Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Analysis of Sex Differences in Slaughtering Performance and Meat Quality Characteristics of Tibetan Black Goats
BAI Ruzhen, GU Xuedong, LIU Lei, ZHU Huifang, ZHAXI Lamu, QIANGJIU Qunzong, ZHOU Yu, CAI Wanlin, LI Zhaomin
2025, 46(19):1-9. DOI: 10.13386/j.issn1002-0306.2024100270
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Effect of Plasma-activated Water Combined with Bubbling on the Removal of Pesticide Residues and Escherichia coli on Xantolis stenosepala
YANG Qianhui, BI Jinfeng, ZHANG Zihan, LIU Meng, LIU Xuan
2025, 46(19):10-19. DOI: 10.13386/j.issn1002-0306.2024100347
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Studies of Inhibitory Effects of p-Coumaric Acid, Kojic Acid and Chlorogenic Acid on Different Forms of Polyphenol Oxidase from Apple
LI Zi, PENG Yijin, YAO Yao, JIANG Yongli, YI Junjie, ZHOU Linyan
2025, 46(19):20-33. DOI: 10.13386/j.issn1002-0306.2024110148
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Analysis of Flavor Characteristics of Guizhou Summer-Autumn Black Tea by Fermentation with Artificial Inoculation of "Golden Flower" Fungus
SONG Linyao, XU Hui, TAO Guangcan, WU Siyao, CAO Sen, MENG Lingshuai, SHI Dajuan, CHEN Xi, ZHAO Degang, DONG Xuan, ZHAO Yichen, XU Su
2025, 46(19):34-45. DOI: 10.13386/j.issn1002-0306.2024110358
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Isolation and Screening of Bacterial Strains Capable of Degrading the Bitter Substance Naringin and Their Application in Whole Navel Orange Wine
LIU Jialuo, ZHANG Yating, QIAN Yuefei, WANG Feng
2025, 46(19):46-53. DOI: 10.13386/j.issn1002-0306.2024120234
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Structural Characterization, Stability and Hypoglycemic Activity in Vitro of Roselle Anthocyanins and Its Esterified Product
WANG Lixia, WU Zhenzhen, ZHOU Sannü
2025, 46(19):54-65. DOI: 10.13386/j.issn1002-0306.2024070104
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Analysis of Structural Characteristics and Physicochemical Properties of Dynamic in Vitro Digestion Products of Quinoa Starch
WANG Hao, ZHAO Fangjia, LI Yuan, HAN Gaolu, DAN Hongrui, YUAN Yahong, NIU Haili, YUE Tianli
2025, 46(19):66-74. DOI: 10.13386/j.issn1002-0306.2024090084
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Effect of Dielectric Barrier Discharge Plasma-assisted Glycation on the Antioxidant Activity of β-Lactoglobulin and Its Structure-Activity Relationship
ZHAI Yafei, WANG Yuhao, TANG Guoxin, NIU Liyuan, ZHANG Yanyan, XIANG Qisen
2025, 46(19):75-84. DOI: 10.13386/j.issn1002-0306.2024090294
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Effect of Physical Dual-field Coupled Enzymolysis on Phenolics Solubilization and Viscosity of Flaxseed Plant-based Milk
TAN Xiao, HAO Qian, DENG Qianchun, CHENG Yuanmeng, WU Chuanjiang, WU Qian, CHEN Yashu
2025, 46(19):85-94. DOI: 10.13386/j.issn1002-0306.2024090312
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Effect of Annealing on Physicochemical Structure and Properties of Chinese Wild Rice Starch
YIN Li, SU Jiamin, HE Xiaolong, HE Zhigui, CHEN Yansong, WANG Yun, ZHANG Haifeng
2025, 46(19):95-103. DOI: 10.13386/j.issn1002-0306.2024090402
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Quality Analysis of Walnut Oil with Different Degrees of Oxidation and Establishment of a Rapid Discrimination Model
WANG Guowang, QI Yanlong, XU Qin, CUI Kuanbo, YANG Zhongqiang, ZHU Zhanjiang, SUN Lina, NIGARY-Yadikar
2025, 46(19):104-112. DOI: 10.13386/j.issn1002-0306.2024090411
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Purification and in Vitro Bioactivity of Polysaccharide from Wencheng Waxy Yam
ZHANG Baigang, YANG Shande, LI Yan, XU Fangcheng, SU Fengxian
2025, 46(19):113-121. DOI: 10.13386/j.issn1002-0306.2024100153
