Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research Progress on Formation and Removal of Beany Flavor in Soy Protein-based Meat Alternatives
DENG Zimeng, LIU Sidi, ZHAO Jing, LAO Fei, YANG Dong, ZHAO Liang, LIAO Xiaojun
2025, 46(24):1-10. DOI: 10.13386/j.issn1002-0306.2025030102
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Effects of Adding Neurospora intermedia Mycelium on the Quality of Fried Chicken Nuggets
HAN Siyu, DAI Yiqiang, WANG Zhe, HE Ziyin, LI Xue, WANG Daoying, SUN Ling, XIA Xiudong
2025, 46(24):11-21. DOI: 10.13386/j.issn1002-0306.2025010148
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Influence of Gluten and Modified Gluten on the Physicochemical and Digestive Properties of Cassava Starch
ZHANG Xianfang, HUANG Ting, LIU Shisheng
2025, 46(24):22-30. DOI: 10.13386/j.issn1002-0306.2024110259
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Effects of Ultra-high Pressure Treatment on the Physicochemical Properties of Pea Protein
LEI Yiming, LI Jiaqi, BI Shengyun, CHEN Qiongling, WANG Xiaowen, CHEN Zhenjia
2025, 46(24):31-39. DOI: 10.13386/j.issn1002-0306.2024120214
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Research on the Hydrogen Bonding and Hydrophobic Interaction Driving the Self-assembly of Whey Protein Isolate and Kaempferol
DU Huiying, ZHOU Qian, YANG Xiaohui, WANG Wei, ZHANG Qiang, ZHOU Yibin, LIU Kang
2025, 46(24):40-48. DOI: 10.13386/j.issn1002-0306.2024120284
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Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch
ZHANG Haifeng, CHEN Yansong, SU Jiamin, HE Xiaolong, WANG Yun, LIU Lingdi, LI Chunmei
2025, 46(24):49-57. DOI: 10.13386/j.issn1002-0306.2025010045
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Effect of NaCl on the Functional and Physicochemical Properties of Egg White and Egg Yolk in Different Ratios of Egg White and Egg Yolk in Compound Egg Solution
XING Yuyan, JIN Yuchang, PEI Shaofeng, MA Yanqiu
2025, 46(24):58-68. DOI: 10.13386/j.issn1002-0306.2024120113
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Characteristics of Tea Polyphenol and Buckwheat Starch Blending System and Structural Characterization of Their Complexes
XU Hui, WANG Jiameng, SUN Huijun, XU Yixuan, ZHAO Zhongyun, WU Zongjun, ZHENG Mingming, ZHOU Yibin, DU Yiqun, YU Zhenyu
2025, 46(24):69-77. DOI: 10.13386/j.issn1002-0306.2024120302
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Characteristics and Release Kinetics of Rutin-Lysozyme Complex Microcapsules
YANG Le, LIU Lili, CHENG Weiwei, ZHANG Xinshuai, DING Yue, XU Baocheng
2025, 46(24):78-87. DOI: 10.13386/j.issn1002-0306.2024120303
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Effect of Resistant Dextrin on Wheat Dough Characteristics and Noodles Quality
XING Lulu, SHANG Fengshi, ZHANG Jialun, TUO Shihua, LIU Mingkun, SUN Tianxi, WANG Tianxin, WANG Hao
2025, 46(24):88-97. DOI: 10.13386/j.issn1002-0306.2024120402
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Effect of Roasting Temperature on the Physicochemical Properties and Stability of Almond Emulsions
HOU Juncai, ZHU Wanyi, ZHAO Xuying, TIAN Ge, ZHANG He, LI Lingnan, JIANG Zhanmei, ZHANG Qin
2025, 46(24):98-108. DOI: 10.13386/j.issn1002-0306.2025010039
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Effect of Aqueous-alcohol Leached Soybean Protein Concentrate on Dough and Its Protein Properties
MENG Fancong, WANG Xiaohui, ZHU Tingwei, JIANG Xinyi, LIU Jun, GUO Xingfeng
2025, 46(24):109-116. DOI: 10.13386/j.issn1002-0306.2025010166
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Effects of Ultrahigh Pressure and Ultrasound Treatment on the Microstructure, Protein Oxidation, and Digestive Properties of Procambarus clarkii
