Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of Different Gel Factors on the Properties of Seseame Oil-based Oleogels
CHEN Feixue, HU Maoqin, DONG Ping, LV Qiubing, WANG Min, ZHONG Qiu
2021, 42(2):1-5,11. DOI: 10.13386/j.issn1002-0306.2020030392
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Study of Microwave Enhanced Solid-state Acid Degradation of Chitosan
XU Lei, JIAO Siming, ZHANG Wenchang, CHENG Gong, SUN Jiayan, ZHAO Yan, ZHANG Jinsong
2021, 42(2):6-11. DOI: 10.13386/j.issn1002-0306.2020040305
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Quality Characteristics of Different Varieties of Purple Sweet Potato Flour Dough
ZHANG Mengxiao, ZHOU Wenhua, MO Hua, WANG Jinliang, DAI Saifei
2021, 42(2):12-18,25. DOI: 10.13386/j.issn1002-0306.2020040126
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Changes of Physicochemical Properties and Volatile Flavor Substances in Tibetan Air-dried Yak Meat Jerky during the Simulated Processing
MA Guoli, TANG Shanhu, LI Sining, LIU Huilun, REN Ran
2021, 42(2):19-25. DOI: 10.13386/j.issn1002-0306.20200301018
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Effect of Different Drying Parameters on the Quality of Fine Dried Noodles
HAN Rui, CHEN Jie, XU Fei, ZONG Xiangdong, WANG Yanbo
2021, 42(2):26-31. DOI: 10.13386/j.issn1002-0306.2020030294
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Stability of Soymilk System by Biological Dissociation
CHEN Long, YU Aihua, WANG Dongmei, LI Bo
2021, 42(2):32-36,41. DOI: 10.13386/j.issn1002-0306.2020030227
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Separation of Pigment and Pectin from Pitaya Peel by Aqueous Two-phase System
HU Jinmei, WU Qiaoting, XIE Jingjing, ZHOU Lin
2021, 42(2):37-41. DOI: 10.13386/j.issn1002-0306.2020010087
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Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of Polygonatum sibiricum Polysaccharide
WU Fengpeng, LI Qinying, WU Yanchao, LI Huijing
2021, 42(2):42-46. DOI: 10.13386/j.issn1002-0306.2020030160
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Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture
ZHANG Yu, DOU Boxin, LIU Lizhai, ZHANG Yunliang, ZHANG Zhi, GAO Shuai, XU Chenran, LIU Yumeng, LIU Ying
2021, 42(2):47-51,57. DOI: 10.13386/j.issn1002-0306.2020040131
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Effect of Amylase,Glutamine Aminotransferase and Xanthan Gum on Rheological Properties of Qat-Wheat Mixed Flour Dough
WANG Jianfang, ZHAO Junmei, LI Yili, GAO Shan, MOU Dehua
2021, 42(2):52-57. DOI: 10.13386/j.issn1002-0306.2020040167
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Preparation and Quality of Pre-conditioned Low Purine Turbot Fillet
SUN Hong, LI Tingting, SONG Minjie, ZHAO Guiqin, LI Jianrong
2021, 42(2):58-62,69. DOI: 10.13386/j.issn1002-0306.2020010047
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Improvement of Astaxanthin Lipid Emulsion on the Structure and Dysfunction of Gut Microbiota Induced by High-fat Diet
YUAN Shihan, Robert W. Li, LIU Fang, YANG Lu, XUE Changhu, TANG Qingjuan
2021, 42(2):63-69. DOI: 10.13386/j.issn1002-0306.2020040033
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Prokaryotic Expression,Purification and Enzymatic Characterization of Recombinant Human Phospholipase A2
MA Wenjun, TENG Lin, TIAN Shunli, GUO Xiaoyan, WANG Peipei, ZHENG Chunyang, WEI Hongyuan
2021, 42(2):70-75,82. DOI: 10.13386/j.issn1002-0306.2020040039
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Breeding of Esterified Monascus Compound Mutagenesis and Optimization of Solid State Fermentation Conditions
ZHAO Zhijun, ZHAO Ting, LIU Yanbo, LIU Ning, GE Shaohua, PAN Chunmei, SUN Xiyu
2021, 42(2):76-82. DOI: 10.13386/j.issn1002-0306.2020040002
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Bacterial Dynamics During the Processing of Nuodeng Dry-cured Ham
WANG Xinrui, SHI Qiao, LIU Biqin, LEI Yongde, TANG Huihua, ZHANG Shaozhi, ZHANG Junjun, LI Hong
2021, 42(2):83-89,98. DOI: 10.13386/j.issn1002-0306.2020030129
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Protective Effect of Camellia ptilophylla Chang on the tBHP-Induced NIH3T3 Cells
