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Variation Patterns of Mung Bean Polyphenols during Cooking Processes and Their Regulatory Effects on Heat Stress-induced Apoptosis in Caco-2 Cells
Authors:YU Fei, WU Tong, FENG Yuchao, FU Tianxin, ZHANG Shu, WANG Changyuan
Keywords: mung bean polyphenols, cooking time, heat shock protein (HSP), ROS, apoptosis
Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein
Authors:MEI Shuang, PANG Zihao, GUO Mengdi, ZHOU Yujie, WANG Ningwei, WANG Qin, WANG Chao, LI Wei
Keywords: konjac glucomannan, peanut protein, molecular structure, intermolecular forces, gel properties
Optimization of Calcium Alginate Gel Technology in Peanut Snack Production and Stability Evaluation of Probiotic Encapsulation
Authors:LIN Huawei, SHEN Jingyu, SONG Xinzi, SUN Qingjie, YANG Jie
Keywords: peanut, calcium alginate gel, low-fat and high-protein, probiotics, stability
Analysis of Chlorella Protein Processing Characteristics and Its Application in Ice Cream Products
Authors:WANG Ankun, LUO Yu, GAO Qun, LI Yihuan, ZHANG Chen
Keywords: Chlorella protein, whey protein, ice cream, foaming properties, emulsifying properties, rheological properties, sensory characteristics
Comparison of Physicochemical and Functional Properties of Idesia polycarpa Proteins from Different Extraction Sites
Authors:LIU Xuan, LIU Yongchen, ZHANG Jiamin, ZHANG Jing, JIANG Zhanmei, FENG Hongxia, SONG Mingfa, HOU Juncai, CHANG Yunhe
Keywords: Idesia polycarpa protein, different parts, physicochemical properties, functional properties
Effect of Different Proteases on the Enzymatic Hydrolysis Efficiency and Structure of Wheat Gluten
Authors:LIU Xiangjun, ZHANG Yuting, WANG Xuedong, WU Yan, LI Ku, XU Huai
Keywords: wheat gluten protein, enzymatic modification, degree of hydrolysis, molecular weight distribution, structure
Effect of Steaming Time on Structural Characteristics of Pork Steamed Stuffed Bun Wrapper with Different Gluten Content
Authors:NIE Yuchang, ZHANG Siyu, LI Huining, CAO Xuehui, ZHU Danshi, YANG Lina
Keywords: steaming time, gluten content, steamed stuffed bun wrapper, structural characteristic
Effect of Ultra-filtration Membrane Aperture on Storage Stability and Flavor of Bottled Huangjiu
Authors:WANG Zhiyue, WANG Lan, ZHOU Zhilei, JI Zhongwei, REN Qingxi, XU Yuezheng, MAO Jian
Keywords: huangjiu, protein colloid, precipitable components, ultra-filtration, storage stability
Effect of Potato-Rice Protein Composite Gel on Hydration and Rheological Properties of Potato Powder Dough
Authors:HAO Suying, FENG Xiaobo, GUO Zhongqi, YANG Xiaoqing
Keywords: composite protein, composite gel, potato powder, hydration properties, rheological properties
Preparation and Stability of Soy Protein Isolate-Xanthan Gum Composite and Bilayer Emulsions
Authors:SUN Yiming, SHEN Mengqi, ZHANG Man, LI Mengjie, XU Baocheng, LIU Lili
Keywords: soy protein isolate, xanthan gum, bilayer emulsion, composite emulsion, stability
Application of Composite Strain Fermentation in Steamed Bread
Authors:HAN Yanan, HE Ruyue, WANG Chengxiang, ZHANG Meina, MOU Dehua, GAO Shan
Keywords: sourdough steamed bread, Kazachstania humilis, Lactobacillus plantarum, Weissella cibaria, steamed bread quality, correlation analysis
Preparation of Limosilactobacillus reuteri Fermented Milk Containing Reuterin and Its Antibacterial Properties
Authors:ZHU Ke, LI Xinrui, ZHOU Mengyu, WEI Hua, ZHANG Zhihong
Keywords: Limosilactobacillus reuteri, Reuterin, fermented milk, antibacterial, storage period
Quality Improvement of Steamed Rice Bread by Regulating Starch Gel Network with Anthocyanin Extracts from Lycium ruthenicum Murr
Authors:CHEN Yu, TANG Yuli, LIU Yanyu, JIANG Fangcheng, SHEN Wangyang, HUANG Qingrong, JIN Weiping
