Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Construction and Sensory Characteristics of the Flavor Wheel of Raw Pu-erh Tea
ZHANG Chunhua, WANG Zilong, PU Ruqiu, ZENG Wanling, LI Maoyu, ZHANG Jiali, GONG Min, ZHAO Zhijie, SHAN Zhiguo
2025, 46(15):1-11. DOI: 10.13386/j.issn1002-0306.2024090182
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Quality Characters of Ziyang Maojian Tea Based on Sensory Evaluation and Non-targeted Metabolomics Analysis
LIANG Shuang, YE Lili, YI Min, REN Yangmei, YOU Xincai, ZENG Jianming, YE Meng, DING Changqing
2025, 46(15):12-22. DOI: 10.13386/j.issn1002-0306.2024090250
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Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu
DONG Jianwei, ZHANG Guotai, LIAO Huiying, TIAN Honglei, GENG Jingzhang, ZHU Xinpeng, LOU Zaixiang
2025, 46(15):23-35. DOI: 10.13386/j.issn1002-0306.2024100029
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Optimization of Flavor Quality of Lactic Acid Bacteria Fermented Pomegranate Juice Based on Machine Learning
ZOU Wenhui, PAN Fei, YI Junjie, ZHOU Linyan
2025, 46(15):36-48. DOI: 10.13386/j.issn1002-0306.2024100221
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Analysis of Quality Differences in Congou Black Tea Processed from Mixed Summer and Autumn Fresh Leaves of Different Varieties
GUO Shuning, ZUO Haoming, SHAO Chenyu, SHI Yue, WANG Cong, SHEN Chengwen
2025, 46(15):49-58. DOI: 10.13386/j.issn1002-0306.2024100269
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Effect of Hypochlorous Acid Combined with Hydrogen-rich Water Treatment on Growth Characteristics, Nutritional Quality and Antioxidant Capacity in Mung Bean Sprouts
HE Hui, QIAO Yongjin, LIU Hongru, LIU Chenxia, WANG Chunfang, WANG Qiankun, PAN Yong
2025, 46(15):59-67. DOI: 10.13386/j.issn1002-0306.2024050322
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Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics
LIU Lin, WANG Dan, ZHANG Qian, LONG Yuxian, TANG Jie, ZHANG Xingzhong
2025, 46(15):68-75. DOI: 10.13386/j.issn1002-0306.2024060395
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Regulation of Muscle Quality of Tilapia by Embrittlement
YAN Junmeng, XIAO Sili, LIU Qiaoyu, BAI Weidong, WU Ting, WANG Qingxiu, YANG Ling, OU Baiqiao
2025, 46(15):76-85. DOI: 10.13386/j.issn1002-0306.2024070129
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Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction
LIANG Hengyu, GAO Haoxiang, JING Zan, ZENG Weicai
2025, 46(15):86-94. DOI: 10.13386/j.issn1002-0306.2024070313
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Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes
WANG Ying, LIN Lijun, YONG Xiaoya, MAN Tao, XIONG Xiaohui, YAO Lili
2025, 46(15):95-102. DOI: 10.13386/j.issn1002-0306.2024070316
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Effects of Different Ingredients on the Flavor Formation of Luosi Soup
LIU Chunyou, QIU Jing, WANG Shujun, YIN Chaomin, LIN Hua, REN Xian'e, TANG Xiangyi, HUANG Yongchun
2025, 46(15):103-114. DOI: 10.13386/j.issn1002-0306.2024080166
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Effect of Glycosylation Modification on the Structure of Chickpea Protein Isolate and Functional Properties
JIA Weiyi, LI Tiantian, ZHENG Siyu, CHEN Chen, XIA Yangyi
2025, 46(15):115-125. DOI: 10.13386/j.issn1002-0306.2024080197
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Characterization, Antioxidant and Anti-inflammatory Activities of Quercetin-Eucommia ulmoides Polysaccharide Nanoparticles
LIN Xiaoxia, ZHU Li, MA Jingyi, FENG Zhiqiang, WANG Tianlin, ZHAO Jiansheng, SONG Lianjun, HUANG Xianqing, ZHAO Qiuyan, LI Tiange
2025, 46(15):126-134. DOI: 10.13386/j.issn1002-0306.2024080206
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Preparation and Property Analyses of Elastin Peptides from Different Freshwater Fish Sources
TIAN Shunfeng, SHI Jing, MA Shuping, FENG Mengmeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue
2025, 46(15):135-141. DOI: 10.13386/j.issn1002-0306.2024080215
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Effects of Different Processing Conditions on Powdered Properties of Foods for Special Medical Purposes
ZHAO Wenduo, ZHANG Hao
2025, 46(15):142-149. DOI: 10.13386/j.issn1002-0306.2024080329
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Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles
