Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Latest Articles have been peer-reviewed and accepted, which are not yet assigned to volumes /issues, but are citable by Digital Object Identifier (DOI).
Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)
CHEN Zefan, LU Xiangzhi, WANG Jinlin, BAI Fan, XU Peng, ZHAO Yuanhui
DOI: 10.13386/j.issn1002-0306.2024050438
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Protective Effect of Peach Gum Polysaccharides on DSS-induced Ulcerative Colitis in Mice
DING Rui, WANG Wenxiu, ZHU Yuanren, CAO Yue, FANG Min, YANG Qing, GONG Zhiyong
DOI: 10.13386/j.issn1002-0306.2024080111
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Effect of Different Frozen Storage Periods on Water Absorption Characteristics of Pre-cooked Sea Cucumber（Apostichopus japonicus）
TIAN Miaomiao, ZHOU Yingying, SONG Maodong, WU Ke, FAN Xinru, LI Meng, MA Yongsheng, ZHAO Qiancheng
DOI: 10.13386/j.issn1002-0306.2024100144
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Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits
SHEN Ruxiao, TANG Haoguo, YANG Tongxiang, SI Qihe, WANG Jiakang, LI Kaili, WANG Chenhuan
DOI: 10.13386/j.issn1002-0306.2024070341
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Research Progress on Digestive Behavior and Release Characteristics of Protein-flavone Delivery System
MA Hao, YANG Zhiyuan, DU Huiying, MENG Wenya, WU Yuru, LI Jing, LIU Kang
DOI: 10.13386/j.issn1002-0306.2024080078
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Effect of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms
LIU Yanquan, ZHANG Tian, DING Zhenzhen, FENG Wenhan, WANG Yueli, XIA Na
DOI: 10.13386/j.issn1002-0306.2024100026
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Preparation of Almond Protein-Chlorogenic Acid Complex by Free Radical Mediated Method and Its Antioxidant Activity and Structural Characterization
XIA Na, ZHANG Yongsong, WANG Yuzhou, Kurbanjiang Aimeti, LI Chang, HUANG Xuesong, FENG Zuoshan, WU Jiangchao
DOI: 10.13386/j.issn1002-0306.2024120081
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Study the Antioxidant Substance Basis and Mechanism of Flavonoids from Apios americana Medic.
METSAWUR Memitimin, LI Tong, NI Yadi, YUAN Tianjie, WANG Daijie, DUAN Jinao, XIAO Ping
DOI: 10.13386/j.issn1002-0306.2024080094
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Quality Difference Analysis of Summer and Autumn White Tea from 5 Kinds of Tea Plant Varieties in Hanzhong Tea Area
YANG Chenxi, FU Jing, LIU Jia, ZHAO Xinrui, SHEN Xiaomeng
DOI: 10.13386/j.issn1002-0306.2024070264
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Effects of Adding Different Functional Components on Batter Characteristics and Oil Penetration of Deep-fried Coated Eggplant Slices
ZHAO Juyang, WANG Ting, WANG Pengyu, LIU Jing, YANG Feiran, YANG Xuexin, CAI Xuemei
DOI: 10.13386/j.issn1002-0306.2023120005
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Bioinformatics Analysis of Ester Synthases from Burkholderia anthina and the Molecular Mechanism for Synthesizing Fatty Acid Ethyl Esters
LAI Jinghui, YANG Jianping, DAI Mengqi, ZENG Shan, ZHAO Lei, YANG Bingyan, HUANG Mingquan, XU Youqiang
DOI: 10.13386/j.issn1002-0306.2024080156
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Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro
WEI Jiayi, LU Lu, ZHANG Lutao, JIN Bo, NING Haoqi, LI Yanping, MI Jia, YAN Yamei
DOI: 10.13386/j.issn1002-0306.2024080162
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Effects of pH on Oat Protein Isolate and Pickering Emulsion Stabilized by the Protein
WANG Jing, JIAO Yingxue, GAO Wei, FAN Lipeng, LIANG Sunshuo, WANG Huiting, LU Lijuan, QI Wenhui, ZHANG Zhisheng
DOI: 10.13386/j.issn1002-0306.2024070173
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Effects of Different Drying Methods on the Volatile Substances of Dictyophora rubrovolvata Based on HS-SPME-GC-MS and HS-GC-IMS
CHEN Jiaqi, LI Jialin, ZHAO Jichun, LI Honghai, MING Jian
DOI: 10.13386/j.issn1002-0306.2024070074
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Inhibition Kinetics of LMWF on α-Amylase and α-Glucosidase and its Application in Low-GI Milk Powders
LI Yao, JIA Yitian, WANG Jinyue, HE Yunhai, REN Dandan, LIU Shu
DOI: 10.13386/j.issn1002-0306.2024070048
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Effect of Space Voltage Electrostatic Field Combined with Low-temperature Storage on Quality of Prepared Beef Steak
WANG Mingzhu, XIE Yong, TAN Lijun, LI Cong, LIAO Xianyan, HUANG Junyi, XU Baocai
DOI: 10.13386/j.issn1002-0306.2024080110
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Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using In Vitro Simulated Digestion Models
YANG Qiyue, FAN Yizhuo, MO Yitong, ZHANG Liyan, ZHANG Yehui, ZHANG Yousheng, JIAO Wenjuan
DOI: 10.13386/j.issn1002-0306.2024080224
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Exploring the Lipid-lowering Effects of Rosa roxburghii Alcohol Extract on Diet-induced Obesity Rats through Hepatic Leptin Resistance Pathway
