植物油精炼过程中缩水甘油酯和3-氯丙醇酯的 形成及脱除研究进展 by 刘壮1，刘萱1，罗日明2，陈东升3，杨博4，王卫飞1，蓝东明1 LIU Zhuang1, LIU Xuan1, LUO Riming2, CHEN Dongsheng3, YANG Bo4, WANG Weifei1,LAN Dongming1

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改进等离子弧焊+氩弧焊组合焊工艺在油脂设备中的应用Application of improved PAW+TIG combined welding process in oils and fats equipment by 刘玉阳1，2，王国栋1，2，黄永娜1，2，张春鹏1，2，褚洪俊1，2， 孙杰男1，2，赵树超1，2，姚俊双1，2 LIU Yuyang1,2,WANG Guodong1,2, HUANG Yongna1,2, ZHANG Chunpeng1,2 , CHU Hongjun1,2, SUN Jienan1,2, ZHAO Shuchao1,2,YAO Junshuang1,2

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2021年泰安市粮油食品中黄曲霉毒素B1污染状况 及膳食暴露风险评估Risk assessment of aflatoxin B1 pollution status and dietary exposure in grain and oil food in Tai′an in 2021... by 韩德娟，李凤玲，李晋HAN Dejuan, LI Fengling, LI Jin

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玉米醇溶蛋白/乳清蛋白纤维核复合纳米粒稳定Pickering乳液的制备与性质Preparation and property of zein/whey protein fiber core complex nanoparticle stabilized Pickering emulsions... by 付思晗，齐玉堂，张维农，贺军波，张燕鹏，吕晓雅 FU Sihan, QI Yutang, ZHANG Weinong, HE Junbo, ZHANG Yanpeng, LYU Xiaoya

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超声-微波协同提取富硒米糠蛋白的工艺优化 及其抗氧化活性评价Optimization of ultrasonic-microwave assisted extraction of selenium- enriched rice bran protein and evaluation of its antioxidant activity... by 贺远锐1，谢勇1，陈朝军1，刘雄1,2，王群3HE Yuanrui1, XIE Yong1, CHEN Zhaojun1, LIU Xiong1,2, WANG Qun3

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我国不同产地核桃油与铁核桃油营养成分的分析比较 Analysis and comparison of nutritional components of Juglans regia oil and Juglans sigillata oil from different producing areas in China... by 张旋1，方晓璞1，杨学华2，史宣明1，任春明1，孟佳1，张煜1ZHANG Xuan1， FANG Xiaopu1， YANG Xuehua2， SHI Xuanming1， REN Chunming1, MENG Jia1, ZHANG Yu1

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分光光度法测定油茶籽油中总三萜含量的 前处理方法研究 by 叶美金1,2，杨玉敏3，冯鸿1,2，姜虹宇1,2，何咨霆1，邱宇帆1 YE Meijin1,2, YANG Yumin3, FENG Hong1,2, JIANG Hongyu1,2, HE Ziting1, QIU Yufan1

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糖基化-酰化修饰改善菜籽蛋白凝胶结构和功能性质Improvement of structure and functional properties of rapeseed protein gel by glycosylation-acylation modification... by 何荣，黄家强，张倩玉 HE Rong, HUANG Jiaqiang, ZHANG Qianyu

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核桃分离蛋白的制备工艺优化及功能特性Optimization of preparation and functional characteristics of walnut protein isolate by 高盼1,2,3， 李恒彬1， 陈哲3,4， 杨歆萌1， 胡传荣1， 何东平1,3， 张晖5,6， 张跃进6， 王兴国1,5,6GAO Pan1,2,3, LI Hengbin1, CHEN Zhe3,4, YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6

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磷脂酶C对大豆原油脱胶效果的研究Enzyme-catalyzed degumming of crude soybean oil by phospholipase C by 李军1，杨静媚2，苏沛2，姜碧若2，杨小平1，徐浩宇1，毕艳兰1 LI Jun1, YANG Jingmei2, SU Pei2, JIANG Biruo2, YANG Xiaoping1, XU Haoyu1, BI Yanlan1