MA Xiaoli, ZHANG Yuan, HUANG Xiaoxiu, CHU Xiangbin, YU Kun
2025, 46(15):150-158. DOI: 10.13386/j.issn1002-0306.2024080342
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Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods
SUN Yue, LI Weizhuo, LIU Yuetong, GUO Zixuan, WANG Xi, HOU Jumin
2025, 46(15):159-166. DOI: 10.13386/j.issn1002-0306.2024080356
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Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt
ZHANG Minhua, DING Changhe, LI Ruiyao, WANG Xiaoyan
2025, 46(15):167-177. DOI: 10.13386/j.issn1002-0306.2024080375
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Preparation and Physicochemical Properties of High-viscosity Easily-gelling Pectin via Low-temperature Enzymatic Method
ZHANG Min, FEI Peng, LIU Jingna
2025, 46(15):178-185. DOI: 10.13386/j.issn1002-0306.2025020028
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Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations
ZHONG Cheng, LUO Junyun, MA Wencong, ZHOU Aimei
2025, 46(15):186-198. DOI: 10.13386/j.issn1002-0306.2024080004
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Screening, Optimization of Fermentation Conditions and Evaluation of Sargassum-degrading Effect of Exiguobacterium mexicanum MAL070 Producing Alginate Lyase
LUO Shuang, FENG Juan, ZHANG Wenjun, ZHOU Wenmei, LIU Shu, HOU Xiaoyue, YANG Guang, GAO Song, FANG Yaowei
2025, 46(15):199-208. DOI: 10.13386/j.issn1002-0306.2024080158
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Screening of Cellulase Producing Strains and Study on Their Enzymatic Properties
WU Shili, XIE Yingying, DUAN Xuening, YE Manshi, XU Weiqi, HUANG Guidong, ZHONG Xianfeng, REN Hong
2025, 46(15):209-217. DOI: 10.13386/j.issn1002-0306.2024080165
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Optimization Expression and Enzymatic Properties Research of Mannanase in Aspergillus niger
ZHANG Hui, LI Zhu, MA Jiaxin, FAN Junbo, SHAO Zhiwei, JIANG Yujun, LI Jie
2025, 46(15):218-227. DOI: 10.13386/j.issn1002-0306.2024080210
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Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages
ZHOU Yao, LI Juan, SU Zhimin, JIA Fengxia, HUANG Jingyu, CHEN Gang
2025, 46(15):228-237. DOI: 10.13386/j.issn1002-0306.2024090232
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Process Optimization and Characterization of β-Carotene-Calcium Carbonate Colorant Lake
FU Yifen, LIU Yuhan, JING Le, CUI Jiaqi, ZHAI Xu, YUAN Dongdong, WANG Chengtao
2025, 46(15):238-246. DOI: 10.13386/j.issn1002-0306.2024070323
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Effects of the Addition Amount of Mulberry Leaf and Inulin on the Quality of Potato Noodles
MENG Yaping, KONG Xinxin, QI Wenhui, JIAO Tingting, WANG Jiao, LI Lipeng
2025, 46(15):247-254. DOI: 10.13386/j.issn1002-0306.2024080134
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Optimization of Deep Eutectic Solvents Extraction Process of Polysaccharides from Morchella septimelata and Probiotics Proliferation
PEI Longying, YANG Li, WANG Sidan, ZHAO Xudong, WANG Xiaoyu, XU Heng, ZHANG Heng, ZHOU Yuting, LIU Wei
2025, 46(15):255-265. DOI: 10.13386/j.issn1002-0306.202409115
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Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage
CHEN Yaonan, DONG Lulu, HENG Yiran, LI Hongyu, YAN Yan, DU Chenhui
2025, 46(15):266-275. DOI: 10.13386/j.issn1002-0306.2024090267
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Optimization of the Process for Processed Cheese Made from Milk Powder Rich in γ-Aminobutyric Acid and Analysis of Its Antihypertensive Activity
LIU Biqi, WANG Jiayue, XIE Qinggang, MAN Chaoxin, JIANG Yujun, NING Yuehui, YANG Xinyan, GUO Ling
2025, 46(15):276-287. DOI: 10.13386/j.issn1002-0306.2024090314
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Differences in Non-volatile Chemical Components between Liupao Tea and Its Raw Material
YANG Ying, MA Wanjun, YOU Qiushuang, YANG Gaozhong, LIN Zhi, LÜ Haipeng
2025, 46(15):288-298. DOI: 10.13386/j.issn1002-0306.2024070306
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Changes in Physicochemical Indexes and Volatile Components during the Ripening Process of Gallnut Honey
SHI Zao, YANG Xue, LI Huiying, ZHOU Shuxin, HU Weizhong, YI Zhiqiang, DU Muying
2025, 46(15):299-309. DOI: 10.13386/j.issn1002-0306.2024080368