SUI Yi, LU Tian, TENG Minggang, YUE Chaochen, YANG Li, CHAI Huifang
DOI: 10.13386/j.issn1002-0306.2024090023
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Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup
GUI Meijiao, LI Zihui, HAN Mengli, SONG Zhenhao, SHI Wenzheng, XU Guanhong, QU Yinghong
DOI: 10.13386/j.issn1002-0306.2024070147
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Research Progress on the Effect of Heat Treatment on Soy Protein Structure and Emulsions
ZHU Xiuqing, GAO Ying, XUAN Xihuan, HAN Tianlu, ZHU Ying, HUANG Yuyang, FU Yuxin
DOI: 10.13386/j.issn1002-0306.2024070198
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Protective Effect and Mechanism of Ursolic acid on Acute Alcoholic Liver Injury in Mice
XIAO Miao, LI Yuxin, LIU Kaihui, SHENG Qinghai, ZHAO Wen, ZHOU Liangfu
DOI: 10.13386/j.issn1002-0306.2024070378
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Functional Properties and Promotion Effect on Osteoblastogenic Differentiation of Tuna Bone Collagen Peptides
XIAN Guanmiao, CAI Yijing, MIAO Wenhua, ZHOU Yufang, HU Shiqi, SHU Conghan, ZHENG Bin
DOI: 10.13386/j.issn1002-0306.2024060254
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Effect of Lonicera caerulea Berry Polyphenol Extract on Wheat Starch and the Quality of Noodles
MENG Fanna, SUN Yifan, LIU Po, LIU Binghao, WANG Ruixin, LIU Suwen
DOI: 10.13386/j.issn1002-0306.2024070135
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Effect of Different Treatments on the Structure Sequence and Digestive Characteristics of Oyster Hypoglycemic Peptides
WANG Hua, SU Xiaojie, CHEN Zhongqin, CAO Wenhong, GAO Jialong, ZHU Guoping, LIN Haisheng
DOI: 10.13386/j.issn1002-0306.2023120059
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Research Progress of Detection Technology of Viable Foodborne Pathogens
LIU Tingyu, DONG Qingli, LI Jiaming, GAN Hongxiang, XIAO Linlin, QIN Xiaojie
DOI: 10.13386/j.issn1002-0306.2024070120
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Effect of Chinese Leek Extracts on the Quality of Sauce Stewed Pigeon Meat
SUN Jie, ZHANG Yingying, YANG Zhuofan, WANG Mengdi, YIN Guoyou, MA Peifang, YANG Mingjun, LI Yakun
DOI: 10.13386/j.issn1002-0306.2024050383
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Exploring the Antioxidant Activity and Impact on Gut Microbiota of Brassica rapa L. Polysaccharides Based on an in Vitro Digestion and Fermentation Model
ZHANG Mengying, BI Kaiyue, WU Yuhan, LI Wei, LI Wei, LI Yanbo, ZHAO Yu, WANG Wei
DOI: 10.13386/j.issn1002-0306.2024070146
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Dynamic Changes in Major Taste Compounds During the Processing of Broken Black Tea from Rucheng Baimao Tea
SHI Linlin, ZHAO Nannan, ZHU Junye, XIAO Lizheng, WEN Haitao
DOI: 10.13386/j.issn1002-0306.2024090120
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Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS
LIANG Caiting, RONG Hua, XU Lu, RAO Yu, LI Jun, DENG Ting, SHI Xiangqun, GAO Yinxiang
DOI: 10.13386/j.issn1002-0306.2024070280
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Effects of Different Curing Methods on the Quality of Stinky Mandarin Fish
ZOU Xiaoqian, DU Chuanlai, WANG Xinyu, YIN Wenyong, CHEN Lei, ZHENG Haibo
DOI: 10.13386/j.issn1002-0306.2024100304
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Optimization of Ultrasound-Assisted Deep Eutectic Solvent Extraction Process and Biological Activities of Cerasus humilis Proanthocyanidin
ZHAO Yue, CHU Tianxu, GAO Zhe, ZHAO Wen, SUN Yasai
DOI: 10.13386/j.issn1002-0306.2024060044
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Protective Effects and Mechanisms of Selenium Enriched Sweet Potato Starch Noodles on Liver Injury in D-Galactose-induced Aging Mice
ZHU Mengjia, ZHANG Yuling, GAO Chunhao, LI Tao, LI Wei, GAO Xiang
DOI: 10.13386/j.issn1002-0306.2024070114
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Research Progress on Preparation and Skin Care Related Effects of Sea Cucumber Peptides
CHEN Chunming, MI Rui, YU Shuang, QI Yanxia, LI Ying, LI Meng, ZHAO Qiancheng
DOI: 10.13386/j.issn1002-0306.2024060393
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Regulation of 1-MCP Pre-treatment on Refrigeration Quality of Kiwifruit under Vibration Stress
LI Yiyang, YANG Haiying, DENG Guangting, SUN Yuying, DING Shenghua, WANG Rongrong
DOI: 10.13386/j.issn1002-0306.2024080300
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Research Progress of Solvent-free Lipase Catalysis and Its Application in the Food Field
XIN Jiaying, SONG Qi, XU Jingyi, ZHANG Weidan, HE Jiao, XIA Chungu
DOI: 10.13386/j.issn1002-0306.2024070284
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Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide
SUN Ying, FANG Xuwei, YANG Feiran, LIU Shen, LU Binglin, ZHAO Juyang, JIANG Lianzhou
DOI: 10.13386/j.issn1002-0306.2024060377
