Science and Technology of Food Industry

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2023, 44(14)
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2023, 44(14)
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Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese
HAN Yanping, GUO Xinglei, ZHOU Ling, XU Jing, SU Jingjing, ZHOU Zixuan, HAN Yang, WANG Juhua, XUE Xiuheng
2023, 44(14):1-8. DOI: 10.13386/j.issn1002-0306.2022100260
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Preparation and Structural Characterization of Garlic Polysaccharide Liposomes
SUN Yi, QIAO Xuguang, ZHENG Zhenjia, QIU Zhichang, ZHAO Renjie, QI Yongqiu, LU Xiaoming
2023, 44(14):9-15. DOI: 10.13386/j.issn1002-0306.2022120050
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Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids
CHEN Junyu, CHEN Kun, LIU Jingyang, RAO Lei, ZHAO Liang, WANG Yongtao, WU Xiaomeng, LIAO Xiaojun
2023, 44(14):16-27. DOI: 10.13386/j.issn1002-0306.2022120173
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Research Progress on Vitamin E Embedded in Food Delivery System
WEN Juan, ZHANG Zifan, LIU Chunxiu, WU Sisi, MA Tiezheng
2023, 44(14):28-35. DOI: 10.13386/j.issn1002-0306.2023020255
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Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying
CHEN Fangxue, QIU Wenxing, SHEN Lingwei, LI Dongsheng, QIAO Yu, WU Wenjin, XIONG Guangquan, WANG Lan, DING Anzi, LI Xin, SHI Liu
2023, 44(14):36-45. DOI: 10.13386/j.issn1002-0306.2022070072
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Effects of Adding Shiitake Stipe to Diets on Egg Quality of Hy-Line Brown Hens
GAO Qi, XU Yang, SUN Mingyang, JIAO Ao, SHAO Zhenbo, LIU Shuangyuan, JIAO Long, XUE Youlin
2023, 44(14):46-52. DOI: 10.13386/j.issn1002-0306.2022080013
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Study on the Properties and Structure of Rice Starch-Monoglyceride Complexs
SUN Meng, JIA Jianhui, ZHANG Yu, LIU Ying, WANG Ziyan, DOU Boxin, ZHANG Na
2023, 44(14):53-59. DOI: 10.13386/j.issn1002-0306.2022080236
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Optimization of Mica Processing Method Based on Atomic Force Microscopy to Study the Molecular Structure of Xanthan Gum
TANG Cuie, ZHOU Peiyuan, LIU Yanzhao, LI Yan
2023, 44(14):60-66. DOI: 10.13386/j.issn1002-0306.2022080260
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Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing
ZHANG Xiaonan, ZHANG Yongsheng, YAN Zhenmin, HE Chengyun, BI Jicai, YE Runzong
2023, 44(14):67-73. DOI: 10.13386/j.issn1002-0306.2022090098
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Effects of Different Lengths Sugar Chains on the Structure and Allergenicity of Allergic Epitopes 13KDLKGYGGVSLPEW26 in α-Lactalbumin
XIONG Zihao, WANG Yang, REN Yunjie, ZOU Lin, SHAO Yanhong, LIU Jun, TU Zongcai
2023, 44(14):74-80. DOI: 10.13386/j.issn1002-0306.2022090110
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Effect of Crushing Time on Physicochemical Properties and Active Ingredient Content of the Whole Fruit Pulp of Acerola Cherry
CHANG Huimin, BAI Xinpeng, LIANG Qiuyang, CHEN Yunkun, CAO Yumiao, LI Chunling, QIAO Zhenshuan
2023, 44(14):81-87. DOI: 10.13386/j.issn1002-0306.2022090154
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Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles
ZHOU Zhou, DU Xianfeng, CAO Meng, LIU Chang, CHEN Shunxin
2023, 44(14):88-94. DOI: 10.13386/j.issn1002-0306.2022090231
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Effects of Different Blanching Methods on Nutritional and Sensory Quality of Jingcai Sweet Corn
DENG Kaiwen, LI Xue, SONG Chunli, WANG Zhipeng, JIANG Ningning, REN Jian, ZHOU Kechi
2023, 44(14):95-101. DOI: 10.13386/j.issn1002-0306.2022090243
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Effects of Different Extraction Processes on the Structure and Functional Properties of Camellia Seeds Protein
LÜ Jing, YANG Jieru, LI Kun, CHEN Long, LI Jing, LI Xiaozhuo, ZHU Jing
2023, 44(14):102-110. DOI: 10.13386/j.issn1002-0306.2023010146
