Volume 35, Issue 10 (2019)
Fundamental Research
Functional properties and subunits properties of oat protein isolate under different pH and ionic strength
WANG Meiyu, WANG Yu, CHEN Zhenjia, YAN Zhou, and LIU Longlong
Effects on the quality of flour and deep-frozen dumpling from the proportion of prolamin to glutelin
WANG Xiqing, LIU Ying, LIU Dongqi, GUO Tianshi, ZHANG Xiaolin, and XU Chenran
Isolation, identification and antioxidant properties of Lactobacillus paracasei from soy sauce residue
TANG Suting, OU Ximin, HUANG Guidong, CHENG Yunhui, CAI Yifu, YANG Xiaoping, YIN Bo, ZHANG Can, and ZHONG Xianfeng
Effect of enzymatic modification on microstructure and functional properties of walnut glutenin
XUE Yufei, ZHANG Yue, CHENG Yimei, MA Shujie, SUN Qian, LI Fang, and KONG Lingming
Analysis of organic acid contents in three kind of Saccharomyces cerevisiae
PEI Fangyi, JIANG Ming, MA Yanshi, CHEN Xue, LIU Zhenyan, LIU Xi, and CHEN Xiaoting
Physicochemical and in vitro adsorption properties ofolive pomace dietary fiber and its structure characterization
XIE Sandu, CHEN Huiqing, ZHOU Chunlan, and LIN Yanan
The effect of moisture content on chemical components of different types of heat-not-burn tobacco products
LI Chaojian, JIN Yong, ZHOU Chengxi, and SHI Huaibin
Effect of drinking compound phosphate water before slaughter on serum biochemistry, muscle fiber structure and protein expression of Yanbian yellow cattle
ZHANG Liang, HOU Tingting, TIAN Xuezong, LIU Xin, LIANG Chengyun, XU Hailin, Cui Taihua, and LI Guanhao
Safety & Inspection
Establishment of multiplex real-time PCR assays based on HAND system for the preliminary screening of five diarrheagenic Escherichia coli
ZHONG Yike, WANG Yongxia, ZHAO Tong, HE Xiaoming, GUO Jianshu, LIU Wei, and ZOU Dayang
Diversity of antibiotic resistant bacteria isolated from cold fresh chicken handlers’ hands
HUANG Liujuan, SHAO Yi, FENG Bo, and ZHOU Changyan
Machine & Control
Numerical simulation of pulverizing flow field and parameter optimization of the mill
MO Haijun, LING Tao, and ZHANG Zejun
Construction of production line docking system platform based on three-dimensional projection matrix
ZHANG Juanjuan and SHEN Xiaoyu
Improved design and test of a small twin-screw press in low temperature
CAO Meili, ZHANG Yonglin, LI Shilong, and GAN Weirui
Dynamics analysis of carden circular panetary mechanism
WANG Bingbing, LI Meiqiu, LUO Jingbo, and FU Fangqin
Packaging & Design
Evaluation method packaging shapes kansei based on computing with words
NING Tingzhou, ZHANG Jinzhi, and GE Meiqin
Storage Transportation & Preservation
Study on the change of texture characteristics of water buffalo meat during low temperature storage
LI Chunyou, FU Chunting, YIN Chaomin, XU Jinrong, HUANG Chengdu, and JIN Guofeng
The effects of drinking compound phosphate water before slaughter on the meat quality of Yanbian yellow cattle
ZHANG Jintian, HOU Tingting, LIANG Chengyun, XU Hailin, PIAO Chunxiang, and LI Guanhao
Extraction & Activity
Protective effects of alcohol extraction from peony stamen on H2O2-induced damage in HUVEC
LUO Lei, GUAN Ningning, XIANG Jinle, and ZHU Wenxue
Preparation of mussel meat peptide-Zinc chelate and its effect on liver protection
WANG Changlin, WANG Shengguang, LIU Xiaomei, DAI Long, and GAO Peng
Study on antithrombotic effect and mechanism of lemon juice powder
XU Congyue, LIN Kuan, LI Chaoying, and RU Qin
Effects of different drying methods on extraction rate of onion essential oiland its DPPH radical scavenging activity
WANG Yueyue, DUAN Xu, REN Guangyue, and ZHOU Siqing
Optimization of flash extraction process and structure identification ofpolysaccharide and protein from Hericium erinaceus
ZHANG Xiong, XIAO Zhiyong, HUANG Qun, HUANG Xiang, YANG Ran, CHEN Lei, and WANG Yiwei
Development & Application
Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn
GUO Ting, BAI Xiangli, CHEN Yineng, DUAN Zhenhua, CHEN Zhenlin, CAI Wen, and DENG Chunli
Study on physicochemical property and flavor of fermented meat products with low sodium
HOU Tingting, LIU Xin, CUI Fushun, JIN Qing, ZHENG Qiankun, LI Min, WANG Juan, and LI Guanhao
Analysis of the quality of set-type coconut yogurt
WANG Qingke, LIU Sixin, LIANG Congying, LIN Xue, MA Yaqian, and LI Congfa
Effect of different pretreatments methods on the product quality of explosion puffing drying for purple potato crisps
WANG Lan, DENG Bo, and DENG Fangming
Study on the influencing factors of hardness of slim acetate fiber filter rod
XU Ye, SHENG Peixiu, and ZONG Dongyue
Advances
Effect of edible mushroom polysaccharide on human gut microbiome
CHENG Mengya, YANG Yalan, YANG Qiao, FENG Lulu, HUANG Rengui, ZHENG Lufei, and REN Jiali
Progress on main virulence factors and pathogenic mechanism of Cronobacter spp.
