Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Identification of Antioxidant Peptides and α-Glucosidase Inhibitory Peptides from Milk Pimples and Their Stability Analysis
XU Ziqi, WANG Yuzhu, WEI Guangqiang, WANG Daodian, HU Shaomei, LI Xinglun, HUANG Aixiang
2025, 46(14):1-12. DOI: 10.13386/j.issn1002-0306.2024090320
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Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances
ZHANG Xuepeng, CHENG Yao, TAO Shanjun, TONG Yanjun, YANG Ruijin
2025, 46(14):13-21. DOI: 10.13386/j.issn1002-0306.2024090339
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Effects 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
2025, 46(14):22-32. DOI: 10.13386/j.issn1002-0306.2024100026
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Effects of Different Saccharomyces cerevisiae on the Quality of Compound Fruit Wine of Aronia melanocarpa
WANG Yue, ZHANG Fan, WANG Shujuan, XUE Wen, MA Tingting, FANG Yulin, SUN Xiangyu
2025, 46(14):33-44. DOI: 10.13386/j.issn1002-0306.2024100070
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Changes in Quality of Purse Red Carp during Deep-frying at Different Temperatures
LIU Ziyi, WANG Yuting, E Qianzhu, LIU Yuwei, XIE Jianhua, YU Qiang, CHEN Yi
2025, 46(14):45-57. DOI: 10.13386/j.issn1002-0306.2024100091
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Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis
YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie
2025, 46(14):58-70. DOI: 10.13386/j.issn1002-0306.2024100165
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Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup
LIU Cailing, LI Xue, LIU Guangxian, WANG Li, DONG Bo, LIANG Jingzhan, ZHOU Guowen, WU Xinsheng
2025, 46(14):71-83. DOI: 10.13386/j.issn1002-0306.2024100218
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Analysis on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits
DONG Ke, YUE Hongnan, ZHANG Xinyue, ZHAO Zhifeng, XIA Wenhao, XIONG Dake, WANG Zuojun, XU Teng
2025, 46(14):84-93. DOI: 10.13386/j.issn1002-0306.2024100239
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Effects of Packaging Methods and Wheat Varieties on Starch Aging in Wine-brewed Steamed Bread during Storage
LIU Xiaoyuan, CHEN Qiuyi, SUN Jiaxin, YU Hongfei, TU jianqiu, XIA Nan
2025, 46(14):94-103. DOI: 10.13386/j.issn1002-0306.2024120377
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Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets
YU Yang, ZHOU Zhou, CAO Meng, HE Junyue, ZHOU Ying
2025, 46(14):104-114. DOI: 10.13386/j.issn1002-0306.2025020050
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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
2025, 46(14):115-126. DOI: 10.13386/j.issn1002-0306.2024050438
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Effects of Modifiers on Prefabricated Quick-frozen Microwave Raw Conditioning Noodles
QI Tingting, LI Zihao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao
2025, 46(14):127-135. DOI: 10.13386/j.issn1002-0306.2024070241
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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
2025, 46(14):136-143. DOI: 10.13386/j.issn1002-0306.2024070341
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Effects of Different Drying Temperature and Slice Thickness on Hot Air Drying Characteristics and Quality of Black Garlic
LI Xiangli, WANG Ting, WANG Beibei, WEI Haixiang, CHENG Hong, LIU Jing
2025, 46(14):144-152. DOI: 10.13386/j.issn1002-0306.2024070347
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Extraction of Polysaccharides from Black Corncob Using Ultrasonic-assisted Deep Eutectic Solvent and Its Activity in Inhibiting α-Glycosidase
YUN Han, YU Xi, LI Fangfei, BAO Yihong, CHAI Yangyang
2025, 46(14):153-162. DOI: 10.13386/j.issn1002-0306.2024070365
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Synergistical Effects of Ethanol and Sodium Metabisulfite Treatments on the Physico-chemical Characteristic of Sorghum Kafirin
LAN Yingqi, SONG Xuejian, LI Zhijiang, DAI Lingyan
2025, 46(14):163-170. DOI: 10.13386/j.issn1002-0306.2024070373
