Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Dynamic Profiling of Aroma in Concentration Peach Puree Processing via Volatilomics and Chemometrics
LIU Gege, CHEN Qinqin, BI Jinfeng
2026, 47(13):1-10. DOI: 10.13386/j.issn1002-0306.2025090002
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Component Analysis of Blackberry Freeze-dried Powder and Its Protective Effect against Reproductive Cell Damage Induced by Oxidative Stress
SUN Yang, ZHANG Yu, WANG Ying, LUO Runmeng, WANG Fan, WU Yiqing, FAN Linlin, ZHOU Jianzhong, ZHONG Liang, LIU Xiaoli
2026, 47(13):11-20. DOI: 10.13386/j.issn1002-0306.2025080099
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Comprehensive Evaluation of in Vitro Adsorption Capacity and Digestive Properties of Different Mango Powders
HU Fangyang, ZHANG Dexiang, FENG Shuyu, LIU Caihua, ZHU Zhengjie
2026, 47(13):21-33. DOI: 10.13386/j.issn1002-0306.2025080325
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Pulp Quality Characteristics of Prune Plum Fruits at Different Storage Periods
ZHANG Zihan, ZAITUNGULI Yasen, JIANG Xiyu, ZHANG Qiang, BI Jinfeng, LIU Xuan
2026, 47(13):34-45. DOI: 10.13386/j.issn1002-0306.2025090049
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Decoding Flavor Composition Differences of Chili Oils from Different Pepper Varieties Based on E-nose, GC-IMS, and HS-SPME-GC-MS
ZHAO Lili, LI Yiqing, SHI Yuting, SHI Guanying, ZHANG Le, JIANG Pengfei, WANG Mingqi, ZHANG Xuefeng, XIAO Zuobing, WANG Zhaogai
2026, 47(13):46-59. DOI: 10.13386/j.issn1002-0306.2025090349
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Effect of Drying Methods on Drying Efficiency and Quality of Kiwifruit Slices
LIU Zhenbin, KONG Linghan, CHANG Zilin, LUO Jia, LI Linlin, LIU Wenchao, LI Hongbo, HU Liangbin, XU Dan, TIAN Lu, YAO Lishan, ZHU Xiaolin, ZHANG Jiayi, MO Haizhen
2026, 47(13):60-68. DOI: 10.13386/j.issn1002-0306.2025100058
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Research on the Performance and Structural Characteristics of Metal Salt Ion-regulated Sugar-based Fish Gelatin Emulsion Gel
CHAO Yue, LU Qiuyu, ZHAN Shengnan, LOU Qiaoming, HUANG Tao
2026, 47(13):69-77. DOI: 10.13386/j.issn1002-0306.2025030038
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Construction of Double Emulsions Stabilized by Cyclodextrin Ester/Lecithin for Co-delivery of Curcumin and Proanthocyanidins
LIU Shuhong, DU Siqi, QIAN Meihui, YANG Hongli, ZHU Minpeng
2026, 47(13):78-89. DOI: 10.13386/j.issn1002-0306.2025050163
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Preparation of Swim Bladder Peptides from Basa Catfish and Its Protective Effects on H2O2-induced Premature Senescence
WENG Wen, DONG Xu, DU Fen, FU Xueyuan, WANG Changwei, FENG Xiaomei, CAO Wanxiu, TANG Qingjuan, WANG Lan, LIU Chuyi
2026, 47(13):90-102. DOI: 10.13386/j.issn1002-0306.2025060034
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Influence and Kinetic Study of Mango Peel Pectin with Different Esterification Degrees on the Stability of Mango Juice
LI Ya, SHUAI Xixiang, ZHANG Ming, DU Liqing, LI Lingdong, ZHANG Yuhan, ZHONG Xinchuan, PAN Xinrui
2026, 47(13):103-115. DOI: 10.13386/j.issn1002-0306.2025060189
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Effects of Enzymatic Hydrolysis and Lactic Acid Bacteria Fermentation on the Quality and Volatile Flavor Compounds of Chestnut Milk
TANG Xiaobin, HE Xiujuan, LUO Fang, SUI Yong, SHI Jianbin, XIONG Tian, MEI Xin, QIU Wenming
2026, 47(13):116-124. DOI: 10.13386/j.issn1002-0306.2025060222
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Construction and Properties of Tea Polyphenols-Egg White Protein Composite Gel in 3D Printing Systems
YANG Junhui, LIU Lili, XIE Tianyi, CHENG Weiwei, ZHANG Xinshuai, DING Yue
2026, 47(13):125-133. DOI: 10.13386/j.issn1002-0306.2025060346
