Science and Technology of Food Industry

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2023, 44(4):-1- -1.
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2023, 44(4)
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Acid-resistant Mechanism of Salmonella Based on iTRAQ Proteomics Technology
ZHANG Lijun, LI Linqiong, YIN Dacheng, GAO Yulong
2023, 44(4):1-11. DOI: 10.13386/j.issn1002-0306.2022050130
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Molecular Mechanism of Phedimus aizoon (Linnaeus)'t Hart. on Anti-inflammatory Effect Based on Network Pharmacology and Molecular Docking and Experiment Research
YANG Juan, DOU Jiahong, SUN Yuelong, WANG Xiaoying, ZHOU Weiwei, ZHANG Guobin, LIU Hongxin, YANG Peilong, LI Xiumei
2023, 44(4):12-21. DOI: 10.13386/j.issn1002-0306.2022050178
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Effects of Catechins on Structural, Functional and in Vitro Digestion Characteristics of Soybean Protein Isolate under Spray Drying
SHI Changbo, SUN Xinmeng, ZHAO Juyang, YUAN Huiping, LIANG Changmou
2023, 44(4):22-31. DOI: 10.13386/j.issn1002-0306.2022030183
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Effects of Ferulic Acid on Oxidation and Gel Properties of Meat Myofibrillar Protein Induced by·OH
CHANG Haijun, BO Zhaoying, ZHOU Wenbin, WU Li, LÜ Jiake
2023, 44(4):32-40. DOI: 10.13386/j.issn1002-0306.2022030357
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Quality Analysis of Sugarcane Plant Water by Nanofiltration During the Processing of Membrane-Process Brown Sugar
SHEN Shiyan, WANG Zhineng, YANG Liu, YANG Ting, SHANG Shixiong, CUI Jie, YING Xiongmei
2023, 44(4):41-49. DOI: 10.13386/j.issn1002-0306.2022040139
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Antimicrobial Activity and Identification of Antimicrobial Substances of Antagonistic Bacteria against Black Spot of Sweet Potato
WANG Zhimin, MA Jinling, SUN Zhaoyong, SHI Yingying, LI Dongyan, SHI Jingying
2023, 44(4):50-58. DOI: 10.13386/j.issn1002-0306.2022040326
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Identification of Polyphenols from Mulberry Leaves and Their Antioxidant and α-Amylase Inhibitory Activity
ZHANG Yan, LIU Honglei, YAO Yueying, HUO Junwei
2023, 44(4):59-67. DOI: 10.13386/j.issn1002-0306.2022050008
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Effects of Different Processing Techniques on the Quality and Antioxidant Capacity of Dandelion Leaf Tea
ZHANG Yi, LIU Hongru, YAO Lianmou, DENG Guohua, QIAO Yongjin
2023, 44(4):68-76. DOI: 10.13386/j.issn1002-0306.2022050137
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Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef
XU Ruoyuan, XUE Jiyuan, WANG Min, ZHAO Xucui, SHEN Hui, GAO Sumin, MENG Xiangren, WANG Hengpeng
2023, 44(4):77-87. DOI: 10.13386/j.issn1002-0306.2022050168
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Cold Plasma Treatment Accelerated the Oxidation and Structural Changes of Myofibrillar in Tilapia
CHEN Gu, JIANG Zhumao, WEI Zhengpeng, WANG Jiamei, LIU Chencheng, SANG Xiaohan, CAI Zhicheng, LIU Yafu, WANG Jinmei, YANG Qing
2023, 44(4):88-95. DOI: 10.13386/j.issn1002-0306.2022050196
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Flavor Substances and Harzard Components in Luzhou Strong-aroma Baijiu Using Triticum aestivum L. ZN168 and Glutinous sorghum
TIAN Jing, MO Xiaohui, ZHAO Yao, JING Shuzhong, ZENG Li, DUAN Feixia
2023, 44(4):96-107. DOI: 10.13386/j.issn1002-0306.2022050281
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Secretion Expression of Xylanase B (CsXyn11B) from Chaetomium sp. and Its Application in Bread
YANG Hang, MA Junwen, LI Yanxiao, JIANG Zhengqiang, LIU Xueqiang, YAN Qiaojuan
2023, 44(4):108-113. DOI: 10.13386/j.issn1002-0306.2022050335
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Rheological Properties of Tamarind Xyloglucan Treated by Ultrasound and Enzymolysis
LIAO Qiudong, CAO Xiao, CHEN Siqian, WANG Kai
2023, 44(4):114-121. DOI: 10.13386/j.issn1002-0306.2022060159
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Impact of Environmental Conditions on the Biofilm Formation of Pseudomonas lundensis
LIU Yongji, LIU Genmei, LIU Guoling, KANG Linzhi
2023, 44(4):122-128. DOI: 10.13386/j.issn1002-0306.2022030335