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Effects of Ball Milling on the Structure and Foaming Properties of Soy Protein Isolate
LIU Peng, LI Ming, SHAO Xinru
2025, 46(14):171-177. DOI: 10.13386/j.issn1002-0306.2024080053
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Effects of Ultrasonic Pretreatment on Nutrient Migration and Micro-nano Particles Formation in Chicken Soup
LI Zhuojian, ZHANG Cen, CHEN Di, LU Wenjing, CHEN Guangyin, DAI Chenyi, CHEN Xuan, CHEN Xiao'e, XIAO Chaogeng
2025, 46(14):178-188. DOI: 10.13386/j.issn1002-0306.2024080068
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Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage
ZHAO Hongjiao, LI Yuexin, CHEN Qian, LIU Qian, KONG Baohua
2025, 46(14):189-198. DOI: 10.13386/j.issn1002-0306.2024080076
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Effects of Ca2+ on the Cross-linking of Sea Cucumber Collagen Fibers during Thermal Processing
ZHANG Chen, LI Hongyan, CHE Hongxia, XIE Wancui, QI Hang, SUN Yongjun, JU Wenming, DONG Xiufang
2025, 46(14):199-205. DOI: 10.13386/j.issn1002-0306.2024080258
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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
2025, 46(14):206-213. DOI: 10.13386/j.issn1002-0306.2024120081
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Mining of Key Enzymes and Their Action Sites for Degradation of Histamine in Mulberry Fruit Wine by Weissella cibaria
YE Xinyi, LUO Wenshan, CHEN Xiaowei, XU Yujuan, YU Yuanshan, PENG Jian, XIAO Gengsheng, LI Lu
2025, 46(14):214-223. DOI: 10.13386/j.issn1002-0306.2024070332
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Preparation and Physicochemical Properties of Corn Protein Hydrolysates with Anti-adhesive Activity against Helicobacter pylori
WANG Quanxin, MIAO Zhengfei, GAO Xiang, LI Guanlong, LIU Xiaolan
2025, 46(14):224-233. DOI: 10.13386/j.issn1002-0306.2024080128
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Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin
CHEN Xueling, JI Lili, WANG Qi, NIU Xinxin, CHEN Zhuo, LIAO Cheng, ZHU Kaixian, LIU Kunyi
2025, 46(14):234-242. DOI: 10.13386/j.issn1002-0306.2024080255
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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
2025, 46(14):243-255. DOI: 10.13386/j.issn1002-0306.2024060440
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Preparation, Structural Characterization and Digestive Properties of Zinc Chelates of Takifugu rubripes Bone Collagen Peptide
HUANG Lei, SUN Jilu, GAN Juntian, WANG Fanyu, ZHANG Caixuan, ZHANG Hai'en, GUO Mingzhu
2025, 46(14):256-266. DOI: 10.13386/j.issn1002-0306.2024070357
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Preparation Process Optimization and Physicochemical Properties Characterization of Jinhua Ham Enzymolysis Peptide
WANG Weiqiang, ZHENG Yu, XU Weimin, WANG Yanbo, CHEN Jie
2025, 46(14):267-278. DOI: 10.13386/j.issn1002-0306.2024080092
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Optimization of Aquoues Two-phase Extraction Process of Lutein from Physalis pnbescens by Response Surface Methodology and Its Antioxidant Activities Analysis
WENG Xia
2025, 46(14):279-286. DOI: 10.13386/j.issn1002-0306.2024080247
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Optimizing the Extraction, Identification, and Antioxidant Activity Analysis of Polyphenols from Carrot (Daucus carota L.) Preserve
LI Guowei, SHI Yu, ZHANG Zhenghai, GE Jingyi, JI Yanru, SHI Jie, WEI Lianhui, YANG Qingli, DONG Yan
2025, 46(14):287-298. DOI: 10.13386/j.issn1002-0306.2024080284
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Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread
WANG Hongwei, NIE Qinyue, QIAO Jingyue, ZHANG Yu, SHEN Huishan, LIU Xingli, ZHAO Xuewei, ZHANG Hua, ZHANG Yanyan
2025, 46(14):299-309. DOI: 10.13386/j.issn1002-0306.2024080289
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Effect of Sous Vide Technology on Quality and Volatile Compounds in Peeled Deveined Tail-on Shrimp
LIAO Tianhong, ZHANG Chenyan, JI Hongwu, ZHANG Di, CHEN Ming, LIU Shucheng
2025, 46(14):310-320. DOI: 10.13386/j.issn1002-0306.2024070183