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Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks
CUI Ning, ZHONG Bizhen, WANG Shuanglong, PENG Bin, HU Mingming, HU Xinwu, TU Zongcai, LI Jinlin
2025, 46(15):310-323. DOI: 10.13386/j.issn1002-0306.2024090138
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Nanochannel Electrochemical Sensor Based on Multi-walled Carbon Nanotubes and Gold Nanoparticles for Heavy Metal Detection in Grains
HU Wei, ZHOU Yurong, JIANG Donglei, WANG Nanwei, ZHANG Sidi, ZHANG Na, WANG Lifeng
2025, 46(15):324-333. DOI: 10.13386/j.issn1002-0306.2024100005
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Synergistic Effect of Hazelnut Peptide and Vitamin E on Delaying Linoleic Acid Emulsion Oxidation
GAO Shuang, SHI Chenshan, REN Yuanyuan, LIANG Lisong, HAN Junhua
2025, 46(15):334-342. DOI: 10.13386/j.issn1002-0306.2024070408
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Effects of UV-C Treatment Combined with Near-freezing Temperature Storage on Preservation of Post-harvest Prunes
JIN Lili, WEN Yu, CHEN Wanting, OHAER Pazilijiang, BAI Menghan, MA Junjie, TIAN Rui, CUI Kuanbo
2025, 46(15):343-353. DOI: 10.13386/j.issn1002-0306.2024080014
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Preparation and Application of Chitosan-Essential Oil Nanoemulsion Preservation Pads for Blueberry Preservation
SHI Jieying, MOU Yanping, LU Zhouxin, LU Jiaxin, WANG Lei, CONG Kaiping, SUO Andi, LI Tingting
2025, 46(15):354-366. DOI: 10.13386/j.issn1002-0306.2024080344
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Protective Effects of Gardenia Fruit Derived Exosome-like Nanoparticles Towards Rotenone-induced Damage in PC12 Cells
WANG Haobo, WANG Yan, LAN Zhouzhe, SHEN Weikang, QIN Chunlian, CHEN Wen, XU Lizhou
2025, 46(15):367-374. DOI: 10.13386/j.issn1002-0306.2024070153
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Structural Characterization and Hypolipidemic Activity of Highland Barley Polysaccharide-Polyphenol Complexes
GUO Zibin, YANG Yang, FAN Bei, TONG Litao, HUANG Yatao, WANG Lili, ZHANG Ting, LIU Liya, SUN Peipei, SUN Jing, WANG Fengzhong
2025, 46(15):375-382. DOI: 10.13386/j.issn1002-0306.2024080188
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Ameliorating Effect of Cordyceps militaris on Antibiotic Intestinal Barrier Injury in Mice
YU Fengli, WANG Jiani, LIAO Siqing, ZHANG Qi, WANG Shenghou, WANG Ze
2025, 46(15):383-391. DOI: 10.13386/j.issn1002-0306.2024080205
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Protective Effect of Low-molecular-weight Fucoidan on Lead-induced Oxidative Damage in HepG2 Cells Based on Cellular Metabolomics
YU Fan, LI Na, GUO Yingying, DAI Xinyue, ZHU Wenjia, YAO Lin, JIANG Yanhua, WANG Lianzhu
2025, 46(15):392-402. DOI: 10.13386/j.issn1002-0306.2024080334
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Preparation and Functional Activities of Millet Protein Peptides: A Review
ZHI Li, ZHAO Qingyu, WANG Chao, XUE Yong, HAO Zhihui, SHEN Qun
2025, 46(15):403-415. DOI: 10.13386/j.issn1002-0306.2024060253
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Research Progress on the Preparation of Elastin Peptides and Their Effect on Delaying Skin Aging
SHI Jing, MA Shuping, TIAN Shunfeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue
2025, 46(15):416-424. DOI: 10.13386/j.issn1002-0306.2024080023
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Research Progress of the Biosynthesis, Abiotic Stress Regulation and Physiological Functions in Plant Polyphenols
TAI Zhenjia, WANG Xinhui, SONG Xuejian, LI Zhiming, ZHANG Dongjie, LI Zhijiang
2025, 46(15):425-434. DOI: 10.13386/j.issn1002-0306.2024080304
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Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress
LIU Shuang, LI Meixin, LI Shanshan, KONG Ling, ZHEN Limin, CHEN Zhiwei
2025, 46(15):435-444. DOI: 10.13386/j.issn1002-0306.2024080319
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Progress in Nondestructive Detection Techniques for Internal Defects of Agro-products
PENG Rong, LÜ Zhenzhen, LUO Xuan, ZHANG Wen
2025, 46(15):445-457. DOI: 10.13386/j.issn1002-0306.2024080345
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Research Progress on the Structural Modification and Activity of Ginsenosides
XIE Ruixiu, YU Yuandi, YANG Liu, DENG Yu
2025, 46(15):458-469. DOI: 10.13386/j.issn1002-0306.2024090272
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