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Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products
PANG Feng, GAO Yangchao, LI Yuchuan, LI Yanqiong, YU Shuhui, WANG Haiying, ZHANG Yuyu, LIU He
DOI: 10.13386/j.issn1002-0306.2024060364
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Advances in the Extraction, Modification and Application of Sesame Protein
HOU Ying, PENG Yu, HAO Jianxiong, ZHAO Dandan
DOI: 10.13386/j.issn1002-0306.2024060201
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Research Progress on Resveratrol Production by Recombinant Engineering Bacteria Fermentation
XIE Wenye, LI Yuan, ZHU Wanbin, GU Fengying, JIAO Bo, WANG Qiang
DOI: 10.13386/j.issn1002-0306.2024060085
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A Preliminary Study on the Effects of Tartary Buckwheat-derived Nanoparticles on the Physiology of C57BL/6 Mice
ZHANG Jiyue, REN Chaoqin, CAO Yanan, REN Yuanhang, PENG Lianxin
DOI: 10.13386/j.issn1002-0306.2024060055
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Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits
XU Xiaoyu, CHEN Qiuwen, CHENG Chifang, DANG Guofang, SHI Ying, DUAN Changqing, LAN Yibin
DOI: 10.13386/j.issn1002-0306.2024060108
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Shelf Life Identification and Quality Analysis of Golden Delicious Apples Based on Hyperspectral Imaging and Near Infrared Spectroscopy
ZHAO Xin, ZHENG Shuliang, NIU Xiaoying, CAO Jiankang, CHEN Han, ZHAO Zhilei
DOI: 10.13386/j.issn1002-0306.2024080030
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Chrysanthemum indicum Flavonoid Extract on the Oxidative Stress Resistance of Caenorhabditis elegans
CUI Hailin, TANG Hailun, LIU Lian, LI Zuohao, XIANG Jingjing, LI Rong
DOI: 10.13386/j.issn1002-0306.2024070078
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Analysis of Color Quality Difference of Liupao Tea Infusion
XIAO Hongfei, XU Hao, OU Xingchang, AN Huimin, HUANG Jian'an, LIU Zhonghua
DOI: 10.13386/j.issn1002-0306.2024070152
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Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
XIANG Ling, WU Qixiao, JIA Junjie, NIU Mansi, TU Tingyao, MA Long, TU Rongkun, WANG Songtao, SHEN Caihong
DOI: 10.13386/j.issn1002-0306.2024060411
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Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein
LIU Xiumei, WANG Yuan, LI Mengyu, ZHANG Yuyu, SUN Baoguo, ZHANG Siyu, CHEN Hongjian, ZHANG Yanrong, YANG Yali
DOI: 10.13386/j.issn1002-0306.2024060232
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Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar
ZHAO Xin, ZHANG Yujing, CHEN Xufeng, XU Nü
DOI: 10.13386/j.issn1002-0306.2024120160
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Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology
HAN Yuanxi, JIANG Siyuan, ZHANG Erhao, LIU Zhendong, XUE Bei, LI Liang
DOI: 10.13386/j.issn1002-0306.2024070090
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Research Progress on Novel Fat Substitutes: Bigels
QU Linhang, LI Xingyue, ZHAO Yufeng, LI Qi, ZHANG Siyu, YU Xiuzhu, GAO Yuan
DOI: 10.13386/j.issn1002-0306.2024060062
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Immunomodulatory and Anti-aging Activities of A Capsular Polysaccharide from Lactobacillus fermentum S1
WANG Kun, TAI Mengdie, PAN Yuxi, LI Silu, LI Mengdi, ZHAO Jing, ZUO Feng
DOI: 10.13386/j.issn1002-0306.2024070325
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Migration Patterns of Moisture and Sugar in Honey Peach Slices during Combined Freeze-Drying and Differential Pressure Puffing Drying
XIANG Kexin, ZHANG Bo, ZHAO Han, LIU Chunju, LI Dajing, WU Haihong, NIU Liying, SUN Xiyun
DOI: 10.13386/j.issn1002-0306.2024080054
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Development of A Cu–N–C Nanozyme–based Colorimetric Sensor for Rapid Hydrogen Peroxide Detection in Pork Skin with Pickled Pepper
YUE Xiaoyue, HAO Chenxu, YAN Shuliang, FU Long, ZHAO Dianbo
DOI: 10.13386/j.issn1002-0306.2024060453
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Antimicrobial Peptides in Marine Animals and Their Application in Food Preservation
CHEN Ju, ZHU Wanting, HU Xingyuan, GONG Deming, LI Xiang, CAI Yidi, REN Dandan, HE Yunhai, WU Long, WANG Qiukuan, ZHOU Hui
DOI: 10.13386/j.issn1002-0306.2024090020
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Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose
MA Ji, ZHU Kaiyang, CUI Yuan, ZHANG Ting, ZHAO Wenge, JI Shichun, YUAN Liang, LEI Hongjie, XU Huaide, LI Mei
DOI: 10.13386/j.issn1002-0306.2024070327
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Chemical Constituents, Antioxidant, and Anti-inflammatory Activities of Chaenomeles speciosa (Sweet) Nakai Extract from Yunnan
PENG Bo, YU Shishuai, QU Liping, HAO Yining
DOI: 10.13386/j.issn1002-0306.2024070200
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Establishment of UDG-LAMP-LFD Detection System for Aflatoxin-producing Bacteria