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Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine
ZHANG Yanfeng, ZHANG Xiaoyun
2023, 44(14):111-120. DOI: 10.13386/j.issn1002-0306.2022070165
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Screening of Fermented Strains in Handmade Yogurt in Aksu Region of Xinjiang and Its Fermentation Performance
ZHANG Keming, DUAN Xiaoyan, HU Lu, YUAN Le, DU Linhai, NI Yongqing, LI Xu
2023, 44(14):121-129. DOI: 10.13386/j.issn1002-0306.2022080172
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Solid-state Fermentation of Cordyceps taii for Polysaccharide Production
HAN Pengfei, ZHU Xuan, YANG Min, HUANG Guiqiang
2023, 44(14):130-136. DOI: 10.13386/j.issn1002-0306.2022090117
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Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006
WANG Xueli, LEI Chao, SHEN Kaiwei, CHENG Yanwei, LIU Xueting, LI Zhen, YU Lu
2023, 44(14):137-144. DOI: 10.13386/j.issn1002-0306.2022090136
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Effects of Saccharomyces cerevisiae on Physicochemical Properties and Microbial Characteristics of Cured Meat
ZHANG Jiamin, ZHANG Lizhitong, WANG Wei, BAI Ting, JI Lili, TANG Chun
2023, 44(14):145-153. DOI: 10.13386/j.issn1002-0306.2022090234
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Isolation, Identification and Biological Activity of Fermented Chinese Yam Polysaccharides by Saccharomyces boulardii
LIU Yingxin, YI Juanjuan, SHAO Yiwen, CUI Yan, LI Xue, WANG Jinzhu, HAO Limin, LU Jike
2023, 44(14):154-162. DOI: 10.13386/j.issn1002-0306.2022100244
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Preparation and Antioxidant Activity of Turmeric Colostrum Fermented Milk
WANG Xianqing, BAI Jimin, CHEN Wenlu, LIU Yanyan, LUAN Yueting, LUO Yun, ZHU Jianyu
2023, 44(14):163-170. DOI: 10.13386/j.issn1002-0306.2022070190
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Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice
NIU Jiajia, ZHAO Biao, CUI Wei, GUO Chaofeng, XU Zhenyu, LU Yunfeng, MIAO Jianyin, ZHANG Sipu
2023, 44(14):171-181. DOI: 10.13386/j.issn1002-0306.2022080321
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Hot-air Drying of Antarctic Krill Under Variable Temperature Process
MA Tiantian, OUYANG Jie, XIAO Zhefei, SHEN Jian
2023, 44(14):182-190. DOI: 10.13386/j.issn1002-0306.2022090064
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Development of Begonia Fruit Dissoluble Beans
MENG Xiaohua, XU Guihua, JI Yumei
2023, 44(14):191-199. DOI: 10.13386/j.issn1002-0306.2022090077
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Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis
XU Su, SHI Dajuan, LIU Yuze, LI Kai, FEI Qiang, WANG Xinying
2023, 44(14):200-208. DOI: 10.13386/j.issn1002-0306.2022090090
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Optimization and Analysis of Physicochemical Properties of Protein Extraction from Flax Seed by Nitrogen-Assisted Positive Pressure Cavitation
ZHANG Yingyang, CHEN Wentao, ZOU Ping, XU Ying, ZOU Linling, TANG Jialei, WEI Haiwang
2023, 44(14):209-219. DOI: 10.13386/j.issn1002-0306.2022090109
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Optimization of the Extraction Process of Highland Barley β-glucan by Three-phase Partitioning and Its Molecular Weight Distribution
CHEN Yang, WANG Peng, PAN Kaijin, WANG Zhe, XU Jian, ZHOU Junqiang, LIAO Ziwei
2023, 44(14):220-228. DOI: 10.13386/j.issn1002-0306.2022100064
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Ultrasonic-Assisted Deep Eutectic Solvent Extraction of Proanthocyanidins from Korean Pine Bark and Its Kinetics
ZHOU Jiayue, HOU Yanli, WANG Fanyu, GUO Qingqi
2023, 44(14):229-236. DOI: 10.13386/j.issn1002-0306.2022100070
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Effect of Clarifier Combined with Membrane Filtration on the Stability of Purple Rice Wine
LIU Yuhang, LIN Liangyue, ZHENG Jingwen, LI Huiling, HU Fang, ZHENG Jingshao, LIU Weidong, HUANG Wei
2023, 44(14):237-245. DOI: 10.13386/j.issn1002-0306.2022100091
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Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage
