Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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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
2025, 46(11):1-9. DOI: 10.13386/j.issn1002-0306.2024090074
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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
2025, 46(11):10-20. 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
2025, 46(11):21-31. DOI: 10.13386/j.issn1002-0306.2024100112
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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
2025, 46(11):32-43. DOI: 10.13386/j.issn1002-0306.2024070257
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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
2025, 46(11):44-51. DOI: 10.13386/j.issn1002-0306.2024040377
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Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa
ZHOU Jiajia, ZHOU Yu, LIU Bo, WEI Gonghao, DONG Shibiao, SU Rongrong, LONG Shengwei
2025, 46(11):52-59. DOI: 10.13386/j.issn1002-0306.2024050311
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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
2025, 46(11):60-68. DOI: 10.13386/j.issn1002-0306.2024050363
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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
2025, 46(11):69-80. DOI: 10.13386/j.issn1002-0306.2024060231
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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
2025, 46(11):81-92. DOI: 10.13386/j.issn1002-0306.2024060234
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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
2025, 46(11):93-99. DOI: 10.13386/j.issn1002-0306.2024060238
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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
2025, 46(11):100-107. DOI: 10.13386/j.issn1002-0306.2024060370
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Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits
CHEN Si, HUA Yu, FANG Shiyi, ZHANG Chuanyi, TANG Shangwen, HUO Yinqiang, LIU Chuanju, LI Huanhuan
2025, 46(11):108-116. DOI: 10.13386/j.issn1002-0306.2024060402
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Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) Flour on the Quality Characteristics of Crispy Cookies
HU Yue, TIAN Zhengzheng, GAO Enhong, CHANG Xiaoke, LIN Shunshun, TIAN Xiaoling, LI Mengqin
2025, 46(11):117-123. 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
2025, 46(11):124-131. 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, ZHENG Haonan, XIN Yuan, XIA Chen, ZHAO Jianglin, ZHENG Xiaoqin, ZOU Liang, XIANG Dabing, JIANG Liangzhen
2025, 46(11):132-141. DOI: 10.13386/j.issn1002-0306.2024050324
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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
2025, 46(11):142-150. DOI: 10.13386/j.issn1002-0306.2024060437
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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
2025, 46(11):151-162. DOI: 10.13386/j.issn1002-0306.2024070148
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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
2025, 46(11):163-173. DOI: 10.13386/j.issn1002-0306.2024070282
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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 Zhenyu, CUI Fangchao, WANG Dangfeng, LÜ Xinran, LI Xuepeng, LI Jianrong
2025, 46(11):174-184. DOI: 10.13386/j.issn1002-0306.2024070296
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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
2025, 46(11):185-193. DOI: 10.13386/j.issn1002-0306.2024100117
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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
2025, 46(11):194-204. DOI: 10.13386/j.issn1002-0306.2024120160
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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
2025, 46(11):205-212. DOI: 10.13386/j.issn1002-0306.2024060199
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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
2025, 46(11):213-223. DOI: 10.13386/j.issn1002-0306.2024060232
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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
2025, 46(11):224-231. DOI: 10.13386/j.issn1002-0306.2024060372
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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
2025, 46(11):232-241. DOI: 10.13386/j.issn1002-0306.2024060082
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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
2025, 46(11):242-251. DOI: 10.13386/j.issn1002-0306.2024060034
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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
2025, 46(11):252-262. DOI: 10.13386/j.issn1002-0306.2024060108
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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
2025, 46(11):263-272. DOI: 10.13386/j.issn1002-0306.2024060411
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Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
XU Dan, CHEN Yunyun, SHEN Hongli, FAN Xia, ZHANG Xiaojun, DENG Shanggui
2025, 46(11):273-280. DOI: 10.13386/j.issn1002-0306.2024060422
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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
2025, 46(11):281-291. DOI: 10.13386/j.issn1002-0306.2024070090
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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
2025, 46(11):292-301. DOI: 10.13386/j.issn1002-0306.2024070152
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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
2025, 46(11):302-312. DOI: 10.13386/j.issn1002-0306.2024080030
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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
2025, 46(11):313-320. DOI: 10.13386/j.issn1002-0306.2024080300
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Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage
HUANG Qicheng, GUO Jingyan, ZHANG Jin, LI Huanhuan, ZHAO Ke, XU Teng, SU Mingwei, TANG Honggang
2025, 46(11):321-328. DOI: 10.13386/j.issn1002-0306.2024080374
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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
2025, 46(11):329-337. DOI: 10.13386/j.issn1002-0306.2024060055
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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
2025, 46(11):338-345. DOI: 10.13386/j.issn1002-0306.2024070078
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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
2025, 46(11):346-358. DOI: 10.13386/j.issn1002-0306.2024070114
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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
2025, 46(11):359-368. DOI: 10.13386/j.issn1002-0306.2024110226
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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
2025, 46(11):369-378. DOI: 10.13386/j.issn1002-0306.2024060062
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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
2025, 46(11):379-390. DOI: 10.13386/j.issn1002-0306.2024060085
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Advances in the Extraction, Modification and Application of Sesame Protein
HOU Ying, PENG Yu, HAO Jianxiong, ZHAO Dandan
2025, 46(11):391-402. DOI: 10.13386/j.issn1002-0306.2024060201
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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
2025, 46(11):403-410. DOI: 10.13386/j.issn1002-0306.2024060261
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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
2025, 46(11):411-421. DOI: 10.13386/j.issn1002-0306.2024060364
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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
2025, 46(11):422-433. DOI: 10.13386/j.issn1002-0306.2024060377
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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
2025, 46(11):434-445. DOI: 10.13386/j.issn1002-0306.2024060393
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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
2025, 46(11):446-456. DOI: 10.13386/j.issn1002-0306.2024070284
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