Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein
CAO Rui, ZENG Xiangquan, ZHANG Wentao, XI Yu, BIAN Wenjie, JIN Yibin, GAO Fei, HAN Yunsheng, YAO Shoumin, LI Jian
2026, 47(5):1-17. DOI: 10.13386/j.issn1002-0306.2025040218
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Influence of Konjac Gum on the Quality of Composite Plant Protein Vegetarian Ham
WANG Ruihuan, TIAN Hang, HE Jingyu, WANG Yaqing, WANG Shumin, XUE Lingyi, LUO Denglin, HAN Sihai
2026, 47(5):18-25. DOI: 10.13386/j.issn1002-0306.2025040401
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3D Printing and Swallowing Properties of Polysaccharide Synergistic Pea Protein Composite Hydrogels
LIN Qianzhu, SUN Zijin, CHEN Shuai, JI Hangyan, JIN Zhengyu, QIU Chao
2026, 47(5):26-33. DOI: 10.13386/j.issn1002-0306.2025050002
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Effects of Wheat Gluten on the Gel Properties and Structure of Mung Bean Protein
GUO Ruqi, ZHU Xiuqing, WANG Ying
2026, 47(5):34-42. DOI: 10.13386/j.issn1002-0306.2025050182
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Effects of Enzymolysis Combined with Chemical Modification on Physicochemical Properties and Hypoglycemic Activity of Oil Palm Kernel Expeller Dietary Fiber
WANG Nan, SONG Xinling, MA Biao, LIU Xinyu, ZHANG Yixuan, ZHENG Yajun, WANG Hao
2026, 47(5):43-50. DOI: 10.13386/j.issn1002-0306.2025050200
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Selenium-containing Peptides from Black Beans (Glycine max (L.) Merr.): Inhibition of α-Amylase and in Vitro Hypoglycemic Activity
XU Ying, ZHANG Yu, XIAO Bin, CHE Jiarui, WANG Huan, LI Dongyang, ZENG Qiao, LI Ruren
2026, 47(5):51-60. DOI: 10.13386/j.issn1002-0306.2025070312
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Effects of Thermal Processing Conditions on the Physicochemical and Digestive Properties of Glycated Tilapia Scale Collagen Peptides
WANG Songlei, CHEN Bing, DONG Shiyuan, XIAO Zhengyuan, LI Meng
2026, 47(5):61-70. DOI: 10.13386/j.issn1002-0306.2024120225
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Construction of Whey Protein Isolate-Soybean Oil Body Emulsion for Phytosterol Delivery and Its in Vitro Digestibility Characteristics
SUN Jie, YANG Zhuofan, YIN Guoyou, LIU Yifei, ZHANG Yingying
2026, 47(5):71-79. DOI: 10.13386/j.issn1002-0306.2025010068
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Conformational Changes, Functional Properties and Complexation Mechanisms of Soybean Lipophilic Protein-Chlorogenic Acid Alkaline, Enzymatic, and Free Radical Covalent Binding Systems
LIU Panling, TANG Shiqi, YAN Shizhang, JIANG Lianzhou, QI Baokun
2026, 47(5):80-91. DOI: 10.13386/j.issn1002-0306.2025020085
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Mechanism of Photoisomerization of Astaxanthin: Experimental and Quantum Chemistry Study
ZHOU Lesong, ZOU Xiaojun, CHEN Jialing, XIAO Jie, CAO Yong, LIU Xiaojuan
2026, 47(5):92-100. DOI: 10.13386/j.issn1002-0306.2025020096
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Effect of Dynamic High-pressure Microfluidization-assisted Extraction on the Structure and Bioactivity of Polysaccharides from Dictyophora indusiata
YANG Qiongjie, HAO Yining, JIN Xiaoli, YANG Xiuxia, QU Liping
2026, 47(5):101-109. DOI: 10.13386/j.issn1002-0306.2025020110
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Effects of Dynamic High-pressure Microjet Combined with Enzyme-modified Treatment on the Structure and Physicochemical Properties of Pea Dietary Fiber-Caffeic Acid Complexes
BAI Haimei, ZHOU Quancheng, HAN Qinshuo, WEI Xinlin, XU Xiaoyu, YAN Zixuan, HAO Saifei, SHENG Guihua
2026, 47(5):110-118. DOI: 10.13386/j.issn1002-0306.2025020250
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Effect of the Enrichment of Gamma-Aminobutyric Acid in Germinating Purple Kidney Bean by the Cold Atmospheric Pressure Plasma Combined with VB6 and VC
GAO Ruinan, XU Qingpeng, WANG Ying, ZHAO Zili, LI Bing
2026, 47(5):119-127. DOI: 10.13386/j.issn1002-0306.2025020282
