Science and Technology of Food Industry

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2022, 43(23)
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2022, 43(23):1-1.
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Quantitative Analysis of Food and Gut Microbiota Based on CiteSpace
WU Yuling, MA Yuchen, DENG Huxue, FU Caili, LI Zhanming
2022, 43(23):1-10. DOI: 10.13386/j.issn1002-0306.2022030235
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Research Progress of Probiotics in Improving Milk Protein Allergy
CAO Ting, ZHAO Lina, CHEN Qingxue, YUE Yingxue, LÜ Xiuli, PING Lijun, LI Bailiang, HUO Guicheng
2022, 43(23):11-18. DOI: 10.13386/j.issn1002-0306.2022050245
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Identification of Rice Varieties Based on Terahertz Time Domain Spectroscopy
WANG Qian, GE Hongyi, JIANG Yuying, ZHANG Yuan, QIN Yifei
2022, 43(23):19-25. DOI: 10.13386/j.issn1002-0306.2021120292
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Design, Synthesis and Bioactivity of Polypeptide ACE Inhibitors
ZHOU Jiaqi, MA Chunyan, LI Xiaohui
2022, 43(23):26-34. DOI: 10.13386/j.issn1002-0306.2022030117
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Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances
GAN Xiao, ZHAO Ling, WU Qian, CHEN Xiwen
2022, 43(23):35-41. DOI: 10.13386/j.issn1002-0306.2022010139
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Study on Aggregation of Carotenoids in Hydrated Organic Solution System
ZHAO Yingyuan, JIA Huihui, LI Ziwei, LIANG Jin, LI Ruifang, CHEN Di, WANG Jing
2022, 43(23):42-49. DOI: 10.13386/j.issn1002-0306.2022010152
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Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree
ZHANG Zhenzhen, ZHANG Sinan, WU Yuanbin, ZHENG Chuyao, JIANG Zhuo
2022, 43(23):50-55. DOI: 10.13386/j.issn1002-0306.2022010162
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Effect of Heat Treatment and Protein Concentration on the Stability and Rheological Properties of Myofibrillar Protein Emulsion
HAO Meng, MAO Shucan, ZHOU Zhi, WANG Lan, XIONG Guangquan, SHI Liu
2022, 43(23):56-63. DOI: 10.13386/j.issn1002-0306.2022020066
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Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour
WEI Xiaoyi, SI Xiaojing, CUI Linlin, ZHANG Luyao, HAN Mei, HE Jianjie, SU Tingting
2022, 43(23):64-70. DOI: 10.13386/j.issn1002-0306.2022020070
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Study on Isolation, Purification, Structure Characterization and Antioxidant Activity of Polysaccharide from Zizyphus jujuba cv. Junzao
ZHAO Jiancheng, LIU Huiyan, FANG Haitian
2022, 43(23):71-78. DOI: 10.13386/j.issn1002-0306.2022020076
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Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl
ZHANG Qiuhui, LIU Chang, ZHAO Lijun, ZHAO Gaiming, LI Miaoyun, ZHAO Chunbo
2022, 43(23):79-85. DOI: 10.13386/j.issn1002-0306.2022020077
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The Interaction between Betanin and Whey Protein: Based on Multi-spectroscopy and Molecular Simulation
HU Ting, GENG Qin, FU Min, CHEN Jun, HE Xuemei, SUN Jian, DAI Taotao
2022, 43(23):86-94. DOI: 10.13386/j.issn1002-0306.2022020243
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Analysis on Quality Difference of Agate Red Cherry in Different Regions
ZHANG Ni, TAO Qiuyun, PU Yingying, CAO Sen, WANG Rui, JI Ning
2022, 43(23):95-102. DOI: 10.13386/j.issn1002-0306.2022030112
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Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks
SONG Yu, ZHENG Jian, HUANG Feng, LI Xia, HAN Dong, ZHANG Chunhui
2022, 43(23):103-111. DOI: 10.13386/j.issn1002-0306.2022030282
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Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs
GU Luping, FAN Qiao, LI Junhua, CHANG Cuihua, YANG Yanjun, SU Yujie
