Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research Progress of Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate
LIU Changnian, GUO Yan, ZHANG Jiaxin, YU Xiuzhu, LI Qi
2025, 46(9):1-10. DOI: 10.13386/j.issn1002-0306.2024070226
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Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran
WEI Xuzhao, LIU Huicui, YANG Yuchen, CAO Xiaohai
2025, 46(9):11-20. DOI: 10.13386/j.issn1002-0306.2024070249
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Optimization of Extraction Process, Structural Characterization and in Vitro Bioactivity of Polysaccharides from Dendrocalamus brandisii Bamboo Shoot Shell
LIU Jingjie, PENG Xiaowei, WANG Anna, XIA Wenxi, CAO Changwei, KAN Huan, LIU Yun
2025, 46(9):21-30. DOI: 10.13386/j.issn1002-0306.2024070363
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Isolation, Purification, and Structural Characterization of Antioxidant Polysaccharides Isolated from the Fruiting Bodies of Cordyceps militaris
WANG Yanan, QIAN Xinyi, YONG Yidan, WU Mengmeng, LI Yihao, CHEN Yuhang, NI Zaizhong, LI Lulu, CHEN Anhui, ZHANG Peng, GENG Ying, SHAO Ying
2025, 46(9):31-40. DOI: 10.13386/j.issn1002-0306.2024070386
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Effects of Pre-freezing and Vacuum Freeze-drying on Physicochemical Properties and Gelling Characteristics of Myofibrillar Protein from Nemipterus virgatus
SHI Qiuyan, LIN Duanquan, HE Wenxiong, LIU Kang, ZHANG Lingjing, WENG Ling, SUN Lechang
2025, 46(9):41-51. DOI: 10.13386/j.issn1002-0306.2024040160
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Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi
TONG Shengnan, WANG Jinmei, MA Xingsheng, YI Shumin, LI Xuepeng, LI Jianrong, JI Guangren
2025, 46(9):52-64. DOI: 10.13386/j.issn1002-0306.2024040324
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Effect of Different Cooking Methods on Quality of Salted Egg Yolk
CHENG Qianwei, WEI Xinyue, FU Shiyan, GAN Lina, ZHONG Qiu, WU Quandan, CHENG Yuan
2025, 46(9):65-72. DOI: 10.13386/j.issn1002-0306.2024040349
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Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef
SHI Zhenhua, TANG Daobang, YANG Huaigu, LIU Xueming, WANG Xuping, LIN Yaosheng, ZOU Jinhao, CHENG Jingrong, ZHU Mingjun
2025, 46(9):73-84. DOI: 10.13386/j.issn1002-0306.2024040358
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Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit
HE Zedong, FENG Hui, WANG Lingyan, ZHAO Lingxin, SUN Liping, ZHUANG Yongliang
2025, 46(9):85-92. DOI: 10.13386/j.issn1002-0306.2024050008
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Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch
CHEN Tiange, LI Yongxian, WANG Lu, XU Min, HUANG Lixin, LIU Lei
2025, 46(9):93-101. DOI: 10.13386/j.issn1002-0306.2024050136
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Effect of Water Extract of Perilla (Perilla frutescens) from Different Regions on the Odor Quality of Seasoned Silver Carp (Hypophthalmichthys molitrix) Fillets
ZHANG Hanwei, WU Yanni, YANG Wenhao, YOU Juan, XIONG Shanbai, AN Yueqi
2025, 46(9):102-113. DOI: 10.13386/j.issn1002-0306.2024050167
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Insights Into Rapid Identification, Screening and Activity Investigation of Novel Hemp Seed Pancreatic Lipase/Cholesterol Esterase Inhibitory Peptides
YIN Hao, ZHU Jiangxiong, ZHONG Yu, WANG Danfeng, DENG Yun, ZHANG Minyan, ZHAO Fang
2025, 46(9):114-123. DOI: 10.13386/j.issn1002-0306.2024050168
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Preparation of W1/O/W2 Emulsion Loaded with Chenpi Extract and Its Properties Evaluation
WANG Tingyu, SHEN Fei, ZHAO Jiawei, WU Zhenqiang
2025, 46(9):124-135. DOI: 10.13386/j.issn1002-0306.2024050380
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Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
2025, 46(9):136-143. DOI: 10.13386/j.issn1002-0306.2024060080
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Effects of Combined Microwaving/Atmospheric Steaming with Xylanase Enzymolysis on Endogenous Enzyme Activity and Antioxidant Activity in Wheat Bran-Germ
CHEN Peng, HAN Jing, SUN Binghua, ZHENG Xueling, LI Li, MA Sen
2025, 46(9):144-152. DOI: 10.13386/j.issn1002-0306.2024060397
