Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee
LU Chong, YU Xinxin, HU Faguang, FU Xingfei, ZHAO Yuhong, DONG Wenjiang
2025, 46(1):1-12. DOI: 10.13386/j.issn1002-0306.2024020083
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Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea
CHEN Xinying, QI Junran, ZHANG Lixia
2025, 46(1):13-21. DOI: 10.13386/j.issn1002-0306.2024030263
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Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans
XIAO Ke, ZHAI Huinan, HU Rongsuo, YU Xinxin, DONG Wenjiang
2025, 46(1):22-32. DOI: 10.13386/j.issn1002-0306.2024040146
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Optimization of the "Loose Tea Blooming" Process for Guizhou Green Tea and Analysis of Characteristic Volatile Compounds
SONG Linyao, XU Hui, WU Siyao, MA Fengwei, FEI Qiang, DENG Junyi, SHI Dajuan, LIU Yuze, ZHAO Yichen, DONG Xuan, XU Su
2025, 46(1):33-44. DOI: 10.13386/j.issn1002-0306.2024030364
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Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein
SUN Jiahui, FANG Jiaqi, YANG Wei, XIA Guanghua
2025, 46(1):45-53. DOI: 10.13386/j.issn1002-0306.2023050243
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Influence of Vacuum Precooling Pressure on SOD Enzyme Activity of Fresh Lycium barbarum and Molecular Dynamics Simulation
ZHANG Hongbo, KANG Ningbo, ZHOU Lianghuan, ZHANG Jun, QU Qianjin
2025, 46(1):54-60. DOI: 10.13386/j.issn1002-0306.2023120167
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Effects of Steam Explosion Pretreatment on the Physicochemical Properties and Regulating Intestinal Flora of Polysaccharides from Hericium erinaceus Fruit Body Residues
CHEN Shuang, LIU Liping, FENG Jie, ZHANG Jingsong, YANG Yan, WU Di, LIU Yanfang, GUO Qingbin
2025, 46(1):61-69. DOI: 10.13386/j.issn1002-0306.2023120193
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Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages
ZHAO Li, CAO Yuxin, SONG Ziwei, LIAN Jiaxin, ZHU Yaxin, LI Miaoyun, BAI Qingyun, CHEN Jun
2025, 46(1):70-78. DOI: 10.13386/j.issn1002-0306.2023120208
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Effects of Acid and Enzymatic Extraction on the Structure and Physicochemical Characterization of Collagen from Chinemys reevesii Skin
YU Dandan, WEI Wenzhi, GUAN Li, CHEN Wenzhuo, CAO Hui
2025, 46(1):79-86. DOI: 10.13386/j.issn1002-0306.2023120234
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Effect of Extraction Methods on Physicochemical and Functional Properties of Nannochloropsis Proteins
HUANG Suyan, CAO Rong, LIU Nan, SUN Yong, ZHOU Deqing, WANG Shanshan
2025, 46(1):87-96. DOI: 10.13386/j.issn1002-0306.2023120330
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Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch
XU Ruihang, ZHU Libin, ZHU Dan, WEI Wenyi, NIU Guangcai, ZHAO Chenyu, ZHANG Yufan
2025, 46(1):97-103. DOI: 10.13386/j.issn1002-0306.2023120332
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Construction and Application of a New Type of Foam Separation Equipment with the Hollow Octagonal Prismoid with Sieve Tray Inner Component
XUE Jingli, FANG Sihan, ZHANG Cailiang, HAN Juan, WU Jiacong, WANG Lei, WANG Yun
2025, 46(1):104-113. DOI: 10.13386/j.issn1002-0306.2023120356
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An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour
LI Wangming, MA Rongkun, JIA Qingchao, XU Na, KONG Xinxin, WEI Xiaoxiao
2025, 46(1):114-120. DOI: 10.13386/j.issn1002-0306.2023120359
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Effects of Different Drying Methods on Total Flavonoids Content and Antioxidant Activity of Hawthorn
LOU Shihao, SUN Xiaojing, LI Dandan, ZHAO Chenchen, XIU Jianhua
2025, 46(1):121-129. DOI: 10.13386/j.issn1002-0306.2024010036
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Exploring the Interaction Mechanism between Persimmon Proanthocyanidins and Mucin Based on Fluorescence Spectroscopy
GE Zhenzhen, ZHAO Yuxiang, HU Qiaoqiao, LIU Zelong, NIE Rongzu, ZONG Wei, JING Siqun
2025, 46(1):130-137. DOI: 10.13386/j.issn1002-0306.2024010146
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Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
YAN Ruichi, JIN Na, SU Yuhong, SHAO Caimei, SHANG Hongli