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Preparation and Characterization of Coconut Oil Emulsions Stabilized by Cellulose Nanofibers
LIU Yan, HU Hong, ZOU Ying, ZHANG Yi, LI Jihua, DAI Yaping, ZHOU Wei
2025, 46(19):122-131. DOI: 10.13386/j.issn1002-0306.2024100201
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Activity Mechanism of Free Radical Scavenging of Peptides from Rye by Quantum Chemical Calculation
FU Yuan, ZHANG Meili, WU Lantuya
2025, 46(19):132-140. DOI: 10.13386/j.issn1002-0306.2024100212
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Preparation and Physicochemical Characterisation of Aqueous Extracts of Wheat Bran Assisted by Low-frequency High-intensity Ultrasound
XIONG Wenfei, SHAN Wengang, YE Xinwei, JU Xingrong, WANG Lifeng
2025, 46(19):141-149. DOI: 10.13386/j.issn1002-0306.2024100318
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Effects of Different Freezing Methods on Quality Characteristics of Shredded Pork with Green Pepper Pre-made Dishes
LIANG Qiya, HUANG Zhongmin, SU Yimeng, PAN Zhili, AI Zhilu, LEI Mengmeng
2025, 46(19):150-157. DOI: 10.13386/j.issn1002-0306.2024100340
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Effect of Adding Flaxseed Dry Degumming Powder on the Quality of Sesame Pastes
SUN Mingkai, HE Haichao, DONG Xuyan, TANG Hu, DENG Qianchun
2025, 46(19):158-166. DOI: 10.13386/j.issn1002-0306.2024100370
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Preparation, Structural Characterization and Antibacterial Property of Dialdehyde Carboxyl Corn Starch
LIN Zhuotian, LI Huangwei, HUANG Jiahui, CHEN Siqian, ZHANG Shuyan, ZHU Jie
2025, 46(19):167-174. DOI: 10.13386/j.issn1002-0306.2024110090
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Structural Characterization and Emulsifying Properties of Casein-Polysaccharide Covalent Complexes
ZHAO Honglei, LÜ Yanan, ZONG Dagan, XU Yongxia, ZHANG Gensheng
2025, 46(19):175-182. DOI: 10.13386/j.issn1002-0306.2024110264
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Preparation of Tea Polyphenol-Soy Protein Isolate Microspheres and Their Effects on Low-fat Emulsified Sausage
OUYANG Yutong, CHENG Xingzi, LI Lujia, LI Yuan
2025, 46(19):183-190. DOI: 10.13386/j.issn1002-0306.2025050013
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Tolerance of Bacillus cereus in Five Media under Environmental Stress
QIN Kaiwen, WANG Lihan, CHENG Jingqi, LIU Jingxun, GUO Ling, YANG Xinyan, JIANG Yujun
2025, 46(19):191-201. DOI: 10.13386/j.issn1002-0306.2024100041
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Effects of Pelodiscus sinensis Hydrolyzed Peptides on Gut Microbiota and Immune Function
SU Xiaoming, LIU Xiaohong, WANG Yayu, XIANG Shasha, SHI Lihua, ZHU Xuan, CHEN Jie
2025, 46(19):202-213. DOI: 10.13386/j.issn1002-0306.2024110119
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Effect of Carbon Source on Cell Viability during Culture of Bifidobacterium longum subsp. infantis
ZHANG Xiaoyuan, LIU Kailong, YANG Zhan, LI Min, ZHANG Yi, LIU Guangzhong, ZHANG Heping, ZHANG Wenyi, YAO Guoqiang
2025, 46(19):214-221. DOI: 10.13386/j.issn1002-0306.2024120056
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Optimization of the Compound Formulation Process and Hypoglycemic Effect of Wolfberry Grain Blending Powder with Low Glycemic Index
YANG Long, MA Jiao, LIU Dunhua
2025, 46(19):222-231. DOI: 10.13386/j.issn1002-0306.2024090287
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Optimization of Polyphenol Enrichment Quinoa Fermentation Process by Lactobacillus Complex and Its in Vitro Simulated Digestive Properties
LIAO Juan, ZHAO Haijiao, WANG Tengfei, ZHAO Li
2025, 46(19):232-240. DOI: 10.13386/j.issn1002-0306.2024090289