AN Hongyu, CHEN Chen, WANG Yanhua, LU Zenghui, TAO Ze, WANG Ke, LI Tuoping, LI Suhong
DOI: 10.13386/j.issn1002-0306.2024070403
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Study on the Protective Effects and Mechanisms of Fucoidan Combined with Sodium Alginate Against Acute Alcoholic Gastric Mucosal Injury
ZHENG Haiyun, WANG Shaonan, WANG Zhigang
DOI: 10.13386/j.issn1002-0306.2024120415
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Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods
YAN Wenyi, XIE Yating, MA Yingke, YANG Yan, YU Ainong
DOI: 10.13386/j.issn1002-0306.2024080248
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Variations in Cuticular Composition Characteristics Among Pepper Varieties and Their Effects on Storage Quality
QIN Keying, GE Shuai, CHEN Jiani, JIANG Liwen, QIN Yeyou, WANG Rongrong, DING Shenghua
DOI: 10.13386/j.issn1002-0306.2024070343
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Extrusion Process Optimisation and Product Characterisation of Tanquan Millet Powder
GAO Tingting, FU Chenrui, LIU Jingxue, LI Fenglin, ZHANG Li
DOI: 10.13386/j.issn1002-0306.2024060319
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Probiotic Characterization, Safety and Whole Genome Association Analysis of Lacticaseibacillus rhamnosus Z23
HE Yuxing, BAI Gaowa, YU Jinghe, LIU Wei, YANG Xiaofeng, LIU Mingchao, Wuyundalai
DOI: 10.13386/j.issn1002-0306.2024070391
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Effects of Synergistic Fermentation of Yeast in Yunnan Rice Wine and Rhizopus oryzae on Physicochemical Properties and Flavor Substances of Rice Wine
HE Yang, FENG Yiting, WU Haowen, Qing Yizheng, LU Yanling, GAO Ziqi, FAN Fangyu
DOI: 10.13386/j.issn1002-0306.2024070370
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Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats
ZHANG Wenfang, WU Chenglin, NING Huan, LI Zhuanzhuan, ZHAI Liying, YANG Haoran, WANG Jing, ZHANG Xuyuan, QIN Nan
DOI: 10.13386/j.issn1002-0306.2024060455
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Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons
ZHAO Xin, ZHANG Yujing, CHEN Xufeng, XU Nü
DOI: 10.13386/j.issn1002-0306.2024120330
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Influence and Screening of Potential Markers of Salmonella Pollution on Volatile Components of Pepper Chicken
XU Jie, FU Xiaoping, ZHANG Yongsong, LUO Sujing, BUHELIQI·Abudurexiti, WU Jiangchao, ZHU Siming
DOI: 10.13386/j.issn1002-0306.2024060020
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Identification and Enzymatic Properties of the Key D-lactate Dehydrogenase in Leuconostoc pseudomesenteroides HL64
LI Peng, LIU Lan, WANG Tong, HUANG Xiaoping
DOI: 10.13386/j.issn1002-0306.2024070333
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Optimization of the Process for Extracting Polysaccharides from Sargassum fusiforme Using Combined Enzymes and an Analysis of Its Hypolipidemic Activity
LIU Wenkai, OUYANG Dan, XU Yangli, SU Laijin
DOI: 10.13386/j.issn1002-0306.2024070187
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Extraction of Proteins from Chlamydomonas reinhardtii and Screening of MAO-A Inhibitory Peptides
LIU Meiting, MAO Ya, XIE Jintao, LIU Wenxia, WU Lixia, WU Yishan, WANG Mei, ZHANG Xuewu
DOI: 10.13386/j.issn1002-0306.2024070176
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Zein-Gum Arabic Loaded with Dihydromyricetin: Preparation and Analysis of Nanoparticles
CHANG Dawei, CAO Jiayi, REN Na, WANG Huxuan, SUN Yujiao, SHEN Wen, SARA Sendi
DOI: 10.13386/j.issn1002-0306.2024050400
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Analysis of the Interaction Mechanism and Functional Characterisation of Quercetin and Ovalbumin
CHEN Hui, LIU Lili, CHENG Weiwei, DING Yue, XU Baocheng, XIAO Feng, HE Jialiang
DOI: 10.13386/j.issn1002-0306.2024060285
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Effect of Low Temperature Plasma Sterilization on Myosin Degradation and Related Cathepsin Activity of Oncorhynchus mykiss
SUN Xiejun, CHEN Xiaoqiao, LI Xiuxia, LI Jianrong
DOI: 10.13386/j.issn1002-0306.2024060181
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Effects of Different Physical Field Treatment Technologies on the Quality of Freeze-dried Mango Powder
LIN Kewei, LI Zijian, LI Linjing, WANG Feng, MA Lukai, XIAO Gengsheng
DOI: 10.13386/j.issn1002-0306.2024060133
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Comparative Study of Different Extraction Solvents and Liquid Chromatography Separation Modes on Metabolomics Analysis of Mango Pulp
ZHANG Nan, WANG Xue, WANG Kewen, MI Lu, YANG Shini, XU Lei, XU Zhenzhen
DOI: 10.13386/j.issn1002-0306.2024080198
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Effect of Solid-state Fermentation by Yeast on the Structural and Functional Properties of Wheat Bran Proteins
SHI Tingting, LU Yujie, PEI Jiawei, GUO Runfang
DOI: 10.13386/j.issn1002-0306.2024070210