WANG Zhihui, LIU Xuan, XIAO Tianyu, YU Wei, WANG Lan, SHI Liu, KANG Jun, QIAO Yu, WANG Chao
2025, 46(24):117-127. DOI: 10.13386/j.issn1002-0306.2025010179
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Characterization of Physicochemical Properties of Collagen Peptide-Sweet Potato Starch Complex System
SHAO Lei, QIN Zhipeng, MEI Haobin, HAN Sihai, LI Peiyan, YUE Chonghui, BAI Zhouya, LUO Denglin
2025, 46(24):128-135. DOI: 10.13386/j.issn1002-0306.2025010206
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Effects of Different Beef Parts on the Quality and Volatile Components of Conditioned Steaks
NI Shenyu, LI Qi, LI Ping, ZHANG Jiawei, WANG Xueya, ZHOU Hui
2025, 46(24):136-145. DOI: 10.13386/j.issn1002-0306.2025010218
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Quality Changes of Yak Meat during Wet Aging
YANG Yiran, ZANG Mingwu, ZOU Bo, LIU Xiaochang, ZHANG Songshan, SONG Rende, SONG Weiru, XIE Peng
2025, 46(24):146-155. DOI: 10.13386/j.issn1002-0306.2025020062
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Effect of High Amylose Corn Starch on the Quality and Starch Digestibility of Rice Cake
WANG Yuxing, GUO Yu, LEI Mengyun, YANG Yuchan, WANG Dongxu, GUO Yuanxin
2025, 46(24):156-165. DOI: 10.13386/j.issn1002-0306.2025020076
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Inhibitory Effects and Molecular Mechanisms of Pueraria Isoflavones on α-Amylase
XIONG Li, ZHAO Dezhi, WANG Liping, HUANG Yousheng, DONG Huanhuan, REN Shuaiwei, ZHU Weifeng
2025, 46(24):166-173. DOI: 10.13386/j.issn1002-0306.2025030085
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Effects of Different Saccharification Methods on Volatile Substances in Whisky
LI Huixing, QI Hongran, XU Bin, XIAO Yanyu
2025, 46(24):174-183. DOI: 10.13386/j.issn1002-0306.2024110351
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Effects of Aspergillus oryzae Fermentation on the Phenolics and Volatile Compounds of Sargassum fusiforme
WU Hengsong, YANG Hailong
2025, 46(24):184-192. DOI: 10.13386/j.issn1002-0306.2024120092
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Screening of Protease-producing Microbial Strain and Its Inhibitory Effect on Enzymatic Browning of Potato
GONG Liqun, GAO Xinyu, WANG Jinjie, WANG Shuwen, WANG Qingguo, DONG Tiantian, LIU Pei
2025, 46(24):193-200. DOI: 10.13386/j.issn1002-0306.2024120253
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Development and Mechanistic Insights into Lyoprotective Technology for Akkermansia muciniphila Live Biotherapeutic Products
XU Yuanzhi, SUN Hongxiao, ZHANG Yanwei, HAN Ziyan, XIE Qinggang, XU Xiaoxi
2025, 46(24):201-210. DOI: 10.13386/j.issn1002-0306.2025010003
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Yeast Expression and Enzymatic Characterization of a Novel N-Acetylgalactosamine Transferase from Apus apus
HONG Chencheng, HU Zixuan, Josef VOGLMEIR, LIU Li
2025, 46(24):211-220. DOI: 10.13386/j.issn1002-0306.2025010173
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Purification of Total Flavonoids from Eucalyptus smith Leaf with Macroporous Resin and Analysis of Its Antioxidant and Nitrosation Inhibitory Activities
FENG Chuwei, KANG Shuhe, LU Lina, LI Jia, YANG Xiaojun, ZHANG Libin
2025, 46(24):221-230. DOI: 10.13386/j.issn1002-0306.2024120094
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Enzymatic Preparation of Wheat Bioactive Peptides and Their Antioxidant Properties
ZHANG Juncheng, WANG Chongchong, LIAO Yanchao, BI Yajun, MIN Weihong
2025, 46(24):231-238. DOI: 10.13386/j.issn1002-0306.2024120142
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Process Optimization and Mechanism Exploration of Armillaria mellea Fermentation on the Degradation of Aflatoxin B1
