轩，渠琛玲，迟晓元，刘晓莉(94)

5种检测方法对嗜卷书虱实仓检测效果的对比研究

白春启，郭 续，侯居东，王殿轩，周晓军，张 浩，代 永，司雪梅，郑 祯(100)

粮食筒仓仓壁侧压力概率特性的贝叶斯推断方法

徐志军，刘 军，原 方，余汉华(107)

含水率对玉米粮堆强度和模量的影响研究

刘文磊，陈桂香，蒋敏敏，陈家豪(113)

·综述·

黄酮类天然产物调控肠道微生物改善炎症性肠病的研究进展

李 明，卢 慧，徐振江(118)

食品中农药残留分析前处理技术研究进展

杨 明，伊 鋆，王冬梅，胡筱静，王梦颖，许 晴，李首道，董秋花，卢跃鹏，江小明，涂凤琴，宫智勇，常 超，伍金娥(130)

第4期

·粮油食品研究·

小麦A/B 损伤淀粉-面筋蛋白混合体系流变学特性研究

李明菲，安 迪，郑学玲，卞 科(1)

辐照对抗草甘膦转基因大豆DNA 的降解研究

杜 艳，陈复生，陈 晨(9)

马铃薯生全粉-小麦粉混粉的特性及其对面条品质的影响

陈 洁,李 璞,汪 磊,王彦波(16)

麻糬食用品质的综合评价及原料适应性研究

张玉荣，周显青，李建飞，祝方清(24)

谷胱甘肽对小麦粉面筋聚集特性的影响

李金河，张 霞，王 琦，陈 迪，贾 峰，梁 赢，王金水(32)

微波辅助法提取生鲜湿面褐变产物工艺研究

张琼琼，张国治，王远辉，许 飞，吴宵云，张兰兰，张依琳，李博宇(38)

黄原胶寡糖的抑菌活性研究

王子朝，宁 涛，张慧茹，詹晓北，吴剑荣，高敏杰(44)

干燥过程中挂面干燥特性及品质的研究

韩 锐，陈 洁，许 飞，王彦波，宋唯诺(50)

不同裹粉在油炸鸡块中的应用研究

刘 洁，韩可阳，王海洋，刘亚伟(56)

双咪唑离子液体基固相萃取-高效液相色谱法测定有机磷农药

杨 振，马 楠，江秀明，何丽君(63)

青麦绿豆糕风味物质分析

许 柠，王远辉，张国治，张 雨(69)

中泰木薯全粉的理化和质构特性比较及其食品开发

苏 键，

覃 晓，YONKOKSUNG Usa， CHOTINEERANAT Sunee， 韦丽婷， 李振玉，冯德伟,李红柳，吴华妙， PIYACHOMKWAN Kuakoon(77)

具有广谱抑菌特性的嗜酸乳杆菌细菌素活性研究

孙华迪，蔡丽丽， 陈晓静，冉军舰(84)

同时测定秋葵籽油中8种金属元素的ICP-MS 法的建立

刘 超，冯 慧，景 赞，黄志勇(90)

·粮食储藏研究·

偏高水分稻谷储藏过程中湿热转移规律及结露临界参数

张瑞迪，王若兰，渠琛玲，耿宪洲(94)

我国玉米产业链标准现状及发展需求研究

翟晓娜,谢奇珍,师建芳,沈 瑾(100)

一种手持式粮食库存数量检测仪器的设计

吴才章，许启铿，王录民(107)

·综述·

多糖与抗菌肽的结合及相关应用研究进展

彭星桥，詹晓北(113)

功能性纳米材料在食品领域中的应用研究进展

屈凌波，牛亚锟，王振威，肖咏梅，杨硕晔(122)

乳杆菌表层蛋白理化性质与生物功能的研究进展

孟 珺，王艳阳，康媛媛，章绍兵(129)

第5期

·粮油食品研究·

基于天然皂皮皂苷界面自组装包埋制备粉末鱼油及其特性研究

陈小威，尹文俊，李金玉，杨晓泉，马传国(1)

棕榈酸单甘酯-巴西棕榈蜡大豆油凝胶热性质及结晶动力学研究

杨帅帅，杨国龙，刘 伟，陈竞男，毕艳兰(9)

配合物沉淀法分离大米中直链淀粉的工艺参数优化及产物特性分析

周显青，叶新悦，张玉荣，金珍珍(16)

不同裹粉的制备及特性分析

刘 洁，韩可阳，王海洋，刘亚伟(25)

不同粉碎方式对小麦粉粒度及品质的影响

蔡文雅，田潇凌，孙冰华，王晓曦，马思雨(31)

籼米品种对鲜湿米粉品质影响的研究

卫攀杰，陈 洁，许 飞，陈 玲(38)

酶法制备玉米胚芽ACE 抑制肽的研究

高泽汝，宁梦茹，刘昆仑，陈复生(44)

复合改良剂对甜玉米馒头品质的影响研究

王慧洁，白 岩，张国治，张康逸(50)

