Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Ultrasonic Assisted Autoclave Modification on the Structure, Physicochemical Properties and Digestibility of Corn Starch
LI Huimin, RUAN Changqing, SONG Xuejian, LI Zhijiang, TANG Huacheng, WANG Changyuan
2025, 46(20):1-8. DOI: 10.13386/j.issn1002-0306.2024110026
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Effect of Mung Bean Varieties on Functional Properties and Sensory Quality of Mung Bean Soup
NIU Zhitao, LIN Jinquan, RAN Hao, FENG Qiqian, SUN Mingyi, WANG Li, ZHOU Sumei, HOU Dianzhi
2025, 46(20):9-20. DOI: 10.13386/j.issn1002-0306.2024110173
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Effects of Compound Bacteria Fermentation on Physicochemical Properties of Fresh Waxy Cornmeal Batter and Its Cake Quality
LIU Yamei, ZHU Libin, MA Jing, WANG Na, ZHU Dan, WEI Wenyi, NIU Guangcai
2025, 46(20):21-30. DOI: 10.13386/j.issn1002-0306.2024110203
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Selenium Modification of Functional Oligosaccharides and Analysis of Their Antioxidant Activity in Vitro
WANG Qing, CAO Zhen, SUN He, LEI Lei, WANG Tengda, ZHU Jing, LI Jianfang, LIU Tao
2025, 46(20):31-40. DOI: 10.13386/j.issn1002-0306.2024110216
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Effects of Transglutaminase Enzyme on the Structural Properties and Quality of Textured Soybean Protein Produced by High-moisture Extrusion
ZHANG Yin, YUAN Qinjie, HU Hao, WU Fenghua, HE Zhiping, LIU Xingquan, ZHANG Jiaojiao
2025, 46(20):41-47. DOI: 10.13386/j.issn1002-0306.2024110228
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Eugenol-Mung Bean Protein Hydrolysate Cleavage Interaction and Intercropping Functional Activity and Structural Characterization
LENG Haijing, SHEN Yan, ZHENG Huaijun, LI Jinling, CHEN Hongsheng, CAO Rong'an, DIAO Jingjing
2025, 46(20):48-56. DOI: 10.13386/j.issn1002-0306.2024090336
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Effect of Fermentation Combined with Dry and Wet Process on the Basic Characteristics of Soybean Flour
TAN Yuxiang, TAO Ruqing, TENG Jianwen, HUANG Li, XIA Ning
2025, 46(20):57-65. DOI: 10.13386/j.issn1002-0306.2024090379
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Effects of Flavonoids of Finger Citron from Guangdong Province on Yogurt Gel Properties, Antioxidant Activity, and Metabolites
CHANG Xulong, SONG Zhuomiao, ZHAN Zhenming, ZHAN Zhenwei, ZHANG Chanxian, ZHOU Aimei
2025, 46(20):66-78. DOI: 10.13386/j.issn1002-0306.2024100092
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Crystallization Behaviour of Glyceryl Monooleate and Its Effect on the Crystallization and Texture Characteristics of Palm Stearin
XU Qingyi, MAO Yilin, PHUAH Eng-Tong, WANG Yong, ZENG Xiaofang, LI Guanghui
2025, 46(20):79-87. DOI: 10.13386/j.issn1002-0306.2024100230
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Effects of Oil Types on the Taste and Flavor Quality of Prepared Stir-fried Rice
LI Shuyi, SU Ya, ZHANG Jieru, LONG Yanzhen, CHEN Yiping, ZHANG Min
2025, 46(20):88-99. DOI: 10.13386/j.issn1002-0306.2024100243
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Prepareration and Structural Characterization of Gelatinized Potato Starch Gel Beads
YIN Liyuan, LIU Yang, ZHAO Ruixuan, HU Honghai, BAO Jiaxin, ZHENG Zhenjia
2025, 46(20):100-106. DOI: 10.13386/j.issn1002-0306.2024100248
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Mechanism of α-Amylase Inhibition by Gallic Acid
ZOU Jiali, LÜ Junli, YUN Yueying, HE Xuan, LU Jun, LI Junfang
2025, 46(20):107-113. DOI: 10.13386/j.issn1002-0306.2024110032
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Effect of Hydroxypropylation on the Structure and Physicochemical Properties of Millet Starch
SHI Chunmei, MA Jiangong, GUO Yun'e, YANG Hongyu, FU Lihong, WANG Xiaowen