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Quantitative Analysis of Organic Acids and Vitamins Components and Contentsin Fruits of Different Hawthorn Varieties Utilizing Ultra-performance Liquid Chromatography-Mass Spectrometry
LU Honggui, BAI Ruiliang, GONG Xiaonan, GAO Qing, HAN Guanran, TAN Shuling, SUN Rui, LUO Jiajie
2025, 46(14):321-331. DOI: 10.13386/j.issn1002-0306.2024070400
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Analysis of Characteristic Flavor Compounds of Yak Meat in Different Regions Based on GC-IMS
GUO Yahui, LIU Yunna, WU Haiyue, HU Rong, YAN Zhongxin, WANG Xun, XIANG Yang, REN Haijia, HU Bo
2025, 46(14):332-340. DOI: 10.13386/j.issn1002-0306.2024080050
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Quality Analysis and Comprehensive Evaluation of 26 Varieties of Actinidia arguta Fruits
AN Yuning, ZHAO Yuncai, HUO Junwei, LIU Dejiang, BAO Yihong
2025, 46(14):341-351. DOI: 10.13386/j.issn1002-0306.2024080079
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Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue
GAO Ruiping, TANG Wei, LIANG Mingyan, ZHOU Wenbin, WU Li, WU Qiaoyu, WANG Ruoruo, LIU Jia
2025, 46(14):352-361. DOI: 10.13386/j.issn1002-0306.2024080105
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Comparison of Functional Characteristics and Compositional Differences of Different High-temperature daqu
JIANG Lili, TIAN Luqin, SHANG Yuhao, SUN Youlan, HUANG Wei, WANG Jia, HU Jianfeng, YOU Xiaolong
2025, 46(14):362-370. DOI: 10.13386/j.issn1002-0306.2024080244
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Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years
SHEN Yu, ZHU Haiyan
2025, 46(14):371-380. DOI: 10.13386/j.issn1002-0306.2024090170
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Highly Sensitive Electrochemical Determination of Phosphoprotein Based on Novel 3D-CuFC-C Nano-material
GUO Jianping, WANG Jingwen, YUE Lele, REN Mengmeng
2025, 46(14):381-394. DOI: 10.13386/j.issn1002-0306.2025020253
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Effect of 1-MCP Treatment on Quality and Reactive Oxygen Metabolism of Prune Fruits During Storage Period
BI Kaiyue, AIZHEBA Ainiyangur, HAI Ziyue, SU Liya, WU Yuhan, ZHANG Mengying, LI Xuewen
2025, 46(14):395-403. DOI: 10.13386/j.issn1002-0306.2024090179
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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
2025, 46(14):404-411. DOI: 10.13386/j.issn1002-0306.2024100144
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Protective Effect of Broken Pine Pollen on Cadmium-poisoned Rats
XING Yan, SHAO Shuai, HE Xiaoxian, SONG Shuhui, ZHANG Limei
2025, 46(14):412-418. DOI: 10.13386/j.issn1002-0306.2024080097
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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
2025, 46(14):419-429. DOI: 10.13386/j.issn1002-0306.2024080111
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Weizmannia coagulans Ameliorate High-sucrose Diet-Induced Damage in Caenorhabditis elegans by Regulating Lipid Metabolism Pathways
HAN Longfei, WU Ying, FAN Qiuxia, CAO Li, NIU Huawei, LI Xuan, ZHAO Lina, GU Shaobin
2025, 46(14):430-440. DOI: 10.13386/j.issn1002-0306.2024080122
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Anti-melanogenesis and Anti-wrinkle Effects of the Fucoidan Isolated from Turbinaria ornata
ZHENG Yifan, YANG Fengqi, FU Xiaoting, GAO Xin, WANG Lei
2025, 46(14):441-447. DOI: 10.13386/j.issn1002-0306.2024080230
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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
2025, 46(14):448-457. DOI: 10.13386/j.issn1002-0306.2024080078
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Research Progress on Extraction, Isolation, Purification, Structure Characterization, and Bioactivities of Polysaccharides from Sugarcane Leaves and Bagasse
LU Jinhua, YUAN Qingxia, YANG Zhenzhen, HUANG Chunxiu, Pei Ling Tang, LI Zheng, LIAO Yaowen, ZHANG Jian, ZHAO Longyan, HOU Xiaotao, DENG Jiagang
2025, 46(14):458-472. DOI: 10.13386/j.issn1002-0306.2024090025
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