苦杏仁苷脂质体的制备及特性研究

刘瑞霞，潘 丽，丁冬有(57)

基于核酸适体检测黄曲霉毒素B1的方法与高效液相色谱法的对比研究

付少伟，谢岩黎，班 珺(64)

ATR-FTIR 快速测定食醋总酸的研究

江秀明，王鹤达，杨登辉，向国强，何丽君，赵文杰(69)

菟丝子多糖的抗氧化活性和抑制肿瘤细胞增殖的研究

叶春林，KHUDOYBERDIEV Ilkhomjon，陈 颖，李瀚鑫(73)

金纳米粒子修饰酶脂质体生物传感器检测Hg2+和Cu2+浓度的研究

关桦楠，吴巧艳，彭 勃，薛 悦，孙 璐，迟德富，张 娜(79)

中药优化生物保鲜剂的制备及其活性成分分析

林大成，张玲玲，张自然，谭柳思(85)

·粮食储藏研究·

加速陈化过程中小麦品质变化及陈化指标筛选

张玉荣，张 晓，田 甜，王强强，寇含笑，潘运宇(91)

温度胁迫对嗜虫书虱生长发育与繁殖的影响

陈 卓，鲁玉杰，卢少华，王争艳，张 蒙，陈慧彬，李昕宇，史月星，张新雪(98)

玉米胚芽贮藏期水分含量及环境湿度对玉米胚芽油品质的影响

王月华，程芳园，成良玉，冯梦迪，辛 颖(105)

豆粕直剪试验与非线性模型研究

曾长女，王 萌，许启铿，谷 贺，李雪统(110)

储藏小麦外观品质时变特性研究

杨志晓，范艳峰，郑乔丹(116)

·综述·

麦麸膳食纤维对面制品主成分的影响研究进展

马 森，雷梦续，李 力，王晓曦(121)

微波降解黄曲霉毒素B1研究进展

张耀磊，李萌萌，关二旗，卞 科(129)

第6期

·粮油食品研究·

藻蓝色素稳定性的研究

任顺成，王凤雯，曹 悦，李林政，潘天义(1)

高聚合度麦麸阿魏酸糖酯组分对美拉德反应产物抑制作用研究

赵文红，冯丽然，陈 晖，杨国龙(8)

不同增塑剂对大豆分离蛋白膜选择透气性的影响

王新伟，赵仁勇，马中苏，薛海燕(15)

LactobacillusplantarumM616 生长及代谢特性研究

程 强，陈 迪，王金水(20)

焙烤工艺对小米中维生素E 含量及自由基清除活性的影响

王岸娜，Bushra Siddque，吴立根(26)

缓冲体系pH 值对黑豆皮花青素含量及抗氧化活性测定影响的研究

张春雨，谢岩黎，杨玉辉(35)

酸性低共熔溶剂催化葵花籽油甲酯化反应研究

李真真，杨国龙，刘 伟(41)

全麦挂面特征风味化合物分析

许 柠，张国治，刘艳香，汪丽萍， 谭 斌(47)

果胶季铵盐衍生物的合成、表征及抗菌活性

雷万学(55)

微波辅助复合酶法提取北五味子多糖的工艺研究

薛俊礼，吕 洋，杨艳艳，曹雪玲，吉惠杰(61)

窖泥微生物群落结构的差异性对豫坡基酒品质的影响

郭 莹,惠 明，田 青，黄继红，王洪照(68)

蔬菜液体培养基用于发酵培养青春双歧杆菌的研究

张腾霄，王 斌，蔡宏达，冯俊宇，王瑞祥，张世东(74)

糙米碰撞过程试验及仿真分析

曹宪周，张 超，房凯文，安红周，张昊辰，张 宁(80)

基于稻壳灰的高吸收性活性炭制备工艺的优化及其产品性能分析

周显青，潘鹏云，张玉荣，胡 思(84)

基于CARS 变量选择方法的小麦硬度测定研究

姜明伟，王彩红，张庆辉(91)

·粮食储藏研究·

扶壁柱支撑半地下混凝土平房仓结构性能分析

金立兵，李中原，张庆章，咸庆军，李 昭(96)

基于COMSOL 的静态仓储稻谷粮堆温度场模拟研究

葛蒙蒙，陈桂香，刘文磊，刘超赛(101)

·综述·

生鲜湿面褐变影响因素、机理及控制技术研究进展

王远辉，张琼琼，张亚茹，张依琳，郭昱颖，李泽楷，蒋帅花(106)

膳食因子对多酚生物利用率影响的研究进展

郑 妍，隋 勇(111)

蔬菜中农药残留分析检测技术的研究进展

杨 明，涂凤琴，伊 鋆，许 晴，董秋花，陈 丹，胡筱静，卢跃鹏，杨 永，江小明，宫智勇，常 超，伍金娥(119)

2020年总目次

(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，FUMin，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，FENGMengdi，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，FENGHui，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，FANYanfeng，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，FENGLiran，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，FANGKaiwen，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

YANGMing，TUFengqin，YIJun，etal(119)