2025, 46(20):114-121. DOI: 10.13386/j.issn1002-0306.2024110158
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Effects of Different Emulsifier Types on the Physicochemical Properties, Stability, and Bioavailability of Astaxanthin Nanoemulsions
CHEN Jialing, FENG Yujie, ZHANG Yukun, WANG Tiantian, KE Liang, CAO Yong, LIU Xiaojuan
2025, 46(20):122-134. DOI: 10.13386/j.issn1002-0306.2024110214
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Preparation, Characterization and Stability of Zein Based Nanoparticles Loaded with Hesperidin
YONG Fanxing, KANG Yuzhao, CHEN Zeheng, DENG Jiaxin, ZHONG Saiyi, LI Rui
2025, 46(20):135-142. DOI: 10.13386/j.issn1002-0306.20242110336
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Mechanism Study of Microwave-assisted Loading of Sesamol into Flaxseed Oil Body
ZHENG Ruofan, ZHANG Shan, CHEN Yashu, LI Ruyi, HU Yong, DENG Qianchun
2025, 46(20):143-153. DOI: 10.13386/j.issn1002-0306.2024120090
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Interaction Mechanism of Zein with Oridonin and Preparation and Characterization of Zein-Oridonin Nanoparticles
WANG Yi, GUO Ruiyang, SHEN Wanxin, ZHANG Feifan, SONG Xianglei, JIU Min, WANG Lunji
2025, 46(20):154-163. DOI: 10.13386/j.issn1002-0306.2024120420
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Encapsulation of Lacticaseibacillus paracasei through Layer-by-layer Assembling and Its Stability
SU Wei, GAN Wanling, MENG Chaoxiong, FAN Linlin, REN Xiaofeng, LIU Xiaoli
2025, 46(20):164-171. DOI: 10.13386/j.issn1002-0306.2025010030
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Identification of Antagonistic Actinomycete A89 and the Inhibitory Effect of Its Volatile Compounds on Postharvest Gray Mold of Grape
HUANG Wei, WANG Ning, ZHANG Miaomiao, ZHAN Faqiang, WANG Suling, QIN Xinzheng, ZHANG Lijuan, WANG Wei
2025, 46(20):172-181. DOI: 10.13386/j.issn1002-0306.2024090384
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Screening of Functional Strains in Traditional Brewed Soy Sauce and Their Fermentation Characteristics
WANG Qingqing, JIANG Yujing, LI Yunjie, DAI Huilin, ZHONG Qingping
2025, 46(20):182-191. DOI: 10.13386/j.issn1002-0306.2024090394
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Rational Design to Improve D-Psicose-3-epimerase Thermal Stability of Blautia wexlerae
RAN Kaixuan, XUN Mingqiang, LIN Kaixin, FU Yu, WANG Lili, ZHANG Chunxiao, YI Hong
2025, 46(20):192-201. DOI: 10.13386/j.issn1002-0306.2024110014
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Dynamic Changes of Lactiplantibacillus plantarum on Taste and Flavor Quality of Jujube Juice during Fermentation
CUI Mengjun, HAO Guangfei, CAI Wenchao, SHAN Chunhui, ZHANG Haibo, GUO Zhuang
2025, 46(20):202-211. DOI: 10.13386/j.issn1002-0306.2024110190
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Preparation, Stabilization and Application of Starch-based Natural Betanin Microcapsules
XU Han, CHEN Wentian, DING Zhikun, CHEN Yidong, YANG Yingkai, WU Wenjing, HU Ziqing, DONG Hao, BAI Weidong, WEI Xianling
2025, 46(20):212-221. DOI: 10.13386/j.issn1002-0306.2024100237
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Preparation and Texture Characteristics Analysis of Vegan Cheese Based on Zein
LIANG Qiuhong, QIN Yana, BAI Qinbo, LI Zhengfei, LUAN Guangzhong
2025, 46(20):222-230. DOI: 10.13386/j.issn1002-0306.2024110001
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Effects of Different Defishiness Treatments on Key Fishy Flavor Components and Flavor Quality of Kelp
LIN Xiaojuan, CHEN Yong, HUANG Baote, QI Hang, CHEN Hongbin, CHEN Jicheng
2025, 46(20):231-240. DOI: 10.13386/j.issn1002-0306.2024110025
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Fine Control and Flavor Characteristic Analysis of the Frying Process of Ready-to-eat Miichthys miiuy Skin Snack Products
