• 食品加工与技术    • 粮油加工     • 食品贮藏与保鲜     • 食品营养与安全     • 食品发酵与酿造     • 生物工程（TS类应用基础研究）     • 食品分析检测与溯源     • 食品成分提取与应用     • 专题综述

韩静, 陈鹏, 孙冰华, 等. 麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展[J]. 轻工学报, 2024, 39(4): 26-33.
HAN J, CHEN P, SUN B H, et al. Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products[J]. Journal of Light Industry, 2024, 39(4): 26-33.

唐艳红, 李书鋆, 张义平, 等. 水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响[J]. 轻工学报, 2024, 39(4): 34-41.
TANG Y H, LI S J, ZHANG Y P, et al. Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes[J]. Journal of Light Industry, 2024, 39(4): 34-41.

郭学艺, 董桂梅, 申瑞玲, 等. 高糊化度苦荞全粉对鲜湿面条品质的影响[J]. 轻工学报, 2024, 39(4): 42-49,88.
GUO X Y, DONG G M, SHEN R L, et al. Effect of high-gelatinized Tartary buckwheat flour on the quality of fresh wet noodles[J]. Journal of Light Industry, 2024, 39(4): 42-49,88.

赵泽鑫, 周灵, 韩美玲, 等. 结构脂质的酶法合成及应用酶工程提高其合成效果的研究进展[J]. 轻工学报, 2024, 39(1): 1-11.
ZHAO Z X, ZHOU L, HAN M L, et al. Research progress in enzymatic synthesis of structured lipids and improvement of the synthetic effect by enzyme engineering[J]. Journal of Light Industry, 2024, 39(1): 1-11.

张瑜, 薛雨舒, 沈乙杰, 等. 超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响[J]. 轻工学报, 2024, 39(1): 12-21.
ZHANG Y, XUE Y S, SHEN Y J, et al. Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol[J]. Journal of Light Industry, 2024, 39(1): 12-21.

陈春艳, 孙好翯, 李升, 等. 微波预处理对黑芝麻乳稳定性的影响[J]. 轻工学报, 2024, 39(1): 22-29.
CHEN C Y, SUN H H, LI S, et al. Effect of microwave pretreatment on stability of black sesame milk[J]. Journal of Light Industry, 2024, 39(1): 22-29.

杨旖旎, 王林海, 袁彬宏, 等. 基于SAFE 法分析市售小磨香油的关键风味成分[J]. 轻工学报, 2024, 39(1): 30-37.
YANG Y N, WANG L H, YUAN B H, et al. The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation[J]. Journal of Light Industry, 2024, 39(1): 30-37.

连伟帅, 孙晓洋, 高雪琴. DAG 和LML 型结构脂质的热力学及煎炸应用特性研究[J]. 轻工学报, 2024, 39(1): 38-47, 56.
LIAN W S, SUN X Y, GAO X Q. Thermodynamic and frying application properties of DAG and LML structured lipids[J]. Journal of Light Industry, 2024, 39(1): 38-47, 56.

侯杰, 纪俊敏, 孙尚德. 酸碱改性木质活性炭对棕榈油中3-MCPD 酯的吸附脱除效果[J]. 轻工学报, 2024, 39(1): 48-56.
HOU J, JI J M, SUN S D. Adsorptive removal efficiency of 3-MCPD esters from palm oil by acid-base modified wood-activated carbon[J]. Journal of Light Industry, 2024, 39(1): 48-56.　

朱鹏浩, 谢润华, 李佳玲, 等. 香榧油-薯蓣皂素油凝胶的制备及其结构和消化特性研究[J]. 轻工学报, 2024, 39(1): 57-63, 119.
ZHU P H, XIE R H, LI J L, et al. Investigation of the preparation, structure, and digestive characteristics of Torreya grandis oil-diosgenin oleogels[J]. Journal of Light Industry, 2024, 39(1): 57-63, 119.

王宏伟, 国思琪, 苏会雨, 等. 亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响[J]. 轻工学报, 2023, 38(6): 1-10.
WANG H W, GUO S Q, CHEN B Y, et al. Effects of flaxseed gum and Artemisia sphaerocephala Krasch. gum on the quality of frozen dough and steamed bread[J]. Journal of Light Industry, 2023, 38(6): 1-10.

张艳艳, 吴昊, 白冰洁, 等. 冻结过程中面团水分均匀度及面筋网络结构变化的规律研究[J]. 轻工学报, 2023, 38(6): 11-17.
ZHANG Y Y, WU H, BAI B J, et al. Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process[J]. Journal of Light Industry, 2023, 38(6): 11-17.