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Isolation and Identification of New Umami Peptides from Dianzhong Cattle and Its Molecular Mechanism of Action with T1R1/T1R3 Receptors
LI Zhenzhu, MU Changqing, ZHENG Wentao, WANG Yuzhu, HUANG Aixiang
2026, 47(13):134-144. DOI: 10.13386/j.issn1002-0306.2025070106
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Effect of Electron Beam Irradiation on the Structure, Physicochemical Properties and Cooking Quality of Proso Millet
SHEN Huishan, MA Guoshuai, CUI Zan, YAO Jiahang, WANG Hongwei, PENG Naiwei, LIU Xingli, ZHANG Hua
2026, 47(13):145-151. DOI: 10.13386/j.issn1002-0306.2025070136
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Preparation of Curcumin Derivative-doped Silica Nano-photosensitizers and Its Photodynamic Inactivation Performance
LI Jiawen, WEI Ran, JIAO Long, ZHANG Xiaoye, CHEN Xiang, ZHANG Bin
2026, 47(13):152-159. DOI: 10.13386/j.issn1002-0306.2025070264
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Effects of Different Oligosaccharides on the Antioxidant Activity and Volatile Flavor Compounds of Fermented Green Tea
FU Yuxuan, YU Xinze, LEI Hongjie
2026, 47(13):160-169. DOI: 10.13386/j.issn1002-0306.2025070292
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Analysis and Evaluation of Nutritional Components in the Muscles of Decapterus macarellus from the South China Sea
RANG Yifeng, CHEN Shengjun, ZHAO Yongqiang, HUANG Hui, WU Yanyan, HU Xiao, LI Chunsheng
2026, 47(13):170-176. DOI: 10.13386/j.issn1002-0306.2025070297
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Improvement of Emulsifying Properties of Almond Kernel Protein by L-Lysine and L-Arginine and Its Structural Effects
XIA Na, ZHANG Yongsong, ZHANG Yanan, WANG Yueli, YU Ming
2026, 47(13):177-184. DOI: 10.13386/j.issn1002-0306.202508178
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Screening and Probiotic Characterization of Lactobacillus acidophilus CCNH655 and Its Potential Role in Regulating Glucose and Lipid Metabolism
YANG Xin, YANG Juan, HUANG Jiahao, CHEN Xinyi, ZHENG Xiaowei
2026, 47(13):185-192. DOI: 10.13386/j.issn1002-0306.2025060343
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Probiotic Characteristics of Lactobacillus salivarius S54 Strain Based on Genome-wide Analysis and Phenotypic Demonstration
LUO Xiyan, LING Xin, WANG Qimeng, ZHONG Xinke, GUO Liqiong, ZOU Yuan, YE Zhiwei, ZHENG Qianwang, LIN Junfang
2026, 47(13):193-203. DOI: 10.13386/j.issn1002-0306.2025070328
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Research on the Modification of Blueberry Residue Fiber by Ultrasound-assisted Enzymatic Method and Its Improvement of Storage Quality of Low-fat Yogurt
ZHANG Xuwei, CHEN Jiahui, LIU Yufeng, LEI Changgui, MENG Yuzhu, LI Aili
2026, 47(13):204-214. DOI: 10.13386/j.issn1002-0306.2025070290
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Sulfation Modification of Moutan Cortex Polysaccharides and Its Antioxidant and Hypoglycemic Activities
TONG Weishuang, MAI Yanqun, WANG Mengshuai, ZHANG Chi, WANG Zhangzhi, FENG Wenpo, FAN Weiwei, QIU Yuanhao, GAO Huashan
2026, 47(13):215-225. DOI: 10.13386/j.issn1002-0306.2025070316
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Dry Fractionation Combined with Solvent-assisted Fractionation for Process Optimization and Saturated Fatty Acid Enrichment in High-melting-point Mutton Tallow Fractions
ZHANG Keyang, WANG Jintao, YU Junfei, WU Lingyan, SHEN Dailin, ZHANG Yan, XU Zequan, MA Xin, WANG Zirong
2026, 47(13):226-236. DOI: 10.13386/j.issn1002-0306.2025080245
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Suitability of Different Strains of Locally Bred Tea Plant Populations in Guangxi for Green Tea Production
HUO Huazhen, GUO Chunyu, CAI Aihua, ZHUGE Tianqiu, XIE Yunchang, HUANG Long, MENG Chunqun
2026, 47(13):237-252. DOI: 10.13386/j.issn1002-0306.2024100208