LIU Shiyu, CHEN Zhongzheng, LIN Xiaorong, ZHANG Yuanyuan, ZHOU Langhua, GAO Xiong, LI Bin
2021, 42(2):90-98. DOI: 10.13386/j.issn1002-0306.2020040170
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Identification of 11 Adulterated Meat Species in Cooked Meat Products Using DNA Mini-barcoding Methods Based on Cytochrome C Oxidase Subunit I Sequence(COI)
LI Jiong, JIANG Hai, WU Qiong, HU Mingjie, ZHAO QIqi, JIN Mengna, QIU Hongyu
2021, 42(2):99-104. DOI: 10.13386/j.issn1002-0306.2020040288
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Effects of External Factors and Eucommia ulmoides Leaves Extracts on Antibacterial Activity of SDA
YANG Qiuling, WANG Xiang, WANG Zhihong, HUANG Tao, PENG Mijun, NING Lixin
2021, 42(2):105-111,118. DOI: 10.13386/j.issn1002-0306.2020040040
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Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products
ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, YIN Mingyu, ZHOU Fen, WANG Xichang
2021, 42(2):112-118. DOI: 10.13386/j.issn1002-0306.2020030243
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Shelf Life of Waffle Biscuits with Zanba as Raw Material
XU Jingting, ZANG Sining, ZHANG Wankun, CHEN Chen, GUO Shuntang
2021, 42(2):119-123,137. DOI: 10.13386/j.issn1002-0306.2020040136
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Optimal Processes for Frozen Pears(Pyrus ussuriensis Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents
WANG Yang, WANG Wenhui, TONG Wei, JIA Xiaohui, DU Yanmin, WANG Zhihua
2021, 42(2):124-129,137. DOI: 10.13386/j.issn1002-0306.22020030257
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Optimization of Gluten Free Rice Bread Composite Additives by Response Surface Methodology
LI Dan, WANG Min, TANG Ling, LV Qiubing
2021, 42(2):130-137. DOI: 10.13386/j.issn1002-0306.2020030297
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Optimization of Fermentation Process for Feruloylated Glycosides from Wheat Bran and Evaluation of Its Antioxidant and Probiotic Activities in Vitro
CHEN Qiuyan, HAO Xiran, WANG Yuan, DU Juan, AN Xiaoping, QI Jingwei
2021, 42(2):138-145,160. DOI: 10.13386/j.issn1002-0306.2020040362
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Improving the Quality of Frozen Purple Sweet Potato Ball with Chinese Yam by Factor Analysis and Box-Behnken Response Surface
WANG Ronglin, XIE Linmei, LV Feng
2021, 42(2):146-153,160. DOI: 10.13386/j.issn1002-0306.2020030258
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Enrichment of EPA and DHA from Pressed Liquor of Fish Meal Processing and Its Characteristics Analysis
CAO Shaoqian, SUN Cheng, QIN Weili, CHU Yingyan, LI Chongchong, WANG Zhengdong, QI Xiangyang, YANG Hua
2021, 42(2):154-160. DOI: 10.13386/j.issn1002-0306.2020040017
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Preparation of Polypeptides from Hemp by Two-step Enzymatic Hydrolysis with Complex Enzymes and Its Antioxidant Properties
ZHU Xiuqing, LI Meiying, SUN Bingyu, WANG Ziyue, YANG Hongzhe, MENG Yan, ZHANG Na, WANG Bing
2021, 42(2):161-169. DOI: 10.13386/j.issn1002-0306.2020080101
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Preparation and Physicochemical Properties of Soluble Dietary Fiber(SDF)from Wheat Bran Fermented by Neurospora sitophila
XU Xikai, XIN Jiaying, REN Jiaxin, HAN Ye, WANG Guangjiao, CUI Tianyu
2021, 42(2):170-176,191. DOI: 10.13386/j.issn1002-0306.2020030170
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Optimization of Preparation Technology of Sturgeon Skin Dipeptidyl Peptidase-IV Inhibitory Peptide Chewable Tablets
YIN Jian, XU Rui, BA Heti, LI Pinglan, WU Ruiyun
2021, 42(2):177-184,191. DOI: 10.13386/j.issn1002-0306.2020030426
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Preparation and Isolation of Antibacterial Peptides from Wulnut Dregs Protein
LIU Dongwei, YUAN Weiqiong, LIU Mei, WANG Xiaoxue, LV Zhaolin
2021, 42(2):185-191. DOI: 10.13386/j.issn1002-0306.2019110084
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Optimization of Extraction Technology and Antioxidant Activity of Flavonoids from Walnut Kernel Pellicle