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Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu
LIU Qian, YUAN Yue, ZHANG Jie, ZHAO Ruili, ZHAO Liming
2023, 44(4):129-137. DOI: 10.13386/j.issn1002-0306.2022040097
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Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology
YE Xiaoting, LIU Jiaxin, YU Yongjian, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin, WANG Ke
2023, 44(4):138-147. DOI: 10.13386/j.issn1002-0306.2022040127
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Screening of Fermentation Strains of Trachinotus ovatus and Biological Characteristic and Flavor Formation Evaluation
SU Weiming, HU Mengjie, SHEN Huilian, LIN Yanjia, DENG Qi, LIU Chuqi, ZHONG Saiyi, LIU Ying
2023, 44(4):148-154. DOI: 10.13386/j.issn1002-0306.2022040363
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Isolation, Identification of Leuconostoc mesenteroides HDE1 and Anti-oxidation and Milk Coagulability of Its Extracellular Polysaccharide
ZANG Wenjing, LIU Lina, ZHAO Dan
2023, 44(4):155-162. DOI: 10.13386/j.issn1002-0306.2022050001
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Optimization of Expression Conditions, Purification and Identification of the Recombinant Cowpea Hemoglobin Lb Ⅱ in Escherichia coli
LIU Meng, WANG Congrui, LIU Bo, ZHAO Xiangzhong
2023, 44(4):163-170. DOI: 10.13386/j.issn1002-0306.2022050015
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Interaction between Two Non-Saccharomyces Yeasts and Aspergillus oryzae
WANG Jiwei, YAN Chunyue, MA Chunlei, CHANG Xu, LI Zhijun, CHEN Xiong, LI Xin
2023, 44(4):171-180. DOI: 10.13386/j.issn1002-0306.2022050018
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Effect of ''FD Technology'' on the Stacking Fermentation of Maotai-flavor Baijiu
LIANG Luo, FAN Hongjun, SHUI Liangyang, ZHANG Yuliang, ZHOU Shuai, LI Li, FENG Zhiping
2023, 44(4):181-188. DOI: 10.13386/j.issn1002-0306.2022050158
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Quality Changes of Kung Pao Chicken during Cooking
YANG Honglang, HUA Ling, JIA Hongfeng, YANG Fang, ZHANG Miao
2023, 44(4):189-197. DOI: 10.13386/j.issn1002-0306.2022040344
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Optimization of Preparation Technology and Properties of Amomum tsaoko Essential Oil Microcapsule
ZHAO Xingquan, GAO Yuanyuan, LIAO Liangkun, ZHOU Wei, TU Hao, XIONG Shaohao, LIANG Yajian, JI Hongwu, LI Jihua
2023, 44(4):198-208. DOI: 10.13386/j.issn1002-0306.2022050017
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Optimization of the Preparation Process of Phosphorylated Soybean Polypeptide Chelated Calcium and Its Effect on the Activity of Osteoblasts
LIAO Ziwei, CHEN Yang, CHEN Xiuyun, HUANG Qianqian, LONG Lin, SUN Daihua, HU Hui
2023, 44(4):209-217. DOI: 10.13386/j.issn1002-0306.2022050142
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Optimization of Ultrasound-Assisted Enzymatic Method Extraction of Antioxidant from Malus hupehensis Leaves by Response Surface Methodology
LÜ Kaibo, ZHANG Xingyu, YUE Wei, WU Shijun, YIN Caixia
2023, 44(4):218-225. DOI: 10.13386/j.issn1002-0306.2022050145
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Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes
CHEN Shanmin, YUAN Linying, YANG Juan, LUO Hongyu, WANG Jie, ZHONG Yingfu
2023, 44(4):226-233. DOI: 10.13386/j.issn1002-0306.2022050147
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Optimization of Formula of Aronia melanocarpa and Rubusidaeus L. Compound Beverage and Its Storage Quality
HU Yuqing, NIU Xiumei, WANG Meimei, LIU Jing, ZHANG Rui, GAO Huiying, MA Zhiheng, LÜ Changxin
2023, 44(4):234-242. DOI: 10.13386/j.issn1002-0306.2022050154
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Preparation and Structure Characterization of Iron(II)-Chelating Corn Oligopeptides
ZHANG Xinxue, LU Zhihao, LIU Jiasheng, LIU Fang, FU Shaowei, LIU Wenying
2023, 44(4):243-251. DOI: 10.13386/j.issn1002-0306.2022050157
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Extraction and Purification of Intracellular Polysaccharide from Schizophyllum commune and Its Biological Activity
LI Qiaochu, ZHANG Lu, WANG Hongyan, WANG Zengli, DING Qiang, WANG Honglei