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Optimization of Extrusion-Expansion Process of Brown Rice Flour and in Vitro Digestive Characteristics of Its Prepared Protein Bars
ZHANG Zihao, WANG Tingting, WANG Haibin, ZHAO Pengjie, LÜ Qingyun, PENG Lijuan, HUANG Lei, LU Hongyan, LI Qinglong
2025, 46(19):241-250. DOI: 10.13386/j.issn1002-0306.2024100012
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Optimization of Extraction Process and Antioxidant Activity Evaluation of Total Phenolics from Cordyceps militaris-Astragalus membranaceus Residue Fermentation Products
HU Liyun, GAO Jiayi, WU Yulong, ZHOU Feng, HUA Chun, LI Shengjie, ZHU Chongjing
2025, 46(19):251-259. DOI: 10.13386/j.issn1002-0306.2024100057
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Extraction, Identification and Hypoglycemic and Lipid-lowering Activity of Polyphenols from Aronia melanocarpa
GUO Dan, SUN Yan, LI Chengzhong, PAN Saikun, LUAN Ling, QI Xingpu, ZHAO Baoyuan
2025, 46(19):260-272. DOI: 10.13386/j.issn1002-0306.2024110074
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Quality Assessment and Comparative Analysis of Mineral, Amino Acid, Polyphenol and Antioxidant Activity in Different Varieties of Macadamia Nuts
DU Lijuan, TAO Ruqing, ZHOU Kui, WANG Wenlin, LIANG Tianyu, ZHENG Jie, CHENG Wenqian, ZHOU Zhugui, ZHANG Yayuan
2025, 46(19):273-286. DOI: 10.13386/j.issn1002-0306.2024070087
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Non-targeted Metabolomics Analysis of Metabolite Differences amongst Different Parts of Physalis alkekengi L. var. franchetii
JIN Yinping, LI Zheng, DENG Li, ZHANG Hao
2025, 46(19):287-296. DOI: 10.13386/j.issn1002-0306.2024100193
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Investigation of the Effect of Mixed Bacteria Fermentation on the Quality of Honey Tea Wine Based on E-Nose and HS-SPME-GC-MS
LI Ying, ZHANG Hui, QIU Hexiang, LIU Lanhua, SUN Zhiwei, MU Dongdong, WANG Yousheng, LI Xingjiang, WU Xuefeng
2025, 46(19):297-307. DOI: 10.13386/j.issn1002-0306.2024100333
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Analysis of the Flavor Characteristics of Deep-fried and Battered Tilapia Pieces Prepared with Various Cooking Oils
GUO Jingfeng, LONG Zhengsen, QIN Lei, SHEN Xuanri, YI Xiangzhou, YANG Wei
2025, 46(19):308-318. DOI: 10.13386/j.issn1002-0306.2024100376
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Simulation and Experimental Study on the Effects of Cold Air Temperature and Packaging Method on the Pre-cooling Process of Fresh Daylily
MA Yanyan, ZHANG Chaofan, CAO Jiankang
2025, 46(19):319-326. DOI: 10.13386/j.issn1002-0306.2024050191
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Preparation of Hydrogel Films Loaded with Curcumin-Zinc Oxide Nanoparticles and Its Preservation Effect on Low-temperature Chilled Chicken Meat
YANG Yuheng, SONG Ziwei, ZHENG Yuhang, DU Long, XU Weimin, SUN Zhilan
2025, 46(19):327-335. DOI: 10.13386/j.issn1002-0306.2024090112
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Improvement of Frozen Shrimp Surimi Quality by Gelatin Prepared through Hot-pressing of Sturgeon Cartilage and Its Effects on the Myofibrillar Protein
LI Ziyan, CHEN Zefan, TANG Jiajia, XU Yongqin, ZHAO Yuanhui
2025, 46(19):336-346. DOI: 10.13386/j.issn1002-0306.2024090243
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Effects of Different Cutting Methods on Quality of Fresh Cut Taro
CHEN Daoye, WANG Ling, CHEN Yulong, ZENG Zhenjie, CAO Rong, DAI Fanwei, WU Fuwang
2025, 46(19):347-356. DOI: 10.13386/j.issn1002-0306.2024100047
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Effect of Electrostatic Field Synergetic Modified Atmosphere Packaging Treatment on the Quality of Two Varieties of Litchi during Cold Storage
RONG Haozhao, TU Cong, XIE Daiqin, XU Yujuan, YU Yuanshan, XIAO Gengsheng, WEN Jing, ZOU Bo, CHENG Lina