Keywords: steamed rice bread, starch gels, dynamic rheology, gas cell distribution, anthocyanin extracts
Effect of Cooking Methods on Protein Structure and in Vitro Digestive Characteristics of Pigeon Meat
Authors:ZHONG Xiayu, LIU Guo, PENG Hui, ZHANG Yuanhong, BAI Weidong, CHEN Weibo, ZENG Xiaofang
Keywords: cooking method, pigeon meat, protein oxidation, structural changes, in vitro digestion simulation
Effects and Mechanisms of Cooking and Milling on Protein Nutrition in Whole Grain Highland Barley Foods
Authors:XUE Wanyu, FU Lulu, LI Bo
Keywords: highland barley, cooking, milling, protein, nutrition, DIAAS
Anti-fatigue Mechanism of Crassostrea gigas Based on Widely Targeted Metabolomics, Network Pharmacology and Molecular Docking
Authors:WANG Jia, REN Qingxi, LIU Shuangping, LI Meiying, MAO Jian
Keywords: Crassostrea gigas, anti-fatigue, widely targeted metabolomics, network pharmacology, molecular docking
Influence of Different Ultrasonic Treatments on Physicochemical Properties of Sea Red Rice Starch-Lauric Acid Complex
Authors:SHI Ping, LU Jinjuan, LI Jiesi, JIANG Yuwei, LIU Siyu, HUANG Jiaming, HUANG Jinling, XIAN Xinhui, LIU Yuansen
Keywords: sea red rice starch, lauric acid, ultrasonic, structure, physicochemical properties
Effect of High-amylose Maize Starch at Different Heating Temperatures on the Pasting Properties, Gelation Behaviors and Anti-digestibility of Whole Wheat Flour
Authors:LIANG Duanyang, ZHANG Yangguang, LUO Wenjing, XU Minming, GUO Jiayue, HU Yao, LIU Siyuan
Keywords: high-amylose maize starch, whole wheat flour, pasting properties, gelation properties, anti-digestibility
Effects of Various Inhibitors on the Flavor and Nutritional Quality of Heat-treated Lychee Juice
Authors:YI Xinyang, LI Weili, ZHENG Wei, ZHANG Yuanyuan, HU Tenggen, XU Yujuan, AN Kejing
Keywords: lychee juice, cooked off-flavor, inhibitors, partial least squares discriminant analysis (PLS-DA), comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-QTOF MS)
Heterologous Expression of a Thermostable Arabinoxylan Specific Xylanase from Paecilomyces thermophila and Its Application in Malt Mashing
Authors:YANG Hang, ZHANG Wenjiao, YAN Xiemin, ZHAO Wei, JIANG Zhengqiang, YAN Qiaojuan, YANG Shaoqing
Keywords: Paecilomyces thermophila, heterologous expression, thermophilic xylanase, arabinoxylanase, mash malting
Optimization of Medium and Transcriptomic Analysis for Converting Ellagic Acid to Urolithin A by Limosilactobacillus fermentum FUA033
Authors:ZHANG Gewen, QIAN Liangliang, ZHOU Wenmei, GONG Yanyan, CHEN Tao, LIU Yingling, FANG Yaowei, LIU Shu
Keywords: Limosilactobacillus fermentum FUA033, ellagic acid, urolithin A, fermentation optimization, transcriptome analysis
Screening of High Yielding Antioxidant Peptide Bacillus sphaericus and Its Application in Value-added Utilization of Soybean Residue
Authors:LIU Qu, AN Feiyu, WU Rina, TIAN Ye, TIAN Zhen, PAN Guoyang, JIANG Jinhui, TAO Xinyu, MA Yuanyuan, WU Junrui
Keywords: antioxidant peptides, proteases, Bacillus, ultrasonic treatment, microbial fermentation, soybean residue
High-throughput Bioinformatics Analysis of β-D-Fructofuranosidase within β-1,3-/α-1,3-Glucan Synthetic Pathway of Rhizobium pusense
Authors:ZONG Enxiang, LAI Jinghui, DAI Mengqi, ZHAO Lei, ZHAO Kan, NIU Siyuan, XU Youqiang
Keywords: Rhizobium pusense, β-1,3/α-1,3-glucan, synthetic pathway, β-D-fructofuranosidase, high throughput targeted mining
Recombinant Cystobasidium minutum Aminopeptidase DmpA Efficiently Catalyzes the Production of L-Carnosine
Authors:SUN Xiaoxuan, ZHANG Ruijie, SUN Wen, CHEN Lingyu, ZHU Xianfeng, ZHANG Baoguo
Keywords: aminopeptidase DmpA, L-carnosine, maltose binding protein, heterologous expression, enzymatic catalytic conversion
Optimization of Simmering Process of Bone Broth from Different Bone Types and Analysis of Volatile Flavors
