Research progress on the change of sulfhydryl group and disulphide bond in wheat gluten protein during processing of flour productsLI Cuicui, JIA Xiaoli, ZHANG Li, GUO Saisai, SUN Wei, LU Qiyu1-8,56
Effect of internal structure design on the quality of 3D printed whole wheat cookiesSHI Zhenxing, CHAI Haohao, WU Huajun, ZHU Yingying, YAO Yang9-17
Effects of wheat bran aleurone layer on quality characteristics of mixed flour,dough and hand-grabbed cakeLI Shan, JIANG Qianyi, SUN Binghua, WEN Jiping, WANG Xiaoxi18-26
Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuitsZHONG Xinyi, CHEN Zilin, LUO Yong, WANG Gaowei, WANG Zhouli, ZHAO Zidan, LI Minglei27-36
Progress of oyster shell powder resource utilization researchQIU Yong, MENG Zhirong, LIN Xiangzhi37-48
Preparation and property study of cellulose/nanocellulose and its hydrogel from Gracilaria lemaneiformis residueWU Jingna, LIN Zeye, SU Xiao, ZHANG Renxiang, CHEN Xiaoting, PAN Nan49-56
Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reactionZHANG Xinlong, ZHAO Erwan, HUANG Jiale, FENG Yuan, YU Guofeng, XU Chunping57-69
Research on the correction of smoldering rate of cigarette paper under non-standard atmospheric pressureGUO Lijuan, ZHANG Xingyue, FAN Duoqing, YE Ling, CHEN Fangrui, LI Xiangli, LIU Xin, LI Chao70-76
Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine Heyns compoundZHU Xiaolan, LI Kuan, ZHAO Yong, YUAN Guangxiang, WANG Jinling, YU Jing77-83
Effects of Acetobacter xylinum and Saccharomyces cerevisiae mixed fermentation on quality of tobacco bacterial celluloseHU Xianmei, YU Meixiao, YANG Xuepeng, ZHANG Zhan, YIN Xianzhong84-92