2025, 46(1):138-143. DOI: 10.13386/j.issn1002-0306.2024010210
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Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein
LI Jiaqi, PAN Deyin, MA Jinming, DIAO Jingjing, CHEN Hongsheng
2025, 46(1):144-151. DOI: 10.13386/j.issn1002-0306.2024010299
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Preparation, Identification, and Enzyme Inhibition Kinetic Analysis of Phosvitin α-Amylase Inhibitory Peptides
XUE Tianrui, LÜ Binfei, ZHANG Mingran, LI Can, ZHANG Xiaowei
2025, 46(1):152-162. DOI: 10.13386/j.issn1002-0306.2024010363
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Research on the Mechanism of Mannose Oligosaccharide Enhancing the Inhibitory Effect of Bifidobacterium breve on the Growth of Fusobacterium nucleatum
ZHANG Xuyan, LIU Ruijie, ZHAO Bo, XU Xiaoxi
2025, 46(1):163-170. DOI: 10.13386/j.issn1002-0306.2024020108
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Isolation and Identification of Four High Glycosidase-producing Strains from Xinhuichenpi and Their Probiotics Properties and Fermentation Effect Analysis
SHEN Fei, WANG Tingyu, SUN Hui, WU Zhenqiang
2025, 46(1):171-180. DOI: 10.13386/j.issn1002-0306.2024020140
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Optimization of Alkaline Solution-Pure Water Combined Rehydration Process for Dried Cuttlefish and Its Texture Properties before and after Rehydrating
GU Junhao, YIN Mingyu, WANG Xichang
2025, 46(1):181-189. DOI: 10.13386/j.issn1002-0306.2023120190
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Preparation, Modification, Characterization and Antioxidant Activities of Apigenin Liposomes
DAI Siyu, TANG Ying, LIU Nian, HE Lu, GU Miao, FENG Chenbo, REN Jin, FANG Zhengjie
2025, 46(1):190-200. DOI: 10.13386/j.issn1002-0306.2023120336
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Preparation of the Magnesium Hydroxide-Activated Carbon Composites and Optimize of Their Decolorization Process for Syrup
CHEN Jinzu, WEI Xiaowen, NONG Jingjing, HAN Lifang, FENG Xue, TANG Tingfan, LI Lijun, CHENG Hao
2025, 46(1):201-207. DOI: 10.13386/j.issn1002-0306.2024010145
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Optimization of Subcritical Extraction and Membrane Technology for Refining Acer truncatum Seed Oil
RAN Xianting, WANG Yu, LI Lilang, ZHANG Chaoju, LUO Zhongsheng, PENG Mei, YANG Juan
2025, 46(1):208-217. DOI: 10.13386/j.issn1002-0306.2024010160
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Preparation and Anti-fatigue Function of Weizmannia coagulans BC99 Emergency Energy Bar
GUO Haodan, WU Ying, WEI Yuqiong, CAO Li, BAI Zhouya, FAN Qiuxia, PENG Nan, GU Shaobin
2025, 46(1):218-230. DOI: 10.13386/j.issn1002-0306.2024010361
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Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study
QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LI Qingrong
2025, 46(1):231-238. DOI: 10.13386/j.issn1002-0306.2024020086
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Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity
AN Xin, LI Tongtong, HU Jiaxue, LIU Huiyan, FANG Haitian, WEI Xiaobo
2025, 46(1):239-247. DOI: 10.13386/j.issn1002-0306.2024030031
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Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties
ZHENG Zifen, CHEN Xiaowei, ZOU Bo, YU Yuanshan, XIAO Gengsheng, MA Lukai
2025, 46(1):248-258. DOI: 10.13386/j.issn1002-0306.2023090165
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Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage
LIAO Maowen, HAN Chen, LIU Wei, LI Yanlin, CHEN Changlin, YUAN Huaiyu, ZHOU Yan, LI Ke, LI Huajia
2025, 46(1):259-273. DOI: 10.13386/j.issn1002-0306.2023120220
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Determination of Nitrite and Sulfite in Foods by Phenolic Acid-based Gold Nanoparticles Electrode
CHEN Linlin, WU Songyao, HAO Xi, LI Wei, ZHANG Ming, ZHANG Haipeng, LI Xintong, ZHANG Na
2025, 46(1):274-282. DOI: 10.13386/j.issn1002-0306.2024010171
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Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider
XIAO Ziyi, ZHAO Yuchuan, LUO Ling, HUANG Dan, LUO Huibo, LI Zijian
2025, 46(1):283-291. DOI: 10.13386/j.issn1002-0306.2024010319
