河南工业大学学报(自然科学版)2022年总目次

第1期

·特约专栏·

小麦糊粉层专题研究(主持人 赵仁勇)

旋风涡流剪切分离技术生产的小麦糊粉层粉营养价值和安全性研究

牛永武，纪晨雪，王海军，胡浩杰，赵仁勇(1)

糊粉层粉添加比例对小麦粉营养特性和面团流变学特性的影响

姚建森，胡浩杰，牛永武，田双起，赵仁勇，王海军(9)

小麦糊粉层在食品加工中的应用与研究进展

刘 伟，刘倩楠，赵瑞璇，张 良，胡宏海(16)

·粮油食品研究·

辛烯基琥珀酸淀粉酯与玉米醇溶蛋白复合物的制备及特性研究

刘亚伟，周雪滢，王海洋，刘 洁(26)

不同种类水果酵素发酵特性及抗氧化特性的比较

谢东东，张 楠,孙英淇(35)

碱、盐存在下添加小麦球蛋白对面条加工品质的影响及其机制探讨

张丽丽，关二旗，李萌萌，卞 科(42)

板栗淀粉-脂质复合物对淀粉老化性质的影响

董慧娜，汪 磊，陈 洁，陈 玲，许 飞(49)

新收获不同筋力小麦后熟期间面团特性及微观结构变化

母梦羽，张 霞，田 郁，贾 峰，王 琦，梁 赢，王金水(58)

麸胚水分含量对挤压稳定化回填法制备全麦挂面特征风味化合物的影响

王婷婷，许 柠，汪丽萍，张国治(65)

均匀设计优化WickerhamomycesanomalusY-1菌株产酯条件及其产香分析

石 馨，惠 明，田 青，黄继红(75)

ChaetomiumglobosumCGMCC 6882产黄酮类化合物的发酵工艺及产物抗氧化活性研究

付乾振，梁小娜，郑欣欣，盛丽丽，张 迪，潘亚萍，余晓雪，王子朝，张慧茹(83)

基于食品废弃物为碳源的荧光碳量子点的制备及模拟酶催化性能的探究

关桦楠，王丹丹，刘树萍，刘晓飞(91)

·粮食储藏研究·

肉桂-山苍子复合植物精油微胶囊的制备工艺优化

霍珊珊，王若兰，吕好新，赵玲丽，刘怡君(100)

基于弱磁信号的赭曲霉毒素A定量检测方法研究

常鑫茹，惠延波，王 莉，赵旭燕(107)

分层卸料时粮食立筒仓动态侧压力试验研究

丁永刚，孙启帅，刘 强，许启铿(113)

·综述·

串联质谱用于糖肽结构表征的研究进展

杜 蘅，杨红艳，刘广斌，刘传铎，卢 奎(121)

臭氧在储粮害虫防治中的应用研究进展

毕 洁，文明明，喻莉君，潘 登，戴 煌，贺艳萍，肖安红，舒在习(131)

第2期

·特约专栏·

谷物淀粉及其制品品质专题研究(主持人 马森)

粒度对黑米粉及其淀粉特性的影响

冯文娟，马 森，孙冰华，王凤成，王晓曦(1)

不同灭酶处理对青稞粉理化特性的影响

孙若琪，王丽丽，李孟佳，田亚凝，张景俭，曹汝鸽(9)

羟丙基淀粉对鲜湿米粉贮藏品质的影响及其作用机理分析

卢 斌，李才明，顾正彪，班宵逢，李兆丰(16)

·粮油食品研究·

微波膨化爆裂玉米在馒头中的应用

薛瑞珂，王香玉，赵仁勇，王新伟，娄海伟，田双起，牛永武(23)

玉米醇溶蛋白和南瓜子蛋白对面团特性与面制品品质的影响

任顺成，陈 玉，陶 华(33)

剪切与均质条件和抗氧化剂对水包剥离亚麻籽油乳液稳定性的影响

王雅娟，刘 君，马传国(40)

过热蒸汽处理面筋蛋白对面团流变学特性及面包品质的影响

柳志玲，卞 科，关二旗，李萌萌，刘远晓，贾泽宇(48)

