食品工业科技编辑部

2025-12-08

导读：欢迎投稿EI期刊《食品工业科技》www.spgykj.com

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Papers Invited by Guest Editors

Research on Key Characteristics of Reheating and Storage of Prepared Plant-based Omelets Based on Multi-criteria Decision Analysis
Authors:SHI Jinxiu, YU Jing, XUE Yong, XUE Changhu
Keywords: future food, plant-based omelets, thermal processing, frozen storage, multi-criteria decision analysis

Preparation of Hypoglycemic Functional Peptides from Corn Germ Meal and Its Hypoglycemic Activity in Vitro
Authors:GAO Xiang, LIU Xiaolan, LI Guanlong, ZHENG Xiqun
Keywords: corn germ meal, alcalase, α-glucosidase, dipeptidyl peptidase-Ⅳ, hypoglycemic activity

Effects of pH and Ionic Strength on the Emulsifying Properties of Brewer's Spent Grain Protein Isolate
Authors:ZHAO Danqi, XU Ying, WANG Haiyang, GUO Xiaohan, WANG Yaosong
Keywords: brewer's spent grain protein isolate, physicochemical properties, ionic strength, pH, emulsifying properties

Intervention of Astaxanthin-ioaded Flaxseed By-product Protein/Pectin Emulsion in Non-alcoholic Fatty Liver Disease
Authors:HAO Xueyu, SUN Xiaoling, YU Hongmei, DU Jin
Keywords: flaxseed processing by-products, flaxseed meal protein, pectin, astaxanthin emulsion, cellular model of non-alcoholic fatty liver

Effects of Ultra-high Pressure Treatment on the Structural and Functional Properties of Walnut Protein
Authors:WANG Di, PENG Chunxiu, FU Hao, LI Chao, LI Zelin, GONG Jiashun
Keywords: walnut protein, ultra-high pressure, molecular structure, functional properties

Development and Evaluation of Protein Nutrition Value of Vegetarian Sausage Prepared from Lentinus edodes and Soy Protein Isolate
Authors:LI Jingchen, GUAN Yingxian, GANG Jie, MENG Yuan, HAN Xuqi, ZHONG Xinlan, LI Jinfeng, ZHAO Tong, LIAO Lisui
Keywords: Lentinus edodes, soy protein isolate, vegetarian sausage, amino acid, protein, nutritive value

Research and Investigation

Effect of Lentinula edodes Stem Nano Dietary Fiber on Low-fat Emulsified Sausage Quality
Authors:GUO Hongzhen, SHANG Xiaolan, ZHANG Weiqi, SHI Jiaxuan, XIE Chunyan
Keywords: Lentinula edodes stem, low-fat, emulsified sausage, texture, nano dietary fiber

Effect of Acid/Alkali Extraction of Polysaccharides from Jackfruit Filum and Its Structure and Biological Activity
Authors:LI Zhicong, LI Jun, XIONG Xiaoxuan, DING Jinxiu, TANG Biyi, LI Genhu, CHEN Qiyong, LIN Rihui
Keywords: jackfruit filum, polysaccharide, pH, structural characterization, antioxidant, hypoglycemic

Dealumination of Salted Jellyfish by Chlorogenic Acid and Its Effect on the Collagen Structure of Jellyfish
Authors:CHU Xiaoyan, YU Kuoyue, YANG Shasha, CHEN Liuyin, LI Yingchang, TAO Guofeng, SHI Xue
Keywords: salted jellyfish, aluminum content, chlorogenic acid (CGA), collagen structure, molecular docking

Bioaccessibility, Absorption and Transport, and Cytotoxicity of Patulin in Fruits Based on in Vitro Simulation
Authors:WANG Yuan, HUI Hao, WANG Wei, FU Jing, HE Wenwen, SHENG Qinglin, YUAN Yahong, YUE Tianli, FENG Kewei
Keywords: patulin, biomimetic gastrointestinal digestion, cell transport, bioaccessibility, cell viability, inflammatory cytokines