2022, 43(23):112-118. DOI: 10.13386/j.issn1002-0306.2022060116
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Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth
ZHOU Xiaoli, WANG Yanli, WU Chengmu, ZHU Guangxu, PAN Manlin
2022, 43(23):119-126. DOI: 10.13386/j.issn1002-0306.2022020225
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Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt
TANG Kaiwei, HUANG Xiaoying, YI Yuwen, ZHU Chenglin, DENG Jing, YE Haixiao, TANG Junni
2022, 43(23):127-132. DOI: 10.13386/j.issn1002-0306.2022020250
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Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu
GU Xiaodong, LI Suping, YANG Liuqing, LIU Yilin, MA Yanli, CHEN Zhizhou, WANG Yinzhuang, LIU Xu
2022, 43(23):133-143. DOI: 10.13386/j.issn1002-0306.2022020255
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Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum
ZHAO Chaofan, WU Shanshan, ZHAO Wenjun, PENG Dong, HUANG Junyuan, DU Bing, LI Pan
2022, 43(23):144-152. DOI: 10.13386/j.issn1002-0306.2022030095
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Effect of Microbial Fermentation Technology on Chemical Constituents of Pueraria thomsonii
YANG Jinmei, LI Guanwen, WANG Huimin, ZHANG Najun, CHEN Chao, SUN Jie, QIN Nan
2022, 43(23):153-160. DOI: 10.13386/j.issn1002-0306.2020030096
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Evaluation of Environmental Resistance of Cronobacter spp.
PANG Lidong, SONG Danliangmin, JIA Ai, LI Yu, LIANG Yaqi, SU Qunchao, ZHENG Yaping, LI Ran, MAN Chaoxin, JIANG Yujun
2022, 43(23):161-167. DOI: 10.13386/j.issn1002-0306.2022040050
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Isolation and Identification of Dominant Spoilage Biogenic Amine Producing Bacteria from Refrigerated Skipjack Tuna and Analysis of Their Production Ability
LIU Yangfan, WANG Di, LI Chunsheng, XIANG Huan, CHEN Shengjun, YANG Xianqing, LI Laihao, DENG Jianchao
2022, 43(23):168-175. DOI: 10.13386/j.issn1002-0306.2022040070
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Optimization of Extraction Process of Soluble Dietary Fiber from Artichoke Dietary Fiber
ZHU Renwei, XU Tianhui, HUANG Liang, HE Bian
2022, 43(23):176-182. DOI: 10.13386/j.issn1002-0306.2020070112
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Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt
ZHI Li, SHENG Meiqi, SONG Yurong, SUN Xu, ZHU Liqiang, ZHU Chengcheng, WEI Wenyi, YIN Ze, JIN Limei, LI Zhijiang
2022, 43(23):183-191. DOI: 10.13386/j.issn1002-0306.2022010208
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Optimization of the Extraction Process of Triterpenoids from the Seeds of Syzygium jambos L. Alston by Response Surface Methodology and Its Antioxidant Activity
LIU Jiaxin, CHEN Xiaomei, ZENG Hui, WANG Shumei, XIANG Limin
2022, 43(23):192-199. DOI: 10.13386/j.issn1002-0306.2022020016
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AuNPs Enhanced Microwave Coupled Lipase Synthesis of Starch Oleate Ester
WANG Yan, LI Hongjia, CHENG Meijia, XIE Jinhui, LIU Tianjiao, XIN Jiaying, ZHANG Na
2022, 43(23):200-209. DOI: 10.13386/j.issn1002-0306.2022020183
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Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model
LI Yue, ZHAO Jiangli, ZHANG Xiaoying, WANG Yongxia, GUAN Junfeng
2022, 43(23):210-217. DOI: 10.13386/j.issn1002-0306.2022030088
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Optimization of Decolorization Process of Antarctic Krill Peptides by Response Surface Methodology
LIU Xiaofang, HUANG Yuelei, LENG Kailiang, LI Fuhou, DING Qi, MIAO Junkui, YU Yuan
2022, 43(23):218-225. DOI: 10.13386/j.issn1002-0306.2022030136
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Preparation and Characterization of Yak Ghee Microcapsules
BI Chengming, XU Limei, QI Baiwei, CHEN Lianhong
2022, 43(23):226-235. DOI: 10.13386/j.issn1002-0306.2022030273