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Analysis of the Dynamic Metabolic Changes during the Smoking Process of the Zhenba Bacon based on Non-targeted Metabolomics
KE Meiling, HAN Shuai, ZHU Lianxu, REN Hongqiang, WU Guofei, WANG Ling, ZHANG Tao, LU Hongzhao
DOI: 10.13386/j.issn1002-0306.2024070417
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Screening of Cryoprotectants of Bacillus coagulans BC30 and Their Effect on the Digestive Tolerance of Bacteria Powder
LIU Junjie, CHEN Ningning, XU Yujuan, WU Jijun, YU Yuanshan, PENG Jian, ZOU Po, LI Lu
DOI: 10.13386/j.issn1002-0306.2024070228
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Relationship between Changes in Physicochemical Properties with Antioxidant and Antitumor Activity Changes in vitro of different purified fractions of Pu-erh Tea Polysaccharides
WU Yilong, SHUI Zaikun, WANG Yan, LIU Zhenhao, WANG Xuanjun, ZI Chengting
DOI: 10.13386/j.issn1002-0306.2024030432
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Comparative Effects of Fermentation with Four Species of Lactic Acid Bacteria on Nutrition and Flavor Quality of Sweet Corn Juice
DONG Yangyang, YU Zhaoqing, NIU Liying, NI Qianjin, HE Weiwei, LI Dajing, ZHOU Cunshan, DAI Zhuqing
DOI: 10.13386/j.issn1002-0306.2024050238
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Optimization of Preparation Conditions of Extruded Yam Starch-Gallic Acid Complex and Effects of Its Amount on Quality of Cakes
SHI Miaomiao, ZHANG Zhen, DONG Xuena, LIU Ziyang, YAN Yizhe
DOI: 10.13386/j.issn1002-0306.2024060199
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Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup
TAN Xiqian, ZHOU Zhenyü, CUI Fangchao, WANG Dangfeng, LÜ Xinran, LI Xuepeng, LI Jianrong
DOI: 10.13386/j.issn1002-0306.2024070296
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Expression and Characterization of Xyloglucanase from Paenibacillus borealis and Its Application in the Production of Xylogluco-oligosaccharides from Apple Pomace
TIAN Jiaxin, YANG Hang, ZHAO Yuqi, YAN Qiaojuan, LI Yanxiao, JIANG Zhengqiang
DOI: 10.13386/j.issn1002-0306.2024060437
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Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms
CHANG Dawei, REN Na, CAO Jiayi, WANG Huxuan, SUN Yujiao, SHEN Wen, Sara Sendi, ZHI Xiaohong
DOI: 10.13386/j.issn1002-0306.2024060082
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Effects of Kudzu Starch Incorporation on the Properties of Blended Flour Dough and Quality of Shortbread Biscuits
CHEN Si, HUA Yu, FANG Shiyi, ZHANG Chuanyi, TANG Shangwen, HUO Yinqiang, LIU Chuanju, LI Huanhuan
DOI: 10.13386/j.issn1002-0306.2024060402
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Molecular Modification and Enzymatic Properties of the Novel α-Glucosidase Aga432
LU Han, FANG Ting, NIU Xiaoxu, WENG Xiaomin, YAN Fen
DOI: 10.13386/j.issn1002-0306.2024100117
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Analysis of Fungal Communities of High-temperature and Medium-temperature Daqu in Binzhou Region and Their Correlation with Sensory Quality
ZHAO Huijun, WANG Yurong, HOU Qiangchuan, ZHANG Haibo, NI Hui, YE Mingbo, GUO Zhuang
DOI: 10.13386/j.issn1002-0306.2024070282
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Analysis of Nutritional Composition, Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins
ZHONG Jiahao, ZENG Jieyu, CHEN Jiahuan, HU Jianjun, HE Zhilin, HE Kaowei, SONG Wanting, YANG Qingxiang, DU Bing, LI Pan
DOI: 10.13386/j.issn1002-0306.2024060034
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Antibacterial Effect of Solenocera crassicornis Processing By-products Fermentation on Specific Spoilage Organisms of Squid Refrigeration
SHU Ting, WANG Lin, ZOU Xiaoyu, SONG Ru
DOI: 10.13386/j.issn1002-0306.2024070148
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Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity
WU Yuxi, WANG Ying, LIN Xiaozi, CHEN Bingyan, HE Zhigang
DOI: 10.13386/j.issn1002-0306.2024060372
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Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
WANG Mengyang, ZHANG Hexin, LI Mei, XU Huaide, ZHANG Ting, ZHAO Wenge, LEI Hongjie
DOI: 10.13386/j.issn1002-0306.2024060234
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Effect of Adding Passion Fruit Juice before and after Fermentation on the Quality of Congou Black Tea
REN Ling, TIAN Di, YANG Xueyi, HUANG Yuan, YU Juan, LI Jinyue, XIAO Yunbiao, ZHOU Hongjie, LI Yali
DOI: 10.13386/j.issn1002-0306.2024050363
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Impact of Fermentation Using Eurotium cristatum on Phenolic Compounds, Enzymatic Activity and Antioxidant Capacity of 'Xiguahong' Sweet Potato Leaves
YI Junpeng, GAO Yan, LI Xin, HAN Yuxin, LIU Wenchao, DUAN Xu
DOI: 10.13386/j.issn1002-0306.2024090074
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Effects of Different Treatments on the Structure and in Vitro Hypolipidemic Function of Soluble Dietary Fiber from Rosa roxburghii Tratt Pomace