Effects of Three Strains of Lactic Acid Bacteria on Physicochemical Property and Protein Advanced Structure of Fermented Beef Jerky
Authors:YU Xiao, MA Kexin, PAN Deyin, LI Changbo, CHEN Hongsheng, DIAO Jingjing
Keywords: lactic acid bacteria, Lactobacillus pentosus S4.3, fermented beef jerky, physicochemical property, protein structure

Preparation, Structural Characterization, and Slow-release Performance of Oyster Peptide Microcapsules
Authors:XU Xin, ZHOU Zhanhong, LI Kuntai, LIAO Fengping, CAO Yinyin, TAN Minghui
Keywords: oyster peptide, ionotropic gelation, microcapsules, structural characterization, slow-release performance

High F-Value Oligopeptides from Zanthoxylum bungeanum Seeds: Preparation Optimization and in Silico Screening of Xanthine Oxidase Inhibitory
Authors:TAN Yuxin, ZHANG Xiuqing, PEI Haisheng, LI Yuanyuan, LIANG Liang, HU Xuefang, BAN Shidong, ZHAI Xiaona
Keywords: Zanthoxylum bungeanum seeds, activated carbon, high fischer ratio oligopeptides, uric acid-lowering activity, molecular docking

High Hydrostatic Pressure Pretreatments Regulating Drying Characteristics, Texture Quality, and Pectin Fractions Content of Yam Slices
Authors:LU Jinghui, YU Yuanshan, LI Lu, BU Zhibin, CHENG Lina, WU Wanling, CHEN Zhihua, PENG Jian, XU Yujuan
Keywords: high hydrostatic pressure, yam slices, drying characteristics, texture, pectin

Influence of Different Dehairing Methods on the Structural and Functional Properties of Cowhide Gelatin
Authors:GAO Jiakun, NING Jing, ZHANG Zheng, LIU Xuejun
Keywords: cowhide, gelatin, dehairing method, structural properties, functional properties

Analysis of Color Characteristics and Anthocyanins in Dealcoholized Wine Prepared by Pervaporation Membrane Separation Technology
Authors:WANG Meiqi, GAO Mei, WU Yun, CHEN Xinjun, HUANG Wenshu, XU Na, ZHU Jiawei, PU Fujuan
Keywords: pervaporation membrane separation technology, dealcoholized wine, color characteristics, anthocyanin substances

Effect of Vitamin C on the Structure and Digestive Properties of Lotus Seed Starch under Microwave Conditions
Authors:ZOU Liting, HE Weiwei, SONG Xiaoxiao, ZHENG Baodong, YIN Junyi
Keywords: lotus seed starch, microwave treatment, vitamin C, structure, digestibility

Effects of Different Extraction Methods on Physicochemical, Functional Properties, and Structure of Dietary Fiber from Dragon Fruit Peel
Authors:GU Jiaqi, HU Xiaojun, ZHOU Jiazhuo, ZHU Yu, CHEN Wei, XIE Peiyan, JIANG Min, JIN Bei
Keywords: dragon fruit peel, soluble dietary fiber, extraction methods, physicochemical properties, functional properties, structure

Formation of Phosphorylated Fish Bone Collagen Peptide-Calcium Nanoparticles in the Simulated Gastrointestinal Tract and Their Calcium Transport Characteristics
Authors:HUANG Hai, HU Meihua
Keywords: simulated gastrointestinal tract, phosphorylated fish bone collagen peptide, nanoparticles, calcium transport

Bioengineering

Antibacterial Activity and Mechanism of Ludian Green Pepper (Z. schinifolium) Essential Oils against Staphylococcus aureus
Authors:SHU Juan, ZHANG Xueyan, SONG Shuang, FAN Jiangping
Keywords: Zanthoxylum schinifolium essential oils (ZSEOs), linalool, Staphylococcus aureus (SA), antibacterial activity, antibacterial mechanism