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Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves
ZHAO Xiaoru, LI Beilei, HUA Siyu, RAN Qiannan, AYIBOTA∙SHATEFUALEDE, LIU Sihui, REN Xiaopu, PENG Zengqi
2022, 43(23):236-244. DOI: 10.13386/j.issn1002-0306.2022030275
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Optimization of Extraction Process of Polysaccharides from Olea europaea L. Leaves and Its Physicochemical Properties and Antioxidant Activity
REN Yijie, ZHAO Xiaoliang, WANG Baozhong, XIANG Zijun, YANG Chaofu, WANG Haili, MA Junyi, ZHANG Weijie
2022, 43(23):245-251. DOI: 10.13386/j.issn1002-0306.2022030302
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Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis
GU Luping, ZHANG Yu, LI Junhua, CHANG Cuihua, YANG Yanjun, SU Yujie
2022, 43(23):252-258. DOI: 10.13386/j.issn1002-0306.2022060043
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Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films
XIA Yuting, LOU Shangrong, WANG Yan, WEN Mengting, NI Xuewen
2022, 43(23):259-266. DOI: 10.13386/j.issn1002-0306.2022020062
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Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System
GUO Jiabao, ZHAO Yankun, GAO Zhenxian, QI Maoqian, ZHANG Guocong, BAN Jinfu
2022, 43(23):267-275. DOI: 10.13386/j.issn1002-0306.2022010007
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Comparative Analysis of Nutrient Composition in the Muscle of Penaeus monodon in Different Culture Models
CUI Xi, WANG Wei, XIE Yitao, CHEN Qiang, CAI Zhangyin, HUANG Yongchun
2022, 43(23):276-281. DOI: 10.13386/j.issn1002-0306.2022010148
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Study on Aroma Components of Canarium album of Different Cultivars Based on HS-SPME-GC-MS
ZHENG Zonghao, ZHANG Xiangzheng, FU Fanghao, SUN Xing, PAN Tengfei, GUO Zhixiong, SHE Wenqin
2022, 43(23):282-290. DOI: 10.13386/j.issn1002-0306.2022020244
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Volatile Flavor Compositions and the Odorant Feature Analysis of Four Microalgae
GUO Guixiao, SU Weiming, YUE Yao, LI Yanqun, HU Xueqiong
2022, 43(23):291-300. DOI: 10.13386/j.issn1002-0306.2022030151
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Quality and Flavor Changes of Bonito Back Meat during Steaming
DAI Zhenting, ZHOU Huimin, YIN Zesheng, ZHOU Yu, CHEN Shunsheng
2022, 43(23):301-309. DOI: 10.13386/j.issn1002-0306.2022030259
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Analysis of Polyphenols from Lemon Peel and Its Effect on Glucose Metabolism in Insulin-resistant HepG2 Cells
WANG Ruixue, ZHANG Yun, CUI Yanwei, FU Hongyan, FANG Yiming, ZHANG Yanjun, CHU Zhong
2022, 43(23):310-317. DOI: 10.13386/j.issn1002-0306.2022030281
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Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS
LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua
2022, 43(23):318-327. DOI: 10.13386/j.issn1002-0306.2022040054
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Determination of Thymol in Honey by Ultra Performance Liquid Chromatography with Fluorescence Detector
QIAN Zhenjie, ZENG Xi, CHEN Jing, ZHAO Yue, YOU Shuzhu, HE Yongxin, FENG Jiawang
2022, 43(23):328-333. DOI: 10.13386/j.issn1002-0306.2022070302
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Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
ZHANG Xia, ZHANG Lingzhi, ZHANG Yuqi, GUO Juan, DING Yuqin
2022, 43(23):334-340. DOI: 10.13386/j.issn1002-0306.2022020253
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Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red Amygdalus persica
ZHAO Zhibing, HUANG Tingting, LÜ Jiahan, DU Xiaoji, ZHANG Changfeng, ZHANG Yu, CAO Sen
2022, 43(23):341-346. DOI: 10.13386/j.issn1002-0306.2022070080
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Effects of Fish Oil Combined with Cisplatin on HEK293 Cells and A549 Cells