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Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean
LONG Zhengyu, ZOU Jinhao, YANG Huaigu, REN Guopu, CAO Qingming, TANG Daobang
2025, 46(1):292-301. DOI: 10.13386/j.issn1002-0306.2024010348
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Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken
LIU Cong, LIU Xin, WANG Peng, XU Xinglian, WANG Yin, LI Jianchao
2025, 46(1):302-316. DOI: 10.13386/j.issn1002-0306.2024020119
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Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins
XU Jinge, ZHENG Zhuoqi, HOU Pengjie, MA Gaoxing, XIONG Yandi, MA Zhuang, LIU Meng, ZHAO Liang, LIAO Xiaojun
2025, 46(1):317-332. DOI: 10.13386/j.issn1002-0306.2024020142
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Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet
WANG Qian, TONG Yanan, WANG Lili, DANG Bin, WU Kunlun, YANG Xijuan, WANG Fengzhong, LIU Liya
2025, 46(1):333-342. DOI: 10.13386/j.issn1002-0306.2024020156
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Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality
LIU Pinpin, ZHOU Jiahua, ZHANG Chao, WANG Baogang, SHI Xingming, HONG Haiqiang, WANG Yunxiang, XU Ranran, JIANG Lihua
2025, 46(1):343-348. DOI: 10.13386/j.issn1002-0306.2024010184
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Preparation of Composite Films Based on Methyl Cellulose/Polyvinyl Alcohol-loaded Nanosilver (AgNPs@PVA/MC) and Its Effect on Storage Quality of Ougan
DAI Shuaishuai, WU Weijie, FANG Xiangjun, CHEN Hangjun, HUANG Jun, LIU Ruiling, CHEN Huizhi, NIU Ben, GAO Haiyan
2025, 46(1):349-358. DOI: 10.13386/j.issn1002-0306.2024010317
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Exploring the Anti-depression Mechanism of Polygonatum ordoratum Based on GEO Database Combined with Network Pharmacology and Molecular Docking Technology
JIANG Zhenxu, WANG Chaoxing, WANG Yuliang, ZHAO Hong, SHEN Yu, SUN Shiqing, MA Yongzhe, SONG Mingming, ZHANG Yu
2025, 46(1):359-366. DOI: 10.13386/j.issn1002-0306.2023120201
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Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice
WU Yao, LIU Mingkun, FANG Bing, ZHANG Ming
2025, 46(1):367-376. DOI: 10.13386/j.issn1002-0306.2024010013
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Alpha-Linolenic Acid Attenuates Inflammatory Response in LPS-stimulated Macrophages by Regulating TLR4/MyD88/NF-κB Signaling Pathway
CAI Ruixin, CHEN Xiaodie, ZHU Haibin, QIAN Yushun, XIE Jianhua, SHEN Mingyue
2025, 46(1):377-383. DOI: 10.13386/j.issn1002-0306.2024010151
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Molecular Mechanism of Germinated Foxtail Millet Bioactive Peptides in Attenuating Copper-induced Oxidative Damage in Caenorhabditis elegans
ZHANG Huiqi, CHEN Xiao, JIN Xueling, LI Jingjing, YUAN Juanli, GAO Jinyan, CHEN Hongbing, WU Yong
2025, 46(1):384-393. DOI: 10.13386/j.issn1002-0306.2024010368
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Advances in Microbial Genome Reduction and Optimization Based on Synthetic Biology
SUN Tianli, HUANG Mingzhu, LIU Bin, CHEN Xuelan
2025, 46(1):394-402. DOI: 10.13386/j.issn1002-0306.2023120354
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Research Progress of Crustacean Allergens and Allergens Specific Immunological Products
LI Mengsi, XIA Fei, LIU Qingmei, HUANG Sujie, LU Yibin, HUAN Fei, LIU Meng, LIU Yixiang, LIU Guangming
2025, 46(1):403-412. DOI: 10.13386/j.issn1002-0306.2024020098
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Research Progress on Immune Regulation Activities of Marine Sulfate Polysaccharides
CHEN Qiuyu, ZHAO Ran, MENG Meishan, DOU Xinyu, CHEN Biyi, ZHAO Qiancheng, LI Ying
2025, 46(1):413-423. DOI: 10.13386/j.issn1002-0306.2024020170
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Application Progress of Food 4D Printing Technology in Food Industry
TONG Qiang, XIAO Shuailei, BI Ye, WU Hao, DONG Xiuping
2025, 46(1):424-430. DOI: 10.13386/j.issn1002-0306.2024030175
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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta
ZHANG Guohua, HE Xiaxia, LU Ting, SUN Tian, WANG Canlan, ZHOU Shiwei
2025, 46(1):431-438. DOI: 10.13386/j.issn1002-0306.2024070429
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