LIU Dayu, HU Haiyang, CHEN Weijun, GONG Xiaoyuan, LIU Haiqiang, LI Xiang
2023, 44(14):246-253. DOI: 10.13386/j.issn1002-0306.2022090099
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Analysis and Supervision Suggestions of Food Safety in Henan Province Based on Sampling Data
CHEN Xinxin, ZHOU Yonghui, ZHI Wenli, YUAN Lijie, TAO Jian
2023, 44(14):254-263. DOI: 10.13386/j.issn1002-0306.2022100074
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Determination of 22 Free Amino Acids in Food for Special Medical Purposes by Ultra-performance Liquid Chromatography
YIN Lili, ZHENG Hong, CHENG Zhi, LU Lanxiang, XUE Xia, WANG Jun, HU Mei, LIU Yanming
2023, 44(14):264-271. DOI: 10.13386/j.issn1002-0306.2022080065
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Quality Analysis of a New Tea Line '606' Oolong Tea in Different Seasons
HUANG Huiqing, YANG Yun, LIU Zhenzhang, FANG Zhou, LIN Jiaqi, ZHAN Shuixiu, ZHAN Xinyi, CHEN Changsong, SUN Yun
2023, 44(14):272-281. DOI: 10.13386/j.issn1002-0306.2022080303
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Comparative Analysis on Terpenoids of Extraction Process from Stigma Maydis by UPLC Method
LIU Bo, ZHANG Shujun, YANG Yini, WANG Dan, SUN Liqiu, ZHAO Yingnan, WANG Jinlan, ZHAO Ming, LI Jun, SHI Zhichun, WANG Weiming
2023, 44(14):282-289. DOI: 10.13386/j.issn1002-0306.2022080314
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Simultaneous Determination of Lovastatin and Lovastatin Acid in Hongqu Fuling Tablets by on Quantitative Analysis of Multi—Components by Single Marker(QAMS)
ZHU Yingli, GU Hongshun, ZHANG Jianjun, WANG Xiangshan, LIANG Weican, SHAO Yingxin, ZHAO Fan, LI Yang, ZHANG Limei, WANG Linyuan
2023, 44(14):290-295. DOI: 10.13386/j.issn1002-0306.2022080322
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Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV
CHEN Qianlian, LIU Shizhang, ZHAN Shiquan, PAN Guanjun, LIU Baoshun, GAO Feng, HAO Zhilong
2023, 44(14):296-303. DOI: 10.13386/j.issn1002-0306.2022090092
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Study on the Quality of Tea Flower-Fu Brick Tea
YUAN Danni, ZUO Haoming, LI Yue, ZHOU Yuebin
2023, 44(14):304-311. DOI: 10.13386/j.issn1002-0306.2022090124
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Rapid Detection of Pea Protein Adulterated in Beef Based on Near-infrared Hyperspectral Technology
WANG Jingru, HE Hongju, ZHU Yadong, WANG Hui, MA Hanjun, CHEN Fusheng, ZHAO Shengming, NAN Haijuan
2023, 44(14):312-317. DOI: 10.13386/j.issn1002-0306.2022090263
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Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials
YANG Chunhui, WANG Wenping, XU Dandan, CUI Yuqian, JU Yan, XU Chunyan, LÜ Xiaoting
2023, 44(14):318-325. DOI: 10.13386/j.issn1002-0306.2022100133
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GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour
GUO Yahong, TONG Litao, WANG Lili, FAN Bei, YANG Xijuan, ZHANG Shuo, SUN Jing, WANG Fengzhong, LIU Liya
2023, 44(14):326-335. DOI: 10.13386/j.issn1002-0306.2022100182
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Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn
WANG Juanzi, WANG Chunfang, QIAO Yongjin, LIU Hongru, LIU Chenxia, ZHONG Yaoguang
2023, 44(14):336-345. DOI: 10.13386/j.issn1002-0306.2022080308
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Analysis of Anthocyanin Accumulation and Gene Expression of Anthocyanin Synthesis Pathway during Fruit Ripening of 'Benihoppe' Strawberry
PENG Zhenzhen, ZHONG Chuanfei, WANG Baogang, LI Wensheng, ZHOU Jiahua, FU Daqi, CHANG Hong, WANG Yunxiang
2023, 44(14):346-354. DOI: 10.13386/j.issn1002-0306.2022090106
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Effects of Low Dose Electron Beam Irradiation on Physiological Quality and Oxidase of Kiwifruit Xuxiang
YE Lixia, NIU Yaoxing, WANG Yan, YU Jiangtao, BAI Junqing, LUO Anwei
2023, 44(14):355-362. DOI: 10.13386/j.issn1002-0306.2022090168
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Microbial Community Structure and Function Succession of Puffer Fish (Takifugu obscurus) During Refrigeration