Modulation of Intestinal Flora by Plant Polyphenols Based on in Vitro Fermentation Models
Authors:YU Yating, ZHAO Liang, HAO Yanling, ZHAI Zhengyuan
Keywords: prebiotics, plant polyphenols, gut microorganisms, short-chain fatty acids, antioxidant activity, antibacterial capacity

Role of the Regulatory Factor RpoS in the Resistance of Vibrio parahaemolyticus to Environmental Stresses
Authors:MA Qianqian, WU Jianfu, XIE Chunyang, LI Xinru, XU Sihan, ZHANG Yaxuan, QIU Shuang, TAN Xin, GU Chunmei
Keywords: Vibrio parahaemolyticus, RpoS, environmental stress resistance, biofilm, antibiotics

Regulatory Effect of Weizmannia coagulans CGMCC 9951 on Intestinal Flora in Mice with Alcoholic Liver Disease
Authors:LI Cheng, WU Ying, GUO Minghan, DUAN Mengyao, ZHANG Jie, GU Shaobin
Keywords: Weizmannia coagulans, alcoholic liver disease, intestinal flora, probiotics

Screening of Lactic Acid Bacteria with High Efficiency in Degrading Purine Nucleotides and Study on Probiotic Characteristics
Authors:HU Wang, MEN Guangming, JIANG Mei
Keywords: purine nucleoside, purine metabolism disorder, uric acid, lactic acid bacteria, adhesion and colonization

Processing Technology

Optimization of Idesia polycarpa Maxim Oil's Aroma-enhancing Process through Response Surface Methodology and Its Quality Traits Analysis
Authors:PING Hongrui, LIU Wenxuan, YANG Jinxiang, ZHONG Zhaoxue, LIU Yuwei, GU Fang, WANG Jinhua
Keywords: Idesia polycarpa Maxim oil, aroma-enhancing technology, response surface method, sensory evaluation, aroma components

Development, Quality Analysis, and Shelf-Life Prediction of Gastrodia elata Crisp Chips
Authors:HU Yunfei, ZHOU De, ZHU Ni, HE Jinsong, ZHAO Ming, TANG Qingyan
Keywords: Gastrodia elata crisp chip, low temperature frying, optimization of process, quality analysis, shelf-life

Effect of Yeast Extract on Deodorization of Crude Oil from Snakehead Fish Viscera
Authors:XU Linchuan, LI Jinlin, YUAN Liping, HUANG Zhiqiang, HU Mingming, YU Chengwei, ZHONG Bizhen, PENG Bin
Keywords: snakehead fish oil, deodorization, yeast extract, sensory evaluation, flavor compounds

Effects of Fermentation with Bacillus subtilis on the Nutritional Quality of Maize Flour
Authors:HUANG Yajue, SUN Xiaohong, CHENG Yongqiang, LIANG Jianfen
Keywords: maize flour, Bacillus subtilis, fermentation, nutritional quality, starch digestibility

Optimization of Extraction Process and in Vitro Hypolipidemic Activity of White Kidney Bean Protein Source Lipid-lowering Peptide
Authors:ZHANG Yunxi, LIU Tong, WANG Ying, XIE Xiaoyan, LI Sinan, PANG Weiqiao, ZUO Zhaohang, ZHANG Lu, GUAN Xiao, ZHAO Zili, LI Bing
Keywords: polypeptide of white kidney bean, process optimization, blood lipid reduction, molecular docking

Optimization of Extraction Technology and Antioxidant Activity Evaluation of Polyphenols from Averrhoa carambola L.
Authors:QIN Jingxin, YANG Zhiwei
Keywords: carambola, polyphenols, process optimization, component identification, antioxidant activity

Packaging and Machinery

Effect of Combined Treatment of Cellulase and Superfine Grinding on the Physicochemical Properties of Whole Tartary Buckwheat Flour
Authors:WU Xiaojiang, CAO Yajing, DONG Meiqi, CHAO Daiyan, LI Jie, WANG Sijia, FU Guiming, DING Yan
Keywords: superfine grinding, combined treatment, whole Tartary buckwheat flour, particle size, in vitro antioxidant properties