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Impact of Production Process and Gastrointestinal Digestion of Liquid Dairy Products on the Characterization and Transport Capacity of Bovine Milk Exosomes
XU Xiyao, WAN Longyu, QU Bo, ZHAO Feng
2026, 47(5):128-136. DOI: 10.13386/j.issn1002-0306.2025030009
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Effects of Yeast Protein on Quality and Flavor Characteristics of Emulsified Sausages with Reduced Sodium and Fat
HUANG Qinghuo, WANG Yuanyuan, CHEN Yaling, WANG Haibin, PENG Lijuan, WANG Liuqing, LI Wenyan, LI Ku, LIU Xin, CAI Yuling, LING Feng
2026, 47(5):137-146. DOI: 10.13386/j.issn1002-0306.2025030024
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Effects of Adding Pregelatinized Glutinous Rice Starch on the Physicochemical Properties of Rice Flour and the Quality of Its Instant Dry Rice Noodles
FENG Qin, LI Jing, ZHAO Xin, LU Chunmiao, WAN Jianhua, ZHANG Siyu, HAN Wenfang, YANG Ying
2026, 47(5):147-154. DOI: 10.13386/j.issn1002-0306.2025030143
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Effect of Corn Starch Pregelatinization Temperature on Gel Properties and 3D Printing Performance of Tilapia Myofibrillar Protein Lotion
SONG Yajie, LIU Yuxiao, FENG Zilan, LIAO Lin, PEI Zhisheng, XUE Changfeng
2026, 47(5):155-164. DOI: 10.13386/j.issn1002-0306.2025030146
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Effect of Electron Beam Irradiation Pretreatment of Walnut Green Husk on the Properties of Its Polysaccharides
ZOU Guangming, GUO Yijia, CUI Linye, BAI Junqing, SHEN Heyu, LUO Anwei
2026, 47(5):165-176. DOI: 10.13386/j.issn1002-0306.2025040055
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In Vitro Biotransformation of Zearalenone by Bacillus subtilis Strain 23830
WU Mengying, YE Yongli, YANG Yang, JI Jian, WANG Wei, CAO Jijuan, SUN Xiulan
2026, 47(5):177-185. DOI: 10.13386/j.issn1002-0306.2025010074
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Screening, Identification, and Characterization of Aroma-producing Lactic Acid Bacteria in Mustard Fermentation
LAI Huiting, LIU Wei, LUO Yixuan, WANG Xinyu, LIN Shuhua, ZHANG Juhua
2026, 47(5):186-197. DOI: 10.13386/j.issn1002-0306.2025020126
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Purification and Characterization of β-Glucanase Activity Protein GxylE-v26 from B. velezensis 2-6
LI Jiayue, CHEN Miaofang, LEI Zhenyang, LAI Zhenfeng, WANG Lei
2026, 47(5):198-207. DOI: 10.13386/j.issn1002-0306.2025030034
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Isolation, Purification, Structure Characterization and Antibacterial Activity Analysis of Polysaccharides from Annona squamosa L.
ZHONG Yu, SHAO Qinghui, LI Shanyu, ZENG Yufeng, LU Jinxia, LIANG Jiawei, HE Qiuxing
2026, 47(5):208-216. DOI: 10.13386/j.issn1002-0306.2025030187
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Construction and Optimization of Pichia pastoris-based Cell Factory for Production of Hyaluronic Acid and Its Oligosaccharides from Methanol
YE Ziyang, ZHU Taicheng, LI Yin, MAO Xiangzhao
2026, 47(5):217-226. DOI: 10.13386/j.issn1002-0306.2025050171
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Preparation and Activity of Anti-inflammatory Peptides from White Kidney Bean by Ultrasonic-assisted Enzymatic Hydrolysis
LIU Tong, XIE Xiaoyan, WANG Ying, ZHANG Yunxi, LI Sinan, ZUO Zhaohang, PANG Weiqiao, ZHANG Lu, GUAN Xiao, ZHAO Zili, LI Bing
2026, 47(5):227-237. DOI: 10.13386/j.issn1002-0306.2024120223
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Preparation and Flavor Characteristics Evaluation of Seabuckthorn Whole Fruit Powder Cookies
WANG Xiaoxue, YANG Yanjie, WENG Wenjin, LIU Yang, WANG Xiaoyong, LÜ Zhaolin
2026, 47(5):238-248. DOI: 10.13386/j.issn1002-0306.2025020111
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Optimizing the Preparation Process and Antioxidant Activity of α-Glucosidase Inhibitory Peptide from Cinnamomum camphora Seed Kernel
WANG Weiyun, HAN Ningyao, GAO Yifang, YU Ping, ZENG Zheling, YAN Xianghui