可得然胶对鲜湿面品质及煮制过程水分变化的影响

陈子璐，梁 赢，王瑞艳，刘 玫，张 霞，王金水(56)

蔗糖异构酶产生菌的常压室温等离子体诱变育种及发酵条件优化

彭丹丹，刘亚楠，汪佳人，孙康辉，黄继红，刘 娜(63)

不同小麦糊粉层粉添加量对馒头品质的影响

朱慧雪，温纪平，靳灿灿(70)

邻香兰素对黄曲霉生长的抑制作用研究

赵 颖，李 倩，朱晓嫚，谢岩黎(79)

酶-化学法制备麦麸可溶性膳食纤维及其性质研究

朱宣宣，李 华，郭艳艳，刘鑫慧，李玉栋(86)

罗汉果籽蛋白的提取及功能特性研究

刘 畅，张东艳，邓珍菊，刘本国，张 浩(93)

·粮食储藏研究·

基于机器学习的筒仓动态侧压力预测模型及概率分布研究

余汉华，徐志军，赵世鹏，刘婷婷，原 方(103)

锈赤扁谷盗磷化氢抗性的不同治理方法及效果

赵艳艳，鲁玉杰，张 蒙(111)

·综述·

杂粮的活性成分与杂粮加工研究进展

王岸娜，王艺洁，吴立根，屈凌波，朱俊友(117)

基于原子力显微镜技术的食品科学研究进展

郭云昌，刘钟栋(126)

第3期

·特约专栏·

低温等离子体食品非热加工理论与技术专题研究(主持人 成军虎)

等离子体多尺度氧化对展青霉素降解的影响

成军虎，温 馨，孔繁津，李孟轲，王一杰(1)

介质阻挡放电等离子体处理对大豆分离蛋白结构及凝胶特性的影响

周迎雪，刘连杰，张琳琳，谭亦成，李晓娟，彭开锋，刘志伟，龚德力(10)

低温等离子体技术改性纤维素的研究进展

祝 红，牛德宝，张 灿，成军虎(18)

·粮油食品研究·

小麦粉特性对多孔挂面品质的影响

陈 洁，陈怡萱，汪 磊，张蕴华(26)

冷冻温度及龙柏叶抗冻蛋白对小麦淀粉结构和理化特性的影响

马 豪，刘 玫，郑学玲，李利民，刘 翀(35)

以乳极性脂/蛋白为界面脂滴的体外消化特性研究

冯 坤，孙 聪，梁少华(43)

响应面法优化虾青素-植物甾醇亚麻酸酯复合脂质体的制备工艺

张 新，潘 丽，常振刚，郭晓引，李雪琴(51)

花生蛋白的浓度对其超声改性效果的影响

张淑艳，章绍兵，陈 林，张语青(58)

老面对面团发酵过程中菌群结构及风味物质的影响

刘 悦，张 灿，高玲玲，张康逸，闫美慧，张国治(65)

贝莱斯芽孢杆菌降解脱氧雪腐镰刀菌烯醇及抑制禾谷镰刀菌的研究

曹荣耀，谢岩黎，刘 晨，程思忠(74)

RufibactersediminisH-1产胞外多糖发酵条件优化及多糖保湿和乳化性能研究

杨棒棒，周 佳，屈建航，李春雨，罗 宇(81)

HPLC-ELSD法测定天然香料中水溶性糖的分布特征

刘 雨，席 辉，付英杰，李 鹏，卢斌斌，孙世豪，宗永立(89)

UHPLC法快速测定坚果炒货中4种抗氧化剂含量

周迎春，杨盛茹，华向美，李单单，贺金涛(96)

不同储藏条件下鲜湿糙米线品质变化动力学模型研究

乔聪聪，田晓红，王磊鑫，姜 平，翟小童，曾凡坤，吴娜娜，谭 斌(102)

·粮食储藏研究·

混凝土粮仓-粮食颗粒界面静动力特性直剪试验研究

郭呈周，周 飞，曾长女(111)

基于CNN-DBN的小麦不完善粒识别技术研究

张庆辉，田欣欣，吕鹏涛，杨 彬(118)