Analysis and Determination

Colorimetric Detection of Gallic Acid in Tea Based on the Catalase-like Activity of Co₃O₄-NC Nanozyme
Authors:HU Xiaoxia, LIU Xiaodan, XU Ping, XING Yanjun, LIU Xiaojie
Keywords: nanozyme, Co₃O₄-NC, catalase-like activity, colorimetric detection, gallic acid

Quality Characteristics of Different Varieties of Highland Barleyand Their Impact on Glycemic Index
Authors:GOU Guoyuan, JIA Lang, LI Linglei, WANG Xuebing, CAO Ruge, WANG Lili
Keywords: highland barley, in vitro digestion, glycemic index, correlation analysis, principal component analysis, cluster analysis

Effect of Tea Polyphenol on Fishy Odor and Quality of Crayfish and the Preliminary Deodorization Mechanism
Authors:ZHANG Qian, LIU Qianyuan, SUN Rongxue, WANG Cheng, LI Zhiqiang, JI Qianqian, JIANG Ning, WANG Xingna
Keywords: crayfish, tea polyphenols, fishy substances, gas chromatography-mass spectrometry, electronic nose, physicochemical properties

Analysis and Evaluation of the Nutritional Composition of Four Macadamia Nut Varieties in Yunnan Province
Authors:HE Tingyang, ZHANG Xuechun, FANG Yue, XIONG Zhi, QIAN Xianyan, SUN Jian, HU Feng, JIANG Jiatai, WANG Zhenxing, HE Xiahong, AO Xinyu
Keywords: Macadamia nuts, nutritional components, mineral elements, amino acids, fatty acids, nutritional evaluation

Comparison of the Physicochemical Properties and Flavor Components of Fermented Shrimp Paste Prepared Using Different Fungal Strains
Authors:CAO Jiayan, SHI Linfan, REN Zhongyang, WENG Wuyin
Keywords: shrimp paste, Aspergillus oryzae, Rhizopus oryzae, Aspergillus niger, Mucor, physicochemical property, flavor substance

Influence of Stir-frying on the Flavor Profile and Quality of Stewed Chicken with Armillaria mellea
Authors:JI Wentong, YANG Ping, LIU Junmei, JIA Wei, ZHANG Chunhui
Keywords: Armillaria mellea, chicken, stir-frying, taste, flavor, relative odor active value (r-OAV)

Storage and Preservation

Changes in Quality Characteristics and Flavor Components of Quinoa Rice during Storage at Room Temperature
Authors:YANG Ziting, XU Rundong, CHANG Yingying, YANG Hongyu, GUO Yun'e, FU Lihong
Keywords: quinoa rice, room temperature storage, quality characteristics, flavor characteristics

Effects of Low-voltage Electrostatic Field Treatment on the Postharvest Comprehensive Quality and Volatile Flavor Compounds of Lycium barbarum Linn cv. Ningxia Goji
Authors:LI Jiaxi, ZHANG Xiyang, LIU Jing, ZHU Yunchuan, WANG Bowen, SUN Ganchao, LIU Huiyan, YE Tong, FANG Haitian
Keywords: Ningxia goji (Lycium barbarum Linn cv. Ningxia Goji), low-voltage electrostatic field, postharvest integrated quality, volatile flavour substances

Effect of Different Pretreatment Methods of Water Extracts of Polygonatum sibiricum on the Quality of Yogurt in Cold Storage
Authors:LIU Yani, WANG Feng, WEI Zhongshan, SU Xiaojun, LI Qingming, GUO Hongying, ZHANG Chunyan
Keywords: water extracts of Polygonatum sibiricum, yogurt, quality, storage period, principal component analysis, correlation analysis