WU Yamei, XIANG Huan, CHEN Yueyi, ZHENG Zhenxiong, WU Yanyan
2025, 46(20):241-253. DOI: 10.13386/j.issn1002-0306.2024110068
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Improving Antioxidant Activity of Dendrobium candidum by Multi-strain Mixed Fermentation Based on Response Surface Method
LIU Huan, REN Di, DAI Yunfeng, HU Meizhong, JIANG Hucheng, QIN Kunming, WANG Wenbin, PAN Saikun, YANG Jie
2025, 46(20):254-265. DOI: 10.13386/j.issn1002-0306.2024110221
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Effects of Different Extraction Methods on the Structure, Physicochemical Properties, and Functional Activity of Pectin from Citrus limon (L.) Burm. f. Peel
LI Kaifeng, LI Di, JIANG Zhonggui, WEI Die, GAN Shasha, DING Jiasheng, MA Li, XI Meng, GU Xin
2025, 46(20):266-276. DOI: 10.13386/j.issn1002-0306.2024110338
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Optimization of Enzymatic Hydrolysis and Fermentation Processes for Daylily Flowers and Analysis of Their Anti-depressive Metabolic Pathways
CHEN Pengru, LIN Yang, ZHANG Zhiming, KONG Jian, FAN Weibing, YANG Pingrong, ZHANG Chunjiang
2025, 46(20):277-289. DOI: 10.13386/j.issn1002-0306.2024120076
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Preparation and Performance Analysis of Slow-release Antimicrobial Films Containing Oregano Essential Oil-loaded Rice Straw Cellulose-based Halloysite Nanotubes
ZHANG Zitong, ZHANG Yuan, WANG Miao, LI Juan, ZHANG Dongjie
2025, 46(20):290-299. DOI: 10.13386/j.issn1002-0306.2024110024
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Analysis of Changes in Flavor of Lepidotrigla microptera Bone Broth during Boiling Process Based on Flavoromics Combined with Electronic Sensory Detection Technology
YIN Fangshuai, GUO Yan, WANG Xue, LI Zixi, FU Baoshang, QI Libo
2025, 46(20):300-308. DOI: 10.13386/j.issn1002-0306.2024110056
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Dietary Fiber Content and Gel Properties in Different Tissue Parts of Mango
HU Fangyang, ZHANG Dexiang, HE Lingling, LIU Xiaoyu, LIU Caihua, ZHU Zhengjie
2025, 46(20):309-318. DOI: 10.13386/j.issn1002-0306.2024110163
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Identification of the Origin of Ziziphi Spinosae Semen Based on Near-infrared Spectroscopy and One-dimensional Convolutional Neural Network
LIU Xin, CHEN Meng, ZHAO Zhilei, GAO Wei, ZHAO Xin
2025, 46(20):319-329. DOI: 10.13386/j.issn1002-0306.2024110205
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Digital Evaluation of the Infusion Quality of Duyun Maojian Tea
WEI Lingdong, LIU Didi, ZHAO Liangqin, PAN Xiaoshan, WANG Shunchun, LI Jing, MEI Xin
2025, 46(20):330-336. DOI: 10.13386/j.issn1002-0306.2024110350
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Comparison of Physicochemical Properties and Characteristic Flavor Compounds of Rendered Lard from Different Pig Breeds
SHENG Hangtao, TANG Mi, LI Ding, FU Yu, ZHANG Yuhao, MA Liang
2025, 46(20):337-348. DOI: 10.13386/j.issn1002-0306.2024120066
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Effect of Konjac Glucomannan Combined with Tea Polyphenols on Freeze-thawed Carp Surimi
LI Jia, LI Yanqing, LI Bo, ZHANG Jinghao
2025, 46(20):349-357. DOI: 10.13386/j.issn1002-0306.2024100101
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Metabolomics-based Analysis of the Effects of a Compound Phosphorus-free Water-retaining Agent on the Quality of Bullfrog Meat in Frozen Storage
FAN Xinlei, CHEN Huimin, WANG Xiaonan, CHEN Shuxing, ZHANG Lijie
2025, 46(20):358-368. DOI: 10.13386/j.issn1002-0306.2024110323
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Analysis of Biomarkers for Broccoli Black Spot Disease after Infection by Alternaria brassicicola