·综述·

富硒生物活性肽制备技术及其功能研究进展

黄继红，赵朋辉，侯银臣，陈文静，廖爱美，潘 龙，李彦瑾，杨盛茹，李 琰(125)

多酚对淀粉慢消化作用及其生物利用率研究进展

任顺成，陈佳乐，陶 华(133)

第4期

·特约专栏·

食品微生物危害防控(主持人 胡元森)

pyrG基因缺失对黑曲霉中赭曲霉毒素A生物合成的影响

胡朝江，张艺格，张智慧，牛志鹏，吕扬勇，翟焕趁，魏 闪，胡元森(1)

铁盐对阪崎肠杆菌的杀菌效应研究

冯程远，徐 丹，王猷胜，彭姝瑞，莫海珍，李红波，胡梁斌(9)

梨果采后病原菌侵染机制与防控技术研究进展

赵利娜，许美秋，张晓云，杨其亚，王凯利，张红印(18)

·粮油食品研究·

大豆肽锌螯合物的制备、结构表征及其体外消化分析

冷雨佳，段晓杰，陈复生(29)

姜黄素-淀粉纳米微胶囊的研制及其抗氧化研究

王明明，关二旗，李萌萌，卞 科(38)

低场核磁共振技术结合化学计量学快速鉴别花生油真伪

彭 丹，杨嘉盛，任一飞，史翠熠，陈名扬(46)

食品香料4-丙基苯酚对黄曲霉菌的抑制作用研究

张明明，马卫宾，王 冲，谢岩黎(54)

米糠液态发酵紫色红曲霉产色素的营养因子优化

夏欣欣，陈 迪，姜 凌，郭明伟，刘曼丽，孙晶晶，吴兴泉(61)

糯性低葡萄糖当量麦芽糊精的制备及结构表征

常江涛，刘 洁，刘亚伟(70)

响应面法优化低血糖指数挂面的配方

崔亚鹏，康志敏，闫美慧，张康逸，何梦影，张国治(77)

小麦分级改善小麦及小麦粉品质的研究

韩文燕，王凤成，魏 雪，王晓玲(85)

油炸条件对鸡胸肉中羧甲基赖氨酸和羧乙基赖氨酸含量的影响

于小慧，丁 丽，刘 伟，余晶晶(92)

模拟体系中谷维素检测方法的建立

赵 晨，孙 聪，梁少华(99)

·粮食储藏研究·

赤拟谷盗成虫为害对小麦挥发性物质的影响

吕建华，黄宗文，许俊亚(106)

基于有效摩擦系数的平房仓储料压力计算模型与压力场计算方法

陈家豪，何佳欢，陈桂香，韩 阳，谭晗洋(112)

·综述·

脂肪替代物在蛋黄酱中的应用研究进展

马传国，曹昕琪(119)

菜籽肽的酶法制备、分离纯化及生物功能特性研究进展

翟晓娜，裴海生，梁 亮，张志民，胡雪芳，李旭锐，孙 昊(128)

第5期

·特约专栏·

现代分离分析技术在食品质量与安全分析中的应用研究(主持人 何丽君)

红棕榈油中4种胡萝卜素同分异构体的色谱分离条件优化及含量测定

杨 欢，高 莉，牛跃庭，Yoong Jun Hao，孙亚明，谷克仁，何丽君(1)

建立衰减全反射-傅里叶变换红外光谱法测定食用油的过氧化值

郭 娜，王鹤达，江秀明，向国强，何丽君(9)

黄曲霉毒素检测方法研究进展

纪文华，李雪梅，尹小燕，韩浩月，乔曌宇，张丽丹，苗 冉，马晗雪，明郁斐(14)

·粮油食品研究·

黑豆蛋白和扁豆蛋白对小麦淀粉理化性质的影响

任顺成，张丹丹(22)

CaCl2对小麦粉面筋蛋白聚集特性及二级结构的影响

王小花，梁 赢，贾 峰，王 琦，王金水(29)

两种纤维素醚类亲水胶体对冷冻面团中面筋蛋白的影响

韩可阳，刘亚伟，刘 洁(35)

挂面在常温储藏过程中品质及麦谷蛋白化学特性的变化

张 剑，李雪杰，屈念念，李梦琴，赵 阳，温娅晴，任秀娟，张伟峰(45)