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Effects of Atmospheric and High-pressure Cooking on Flavor Compounds in Agaricus bisporus
ZHANG Liulin, ZHAO Liyan, SU Anxiang, HU Qiuhui
2026, 47(13):253-261. DOI: 10.13386/j.issn1002-0306.2025010125
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Effect of Additional Amino Acids on the Cysteine-Xylose Maillard Reaction to Form Volatile Flavor Compounds
HE Jinxin, LI Kexin, LIANG Yu, HU Qingqing, XIE Jianchun
2026, 47(13):262-271. DOI: 10.13386/j.issn1002-0306.2025040257
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Establishment and Application of Multiplex Real-time PCR Method for Rapid Detecting Four Animal-derived Ingredients in Beef Products
XIA Qiqi, LIANG Yuanyuan, ZHU Chen, ZHENG Fangyuan, SUN Liping, TANG Chang, LIU Pengpeng
2026, 47(13):272-279. DOI: 10.13386/j.issn1002-0306.2025060031
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Effect of Ultrasound Power on the Formation of Characteristic Flavors in Vinasse-cured Beef
ZHANG Junke, PAN Daodong, XIA Qiang, SUN Yangying, CAO Jinxuan, ZHOU Changyu
2026, 47(13):280-290. DOI: 10.13386/j.issn1002-0306.2025060373
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Metabolic Profiling Analysis of Different Parts of Pholiota adiposa Fruiting Body
LI Shufang, LI Yuanyuan, LIU Wenbin, FENG Shuhui, YANG Yaqin, HU Yongjian, HAO Xuefei, KONG Weili, YU Yongjie
2026, 47(13):291-301. DOI: 10.13386/j.issn1002-0306.2025070132
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Analysis of Characteristic Flavor Compounds of Sour Bamboo Shoots with Different Fermentation Processes in Northern Guangdong Region
LI Yue, LIANG Lianda, ZENG Zheng, TANG Hui, JIANG Liwen
2026, 47(13):302-311. DOI: 10.13386/j.issn1002-0306.2025070134
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Effect of Weissella jogaejeotgali SL7 on the Quality and Flavour of Fermented Sausages
ZHOU Jiao, JIA Jianlin, JI Lili, PENG Haichuan, XIE Shuyao, LIN Yuzhu, ZHANG Yin
2026, 47(13):312-323. DOI: 10.13386/j.issn1002-0306.2025070137
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Metabolomics Reveals the Quality Composition of Huangshan Maofeng Tea Produced by Different Manufacturing Processes
ZHANG Xiaolei, ZHOU Hanchen, LIU Yaqin, WANG Hui, LEI Pandeng
2026, 47(13):324-333. DOI: 10.13386/j.issn1002-0306.2025070286
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Unveiling the Antioxidant Mechanism of Flavonoids in Different Varieties of Daylily via Integrating Widely Targeted Metabolomics, Network Pharmacology and Molecular Docking
LI Zhihao, WANG Haizhen, LIU Zhenyu, WANG Han, GUO Shang, FU Yongxia
2026, 47(13):334-346. DOI: 10.13386/j.issn1002-0306.2025070338
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Effect of Spontaneous Modified Atmosphere Packaging on the Quality of Fresh Sweet Corn Stored at Room Temperature
LIU Xinyu, CHEN Yanhong, ZHAN Dongwu, HUANG Congling, WANG Ling, CHEN Yulong, DAI Fanwei
2026, 47(13):347-355. DOI: 10.13386/j.issn1002-0306.2025060232
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Effects of Different Sterilization Methods and Storage Temperatures on Quality Changes during Storage of NFC Grape Juice
DONG Huimin, MA Yuting, HE Rong
2026, 47(13):356-366. DOI: 10.13386/j.issn1002-0306.2025060336
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Effect of Ultrasound Combined with Psyllium Husk Powder Treatment on the Quality Characteristics of Goose Meat Emulsified Sausages
MA Mengying, BI Jingjing, SUN Yangying, PAN Daodong
2026, 47(13):367-376. DOI: 10.13386/j.issn1002-0306.2025070110
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Inhibitory Effect of Vitamin E on the Quality Deterioration of Leisure Dried Tofu Induced by Oxidative Initiators
YAN Na, HE Wanying, HUANG Zhanrui, ZHOU Hengping, CHEN Hao, ZHOU Xiaohu, ZHAO Liangzhong