Authors:XU Liufang, LI Xiang, LIU Dayu, ZHENG Zili, MA Yi, DAI Ya, BAI Ting, CHEN Jinfeng, SUN Hongqiang
Keywords: bone soup, braising, TNDR, electronic nose, HS-SPME-GC-MS
Optimization of the Rice Wine Fermentation Process for Beef Jerky and Changes in Myofibrillar Proteins
Authors:MIAO Jia, ZHANG Ziyuan, LIU Wenhui, KONG Baohua, LIU Qian, SUN Fangda
Keywords: fermented beef jerky, rice wine, sensory quality, response surface optimization, myofibrillar protein
Optimization of Preparation Process and Quality Evaluation of Purple Sweet Potato Preserves Fermented by Lactobacillus plantarum
Authors:XIONG Tian, ZHANG Mengqi, CAI Fang, SHI Jianbin, SUI Yong, CHEN Xueling, FAN Chuanhui, MEI Xin
Keywords: Lactobacillus plantarum, fermentation, purple sweet potato, preserves, quality, tissue structure
Preparation and in Vitro Performance Study of Bacillus subtilis-Nanocellulose Microcapsules
Authors:ZHANG Xinbo, GUO Honglei, ZHANG Zheng, LÜ Ziyi, MA Ning
Keywords: Bacillus subtilis, nanocellulose, microcapsule, process optimization, stability
Screening and Optimization of High-efficiency Demineralization Bacterial Strains for Shrimp Shell Fermentation
Authors:PAN Xiaozhuo, XIE Yongjun, YIN Kaibo, ZHENG Zilu, WANG Yibing
Keywords: shrimp shell, acid-producing bacteria, demineralization, process optimization, response surface methodology
Enzymatic Preparation and Characterization of DPP-IV Inhibitory Peptides Derived from Corn Protein
Authors:TAO Li, WANG Juntong, LI Guanlong, JIANG Caixia, ZHENG Xiqun, LIU Xiaolan
Keywords: corn-protein-derived inhibitory peptides, neutral protease, dipeptidyl peptidase-IV (DPP-IV), type 2 diabetes (T2DM)
Development of an Intelligent Visual SEA Detection Method for Salmonella
Authors:SUN Xiaotian, WANG Junying, GONG Yingting, MENG Jingnan, LI Zhen, ZHAO Yanyan, ZHAI Ligong
Keywords: Salmonella, strand exchange amplification (SEA), chitosan oligosaccharide, visual detection
Establishment and Application of an SDS-PMA-mRT-qPCR Assay for the Detection of Three Food-borne Pathogenic Bacteria in Dairy Products
Authors:LIU Peilin, SHI Chenpeng, WANG Yanwei, AI Pengfei
Keywords: multiple real-time quantitative polymerase chain reaction (mRT-qPCR), propidium monoazide, Salmonella, Listeria monocytogenes, Shiga toxin-producing Escherichia coli
Rapid Quality Assessment of Antarctic Krill Based on Near-Infrared Spectroscopy
Authors:LI Lin, SUN Huihui, CAO Rong, SUN Yong, ZHANG Zhaohui
Keywords: Antarctic krill, near infrared spectroscopy, partial least squares, non-protein nitrogen, total volatile base nitrogen
Widely Targeted Metabolomic Analysis of Wolfberry Honey and Its Effects on Gut Microbiota in Mice with Inflammatory Bowel Disease
Authors:YUAN Jie, WU Qian, ZHAO Zhensong, TANG Yujing, GAO Shuangshuang, LI Ting, XUAN Hongzhuan
Keywords: wolfberry honey, widely targeted metabolomics, dextran sulfate sodium, inflammatory bowel disease, gut microbiota
Establishment and Preliminary Application of Highly Sensitive Competitive ELISA for Folic Acid
Authors:WANG Yao, LI Yanfei, CAO Jinbo, YANG Xiyan, HUANG Jiaxiang, HUANG Mingyue, HAN Lu, WANG Kaile, CHEN Xiujin, LI Zhaozhou, ZHANG Min, KANG Huaibin
Keywords: folic acid, monoclonal antibody, enzyme-linked immunosorbent assay, application
Preparation of Zearalenone Metal Phenolic Network-coated Immunomagnetic Beads and Their Application in Pre-treatment of the Assay
Authors:CHEN Jiawen, CHEN Jiaxin, DU Yingjie, JIAN Shan, ZHAO Lingbo, ZHOU Baoqing, ZHANG Wei, XIONG Yonghua, GUO Ping
Keywords: zearalenone, immunomagnetic beads, magnetic enrichment, cereal, feed
Analysis of Volatile Flavor Compounds in Kiwi Fruit Wines from Different Varieties Fermented with Four Yeasts
Authors:ZENG Shuo, GUO Xinyu, NIU Dongsheng, LI Feng