2026, 47(5):249-258. DOI: 10.13386/j.issn1002-0306.2025030027
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Optimization of Solid-state Fermentation of Ganoderma lucidum on an Oat-Blueberry Pomace Composite Substrate and Its Hypoglycemic Activity
CHEN Rui, FANG Xiangjun, SHEN Chaoyi, CHEN Hangjun, XU Feng, YANG Hailong, CAI Chenggang, LIU Ruiling, GAO Haiyan
2026, 47(5):259-268. DOI: 10.13386/j.issn1002-0306.2025030044
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Polysaccharide Production Optimization of Polygonatum cyrtonema Hua Fermented by Lactiplantibacillus plantarum and Its Prebiotic Activity in Vitro
BAN Shidong, ZONG Chunyang, WANG Xiaodan, ZHAI Xiaona, DOU Shaohua, ZHANG Min, LI Yuanyuan, LIANG Liang, HU Xuefang, ZHANG Zhimin, CHEN Yiyuan, PEI Haisheng
2026, 47(5):269-280. DOI: 10.13386/j.issn1002-0306.2025030047
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Optimization of Extraction and Purification Processes, Mass Spectrometry-based Structural Characterization, and Antioxidant Activity Evaluation of Total Flavonoids from Idesia polycarpa Maxim Cake Meal
YANG Zhenyu, LUO Kai, DOU Lei, HUANG Xiufang, KAN Jianquan
2026, 47(5):281-291. DOI: 10.13386/j.issn1002-0306.2025030330
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Analysis the Aging Mechanism of Qu Chenpi Based on Widely-targeted Metabolomics
WANG Jiajun, XIAO Qianhuang, RUAN Songlin, ZHOU Xiaoyan, HUANG Yongming, XU Xiaoqiang, CHEN Haimin, WU Qun, ZHU Weidong
2026, 47(5):292-300. DOI: 10.13386/j.issn1002-0306.2025010271
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Effects of Different Lactic Acid Bacteria Fermentation on Nutritional Composition and Volatile Components of Birch Sap
ZHENG Jiaying, LI Yunuo, LIANG Gaoze, WEN Hui, ZHANG Weidong, ZHAO Hongyuan, XU Yanshen, WANG Xiaonan, FU Yujie, ZHU Baoqing
2026, 47(5):301-314. DOI: 10.13386/j.issn1002-0306.2025030035
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Evaluation of Quality and Processing Suitability of 'Huang Taiping' Crabapples during Different Storage Periods
XU Ying, WANG Wenyue, LI Xuan, SU Yueying, BI Jinfeng
2026, 47(5):315-327. DOI: 10.13386/j.issn1002-0306.2025030133
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Nucleic Acid Hybridization-Lateral Flow Strip Combined with Double Tailed Isothermal Amplification for High-throughput Rapid Detection of Adulterated Animal-derived Components in Donkey Meat
CHENG Yani, SUN Linyao, WANG Qing, WANG Shengyu, LIU Bingrui, LIU Haibin
2026, 47(5):328-338. DOI: 10.13386/j.issn1002-0306.2025040095
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Defect Recognition of Low-temperature Deposition Food 3D Printing Based on Deep Learning
TONG Qiang, MA Huangping, YANG Junhao, BI Ye, XIAO Shuailei, DONG Xiuping, MENG Qingguo
2026, 47(5):339-347. DOI: 10.13386/j.issn1002-0306.2025040229
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Quality Evaluation of Ultra-fine Green Tea Powder Made from 'Huangjinya' and Its Albino Offspring in Spring and Autumn
YANG Hongzhiyuan, XIAO Fengyi, WU Shanshan, DONG Junjie, LU Jianliang
2026, 47(5):348-358. DOI: 10.13386/j.issn1002-0306.2025040231
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Analysis of Volatile Metabolite Differences in Different Chives (Allium schoenoprasum L.) Cultivars from Luxi Using HS-SPME-GC-MS
XIAO Lei, SHENG Qing, DONG Ruijie, TIAN Wenhuai, PENG Liangqi, WANG Yue, HU Ziyan, DING Yumei
2026, 47(5):359-368. DOI: 10.13386/j.issn1002-0306.2025070167
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Effects of Different Processing Techniques on Sensory Profile and Quality Components of Early-summer Fuding Dabai White Tea
WANG Yafang, LI Yanqi, SONG Mubo, YAN Keliang, LI Zhongfang
2026, 47(5):369-377. DOI: 10.13386/j.issn1002-0306.2025090009
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Effects of Liquid Nitrogen Freezing at Different Ambient Temperatures on Freezing Characteristics and Quality of Wolfberries with and without Stems