2023, 44(4):252-260. DOI: 10.13386/j.issn1002-0306.2022050206
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Drying Characteristics and Process Optimization by Heat Pump Drying of Green Sichuan Pepper
WANG Zixuan, PU Yingjun, YANG Mingjin, TAN Jun, YANG Ling, SONG Weidong
2023, 44(4):261-270. DOI: 10.13386/j.issn1002-0306.2022050288
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Degradation Efficiency of Aflatoxin B1 by Cold Plasma
LI Shanrui, ZHAO Luling, YAN Wenjing, ZHANG Jianhao
2023, 44(4):271-277. DOI: 10.13386/j.issn1002-0306.2022050309
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Extraction of Polysaccharide from Zingiber officinale Roscoe and Its Regulatory Effect on Intestinal Flora in Diabetic Mice
WANG Ni, CHEN Mengxia, MENG Fanqiang, ZHOU Libang, LU Zhaoxin
2023, 44(4):278-286. DOI: 10.13386/j.issn1002-0306.2022060155
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Preparation and Characterization of Modified Corn Bract Cellulose/Nano Talcum Powder/Pea Starch Composite Film
CAI Qiushuang, LI Hongmei, HE Jiaxin, ZHANG Lishi
2023, 44(4):287-295. DOI: 10.13386/j.issn1002-0306.2022050019
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Effect of Different Packaging Methods on the Quality of Crispy Shrimp Balls
QUAN Shuang, GU Zemao, WANG Chen, HU Xiaobo, XIONG Shanbai, HU Yang
2023, 44(4):296-307. DOI: 10.13386/j.issn1002-0306.2022050021
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Uncertainty Evaluation of Triazophos Residues in Green Tea Based on GUM Method and Control Chart Method
LIAN Zengwei, GONG Xiaoli, CHEN Yuehong, HU Yuxian, NI Jiancheng, HU Yinfeng
2023, 44(4):308-316. DOI: 10.13386/j.issn1002-0306.2022030374
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Comprehensive Quality Evaluation and Processing Suitability Analysis of Xinjiang Dried Pepper
NIAN Guofang, GUO Chaonan, XU Jianzong, ZHOU Jianzhong
2023, 44(4):317-325. DOI: 10.13386/j.issn1002-0306.2022040116
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Effect of Electron Beam Irradiation Sterilization on Volatile Components of Zhaotong Soybean Paste
LI Junjie, ZHANG Banglei, SHI Rui, LI Lang, KANG Kaijie, YE Ping, PENG Xiao
2023, 44(4):326-336. DOI: 10.13386/j.issn1002-0306.2022040132
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Simultaneous Determination of 46 Pesticide Residues in Tomatoes by QuEChERS Method Combined with Gas Chromatography-Mass Spectrometry
XUE Xinhua, LI Tingting, LIU Pan, ZHOU Li, REN Xingquan, WANG Rong
2023, 44(4):337-344. DOI: 10.13386/j.issn1002-0306.2022040136
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Comparative Analysis on Quality of Sun-dried Tea from Main Tea Production Areas of Yunnan
WANG Qinghua, LUO Hui, LIU Chunyan, WU Huaqiang, GUAN Xiaoyang, ZHAO Jingzhu, ZHOU Ling, HE Jianping, WU Changdi
2023, 44(4):345-351. DOI: 10.13386/j.issn1002-0306.2022040154
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Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology
YAO Wensheng, GOU Zihui, LIU Dengyong, ZHANG Mingcheng, YANG Jing, CAI Yingxuan, WU Huiying
2023, 44(4):352-360. DOI: 10.13386/j.issn1002-0306.2022050004
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Recognition of Apple Freshness Based on Fisher Discriminant Analysis
SHEN Haijun, ZHANG Tanglei, XU Zhenxing, YU Ting, CAO Zhongwen
2023, 44(4):361-368. DOI: 10.13386/j.issn1002-0306.2022050023
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Effect of Different Packaging Methods on the Quality Characteristics of Buffalo Meat during Refrigerated Storage
GUO Rongzhen, YANG Feng, LIU Chunyou, QIU Jing, LIANG Weiwei
2023, 44(4):369-377. DOI: 10.13386/j.issn1002-0306.2022030387
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Effects of CO2 Injury on the Flavor Quality of Actinidia arguta
ZHANG Peng, CHEN Xiran, JIA Xiaoyu, LI Jiangkuo
2023, 44(4):378-386. DOI: 10.13386/j.issn1002-0306.2022040343
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Screening of Lactic Acid Bacteria with Antioxidant Capacity and Its Protective Effect on Oxidative Damage in Intestinal Epithelial Cells
WANG Xiaopeng, CUI Wenming, WANG Zizhuoyue, YANG Wenyue, HUANG Yuqi, LI Jingrui, CHEN Shuiyan, GUO Peipei, ZHAO Gaiming, YAN Shuang