ZHANG Silin, XU Ding, LÜ Pengwen, CAI Dan, LIU Jingsheng
2025, 46(24):239-247. DOI: 10.13386/j.issn1002-0306.2024120398
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Optimization of Yam and Wolfberry Shrimp Cake Formulation and the Effects of Heating Methods on Their Qualities
SHUI Xiaolin, WEI Jie, WEN Wanyi, LI Zihan, WANG Zefu, HAN Zongyuan, LIU Shucheng, WEI Shuai
2025, 46(24):248-258. DOI: 10.13386/j.issn1002-0306.2025010204
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Construction, Stability and in Vitro Digestive Properties of Quercetin Microcapsules
YANG Jiwen, SUO Xiaoyi, ZHANG Ziyi, TIAN Guifang, SANG Yaxin
2025, 46(24):259-268. DOI: 10.13386/j.issn1002-0306.2024090369
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Preparation of Lanthanum Pyrithione/Polypropylene Antifungal Packaging Film and Its Application in Toast Bread Preservation
LIU Min, HAN Yu, LI Jinlei, DONG Tongliga, SONG Lijun, YUN Xueyan
2025, 46(24):269-278. DOI: 10.13386/j.issn1002-0306.2025020039
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Analysis of Nutritional Quality of Different Meat Parts and Sexes of Sika Deer Venison
JIN Chun'ai, CUI Songhuan, LÜ Jie, LI Haibo, FU Longxia, SHA Jiyue, SUN Yinshi
2025, 46(24):279-290. DOI: 10.13386/j.issn1002-0306.2024120283
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Analysis of Volatile Flavor Compounds in Three Types of Baked Fish Fillets Using an Electronic Nose Combined with GC-IMS
LIN Yang, ZHANG Xinyue, LI Xiaolei, DUAN Cuicui, MA Fumin, LI Dan
2025, 46(24):291-301. DOI: 10.13386/j.issn1002-0306.2025010150
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Simultaneous Determination of 28 Bisphenols in Dairy Products by Organic Solvent Protein Precipitation Combined with High Performance Liquid Chromatography
QIU Yue, LI Genrong, LU Jiali, YANG Qian, XIE Wei
2025, 46(24):302-311. DOI: 10.13386/j.issn1002-0306.2025010164
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Construction of Fe, Co Co-doped UiO-66 Enzyme Biosensor and Evaluation of Its Detection of Organophosphorus Compounds
HU Gang, YANG Hangyu, WANG Xiaohong, CAO Yang, LI Yi, CHEN Delun, YAN Bingdong, WANG Mingyu
2025, 46(24):312-320. DOI: 10.13386/j.issn1002-0306.2025010170
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Analysis of Flavor and Quality Differences of Sichuan-style Sausage Products from Different Varieties of Pork
WANG Mengxuan, HAN Dong, WANG Jingfan, ZHOU Jianchuan, CUI Zhaowei, DONG Lijuan, LUAN Yanlu, ZHANG Jiamin, ZHANG Chunhui
2025, 46(24):321-332. DOI: 10.13386/j.issn1002-0306.2025010177
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Comparative Evaluation of Stylistic Quality in Osmanthus fragrans Lour. with Different Extraction Treatments
ZHANG Qianwei, ZHANG Fan, LI Kai, MA Yong
2025, 46(24):333-342. DOI: 10.13386/j.issn1002-0306.2025020033
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GC-IMS and GC-MS Analysis of Volatile Flavor Components of Fermented Corn Flour
NA Zhiguo, AN Yutong, YU Boyang, HAN Chunran
2025, 46(24):343-354. DOI: 10.13386/j.issn1002-0306.2025050305
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Effect of Ultra-high Pressure Treatment on the Shelf Life of Prefabricated Ctenopharyngodon idella
BAO Xiaolong, WANG Jie, WANG Lan, LUO Hongyu, MIN Heng, SHI Liu, GUO Xiaojia, CHEN Sheng, CHEN Lang, WU Wenjin, XIONG Guangquan, WANG Chao
2025, 46(24):355-364. DOI: 10.13386/j.issn1002-0306.2024120262
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Exploring the Dynamic Changes of Microorganisms and Quality in Ningxiang Pork during Chilled and Fresh Storage Based on Illumina MiSeq Sequencing and Correlation Analysis
LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu
2025, 46(24):365-376. DOI: 10.13386/j.issn1002-0306.2025010024
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Effect of Different Temperature and Preservation Method on Postharvest Preservation of Tricholoma matsutake
YAO Hongwei, ZHANG Yuexin, WANG Yanju, SUN Jingchen
2025, 46(24):377-388. DOI: 10.13386/j.issn1002-0306.2025010141
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Preparation and Functional Characteristics Analysis of Black Bean Protein α-Glucosidase Inhibition Peptide
ZHOU Lan, LI Hongbin, SUN Man, DIAO Jingjing, CAO Rong'an, WANG Changyuan
2025, 46(24):389-397. DOI: 10.13386/j.issn1002-0306.2024110352
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Effect of Limosilactobacillus fermentum FUA033 on Relieving Exercise-induced Fatigue in Mice
GONG Xinzhu, LIU Ying, LÜ Fengxia, SU Yajian, LIU Shu, ZHOU Wenmei, YANG Guang, HOU Xiaoyue, FANG Yaowei
2025, 46(24):398-405. DOI: 10.13386/j.issn1002-0306.2024120096
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Synergistic Hypolipidemic Effects of Antarctic Krill Oil with Red Yeast Rice or Coenzyme Q10
GONG Nengyun, HU Shiran, ZHU Mengjia, GAO Chunhao, WANG Ruijun, GAO Xiang
2025, 46(24):406-418. DOI: 10.13386/j.issn1002-0306.2024120141
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Alleviation of Fatigue by Walnut Peptide and Its Effect on the Gut Microbiota in Exhausted Mice
ZHAO Xinglü, ZHANG Yanjin, YIN Lin, YANG Xiongchao, YANG Jingjuan, ZHANG Xi, MA Yage
2025, 46(24):419-430. DOI: 10.13386/j.issn1002-0306.2024120259
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Exopolysaccharides Produced by Limosilactobacillus fermentum B44: Purification and Protective Effects on Lead-Ion Exposed Caco-2 Cells
YU Wenhui, WANG Yitian, HU Dan, HAN Jin, HUANG Xiaoyu, ZHANG Ranjing, WU Zhengjun
2025, 46(24):431-440. DOI: 10.13386/j.issn1002-0306.2024120405
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Improvement of the Fermentation Liquid of Rose roxburghii and Gastrodia elata Fruit Preserves on Insomnia in Mice
LI Lilang, LI Donghai, LIU Sha, LIU Ancheng, QI Zhengfang, YANG Juan, YANG Xiaosheng, ZHANG Chaoju, WANG Yu
2025, 46(24):441-449. DOI: 10.13386/j.issn1002-0306.2025010005
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Research Progress on the Preparation and Impact of Starch-protein Complex Systems on Starch Structure and Properties
YANG Ping, CHEN Sihan, XU Danhong, WANG Xueting, ZHANG Na
2025, 46(24):450-463. DOI: 10.13386/j.issn1002-0306.2024120122
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Research Progress on Djulis: Chemical Composition, Bioactive Compounds, Health Benefits, and Applications
SUN Jie, WANG Junjuan, CAI Chenning, HU Yichen, QIN Peiyou
2025, 46(24):464-473. DOI: 10.13386/j.issn1002-0306.2024120408
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Research Progress on Mechanism of Browning in Fresh-cut Lotus Root and Its Inhibition Treatments
YUE Wei, ZHAO Wenting, WANG Dan, WANG Pan, ZHAO Shuang, ZHAO Yuanyuan, GE Zhiwen, ZHAO Xiaoyan
2025, 46(24):474-482. DOI: 10.13386/j.issn1002-0306.2024120421
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Preparation, Isolation and Purification of Active Peptides from Sea Cucumber and Bioactivities
ZHANG Zhiqin, CAI Fangyuan, DENG Yongke, WANG Jingxuan, CHANG Liyang, ZHANG Lili, ZHAO Qin, LIU Haimei
2025, 46(24):483-491. DOI: 10.13386/j.issn1002-0306.2025010012
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Research Progress on Synthetic Biotechnology Tools of Lactococcus lactis
ZHANG Chao, ZHANG Yue, LIU Fei, ZHANG Jinhua, CHEN Mian
2025, 46(24):492-502. DOI: 10.13386/j.issn1002-0306.2025020046
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