2026, 47(13):377-385. DOI: 10.13386/j.issn1002-0306.2025070125
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Effect of Electrostatic Atomization Spraying of Methyl Jasmonate on the Postharvest Storage Quality and Aroma of Prune
GUO Huijing, ZHOU Yingzi, WANG Fei, LI Binbin, JIN Xinwen, SONG Fangyuan
2026, 47(13):386-397. DOI: 10.13386/j.issn1002-0306.2025070168
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Synergistic Hypoglycemic Effect and Mechanism of Wheat Peptides and Mulberry Leaf Extract
LIU Sinian, SONG Yishan, BAO Zhongyan, XIAO Nanhai, FENG Fengqin, ZHANG Xi
2026, 47(13):398-407. DOI: 10.13386/j.issn1002-0306.2025060182
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Structural Characterization and Comparison of Biological Activity of Polysaccharides from the Rosa rugosa Thunb. and Its Residues
YANG Bo, YU Lin, MENG Weite, ZHANG Xiaoping, YI Yuxin, YANG Boxuan, NIE Meili, AIHEMIDING Waili, AYITUXUN Abuduwaili
2026, 47(13):408-418. DOI: 10.13386/j.issn1002-0306.2025060321
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Expression of Synaptic Vesicle Proteins and the Improvement of Inflammatory Injury in Human Neuroblastoma Cells SH-SY5Y by Lactobacillus rhamnosus B6 Metabolic Products of Fermented Skim Milk
HU Dan
2026, 47(13):419-427. DOI: 10.13386/j.issn1002-0306.2025070150
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Elucidating the Key Bioactive Constituents and Preventive Mechanism of Sea Buckthorn Sterols against Non-alcoholic Fatty Liver Disease
HU Zhaoyi, YUAN Mingya, LU Qiqin, XIA Zhenghua, ZHANG Dejun
2026, 47(13):428-438. DOI: 10.13386/j.issn1002-0306.2025070267
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Effect of Soluble Dietary Fiber from Highland Barley Bran on Bile Acid Metabolism in High Fat Diet Mice
LANG Furong, WEI Xuzhao, WANG Tongren, WANG Shulin, LIU Huicui
2026, 47(13):439-447. DOI: 10.13386/j.issn1002-0306.2025070317
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Research Progress on the Preparation and Application of Ascorbyl Palmitate
GUO Hongyu, ZHANG Yi, LIU Zhonghui, LIANG Bing, ZHENG Mingming
2026, 47(13):448-456. DOI: 10.13386/j.issn1002-0306.2025060003
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Research Progress on Soy Isoflavones in the Regulation of Metabolic Disorders
SHAO Guoquan, MING Zhe, WANG Wensheng, ZHANG Nana, WANG Fengzhong
2026, 47(13):457-467. DOI: 10.13386/j.issn1002-0306.2025060037
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Research Progress of Camellia oleifera Seed Cake Protein and Its Prospect in Food Application
WU Wei, CHEN Yanxin, DENG Siyi, WEN Zixin, LONG Yanan, ZHU Huaguo
2026, 47(13):468-478. DOI: 10.13386/j.issn1002-0306.2025060206
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Research on the Preparation, Properties and Applications of Oleogel-structured Emulsions
XU Xiaohui, CHENG Jinju
2026, 47(13):479-488. DOI: 10.13386/j.issn1002-0306.2025060221
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Research Progress on the Stability and Bioavailability of Anthocyanins and Their Role in Repairing Skin Aging
YE Hua, SUN Jiaqiang, AI Chenyue, HE Linlin, JIN Wengang, ZHANG Weiping
2026, 47(13):489-500. DOI: 10.13386/j.issn1002-0306.2025060225
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Research Progress on Aging and Improvement Techniques of Rice Cake
WU Yixuan, ZHONG Meifang, WANG Qinghua, DU Mingchun, XIE Tingting, LU Xu
2026, 47(13):501-512. DOI: 10.13386/j.issn1002-0306.2025060356
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Research Progress on the Application of Spatial Electric Field Technology in Food Storage and Preservation
ZHANG Xianglong, CHEN Yushan, YANG Leipeng, CHEN Lishui, GUO Jingfang, JIAN Fangfang
2026, 47(13):513-522. DOI: 10.13386/j.issn1002-0306.2025060368
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