2023, 44(4):387-394. DOI: 10.13386/j.issn1002-0306.2022030325
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Effect of Corn By-product Fermented Beverage on Glucolipid Metabolism in Streptozotocin Induced Diabetes Mice
WANG Jiayao, LI Yuan, LI Yiming, LIU Jiao, XU Yunhe, ZHANG Lili
2023, 44(4):395-402. DOI: 10.13386/j.issn1002-0306.2022030381
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Lipid-lowering Effect of Black Jerusalem Artichoke Oligosaccharide on Hyperlipidemia Mice
JI Yanru, YANG Qingli, ZHANG Zhenghai, DONG Yan, SHI Jie, Li Guowei, WEI Lianhui, PAN Jing, GAO Yuan
2023, 44(4):403-409. DOI: 10.13386/j.issn1002-0306.2022050028
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Stability Analysis of Antioxidant Peptides from Lateolabrax maculatus and Their Protective Effect Against Cellular Oxidative Damage
GAO Qun, HUANG Yuannan, CAI Xixi, WANG Yixiao, DU Ming, LIU Yongle, WANG Shaoyun
2023, 44(4):410-418. DOI: 10.13386/j.issn1002-0306.2022050194
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Hypoglycemic Activity of Ramulus mori Oligosaccharides on High-fat Diet/Streptozotocin-Induced Diabetic Mice
ZHU Qiaoling, ZHU Xiangyang, YANG Shiyuan, ZOU Yuxiao, YANG Qiong, LIU Fan, LI Erna
2023, 44(4):419-427. DOI: 10.13386/j.issn1002-0306.2022050315
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A Review on Classification, Nutritional Benefits of Pulses and the Products Development
ZHANG Ting, YUAN Yi, WANG Xin, SONG Xiaoxiao, CUI Steve W., YIN Junyi
2023, 44(4):428-437. DOI: 10.13386/j.issn1002-0306.2022020161
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Research Progress of the Antibacterial Active Substances from Honey and Their Antibacterial Mechanisms
YUAN Wenqin, XUAN Hongzhuan, WANG Kai
2023, 44(4):438-446. DOI: 10.13386/j.issn1002-0306.2022030349
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Research Progress on Nutritional Function and Bioactivities of Russula
LIU Lizheng, LIU Yongqi, SUI Zhuonan, PENG Yangyang, ZHANG Yan, WANG Xiaolong, ZHOU Yuqi, LU Jike, YI Juanjuan
2023, 44(4):447-453. DOI: 10.13386/j.issn1002-0306.2022030358
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Research Progress on Separation, Purification, Structure Analysis and Function of Melanoidins from Plants
ZHAO Yifei, ZHANG Rentang, YAN Jingyan, LIU Jing
2023, 44(4):454-461. DOI: 10.13386/j.issn1002-0306.2022040090
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Research Progress on the Application of Ultrasound in Food Processing
LIANG Shiyang, ZHANG Ying, ZENG Xiaofang, BAI Weidong, ZHAO Wenhong
2023, 44(4):462-471. DOI: 10.13386/j.issn1002-0306.2022040091
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Advance on Inflammation-mediated Relationship between Obesity and Type 2 Diabetes Mellitus and Developments in Corresponding Treatment of Dietary Intervention
PU Xinyi, ZHANG Linling, BAO Bin
2023, 44(4):472-479. DOI: 10.13386/j.issn1002-0306.2022040111
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Research Progress on the Effect of Medicinal and Edible Substances on Improving Gastrointestinal Tract Function
CHEN Lihua, SHAN Yahui, GUAN Yongmei, DONG Huanhuan, JIANG Jia'en, LIANG Miao, MA Yining, ZHANG Yong, HUANG Tongsheng
2023, 44(4):480-487. DOI: 10.13386/j.issn1002-0306.2022040318
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Research Progress of Biocontrol Bacillus on Postharvest Diseases of Fruits and Vegetables
ZOU Man, CHEN Yushi, XU Chunyan, YANG Xiangzheng, BAO Wenting, WANG Chuanzeng, ZHU Peipei, MA Yanan, ZHANG Yong, XIN Li, CHEN Yilun, ZHANG Qian
2023, 44(4):488-495. DOI: 10.13386/j.issn1002-0306.2022040319
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Research Progress on the Mechanism of Chilling Injury and Alleviating Measures in Peach Fruit
HE Hui, QIAO Yongjin, LIU Hongru, LIU Chenxia, WANG Chunfang, ZHONG Yaoguang
2023, 44(4):496-505. DOI: 10.13386/j.issn1002-0306.2022050016
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Research Progress of Spectroscopic Technique in Liquor Quality Control
TANG Jiadai, ZHAO Yimei, RAN Guangyao, SHI Yufei, HU Na, MENG Zhuoni
2023, 44(4):506-514. DOI: 10.13386/j.issn1002-0306.2022050161
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