SHI Yujie, XIAO Xu, LI Jingjing, MI Jiaxuan, WAN Xueqin
2021, 42(2):192-198,209. DOI: 10.13386/j.issn1002-0306.2020040038
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Anti-Candida albicans Activity and Safety of Cinnamomum camphora Essential Oil and Its Components
SUN Weijie, LEI Bo, HE Yuan, MA Shumei, LIU Nan, MEI Qibing, LIU Li
2021, 42(2):199-203. DOI: 10.13386/j.issn1002-0306.2020050166
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Determination of 8 Aniline Herbicides in Oil Crops by Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry
GUO Aijing, HUA Zhongxia, XIN Jia, ZHANG Hong, ZHANG Shiyong, CAO Liling, WANG Ke
2021, 42(2):204-209. DOI: 10.13386/j.issn1002-0306.2020040145
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Determination of Squalene in Vegetable Oil by Gas Chromatography-Mass Spectrometry and Methods Comparison
LV Chunling, CHEN Xiaomei, WANG Xiupin, LI Peiwu, ZHANG Qi, ZHANG Wen
2021, 42(2):210-214,222. DOI: 10.13386/j.issn1002-0306.2020040189
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Ionic Liquids Emulsion Phase Liquid-Liquid Microextraction Combined with High Performance Liquid Chromatography for Determination of Sulfonylurea Herbicides in Soy Milk
MA Mingyang, XU Weili, CHANG Shanshan, WANG Lin, LIANG Zhengji, LI Jilong, WANG Zhibing
2021, 42(2):215-222. DOI: 10.13386/j.issn1002-0306.2020020268
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Determination of 28 Kinds of Pesticide Residues in Tea by QuEChERS/Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LIU Huawen, SU Haiyan, LU Xiaokang, XUE Yaxin, LV Min, ZHANG Ronglin, MO Ying
2021, 42(2):223-229,236. DOI: 10.13386/j.issn1002-0306.2020040021
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Quality Characteristics of Stale Flavor Liupao Teas and Establishment for Evaluation Method of Aroma Quality
WEN Lixiang, ZHANG Fen, HE Meizhen, HUANG Shouhui, PENG Jingru, LIN Jiawei, YUAN Dongyin, CHEN Jiaxian
2021, 42(2):230-236. DOI: 10.13386/j.issn1002-0306.2020030104
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Optimization of Determination Conditions of Sulfur Dioxide Residue in Chilli Products by Automatic Potentiometric Titration
ZHAO Kun, CAO Yang, YIN Jie, ZHONG Lin
2021, 42(2):237-240,249. DOI: 10.13386/j.issn1002-0306.2020030266
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Effect of Three Extraction Methods on the Volatile Components of Zanthoxylum bungeanum
WANG Xuedi, XU Duoxia, WANG Bei, WANG Shaojia, CAO Yanping
2021, 42(2):241-249. DOI: 10.13386/j.issn1002-0306.2020020274
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Analysis of Relationship between Active Ingredient Content and Antioxidant Activity of Cordyceps militaris-Chinese Yam Fungi Substance
XU Bin, ZHOU Yongkang, LI Huixing, WANG Hualong, FENG Likang
2021, 42(2):250-255,263. DOI: 10.13386/j.issn1002-0306.2020030414
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Effects of Latent Infection of Preharvest Pathogens and Inhibition of Post-harvest Gray Mold of Red Globe Grapes Treated with Salicylic Acid
ZHENG Suhui, HE Qing, ZHANG Jian, QIN Nannan, WU Bin
2021, 42(2):256-263. DOI: 10.13386/j.issn1002-0306.2020010184
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Effect of Different Modified Atmosphere Packaging on Storage Quality of Cooked Crab Meat with Crab Roe
TANG Luyao, HUANG Zilin, HUANG Linyu, LV Yipin, TANG Xue
2021, 42(2):264-269,278. DOI: 10.13386/j.issn1002-0306.2020040034
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Effect of Exogenous CO on Proteome of Postharvest Jujube Infected by Aternaria alternate
YU Youwei, GUO Yijing, KANG Lin, WANG Qiong, ZHANG Jingru, ZHANG Shaoying
2021, 42(2):270-278. DOI: 10.13386/j.issn1002-0306.2020040036
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Effect of Electron Beam Irradiation on Mango Quality
DONG Ting, GAO Peng, JIANG Yi, LI Hua, WANG Dan, CHEN Hao
2021, 42(2):279-283,289. DOI: 10.13386/j.issn1002-0306.2020030073
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Evaluation of the Preservation Effect of Tea Polyphenol Treatment on Avocado Fruit