ZHANG Xuenan, HUANG Jing, XU Jiayi, LI Zhenbiao, LUO Zisheng, SHI Song, PAN Fengshan, XU Yanqun
2025, 46(20):369-381. DOI: 10.13386/j.issn1002-0306.2024110355
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Research and Insights on the Management System of Australia New Zealand Food Health Claims
TIAN Ming, WANG Juanxia, SU Min, WANG Jianghao, WANG Yuqiong, LI Qin, LIU Chunhui, ZHANG Guohua
2025, 46(20):382-388. DOI: 10.13386/j.issn1002-0306.2024100404
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Zinc-enriched Probiotic Preparations Promote the Growth and Development of Zinc-deficient Rats and the Effect on Mineral Absorption
YU Xihua, WANG Yi, ZHU Yueming, SHI Zhenxiang, CAI Shouru, CUI Shumao, LI Qianqian, XU Fuchun
2025, 46(20):389-399. DOI: 10.13386/j.issn1002-0306.2024110016
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Study on the Mechanism of Chicory Root Polysaccharides in Treating Diabetic Nephropathy in Mice Based on TGF-β1/Smads Axis
LOU Lifang, ZHANG Yaolei, LI Longteng
2025, 46(20):400-408. DOI: 10.13386/j.issn1002-0306.2024110157
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Hypoglycemic Effect and Mechanism of β-Glucan Degradation Products from Highland Barley in Type 2 Diabetic Mellitus Mice
HUANG Xiaohong, LIANG Yuan, HUANG Limei, LIU Wenxiang, XIAO Yuyi, LUO Meng, ZHU Chen, LI Yufeng
2025, 46(20):409-418. DOI: 10.13386/j.issn1002-0306.2024110164
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Effect of Food Allergy on Inflammatory Bowel Disease
WU Huan, CHEN Bihua, WU Yuhong, LIU Hanwen, NIU Jiaojiao, MENG Xuanyi, CHEN Hongbing
2025, 46(20):419-428. DOI: 10.13386/j.issn1002-0306.2024110199
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Blueberry Extract Alleviates High-fat Diet-induced Abnormalities in Glycolipid Metabolism through the FXR/PI3K/AKT Signaling Pathway
DENG Lu, WANG Min, WANG Hao, MA Rulin
2025, 46(20):429-438. DOI: 10.13386/j.issn1002-0306.2024110227
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Ameliorative Effect and Mechanism of Chinese Yam DP1 on Sexual Function in Naturally Aging Rats
MI Runying, XIE Tongde, ZHANG Yiwen, FENG Jiabao, ZHAO Daqing, YU Shiting
2025, 46(20):439-447. DOI: 10.13386/j.issn1002-0306.2025040174
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Research Progress on Extraction, Functional Properties and Application of Wheat Bran Protein in Food Industry
JIA Ying, LIN Zhenyi, GAO Ziqing, ZHANG Lili, ZHANG Tingjing, LI Mengmeng, GUAN Erqi, BIAN Ke
2025, 46(20):448-458. DOI: 10.13386/j.issn1002-0306.2024100258
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Research Progress on the Effect of Freezing Technology on Dough Quality and Dough Quality Improvement
TIAN Pengyuan, JIANG Ping, LIU Ming, LIU Yanxiang, ZHANG Lijuan, TIAN Xiaohong, YU Mingfu, TAN Bin, WANG Naijuan
2025, 46(20):459-467. DOI: 10.13386/j.issn1002-0306.2024100281
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Recent Advances in the Application of Pickering Emulsion as a Novel Fat Replacement in Food
WANG Mingrui, LIU Ruirui, TUO Ying, YU Yiwei, WU Long, ZHOU Hui, CAI Yidi, LI Xiang
2025, 46(20):468-477. DOI: 10.13386/j.issn1002-0306.2024100288
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Research Progress on Quality Enhancing for Sauce-flavor Baijiu
DUAN Xulin, FENG Jieli, TIAN Dongwei, LU Lunwei, YOU Xiaolong, CHI Yuanlong, HU Jianfeng
2025, 46(20):478-487. DOI: 10.13386/j.issn1002-0306.2024110006
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Functional Properties of Thermally Irreversible Polysaccharide Gels and Their Applications in Food
ZENG Longda, DING Yating, XIAO Anfeng, XIAO Qiong, ZHANG Yonghui, CHEN Jun, CHEN Fuquan
2025, 46(20):488-501. DOI: 10.13386/j.issn1002-0306.2024110180
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