李燕华, 李力, 黄芮, 等. 菌酶协同改性麸皮对重组全麦粉及其挂面品质的影响[J]. 轻工学报, 2023, 38(6): 18-27.
LI Y H, LI L, TIAN X L, et al. Effect of bacteria-enzyme synergistic modified bran on qualities of recombinant whole wheat flour and its noodles[J]. Journal of Light Industry, 2023, 38(6): 18-27.

吴庆峰, 李华, 薛晴晴, 等. 响应面法优化小麦发面饼的制作工艺研究[J]. 轻工学报, 2023, 38(6): 28-36.
WU Q F, LI H, XUE Q Q, et al. Study on processing technology of wheat leavened pancake by response surface method[J]. Journal of Light Industry, 2023, 38(6): 28-36.

王岸娜, 王雪冰, 吴立根. 离子浓度对明胶与直链淀粉相互作用的影响[J]. 轻工学报, 2023, 38(1): 1-9.
WANG A N, WANG X B,WU L G. Effect of ionic concentration on the interaction between gelatin and amylose[J]. Journal of Light Industry, 2023, 38(1): 1-9.

冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26.
FENG Z Q, YU Y P, WANG Y, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26.

张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33.
ZHANG X X, ZHANG S Y, ZHAO L,et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33.

朱鹏浩, 谢润华, 李佳玲, 等. 香榧油-薯蓣皂素油凝胶的制备及其结构和消化特性研究[J]. 轻工学报, 2024, 39(1): 57-63, 119.
ZHU P H, XIE R H, LI J L, et al. Investigation of the preparation, structure, and digestive characteristics of Torreya grandis oil-diosgenin oleogels[J]. Journal of Light Industry, 2024, 39(1): 57-63, 119.

林子璇, 董会龙, 牛猛, 等. 湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化[J]. 轻工学报, 2023, 38(1): 34-44.
LIN Z X, DONG H L, NIU M, et al. Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle[J]. Journal of Light Industry, 2023, 38(1): 34-44.

王艳, 张煜松, 刘兴丽, 等. 湿热处理对绿豆淀粉结构及理化特性的影响[J]. 轻工学报, 2022, 37(3): 36-42.
WANG Y, ZHANG Y S, LIU X L, et al. Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch[J]. Journal of Light Industry, 2022, 37(3): 36-42.

郭艳艳, 李华, 朱宣宣. 酶法改性麦麸及其对面粉粉质特性和面团拉伸特性的影响[J]. 轻工学报, 2022, 37(3): 43-50,57.
GUO Y Y, LI H, ZHU X X. Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties[J]. Journal of Light Industry, 2022, 37(3): 43-50,57.

董吉林,朱莹莹,申瑞玲.全谷物膳食纤维对小麦面团及其主要组分的影响研究进展[J].轻工学报,2021,36(5):1-8.
DONG J L, ZHU Y Y, SHEN R L. Research progress in the effects of whole grain dietary fiber on wheat dough and its main components[J]. Journal of Light Industry, 2021, 36(5): 1-8.

马琦,申瑞玲,朱莹莹,等.低糖咖啡风味萌动青稞蛋糕的研制[J].轻工学报, 2021, 36(5): 16-23.
MA Q,SHEN R L,ZHU Y Y,et al.Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23.

彭明军,朱莹莹,董吉林,等.藜麦绿茶营养代餐粉的研制及工艺优化[J]. 轻工学报, 2021, 36(5): 24-33.
PENG M J, ZHU Y Y, DONG J L, et al. Preparation and process optimization of quinoa green tea nutritional meal replacement powder[J]. Journal of Light Industry, 2021, 36(5): 24-33.

许可, 邱国栋, 李星科, 等. 冻藏时间对面团水分物态变化及品质特性的影响[J]. 轻工学报, 2021, 36(1): 9-16.
XU K, QIU G D, LI X K, et al. Effect of frozen storage time on water transformation and quality characteristics of dough[J]. Journal of Light Industry, 2021, 36(1): 9-16.

陈雪珍, 陈燕红. 薏米红豆超微全粉面包工艺配方的响应面优化[J]. 轻工学报, 2020, 35(1): 28-34.
CHEN X Z, CHEN Y H. Optimization of bread prepared with superfine coix rice and red bean powder using response surface methodology[J]. Journal of Light Industry, 2020, 35(1): 28-34.