多菌种酵制多孔挂面的品质及风味物质分析

权苗苗，许 飞，陈 洁，汪 磊，谢亚敏，曹 菲(53)

不同磨粉方式对脱胚玉米粉品质特性的影响

魏 雪，王凤成，沈玉现，邢亚楠(61)

淀粉含量和直链与支链比例对淀粉基可降解薄膜的性能影响及土壤降解研究

王明明，关二旗，李萌萌，卞 科(68)

乳酸菌发酵蓝莓汁工艺优化及功能特性研究

张晨颜，张丽霞，魏照辉，周存山(77)

黄麻基纳米纤维素作为Pickering乳液乳化剂的研究

宋良益，缪夏然，黄宇营(86)

白腐真菌降解麦麸纤维关键基因挖掘

宋 鑫，苏 浩，蒋诗雨，李 力(94)

·粮食储藏研究·

基于负压通风的多杀霉素粉剂实仓喷施工艺研究

薛丁榕，孙为伟，王 超，方 治，潘 俊，李倩倩，伍 祎(102)

基于高光谱成像技术的发芽小麦分类研究

张玉荣，卢冠镪，吴 琼，张咚咚，潘运宇，周显青(108)

·综述·

食源性病原菌不同检测方法的比较研究进展

陈万义，蒋 飞，邓 睿(116)

香菇多糖提取、结构和生物活性的研究进展

朱俊友，李志佳，董赵微，王岸娜，吴立根(125)

第6期

·特约专栏·

食用油伴随物变化与功能特性研究专题(主持人 于修烛)

橄榄油与油茶籽油氧化过程中主要微量伴随物的变化

李 琪，周 笙，魏 冰，高 媛，于修烛(1)

食用植物油中脂肪伴随物的种类、含量及健康功能

武利梅，赵晶晶，蔡静薇，吴丽华，张玉环，李建科(10)

角鲨烯来源、提取及功能特性研究进展

李跃凡，王媛媛，马改琴，李 琪，于修烛(19)

·粮油食品研究·

稻米油脱臭馏出物中角鲨烯分离与纯化工艺的研究

张 欢，贾怡文，陈小威，孙尚德(30)

转录因子PDIDSM_85260对指状青霉生物学特性的影响

陈 燕，赵仁勇，张璐璐(37)

过热蒸汽处理大米对方便米粉品质的影响

舒星琦，李波轮，任传顺，郑洋洋，安红周，覃振华(45)

磁性多壁碳纳米管对花生油中黄曲霉毒素的脱除效果研究

吕雅芳，纪俊敏，苗红梅，侯利霞，汪学德，王合宝(53)

超声辅助酶法制备鸡皮胶原蛋白的工艺优化

魏沈芳，张顺棠，刘昆仑，段晓杰，高立栋(59)

艾草精油Pickering 乳液稳定性的研究

王曼笛，谢岩黎，李 倩，杨玉辉，马卫宾，孙淑敏(67)

酵母在传代过程中生长性能、碳流向及抗氧化特性的研究

孙英淇，谢东东，韩知雨，任顺成(73)

光谱法研究小麦蛋白与直链淀粉的相互作用

王岸娜，楚雯文，吴立根(80)

麦胚四肽的抗氧化能力研究

胡立明，张庆成， 刘 岚(87)

X 射线荧光光谱法快速测定小麦(粉)中镉含量

路辉丽，尹成华，高敬铭，秦祎芳，耿丽娜，李 敏(95)

·粮食储藏研究·

小麦受不同虫态玉米象危害后其全麦粉馒头挥发性物质的变化

张玉荣，钱冉冉(101)

考虑散体拱效应的筒仓仓壁侧压力计算方法

陈家豪, 谭晗洋, 陈桂香, 韩 阳, 何佳欢, 刘超赛(111)

·综述·

基于机器视觉的粮食外观品质检测研究进展

陈卫东，李宛玉，李 智(118)

植物蛋白-黄酮相互作用机制及在食品功能特性改良中的应用进展

关桦楠，孙艺铭，张 悦，刘晓飞(129)

2022年总目次

(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，FUYingjie，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)