Effects of 24-Epibrassinolide Treatment on Postharvest Browning and Antioxidant Enzyme Activity in 'Youhou' Sweet Persimmon Fruit
Authors:WANG Xiaoli, PAN Yangxia, WANG Yuyang, XU Wenlong, HE Yiheng
Keywords: browning, chilling injury, 24-epibrassinolide, antioxidant enzyme activity, persimmon fruit

Nutrition and Healthcare

Anti-fatigue Effect of Tuna Peptide and Preliminary Exploration of Its Mechanism
Authors:CHEN Yufeng, YU Yue, HUANG Zhaomeng, WANG Jingyi, DING Yuting, LIU Shulai, CHEN Hui, ZHOU Xuxia
Keywords: tuna peptide, anti-fatigue, anti-oxidation, signal pathway

Improvement Effect of Physalis alkekengi L. Fruit Polysaccharides on Glucose and Lipid Metabolism Disorders in Obese Mice Induced by a High-fat Diet
Authors:LIN Yu, ZHANG Ziwen, LU Deshuang, BIAN Cong, SUN Xiaojie, LI Chaojun, LI Lin
Keywords: Physalis alkekengi L. fruit, polysaccharides, oxidative stress, intestinal permeability, high fat diet

Exploring the Anti-aging Mechanism of Gallic Acid on Caenorhabditis elegans Based on Network Pharmacology
Authors:ZHOU Jiajing, HUANG Dan, LU Hongmei, HUANG Juanjuan, WEI Hongguan, HUO Lini, CHEN Rui
Keywords: network pharmacology, gallic acid, anti-aging, Caenorhabditis elegans, molecular docking

Effects and Mechanisms of Four Interventions in Alleviating Constipation
Authors:YU Xihua, LI Liuruolan, WANG Yi, CAI Huahao, WANG Linlin, WANG Hongchao
Keywords: constipation, prune juice, prebiotics, probiotics, gastrointestinal regulatory peptides, gut microbiota

Reviews

Research Progress on the Prevention and Control of Postharvest Infection of Fruits and Vegetables by Bacillus and Its Mechanism
Authors:TIAN Pingping, MI Yuanyuan, XU Jia, WU Ying, LI Shichang, TIE Shanshan, FAN Qiuxia, GU Shaobin
Keywords: Bacillus spp., fruits and vegetables, postharvest disease, anti-disease mechanism, storage quality

Research Progress in Microencapsulated Anthocyanins and Its Bioaccessibility and Bioavailability
Authors:WANG Qian, ZHAO Yanqiao, ZHANG Wenya, LIU Xiangfei
Keywords: anthocyanins, microcapsules, stability, bioaccessibility, bioavailability

Ultrasonic Modification of Starch: Insights into Structural and Physicochemical Property Changes and Their Effects on Digestive Behavior
Authors:YAO Xinyu, LIU Ying, LIU Kunlun, ZHU Guangsu, ZHANG Huiyan
Keywords: ultrasonic, modification, starch, structure, digestion

Advances in Multi-source Perception Technology Integrated with Machine Learning in Food Quality Evaluation
Authors:YE Jingwan, ZHOU Yiming, WANG Minglong, ZHOU Xiaoli, TANG Shiyun
Keywords: machine learning, food quality evaluation, machine vision, near-infrared spectroscopy, multi-source data fusion

Research Progress of Noble Metal Nanocluster Fluorescence Sensing Technology for Food Safety and Quality Detection
Authors:GUO Dan, ZHOU Yiqing, LU Yuqiu, CHENG Junhu
Keywords: noble metal nanoclusters, fluorescence visualization techniques, heavy metal ions, pesticide residues, microbial contamination

Research Progress of Hyperspectral Imaging Technology in Food Quality Detection
Authors:LI Jian, YAO Zhien, WANG Jinhua, CHENG Junhu, MA Ji, CAO Shilin, ZENG Xin'an
Keywords: hyperspectral imaging technology, food processing, non-destructive testing