ZHU Renwei, TAN Sha, LIU Qingqing, SHI Jia, WU Xiaonian
DOI: 10.13386/j.issn1002-0306.2024060370
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Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
DOI: 10.13386/j.issn1002-0306.2024060238
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Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa Fruit Bodies
ZHOU Jiajia, ZHOU Yu, LIU Bo, WEI Gonghao, DONG Shibiao, SU Rongrong, LONG Shengwei
DOI: 10.13386/j.issn1002-0306.2024050311
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Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions
ZHOU Lesong, CHEN Jialing, HE Liping, CAO Yong, XIAO Jie, LIU Xiaojuan
DOI: 10.13386/j.issn1002-0306.2024060231
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Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
LI Qing, CHEN Qihe, LIU Xiayu
DOI: 10.13386/j.issn1002-0306.2024070257
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Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
LUO Jinlong, LIU Zhongying, FANG Shimao, ZHANG Tuo, DAI Yuqiao, YANG Xiaowei, YANG Ting, ZHU Mengzhen, SHEN Qiang
DOI: 10.13386/j.issn1002-0306.2024090177
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Research Progress on Fermentation Microorganisms and Flavor Compounds in Pixian Broad Bean Paste
YANG Wen, XU Jiayue, YANG Peishu, LAN Yungui, PENG Sijia, ZHAO Yang, ZHAO Binyuan, YANG Dong, ZHAO Liang, LIAO Xiaojun
DOI: 10.13386/j.issn1002-0306.2024100112
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Construction and Characterization of Soybean Isolate Protein-Polysaccharide-Starch Salt-reducing Gel System
YANG Siqi, ZHANG Qianqian, XU Yingru, LIN Zhixiong, ZHANG Yi, ZHENG Baodong, ZENG Hongliang
DOI: 10.13386/j.issn1002-0306.2024040377
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Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai
CHEN Xueling, LIU Kunyi, WANG Qi, NIU Xinxin, LIAO Cheng, AN Jiangshan, ZHOU Yunong, CHEN Zhuo, GUAN Sisi
DOI: 10.13386/j.issn1002-0306.2024110263
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Comprehensive Multi-indicator Prediction Model for Storage Quality of Multi-cultivar Kiwifruit Based on Visible-Near Infrared Spectroscopy
LIANG Zizhao, LI Xin, LIU Pu, GUAN Wenqiang, LI Ming
DOI: 10.13386/j.issn1002-0306.2024070318
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Screening and Fermentation Attributes of Brettanomyces bruxellensis from Sichuan Shai Vinegar
ZHAOYulin, LI Na, LIU Jun, HUANG Cuixin, LI Zhicheng, LI Zhongxuan, LI Li, CAO Rong
DOI: 10.13386/j.issn1002-0306.2024070290
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Simultaneous Detection of Bisphenol A and Bisphenol S Migration in Food-Contact Plastics Based on a Dual-Ligand Metal-Organic Framework
LIN Qian, LIN Genling, DAI Lili, HUANG Dihui, HUANG Xiaozhou
DOI: 10.13386/j.issn1002-0306.2024060227
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Antibacterial Mechanism of Robusta Coffee Carbon Dots Against Staphylococcus aureus
ZHANG Lin, YANG Shen, JIN Ritian, LIANG Duo, WANG Siqi, LIN Rong
DOI: 10.13386/j.issn1002-0306.2024080016
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Study on Pulp Color Change and the Differences of Carotenoids Metabolism in Flesh of Tainong Mango of Different Ripeness
FENG Chunmei, LUO Chaodan, LI Jianqiang, LI Xinrong, WEN Lixiang, HUANG Yanting, ZHANG Xiyu, PANG Chunxiu
DOI: 10.13386/j.issn1002-0306.2024090162
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Optimization of the Preparation Process of 6'-O-Caffeoylarbutin Liposomes and Its Activity
LIU Mengzhe, HAN Kangjia, WANG Wenbo, YANG Yang, XIE Sida, ZHAO Ping, XU Junming, HE Yuanping, YANG Xiaoqin
DOI: 10.13386/j.issn1002-0306.2024030488
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Properties of Chitosan Functionalized Nano-selenium and Its Application in the Preservation of Fresh-cut Bamboo Shoots (Pleioblastus amarus)
LEI Yu, PAN Mengjuan, CHEN Feipeng, DONG Hongwang, LÜ Aiyuan, LI Dong
DOI: 10.13386/j.issn1002-0306.2024080157
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Effects of Soybean Fiber on the Quality of Vacuum Freeze-dried Mango Powder
WANG Xun, CAI Yongjian, DENG Xinlun, ZHAO Qiangzhong
DOI: 10.13386/j.issn1002-0306.2024070315
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A Review on Fucoidan Extraction, Degradation, and Bioactivity
LI Yanni, CAI Yijin, WANG Ziteng, HU Yadong, PAN Mingxuan, YANG Wenge, ZHOU Xinghu, HU Yonghong
DOI: 10.13386/j.issn1002-0306.2024060396
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Preparation and Properties of Sodium Alginate-Tannic acid-Silver Bacteriostatic Hydrogel
DUAN Bingchao, HAO Hongdan, ZHAO Yangyang, DU Hezhen, FU Yiyao, WANG Lan, GAO Song, JIA Guochao, MENG Feifei, MEI Shengqi, WANG Min, YANG Bowen
DOI: 10.13386/j.issn1002-0306.2024120144