Keywords: kiwifruit wine, wine yeast, solid-phase microextraction-gas chromatography-mass spectrometry, flavoromics, odor activity value
Effects of Perilla Essential Oil and Ginger Juice Marination on the Flavor of Wuchang Grilled Fish after Frozen Storage
Authors:HU Chuanfeng, ZHOU Mingzhu, HUANG Liqi, LIU Xuan, QIAO Yu, WU Wenjin, CAO Feng, LIU Shuangquan
Keywords: molecular docking, volatile compound, odor interaction, frozen storage, S-curve
Effect of Lacticaseibacillus paracasei on the Storage Stability of Fermented Milk
Authors:HAO Yanping, LIU Zhenmin, ZHANG Huanchang, MA Songlin, WU Zhengjun, HAN Jin
Keywords: fermented milk, texture, storage, stability, Lacticaseibacillus paracasei
Effects of Different LED Lighting Modes on Quality of Cherry Tomatoes during Cold Storage
Authors:NIU Mengdi, ZHOU Xin, WANG Zhe, WANG Jun
Keywords: LED, red and blue light, lighting mode, cherry tomatoes, quality during cold storage
Effect of Polysaccharide Compound on Quality Characteristics of Salt-reduced Fish Balls during Storage
Authors:XU Yingru, OU Aoya, JIANG Shiyi, CHEN Dulian, ZHANG Yi, ZENG Hongliang
Keywords: reduced-salt fish balls, octenyl succinic anhydride modified starches, κ-carrageenan, storage characteristics, quality characteristics
Effect of Three Types of Mannans on DSS Induced Colitis Mice and Its Intestinal Microbiota
Authors:ZHANG Jianing, LIU Yuxin, DONG Xiang, ZHEN Xuewei, LIU Xinke, LUO Xuegang, SONG Yajian
Keywords: colitis, mannans, guar gum, gut microbiota, inflammatory factors
Effect and Approach of Combined Prebiotics in Alleviating Constipation
Authors:CAI Huahao, LIU Yunzhu, ZHU Shengnan, WANG Rong, LI Qianqian, ZHANG Li, WANG Linlin, CUI Shumao
Keywords: constipation, prebiotics, prune juice, gastrointestinal regulatory neurotransmitters, intestinal barrier, gut microbiota
Effects of Probiotic Formulation on Symptoms and Intestinal Microecology in Mice with Atopic Dermatitis
Authors:YU Xihua, WANG Yi, LI Liuruolan, WANG Ning, XIAO Yue, WANG Hongchao
Keywords: probiotic formulation, atopic dermatitis, gut microbiota, immunomodulation, synbiotics
Ameliorative Effects and Mechanisms of Pediococcus acidilactici I1-2 from the Qinghai-Tibet Plateau on Chronic Stress-induced Depressive Behavior
Authors:WANG Yuhao, MA Jiabin, YAO Yu, YUAN Tian, LIU Zhigang
Keywords: Qinghai-Tibet Plateau probiotics, Pediococcus acidilactici, chronic stress, depression
Fruit and Vegetable Extracellular Vesicles: Biological Activity and Function as Delivery Carriers
Authors:CAI Luyun, BIAN Yuchuan, XU Ran
Keywords: extracellular vesicles, biological activity, function, carrier, fruit and vegetable
Research Progress on the Interaction Mechanism between Food Colloids and Starch and Its Application in Flour Products
Authors:LIU Kaiyue, BI Jinfeng, MA Youchuan, YI Jianyong
Keywords: hydrocolloids, starch, interaction, mechanisms, flour products
Research Progress on the Application of Novel Non-thermal Sterilization Technologies in Spices
Authors:GUO Hongxiao, WANG Wenliang, YANG Zhengyou, WANG Yansheng, SONG Shasha, SHI Junyan, JIA Fengjuan, ZHANG Jian
Keywords: spices, sterilization, novel non-thermal sterilization technologies, microorganisms, quality
Visual Analysis of L-Theanine Research and Progress in Its Functional Activity and Food Application
Authors:FU Jiayin, WANG Longhua, YAN Ruirui, YANG Hanyue, LI Yongkun, YAN Fei, QU Dong
Keywords: L-theanine, visual analysis, functional activity, mechanism of action, food application
Progress on Dietary Lipid Mediated Carotenoid Digestion, Absorption and Delivery System
Authors:DU Mingqing, GUO Aoran, ZHAO Jiaqi, LIU Huimin, LIU Jingsheng
Keywords: dietary lipids, carotenoids, bioaccessibility, bioavailability, delivery system
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