2025, 46(19):357-366. DOI: 10.13386/j.issn1002-0306.2024100174
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Effect of Low Voltage Electrostatic Treatment on the Quality of Hypsizygus marmoreus
HUANG Qingbin, MA Yanhong, TIAN Yan, LU Xu, PAN Jinfeng
2025, 46(19):367-377. DOI: 10.13386/j.issn1002-0306.2025030247
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Research on the Screening and Effects of Probiotics for Improving the Immune Function of Immunosuppressed Mice
LI Yue, PAN Yue, LENG Yue, YU Hansong, REN Dayong
2025, 46(19):378-387. DOI: 10.13386/j.issn1002-0306.2024090288
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Effect of Sleep-improvement and Mechanism of Yanwo Ejiao Compound in Mice
ZHENG Haiyun, WANG Zhigang, WANG Shaonan, WANG Bin
2025, 46(19):388-397. DOI: 10.13386/j.issn1002-0306.2024100331
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Neuroprotective Effect and Mechanism of Xanthoceras sorbifolium Oil on Drosophila melanogaster with Alzheimer's Disease
XIANG Chenyao, REN Duoduo, CHAI Xuejun, WU Jiayue, LIU Xiaofan, ZHAO Yuyu, ZHAO Yongkang, ZHU Xiaoyan, ZHAO Shanting
2025, 46(19):398-407. DOI: 10.13386/j.issn1002-0306.2024100388
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Protective Effect of Chinese Cabbage Outer Leaves Soluble Dietary Fiber on Intestinal Barrier Damage in Mice
GAO Zepeng, ZHOU Qian, ZHAO Jianjun, QIN Peng, CAO Yu, ZHANG Jiaqi, CHENG Xinying, ZHAO Wen
2025, 46(19):408-421. DOI: 10.13386/j.issn1002-0306.2024110124
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Application of Multi-physical Field Technology in Prefabricated Vegetable Processing
PENG Fei, HUANG Lijun, ZHANG Limei
2025, 46(19):422-430. DOI: 10.13386/j.issn1002-0306.2024090089
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Recent Advances on Active Components and Functional Properties of Chinese Yam
GUO Qi, GUO Baodang, MA Yan, SUN Lingxia, SONG Lianjun, HUANG Xianqing, DU Geng'an
2025, 46(19):431-439. DOI: 10.13386/j.issn1002-0306.2024090134
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Recent Advances in Electrochemical Rapid Detection Techniques for Bisphenol A in Food
QU Yiming, WANG Hongmei, HE Kaiyu, WANG Liu, LUO Xiaohu, XU Xiahong
2025, 46(19):440-447. DOI: 10.13386/j.issn1002-0306.2024090148
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Recent Advances in Pickering Emulsions Catalysis System and Its Applications in Food
ZHANG Xiaolong, DAI Xun, GOU Yanjun, HU Xiaojun, HE Li
2025, 46(19):448-454. DOI: 10.13386/j.issn1002-0306.2024090149
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Research Progress on Biological Activity and Application of Lycium barbarum Polysaccharide
CHEN Liu, DUAN Aoyi, LI Yijing, LIU Yanxin, WANG Yicui
2025, 46(19):455-467. DOI: 10.13386/j.issn1002-0306.2024100065
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Research Progress on the Detection of Pesticide and Veterinary Drug Residues in Food Based on Upconversion Fluorescence Technology
LI Mengna, LIU Rui, MA Yanli, CHEN Zhizhou
2025, 46(19):468-479. DOI: 10.13386/j.issn1002-0306.2024100197
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Research Progress on the Stability of Anthocyanins and Their Interactions with Proteins: a Perspective Based on the pH-Dependent Multistate System of Anthocyanins
YANG Peiqing, WANG Wenxin, WANG Yongtao, ZHAO Liang, LIAO Xiaojun
2025, 46(19):480-491. DOI: 10.13386/j.issn1002-0306.2024110142
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Research Progress on the Application of Multi-nozzle 3D Printing Technology in Food Processing
TONG Qiang, YANG Junhao, XIAO Shuailei, LI Yi, WU Hao, DONG Xiuping
2025, 46(19):492-500. DOI: 10.13386/j.issn1002-0306.2024110266
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