DU Yuemei, LIU Yunfan, QIN Fei, GAO Liping
2022, 43(23):347-352. DOI: 10.13386/j.issn1002-0306.2020120173
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Effects of Low Glycemic Index Noodles on Glucose/Lipid Metabolism in Diabetic Mice
YU Mengling, ZHANG Sanshan, ZHANG Qiao, HE Yujie, LI Xian, LEI Ji
2022, 43(23):353-359. DOI: 10.13386/j.issn1002-0306.2022020071
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Anti-glioma Effect and Mechanism of Andrographolide on Human U251 Glioma Cells
CHEN Weihong, WU Qiqi, HUANG Ju, LONG Wenqing, JIANG Yanping, ZHOU Yuehan
2022, 43(23):360-370. DOI: 10.13386/j.issn1002-0306.2022020202
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Study on Antioxidant Activity of Tricholoma matsutake Polysaccharide in Vitro and Its Effect on Mice Damaged by Ethanol Oxidation
SHEN Chenglong, CHEN Yifan, ZENG Yingjie, CHEN Lianhong
2022, 43(23):371-377. DOI: 10.13386/j.issn1002-0306.2022020248
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Study on Immune-enhancing Activity of Gonad Saponins from Female of Apostichopus japonicus
ZHONG Jingshi, WANG Gongming, ZHANG Jian, LIU Fang, JING Yuexin, WANG Yixin
2022, 43(23):378-386. DOI: 10.13386/j.issn1002-0306.2022030289
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Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application
YANG Xiaodong, ZHANG Yang, LI Wanjun, BAI Yueyu, YAN Xiangmin, LI Hongbo, XIE Peng, LEI Yuanhua, WANG Xu, HU Changhong, SUN Baozhong, ZHANG Songshan
2022, 43(23):387-393. DOI: 10.13386/j.issn1002-0306.2021110041
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A Review on Prolamin-based Colloidal Particles for the Formation of Pickering Emulsion and Applications
ZHANG Jian, ZHAO Xueqin, ZHANG Wengang, LIU Liping, ZHANG Huien
2022, 43(23):394-400. DOI: 10.13386/j.issn1002-0306.2021110046
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Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables
XING Ying, XU Huaide
2022, 43(23):401-407. DOI: 10.13386/j.issn1002-0306.2021120001
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Research Progress on Bioactive Ingredients, Biological Activity and Wall-breaking Technology of Bee Pollen
LI Lantao, WANG Hong, BAI Weidong, DONG Hao, LI Nanwei, XIAO Gengsheng, LIU Gongliang, LAI Qiuping
2022, 43(23):408-417. DOI: 10.13386/j.issn1002-0306.2021120164
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Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols
WANG Jing, SONG Lianjun, MA Yan, HUANG Xianqing, QIAO Mingwu, WANG Shiming
2022, 43(23):418-428. DOI: 10.13386/j.issn1002-0306.2021120245
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Research Progress on the Determination of Nitrite in Food
LI Hui, LI Li
2022, 43(23):429-435. DOI: 10.13386/j.issn1002-0306.2022010006
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Research Progress on Pharmacological Activities of Neohesperidin Dihydrochalcone and Its Synthetic Precursors
WEI Jing, SONG Ruolan, CHEN Xiang, WANG Zhendong, DONG Ying, ZHONG Xiangjian, LÜ Fang, SHE Gaimei
2022, 43(23):436-449. DOI: 10.13386/j.issn1002-0306.2022010176
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Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review
ZHANG Hongyuan, MU Taihua, MA Mengmei
2022, 43(23):450-456. DOI: 10.13386/j.issn1002-0306.2022010181
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Advances in Extraction and Functional Studies of Raffinose Family Oligosaccharides
ZHAO Ruoqi, CHENG Yongxia, SONG Lianjun, MA Yan, HUANG Xianqing, QIAO Mingwu
2022, 43(23):457-466. DOI: 10.13386/j.issn1002-0306.2022020015
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Research Progress in Glucose Enzyme-free Rapid Detection Technology
WANG Yan, CHENG Meijia, XIE Jinhui, LIU Tianjiao, LI Hongjia, XIN Jiaying
2022, 43(23):467-476. DOI: 10.13386/j.issn1002-0306.2022020019
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