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硬脂酰乳酸钠对铜皂络合比色法测定酸价干扰的 固相萃取清除工艺Solid phase extraction elimination of interference of sodium stearyl lactate on acid value determination by cupric-pyridine colorimetric me... by 薛斌1,2，曹文明3,4，屠炳芳1 XUE Bin1,2, CAO Wenming3,4, TU Bingfang1

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葵花籽肽ALEPIER呈鲜机制及其鲜味稳定性Umami mechanism and umami stability of sunflower seed peptide ALEPIER by 李婉秋，李瑞，赵晓熠，包小兰 LI Wanqiu, LI Rui, ZHAO Xiaoyi, BAO Xiaolan

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超声诱导发芽过程柚子籽油品质的变化规律Quality change of grapefruit seed oil during ultrasonic induced germination by 马路凯1,2，崔芸1，刘芯如3，柳建良2，肖更生1，陈海光1,2，刘袆帆1,2，利新红4 MA Lukai1,2， CUI Yun1， LIU Xinru3， LIU Jianliang2， XIAO Gengsheng1， CHEN Haiguang1，2， LIU Huifan1,2， LI Xinhong4

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车厘子核油的制备及品质分析Preparation and quality analysis of cherry kernel oil by 崔芸1，黄逸彤1，李文骏1，钟雅琦1，张依曼1，毛国兴1，刘袆帆1,2，马路凯1,2，罗宏炼3 CUI Yun1, HUANG Yitong1, LI Wenjun1, ZHONG Yaqi1, ZHANG Yiman1, MAO Guoxing1, LIU Huifan1,2, MA Lukai1,2, LUO Honglian3

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橄榄油基二酰甘油油酸酯基油凝胶的 物理性质及其在饼干中的应用Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies... by 陈小霞1，陈莹2 ，王永华2，覃小丽3，王卫飞4，桑祯玉1，杨博1 CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3, WANG Weifei4, SANG Zhenyu1, YANG Bo1

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脱脂核桃蛋白粉制备工艺优化及其氨基酸组成Optimization of preparation of defatted walnut protein powder and its amino acid composition by 高盼1,2,3，胡博1，王澍3,4，杨歆萌1，胡传荣1，何东平1,3，张晖5,6，张跃进6，王兴国1,5,6 GAO Pan1,2,3, HU Bo1, WANG Shu3,4,YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6

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尿素包合法从葡萄籽油中富集高纯度 亚油酸甲酯及包合Enrichment of high purity methyl linoleate from grape seed oil by urea adduction and characterization of adduction complexes物表征分析... by 曾俊1,2，岳杨1，任小娜1,2，茹仙古丽·尤努斯1,2，姜蕾1,2 ZENG Jun1,2, YUE Yang1, REN Xiaona1,2, RUXIANGULI Younusi1,2, JIANG Lei1,2

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基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards by 程明焱1,2, 王玫1,2, 张远聪1,2, 赖小燕1,2, 张磊1,2, 沈乐丞1,2 CHENG Mingyan1,2, WANG Mei1,2, ZHANG Yuancong1,2, LAI Xiaoyan1,2, ZHANG Lei1,2, SHEN Lecheng1,2

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油莎豆的剪切力学特性Shearing mechanical properties of Cyperus esculentus by 贾会杰，李晓丹，王文丹，张振山 JIA Huijie, LI Xiaodan, WANG Wendan, ZHANG Zhenshan

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植物油作为食用油和工业润滑油 氧化稳定性评价的研究进展Research progress on oxidation stability evaluation of vegetable oils as edible oils and industrial lubricants... by 张容容，刘超，杨驷承，刘婷，刘建芳 ZHANG Rongrong, LIU Chao, YANG Sicheng, LIU Ting, LIU Jianfang

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