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Preparation of Lignocellulosic Nanofibrils from Bamboo Shoot Shells by the 3-Deep Eutectic Solvents Method and Performance Studies
GUO Jianlong, DU Jingjing, YANG Song, ZHU Qian, GU Jiayu, GUO Jiagang, WU Xiaowei, JIANG Jian
DOI: 10.13386/j.issn1002-0306.2024070428
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Effects of Low-molecular-weight Glycyrrhiza Polysaccharides on Immune Function, Gut Microbiota and Metabolites in Healthy Mice
XUE Shengnan, SONG Wangdi, WANG Yunyun, ZHANG Yan, ZHANG Genlin
DOI: 10.13386/j.issn1002-0306.2024080349
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Research Progress of Lycium ruthenicum Based on CiteSpace
LIU Fei, ZHANG Lutao, MI Jia, LU Lu, JIN Bo, LI Yingping, DAI Guoli, DUAN Linyuan, YAN Yamei
DOI: 10.13386/j.issn1002-0306.2023120228
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Application and Mechanism of Melanin in Coloring Process of Changsha Stinky Tofu
CHEN Yanting, DU Jing, ZHAO Shimin, XU Gang, YANG Shuo, LIN Qinglu, ZHOU Wenhua, WANG Qingyun
DOI: 10.13386/j.issn1002-0306.2024090247
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Impact of Epicatechin on the Oxidation Behavior of Fish Oil During Gastrointestinal Digestion
FAN Yizhuo, ZHANG Liyan, YANG Qiyue, ZHANG Yehui, JIAO Wenjuan
DOI: 10.13386/j.issn1002-0306.2024080176
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Effects of Different Drying Methods on Nutritional Components, Antioxidant Activity and Volatile Components of Five Kinds of Dried Figs
DING Zhenzhen, XIA Na, LIU Yanquan, ZHANG Tian, JIANG Lei, WANG Yanchang, ZHANG Chao
DOI: 10.13386/j.issn1002-0306.2024080042
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Effects of Various Storage Temperatures and Humidity Levels on the Quality of Fresh Macadamia Nuts: A Backpropagation Neural Network Prediction Model
FU Jiarong, MA Shangxuan, YANG Yuexue, XU Wenting, LAN Xiuhua, WEI Yuanmiao, HUANG Kechang, HE Xiyong, GUO Gangjun
DOI: 10.13386/j.issn1002-0306.2024080191
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Effect of Soy Protein Isolate Enzymatic Hydrolysates on the Gel Properties of Wheat Starch
REN Yanjuan, HUANG Yilin, JIANG Qiaoming, WANG Bing, ZHANG Hengyun, YAN Minghuan, ZHANG Miao, ZHANG Yakun, LIU Wenchao, REN Guangyue, HAN Sihai, LI Peiyan, WANG Libo, LUO Denglin
DOI: 10.13386/j.issn1002-0306.2024080135
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Research Status of Preservation and Processing Technology of Zanthoxylum schinifolium in China
ZHUO Kaili, DONG Li, LI Daotong, CHEN Fang
DOI: 10.13386/j.issn1002-0306.2024070143
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Research Progress on Natural Active Proteins from Eggshell Membrane, as well as the Preparation, Functional Mechanisms, and Applications of Their Enzymatic Peptides
ZHANG Na, GAO Ya’nan, ZHANG Rong, ZHAO Xueqin, LIU Shuyan, JIANG Dan
DOI: 10.13386/j.issn1002-0306.2024060252
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Effects of Different Modification Methods on Physicochemical and Functional Characteristics of Citrus Fiber
ZHOU Xuan, SUN Zhehao, LI Qiaoling
DOI: 10.13386/j.issn1002-0306.2024080141
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Wheat Protein Aggregation and Disaggregation Behaviors and Their Effects on Dough Rheological Properties and Noodle Qualities
YU Xiangke, LIU Yuanxiao, WANG Jianli, LI Shaoying, WANG Xiaoning, ZHANG Tingjing, GUAN Erqi
DOI: 10.13386/j.issn1002-0306.2024070281
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Research Progress on the Application of Food-Derived Carbon Dots in Meat Preservation
DU Xuerong, LUO Yulong, DONG Yushan, YAO Lili, LI Chenlong, FENG Xuya, HOU Yanru, WANG Songlei
DOI: 10.13386/j.issn1002-0306.2024070272
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Advances in the Endogenous and Exogenous Effects of Milk-derived Exosomes and Regulation of Intestinal Health
PANG Yang, LI Yi, LUAN Yue, WANG Teng, WANG Qin, HE Xiaoyun
DOI: 10.13386/j.issn1002-0306.2024070432
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Process Optimization and Properties Analysis of ι-Carrageenan Via Homogeneous Extraction at Low Alkaline Concentration
LONG Xiaoju, WANG Xinyi, XIAO Qiong, CHEN Fuquan, WENG Huifen, CHEN Jun, YANG Qiuming, XIAO Anfeng
DOI: 10.13386/j.issn1002-0306.2024070413
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Structure-Activity Analysis and Microcapsule Stabilization of the Antioxidant Peptides from Tilapia Skin
MI Chunxiao, YANG Lu, YANG Heqi, LIU Yue, YU Xiaohui, HU Zibo, CAI Yidi, LI Xiang, ZHOU Hui, WU Long
DOI: 10.13386/j.issn1002-0306.2024060441
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Development of Chitosan-Seaweed Nanocellulose Enhanced Alginate Packaging Film for the Refrigerated Preservation of the Litopenaeus vannamei
YU Xiaohui, PANG Yifan, WANG Mengyang, ZHOU Xin, CAI Yidi, LI Xiang, ZHOU Hui, WU Long
DOI: 10.13386/j.issn1002-0306.2024060440
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Research Progress on Chitinase and Chitosanase with Transglycosylation Activity