XIE Daiqin, XU Yujuan, XU Zhijie, LIN Xian, YU Yuanshan, PENG Jian, PENG Lanqing, LI Wenchao, ZHANG Qianmingzhu, CHENG Lina
2026, 47(5):378-387. DOI: 10.13386/j.issn1002-0306.2025020148
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Research on Sodium Alginate-based Intelligent-Active Film with Antibacterial and Ammonia-sensitive Functions for Shrimp Freshness Monitoring
ZHANG Bin, HOU Xiaozhen, LU Yangxue, HUANG Yuqin, DUAN Xin, LI Zhuo, LIAO Jiaqi
2026, 47(5):388-398. DOI: 10.13386/j.issn1002-0306.2025020161
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Research on Quality Changes of Crayfish Tail with Ice-coating during Frozen Storage
JIANG Jinhui, SU Yan, HOU Jiangxia, WANG Lan, ZHOU Zhi, WU Wenjin, QIAO Yu, XIONG Guangquan, LIU Jing, KANG Jun, SHI Liu
2026, 47(5):399-406. DOI: 10.13386/j.issn1002-0306.2025030039
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Effect of 1-Linoleoyl-3-Chloropropanediol Exposure on Urinary Metabolites in Rats Based on Untargeted Metabolomics
HU Chuanqin, WU Wei, WANG Jing
2026, 47(5):407-416. DOI: 10.13386/j.issn1002-0306.2025020275
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Stability Analysis and Oxidative Stress Mitigation Effects of White Kidney Bean Antioxidant Peptide on Cellular Damage
XIE Xiaoyan, ZHANG Yunxi, WANG Ying, LIU Tong, LI Sinan, PANG Weiqiao, ZUO Zhaohang, ZHANG Lu, GUAN Xiao, ZHAO Zili, LI Bing
2026, 47(5):417-427. DOI: 10.13386/j.issn1002-0306.2025030206
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Comparative Study on Antioxidant Activities of Liquid Fermented and Fruiting Body Polysaccharides from Pleurotus ostreatus
ZHOU Wei, SHEN Hongjia, GAN Quan, SONG Cuiying, ZHANG Lei, ZHANG Liming, HAN Peipei, HAO Limin, JIA Shiru
2026, 47(5):428-434. DOI: 10.13386/j.issn1002-0306.2025050071
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Composition and in Vitro and in Vivo Antioxidant Activities of Polysaccharides Isolated from the Flowers of Fritillaria thunbergii Miq.
SHA Chenxuan, HE Lixin, SHANGGUAN Peicheng, WANG Yuexia, CHEN Jiayi, HONG Chunlan, TIAN Shasha
2026, 47(5):435-445. DOI: 10.13386/j.issn1002-0306.2025090276
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Research Progress on the Mechanism of Active Ingredients from Medicine Food Homology Plants in Relieving Functional Constipation
DU Jialu, LUO Ting, WANG Dou, LI Shiyu, LIU Tao, LI Xiaohui, YANG Guiling
2026, 47(5):446-453. DOI: 10.13386/j.issn1002-0306.2025010252
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Research Progress on Dry-aging: A New Strategy for Enhancing Livestock Meat Quality
CUI Zihao, SU Lin, SHI Bailong, ZHANG Min, HU Guanhua, MAN Duhu, DI Jing, JIN Ye
2026, 47(5):454-462. DOI: 10.13386/j.issn1002-0306.2025010289
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Research Progress in Nutritional Components, Flavor Substances, Functional Activity and Comprehensive Utilization of Shiitake Mushroom (Lentinus edodes) Stems
KONG Fanshu, FENG Yu, CHEN Lina, DU Jie, WANG Yulin, HU Daihua, LI Jiayao
2026, 47(5):463-473. DOI: 10.13386/j.issn1002-0306.2025020106
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Marine Bivalve Shell-Opening Techniques and Their Impact on Nutritional Quality: Advances in Research
SHANG Wenhui, ZHANG Yang, XUE Changfeng, WANG Dongxue, YANG Mingshu, HU Yaqin
2026, 47(5):474-483. DOI: 10.13386/j.issn1002-0306.2025020256
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Recent Advances in Electrochemical Detection Techniques for Zearalenone
WU Mengjiao, HU Xiaofei, ZHAO Qiuyan, ZHAO Guangshan, LI Ning, SONG Lianjun, HUANG Xianqing, HU Mei
2026, 47(5):484-493. DOI: 10.13386/j.issn1002-0306.2025030309
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Research Progress on the Application of 3D Printing Technology in Special Medical Foods
TONG Qiang, YANG Junhao, XIAO Shuailei, BI Ye, LI Mingying
2026, 47(5):494-503. DOI: 10.13386/j.issn1002-0306.2025030360
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