YAN Longfei, YAN Wenjing, DAI Fanwei, LI Jiahong, CHEN Yulong, CHEN Feiping, WANG Ling, LUO Zheng, YE Mingqiang, ZHANG Jianhao
2023, 44(14):363-369. DOI: 10.13386/j.issn1002-0306.2022100165
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Protective Effects and Molecular Mechanism of Fermented noni (Morinda citrifolia) Fruit Juice on Hyperuricemia Cell Model
LIU Yue, BI Yingxin, YIN Yuhe, CHEN Changwu, MENG Xianglong, WANG Mengyuan, WANG Mingchuan, CHEN Xinying, LI Zhandong, LIU Xianjun, LI Hao
2023, 44(14):370-376. DOI: 10.13386/j.issn1002-0306.2022080056
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Effects of Understory Panax ginseng Extract on Depression-like Behavior and HPA Axis of Chronic Unpredictable Mild Stress Model Mice
WANG Wei, ZHANG Guolei, LI Zheng, LU Bofan, LI Hui, WU Wei
2023, 44(14):377-385. DOI: 10.13386/j.issn1002-0306.2022090267
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Effects of Anoectochilus roxburghii-Fagopyrum tataricum Mixed Extracts on Improving Oxidative Damage Induced by D-Galactose in Aging Mice
GONG Pushuang, HU Yu, DUAN Changsong, XU Yisha, XIAO Yu
2023, 44(14):386-395. DOI: 10.13386/j.issn1002-0306.2022100095
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Analysis and Evaluation of Nutrient Composition, Flavor and Taste Characteristics of Crayfish Head
DONG Shiyu, MA Shutian, QIN Jingkai, ZHOU Xinyi, DONG Xinlei, CHEN Shangli, LIU Xiaoling
2023, 44(14):396-405. DOI: 10.13386/j.issn1002-0306.2022100105
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Evaluation Method for the Achievement Degree of Curriculum Objectives of Food Machinery and Equipment Based on OBE Model
XIE Fan, ZHANG Hui, SONG Xin, AI Lianzhong
2023, 44(14):406-410. DOI: 10.13386/j.issn1002-0306.2022110335
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Research on the Construction of Trusted Main-side Multi-chain Green Food Traceability Platform Based on Blockchain
HE Jing, CHEN Xiaona
2023, 44(14):411-418. DOI: 10.13386/j.issn1002-0306.2022070391
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Recent Advance on the Structure-Activity Relationship in Antioxidant Peptides of Fish
ZUO Yijin, YU Ziqi, SHEN Xueqing, ZHOU Hui, LI Xiang, CAI Yidi, WU Long
2023, 44(14):419-429. DOI: 10.13386/j.issn1002-0306.2022080200
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Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea
LI Haiyan, LUO Cheng, LI Yao, WANG Fuyi, ZHOU Jinping, LIN Qiuye
2023, 44(14):430-437. DOI: 10.13386/j.issn1002-0306.2022090066
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Design and Construction of A General System for Food Inspection Classifying and Coding
TAO Jian, SUN Zhiyuan, CHEN Xinxin, WEI Hualin, CHENG Jie, ZHOU Yonghui, ZHI Wenli, GUO Yi
2023, 44(14):438-447. DOI: 10.13386/j.issn1002-0306.2022090069
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Research Progress Based on Gliadin Delivery Systems
TONG Zhen, GAO Yanxiang
2023, 44(14):448-456. DOI: 10.13386/j.issn1002-0306.2022090083
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Research on Organic Acids in Fruit Wine and Acid Reduction Strategies
CAO Ying, GENG Yao, HAN Naixuan, WANG Zhaoli, WANG Xueshan, SUN Zhongguan
2023, 44(14):457-464. DOI: 10.13386/j.issn1002-0306.2022090119
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Research Progress on Preparation of Nanocellulose
BAI Chenyu, WANG Tianhui, HU Xinna, LU Shuyu, MA Tao, SONG Yi
2023, 44(14):465-473. DOI: 10.13386/j.issn1002-0306.2022090298
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Application of Extrusion Technology in Starch and Starch-based Food
GAO Man, JIA Jianhui, ZHANG Chujia, ZHANG Zhi, LIU Ying, DOU Boxin, ZHANG Na
2023, 44(14):474-481. DOI: 10.13386/j.issn1002-0306.2022100084
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Progress in Ni-based Electrochemical Sensors for Glucose Detection
HAN Chunran, YUE Zhenge, YU Shiyou, WANG Xin, ZHANG Siyao
2023, 44(14):482-489. DOI: 10.13386/j.issn1002-0306.2022100194
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