FEI Peng, YANG Tongxiang, CHEN Xi, XIANG Jinle, ZHAO Shengjuan, XU Yunfeng, ZHOU Lianxin, GUO Ling, and KANG Huaibin
Progress in research of flow field optimization in quick freezing equipment
ZHU Yifan and XIE Jing
Research progress of regenerated protein fibers
YAO Fei and CHEN Fusheng
Column for Conference
Opportunities and challenges of pulses in the sustainable development of diets
TAN Bin and QIAO Congcong
Effect of three reducing sugars on emulsifying property and structure of maillard products of kidney bean protein
LIN Wei, LIU Xiaolan, REN Jian, GAO Jian, and DU Hong
Optimization on Osborne extracting process for mung bean albumin and its subunit strip determination
ZHANG Shu, WANG Changyuan, TAN Zhaoyin, and FENG Yuchao
Optimization on pre-fermentation process of black bean douchi fermented by bacillus subtilis natto
ZHANG Qi, ZHU Dan, NIU Guangcai, WEI Wenyi, ZHAO Jing, and WU Yue
Research on production process and product characteristics ofnutritional fermented milk in chickpea
CHEN Xiajing, LIU Hongyu, LI Yanze, WANG Ying, WANG Changyuan, and YAO Di
Study on antioxidant activities of various solvent polyphenol extracts from black soybean seed coat
REN Manni, WANG Cuntang, TANG Xuhua, SUN Peng, and GAO Zengming
Optimization of extraction process of mung bean polyphenols and antioxidant properties
SHENG Yanan, WANG Changyuan, ZHANG Shu, FU Tianxin, FENG Yuchao, and QIN Haibo
Effects of three drying methods on the dryingcharacteristics and quality of buckwheat
ZHANG Yiwen, ZHANG Yanliang, WAN Lin, CHE Gang, GAO Ruili, and WANG Hongchao
Optimization of ultrasonic assisted enzymatic extraction of dietary fiber from light speckled kidney bean
ZHANGN Yanli, WANG Ying, WANG Di, ZUO Zhaohang, and LIU Shuting
Optimization on fermentation technology of kidney bean enzyme
WANG Di, WANG Ying, ZHANGN Yanli, LIU Shuting, and ZUO Zhaohang
Comparing of two seperation processes for recovering xylose mother liquor with sequential simulated moving bed technology
LI Hongfei, SUN Daqing, LI Liangyu, YU Wei, and ZHANG Liping
Optimization of xylanase production by a Neurospora sitophilathrough solid state fermentation
DUAN Rui, DENG Yongping, LIU Xiaolan, ZHENG Xiqun, JIANG Huanxiao, and MA Rui
Optimization of extruded process for bean-based multigrain rice paste
LIU Shuting, WANG Ying, SHEN Yan, SUN Yueru, and ZUO Zhaohang
Effects of glycosylation modification on the antioxidant activity of casein-enzymatic hydrolysate
ZHAO Yubin, MU Qiuxia, QU Liuqing, and CUI Supin
Aerobic acclimation of Bifidobacterium adolescentis and the effect on its proliferation of different oligosaccharides
LI Yanze, CHEN Xiajing, ZHANG Shiang, JIN Xin, XU Lei, and YAO Di
Genetic diversity analysis of common bean germplasms based on SSR molecular markers
XIA Chunyang, DU Jidao, HAN Yiqiang, SUN Haoyue, LI Ming, WU Hongbin, ZHANG Qi, and YU Shenglong