WEI Yingying, GUI Minjuan, SUN Huihui, ZHAO Ling, CAO Rong
DOI: 10.13386/j.issn1002-0306.2024070134
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Effect of Cooking Methods on the Quality Characteristics of Larger Yellow Croaker
MA Yuhe, ZHAO Yongqiang, HUANG Xianglan, SONG Jiahui, SHI Linfan, WENG Wuyin, LIU Zhiyu, LIU Shuji, REN Zhongyang
DOI: 10.13386/j.issn1002-0306.2024060311
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Construction of A Microfluidic Platform for Quantitative Detection of Multiple Fusarium Toxins Based on Upconversion Encoded Microspheres
WANG Shengjie, YE Yongli, SHAO Jingdong, SUN Xiulan, SUN Jiadi
DOI: 10.13386/j.issn1002-0306.2023030205
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Research Progress of Mechanoenzyme Catalysis and Its Application in Food Field
ZHENG Mengdi, XIN Jiaying, CUI Tianyu, CHEN Lixin, CHENG Wei, LIU Tianfu
DOI: 10.13386/j.issn1002-0306.2024060261
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Study on the Improvement of Exercise Ability and Liver Protection in Oxidative Stress-induced Mice by Lactiplantibacillus plantarum CQPC03
HE Bo, ZHAO Xin, TAN Xiaohong, MA Kai, LI Caifeng
DOI: 10.13386/j.issn1002-0306.2024110226
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Comparative Analysis of Microstructure and Physicochemical Properties of Sweetpotato (Ipomoea batatas (L.) Lam) Starch
MA Chen, ZHANG Yongyue, SUN Jian, YUE Ruixue, ZHANG Yi, ZHU Hong, ZHANG Wenting, DENG Shaoying
DOI: 10.13386/j.issn1002-0306.2024070214
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Research Progress on Chemical Composition, Anti-inflammatory, Anticancer Activity and Mechanism of Action of Kadsura Coccinea
YIN Hongguo, QUAN Haiyan, XU Keqian, LI Yajun
DOI: 10.13386/j.issn1002-0306.2024080074
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Impact of Different Cooking Methods on the Quality of Golden Pomfret Fillets
YUAN Keyi, ZHAO Tiantian, JIAO Wenjuan, LIU Jun, ZHOU Fan, LIU Weifeng, ZHANG Yehui, PENG Lanqing, NAN Haijun, CHEN Xiaoying
DOI: 10.13386/j.issn1002-0306.2024070006
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Research Progress on Extraction Techniques and Functional Activities of Jasmine Essential Oil
WU Ziyang, WENG Huiling, LI Weiming, XU Liping, ZHENG Baodong, LUO Xianliang
DOI: 10.13386/j.issn1002-0306.2024080080
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Preparation, Structural Characterization and Antioxidant Activity of Carboxylated Chitosan-Pectin-Based Silver Nanoparticles
SUN Yongjin, WANG Hongjie, HUANG Jing, ZHAO Yunlong, LIAO Huiying, LIANG Shuyun, CAI Jinyuan, LI Xia
DOI: 10.13386/j.issn1002-0306.2024070043
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Overview of the Application of High-energy Fluidic Microfluidizer in Whole-component Food
CHEN Zihao, DAI Taotao, DENG Lizhen, KE Yingying, RUAN Zhaoping, XU Keping, FU Min, LIU Chengmei, CHEN Jun
DOI: 10.13386/j.issn1002-0306.2024080236
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Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) on the Quality Characteristics of Crispy Cookies
HU Yue, TIAN Zhengzheng, GAO Enhong, CHANG Xiaoke, LIN Shunshun, TIAN Xiaoling, LI Mengqin
DOI: 10.13386/j.issn1002-0306.2024070082
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Effects of Different Metal Ions on the Formation of Fibril Aggregates of Whey Protein Isolate
DONG Shipeng, LIU Meiyan, ZOU Peiyi, LIU Dan, CHEN Xin, LI Ranhong
DOI: 10.13386/j.issn1002-0306.2024120147
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Isolation and Identification of Eurotium Cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat
LIU Shuqi, ZHEN Haonan, XIN Yuan, XIA Chen, ZHAO Jianglin, ZHEN Xiaoqin, ZOU Liang, XIANG Dabing, JIANG Liangzhen
DOI: 10.13386/j.issn1002-0306.2024050324
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Changes of Flavor Profile of Squid Tentacles during the Baking Process was Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
XU Dan, CHEN Yunyun, SHEN Hongli, FAN Xia, ZHANG Xiaojun, DENG Shanggui
DOI: 10.13386/j.issn1002-0306.2024060422
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Interaction between Ellagic Acid from Pomegranate Peel and Corn Starch and Its Mechanism of Inhibiting Starch Digestibility
CHEN Shengdan, YANG Zhiwei
2025, 46(10):1-11. DOI: 10.13386/j.issn1002-0306.2024070294
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Properties, Physiological Functions and Applications of Starch-Lipid Complexes
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2025, 46(10):12-20. DOI: 10.13386/j.issn1002-0306.2024080363
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Optimization of the Fermentation Enrichment Method for Oat Non-starch Polysaccharides and Study of Their Immunostimulatory Activity
GAO Ruohan, MA Nan, YANG Mingzhe, CAO Jiabao, WANG Xia, LU Baoxin
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