LUO Lina, Han Shuquan, FAN Jianxin, MA Weihong, WANG Daigu, ZHANG Zhengxue, HE Fengping
2021, 42(2):284-289. DOI: 10.13386/j.issn1002-0306.2020030123
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Preservation Effect of Modified Atmosphere Storage in Refrigerator on Fruits Preservation
GUO Huiyuan, WU Guangfeng, CAO Jiankang, LI Xiaofeng, ZHU Xiaobing, WANG Jian, MA Jian
2021, 42(2):290-294,332. DOI: 10.13386/j.issn1002-0306.2020110147
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Enzyme-assisted Extraction of Polysaccharides from Cordyceps cicadae Spores and Its Hepatoprotective Effect against Alcohol-induced Liver Injury in Mice
NAN Tingting, XU Dongxia, WANG Yuchenming, YANG Li, SHI Lu, ZHENG Yi
2021, 42(2):295-301,309. DOI: 10.13386/j.issn1002-0306.2020010123
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Optimization of Extraction Process from Tortoise Shell Protein by Response Surface Methodology and Its Proliferation Activity on MC3T3-E1 Cells
LI Jingfeng, ZHI Hui, YANG Xiaoqian, GAO Xu, ZHANG Hui, SUN Jiaming
2021, 42(2):302-309. DOI: 10.13386/j.issn1002-0306.2020030281
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Protective Mechanism of Ginsenoside CK on Liver Injury in Type 2 Diabetic Rats
YAN Shuang, LI Guangyao, DAI Congshu, CUI Haozhen, LIU Zhenyu, LIN Changqing
2021, 42(2):310-315. DOI: 10.13386/j.issn1002-0306.2020050104
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Preventive Effect of Walnut Oligopeptide on Alcoholic Gastric Ulcer in Rats
LIU Rui, LIU Xinran, ZHU Na, HAO Yuntao, KANG Jiawei, MAO Ruixue, HOU Chao, ZHANG Li, YANG Jiao, LI Yong
2021, 42(2):316-320. DOI: 10.13386/j.issn1002-0306.2020030398
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Protective Effect of Inonotus obliquus Polysaccharides on Kidneys of Diabetic Kidney Disease Mice
LIU Chang, CUI Jing'ai, WANG Siji, YU Ting, PAN Jia, CHEN Xiaoping
2021, 42(2):321-325. DOI: 10.13386/j.issn1002-0306.2020050108
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Advances in the Digestion,Absorption and Adjuvant Therapy of Food Hydrolases
DU Yuehong, ZHANG Zhiguang, WANG Wenhang, LI Yu
2021, 42(2):326-332. DOI: 10.13386/j.issn1002-0306.2020040041
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Research Progress of Tea-making Technology on the Quality of White Tea
DENG Shibin, LIN Guorong, ZHOU Fengchao
2021, 42(2):333-337,344. DOI: 10.13386/j.issn1002-0306.2020040181
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Research Progress on Numerical Modeling of Flow Field and Operating Parameters in Twin Screw Extruder
LI Yang, WANG Zhenwen, WU Min
2021, 42(2):338-344. DOI: 10.13386/j.issn1002-0306.2020030078
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Advances in the Separation and Preparation of Proanthocyanidins with Different Degree of Polymerization
XU Jiahui, CHEN Mingshun, CHEN Jun, ZHANG Chenghao, LI Xin, LI Ti
2021, 42(2):345-350. DOI: 10.13386/j.issn1002-0306.2020030412
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Research Progress of Hardening Mechanism and Anti-hardening Measures of High-protein Nutrition Bars during Storage
WANG Mingli, ZHAO Xu, JIANG Rui, SONG Chaonan, LI Yiting, CHEN Jun, JIANG Zhanmei, HOU Juncai
2021, 42(2):351-357,363. DOI: 10.13386/j.issn1002-0306.2020030289
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Review on the Toxicology of DHA Algal Oil
LAN Tao, WANG Zhiming, ZHAO Lin, LU Shuhuan, SHU Min, LI Xiangyu
2021, 42(2):358-363. DOI: 10.13386/j.issn1002-0306.2020040327
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Research Progress on Biological Activity of Ulvan
GAO Xin, SHAN Shan, ZENG Deyong, XIONG Yi, LIU Mengyao, LU Weihong
2021, 42(2):364-369. DOI: 10.13386/j.issn1002-0306.2020040007
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Advances in the Application of Electrospinning Technology in Food Industry
XU Cong, RI TongSop, QIAN Shanshan, YU Tong, FENG Xue, LI Jia, GUAN Mengshu, LIU Yue, JIANG Zhanmei, HOU Juncai
2021, 42(2):370-378. DOI: 10.13386/j.issn1002-0306.2020020242
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