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Inhibitory Effects of Flavonoids from Citrus reticulata 'Chachi' Peel on the Formation of Advanced Glycation End-products
WANG Wanting, CHEN Wanbing, ZHU Congyi, YANG Mengxue, ZHU Guohui, ZENG Jiwu
2025, 46(9):153-164. DOI: 10.13386/j.issn1002-0306.2024060404
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Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste
YU Jinyu, SHEN Lingwei, HU Chuanfeng, CHEN Gehui, LI Miyou, QIAO Yu, YU Wei
2025, 46(9):165-175. DOI: 10.13386/j.issn1002-0306.2024050348
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Recombinant Expression and Immobilization of Pantoea dispersa DJL-B Alcohol Dehydrogenase
TIAN Hong, PANG Li, YANG Wentao, CHEN Xiao, WANG Jinghan, XIA Bo, JIANG Liwen
2025, 46(9):176-184. DOI: 10.13386/j.issn1002-0306.2024060040
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Inhibitory Activity and Transcriptional Mechanism of PostbioYDFF against Pseudomonas aeruginosa
LIU Yuqian, WANG Ming, YUAN Wei, ZANG Jinhong, ZHAO Jinshan, LI Zhaojie, HU Ruiyan, PENG Chuantao
2025, 46(9):185-195. DOI: 10.13386/j.issn1002-0306.2024060069
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Optimization of High-density Culture Process of Lacticaseibacillus paracasei Lp.R3
FANG Shihui, XIONG Yao, ZHANG Zhao, LIN Junfang, CHEN Tao, GUO Liqiong
2025, 46(9):196-205. DOI: 10.13386/j.issn1002-0306.2024060197
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Selenization Optimization of Preparation Process of Polysaccharide from Dendrobium huoshanense and Its Inhibitory Effect on α-Amylase
CAO Wanxue, LI Jiao, TAO Qiang, FAN Xuanxuan, LU Jiting, CHEN Naifu, CHEN Naidong
2025, 46(9):206-214. DOI: 10.13386/j.issn1002-0306.2024060247
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Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis
TAN Yaxin, WU Song, YANG Hanyue, YUAN Xiaoya, PAN Yonggui
2025, 46(9):215-223. DOI: 10.13386/j.issn1002-0306.2024060434
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In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets
WU Siyu, CHEN Hong, SHE Zhiyu, SONG Guangming, DENG Liling, ZHAO Yi, ZHONG Geng
2025, 46(9):224-233. DOI: 10.13386/j.issn1002-0306.2024060445
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Comparative Analysis on Chemical Components and Antioxidant Activity for Four Different Varieties of Yunnan Large-leaf White Tea
ZHANG Chunhua, YAN Xuexing, CUI Tinghong, ZHAO Yuanyan, TAO Zhong, WANG Yuefei, SHAN Zhiguo
2025, 46(9):234-242. DOI: 10.13386/j.issn1002-0306.2023100184
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HS-SPME-GC-MS Combined with ROAV to Analyze the Effect of Different Packaging Materials on the Quality of Milk Powder
ZHANG Yuxin, ZAN Chengshun, HE Kairu, WANG Haibin, LIU Yingxue, NING Miao, WU Rina, ZHANG Shuli, WU Junrui
2025, 46(9):243-252. DOI: 10.13386/j.issn1002-0306.2024040210
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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii
HU Chuanfeng, QIU Wenxing, LIU Xuan, WANG Shizhe, QIAO Yu, TU Ziyi, CAO Feng, LIU Shuangquan
2025, 46(9):253-263. DOI: 10.13386/j.issn1002-0306.2024050038
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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology
ZHANG Hao, GAO Tianlong, YI Yuwen, CAI Xuemei, DENG Jing, TANG Yingming, GU Siyuan, QIAO Mingfeng
2025, 46(9):264-274. DOI: 10.13386/j.issn1002-0306.2024050162
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Quality Analysis of Juglans sigillata Kernel from Different Producing Areas in Yunnan Province by UHPLC-QE-MS Metabolomics
LEI Shuwen, ZHAO Hong, FU Xiaoping, GONG Jiashun, PENG Chunxiu
2025, 46(9):275-285. DOI: 10.13386/j.issn1002-0306.2024050360
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Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province
FU Lihong, CHANG Yingying, XU Rundong, YANG Ziting, GUO Yun'e, YANG Hongyu
2025, 46(9):286-294. DOI: 10.13386/j.issn1002-0306.2024060090
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Exploration of the Evolution of Flavor Profiles in Ham Sausage during Storage Based on GC-MS, Electronic Nose and Electronic Tongue
XIN Guangbin, XU Yujuan, LI Cong, WANG Zhaoming, ZHOU Hui, XU Baocai
2025, 46(9):295-306. DOI: 10.13386/j.issn1002-0306.2024060101
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Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques
WU Miaoyuan, LIAO Luyan, REN Xianlong, LIU Cao, WU Weiguo
2025, 46(9):307-316. DOI: 10.13386/j.issn1002-0306.2024060249
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Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures
HUANG Ning, CHEN Xiaohe, MENG Lingqing, YANG Ran, QU Lingbo, ZHAO Changcheng, LI Chunxia, QIAN Ping
2025, 46(9):317-328. DOI: 10.13386/j.issn1002-0306.2024050031
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Analysis of Volatile Organic Compounds in Low-temperature Conditioning of Kiwifruit by HS-SPME-GC-MS Combined with Chemometrics Methods
GUO Zhixin, ZHANG Wei, GUO Yingjie, CHENG Xiaomei, LAI Dengni, CHEN Shuangping, LI Gaoyang, ZHU Xiangrong
2025, 46(9):329-339. DOI: 10.13386/j.issn1002-0306.2024050371
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Effect of Exogenous Melatonin on Postharvest Storage Quality and Softening-related Gene Expression of Prunus domestica
QIAO Pei, LI Huixing, LUO Jiancheng, CHENG Shuang, YU Haiyan
2025, 46(9):340-351. DOI: 10.13386/j.issn1002-0306.2024060076
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Isolation, Purification, and in Vitro Hypoglycemic Activity of Pumpkin Seed Polysaccharides
CAI Shu, ZHONG Cheng, LI Minzi, LUO Junyun, ZHOU Aimei
2025, 46(9):352-362. DOI: 10.13386/j.issn1002-0306.2024050172
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Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice
LU Liyi, GAO Yecheng, CHEN Junlong, GUO Yajuan, LIU Hualin, CHEN Chang, MAO Xinliang
2025, 46(9):363-371. DOI: 10.13386/j.issn1002-0306.2024050212
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Hovenia dulcis Fruit Peduncle Polysaccharides Modulate Glutamate Metabolism and Tight Junction Protein Expressions to Attenuate the Neurotoxic Effects of Alcohol on Mice
ZHANG Yuchao, YUAN Zifei, LIU Liangyu, ZHU Sijie, YANG Yong, ZHENG Daimei, LIU Xudong
2025, 46(9):372-380. DOI: 10.13386/j.issn1002-0306.2024050346
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Effect and Mechanism of Galacto-oligosaccharides on Constipation in Mice
PAN Ya, SHEN Fei, CHEN Ming, FENG Fengqin
2025, 46(9):381-391. DOI: 10.13386/j.issn1002-0306.2024060073
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Research Progress on the Bacteriostatic Mechanism, Biosynthesis and Application of Phenyllactic Acid
GUO Shuaikang, SONG Na, ZHANG Guo, LI Pei, LI Ku, CHEN Xiong
2025, 46(9):392-403. DOI: 10.13386/j.issn1002-0306.2024040383
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Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough
ZHANG Xueyan, LIU Jingke, LI Pengliang, ZHAO Wei, ZHANG Xiaodi, YANG Huan, SHENG Qinghai, ZHANG Aixia
2025, 46(9):404-413. DOI: 10.13386/j.issn1002-0306.2024040498
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Research Progress on the Digestibility Resistance of Starch-Lipid Complexes: The Influence Factor and Formation Mechanism
MA Wenhua, YANG Fan, QIAN Xiaojie, SUN Binghua, MA Sen
2025, 46(9):414-423. DOI: 10.13386/j.issn1002-0306.2024050151
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Research Progress on Microbial Diversity and Its Functional Activities during Pile Fermentation of Dark Tea
WEI Jiaru, NIE Kaili, CHEN Xiaoqiang, YING Miaomiao
2025, 46(9):424-434. DOI: 10.13386/j.issn1002-0306.2024050198
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Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham
CHEN Juan, ZHONG Yuanyi, FU Guowen, PAN Hongbin, ZHANG Haibiao, WU Chuanfeng, QIAN Chaokui, FAN Jiangping
2025, 46(9):435-444. DOI: 10.13386/j.issn1002-0306.2024050210
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Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods
SHI Lin, JIA Wei, ZHANG Rong, ZHANG Li
2025, 46(9):445-455. DOI: 10.13386/j.issn1002-0306.2024050339
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Research Progress on Mitochondrial Protective Effects of Plant Polyphenols
LIU Yuxin, JIA Ru, WU Annan, LI Quanhong, LIAO Xiaojun, ZHAO Jing
2025, 46(9):456-465. DOI: 10.13386/j.issn1002-0306.2024060066
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Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review
WANG Ruihong, ZHANG Kunlin, YANG Panchuang, HE Song, YANG Wei, HE Hongju, LI Bo
2025, 46(9):466-472. DOI: 10.13386/j.issn1002-0306.2024060206
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