食品工业科技编辑部

2025-09-19

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

Effect of Altitude on the Quality of Different Types of High Mountain Green Tea
Authors:JIANG Disha, KONG Zhongming, YANG Chenxiaoye, YU Chaoqun, LI Shipeng, LIU Xingquan, HU Hao
Keywords: tea, quality, altitude, high mountain green tea, Longjing, Yunfeng, physicochemical indicators, volatile components

Research on Quality Characteristics and Formation Mechanism of Choerospondias axillaris Leaf Insect Tea
Authors:WEN Lixiang, YUAN Dongyin, ZHANG Xuhao, CHEN Jiaxian, ZHANG Fen, PENG Jingru, YU Jingya, OU Shuqiong, HUANG Shouhui
Keywords: Choerospondias axillaris leaf insect tea, quality characteristics, untargeted metabolomics, differential metabolites, metabolic pathway

Screening of Floral Flavor-producing Clavispora lusitaniae and Its Effect on Coffee Quality
Authors:SONG Juncheng, LIU Hong, WANG Xiaoxiao, JIANG Zhengqiang, LI Houjiang, YAN Qiaojuan
Keywords: coffee beans, Clavispora lusitaniae, fermentation, floral flavor, bitter taste

Difference Analysis of Bioactive Components of Yunnan Large-leaf Tea by Different Processing Technologies
Authors:LI Qian, SHAO Jinliang, YIN Benlin, LUO Lan, LI Xinyu, SONG Yilin, MI Yanhua, LIU Xingyong
Keywords: Yunnan large-leaf tea, bioactive components, differential analysis, different processing technology, multivariate statistical analysis

Analysis of Key Flavor Substances and Quality of Pomelo White Tea
Authors:XIAO Tengxiang, FENG Hua, LUO Yuqin, FAN Chunmei, LI Yang, HU Hanliang, SU Erzheng, CAO Fuliang
Keywords: pomelo white tea, sensory analysis, flavor substances, volatile substances, aroma activity value

Discrimination and Soluble Solids Content Prediction of Different Primary Processed Arabica Coffee Beans
Authors:LI Zelin, GAO Ziqi, YANG Fang, HU Yifan, YAN Jing, NIU Zhirui, WANG Dongyu, LIU Xiuwei, TIAN Hao
Keywords: primary processing, green coffee beans, Fourier transform near-infrared spectroscopy, soluble solids, chemometrics, prediction

Research and Investigation

Structural Characterization, Functional Properties and Antioxidant Activity Analysis of Polyphenols and Sea Cucumber Ovum Peptide Complexes
Authors:ZHU Huiyu, GUAN Shuang, CUI Eling, HUANG Zetian, MENG Yueyue, LI Tingting
Keywords: sea cucumber ovum peptide, polyphenols, complex, antioxidant activity, functional properties, structural characterization

Preparation and Characterization of DEX-SeNPs and Analysis of Its Stability and Antioxidant Activity in Vitro
Authors:WANG Qing, JIA Lei, LIU Tao, ZHU Jing, LI Jianfang, TU Jianqiu, CHEN Shan
Keywords: selenium nanoparticles, dextran, characterization, stability, antioxidant

Structural and Functional Characterization of Dietary Fibers from Stropharia rugoso-annulata
Authors:DENG Ziyun, LU Qi, XUE Shujing, YANG De, MA Jing
Keywords: Stropharia rugoso-annulata, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), structural characteristics, antioxidant capacity, in vitro hypoglycemic effect, nitrite adsorption capacity

Preparation and Properties of Walnut Protein Isolate-Anthocyanin Stabilized Pickering Emulsion
Authors:LU Yanling, LIANG Porong, DENG Yanmei, JIANG Yuxin, FAN Fangyu
Keywords: walnut protein isolate, anthocyanin, Pickering emulsion, rheological property, stability

Effects of Cold Plasma Treatment on Structural and Functional Properties of Walnut Protein Isolate
Authors:DENG Yanmei, LU Yanling, YUAN Guohui, YANG Tongqin, GAO Baoyu, FAN Fangyu
Keywords: cold plasma, walnut protein, structural characteristics, functional characteristics

Effects of pH and Ionic Strength on the Structure and Functional Characteristics of Tilapia Myofibrillar Protein
Authors:ZHANG Ziyue, LU Shanshan, ZHANG Longteng, WANG Huaijie, LIU Dongyin, YANG Jun, YANG Wei, LI Chuan
Keywords: myofibrillar protein, pH, NaCl concentration, protein functional characteristics, protein structure

Isolation and Purification of Antifreeze Polysaccharides from Flammulina velutipes and Their Effect on the Quality of Frozen Beef
Authors:ZHANG Chen, LI Shichang, SONG Gendi, DING Hao, LI Bingqian, GONG Minggui
Keywords: Flammulina velutipes antifreeze polysaccharide, separation and purification, beef, repeated freeze-thaw, antifreeze, quality characteristics

Effects of Chenopodium quinoa Willd and Tuber melanosporum on Wheat Noodle Quality and in Vitro Digestive Characteristics
Authors:LUO Man, YANG Zhouhao, CHEN Haiyan, XIAO Shanshan, NGAWANG Cetrim, QIN Yuyue
Keywords: Chenopodium quinoa Willd, Tuber melanosporum, cooking property, texture properties, electronic nose, in vitro digestion characteristics

Effects of Co-fermentation of Pediococcus Pentosaceus PE5 and Yeast on the Structure of Prolamins in Corn-Wheat Dough
Authors:MA Songmiao, WANG Xu, JIN Liuli, LI Xia, WANG Xiujuan, SHAO Qi, CAO Yong
Keywords: corn, dough, Pediococcus pentosaceus PE5, co-fermentation, prolamin structure

Effects of Cooking Times on the Rheological Properties and Microstructure of Chicken White Soup
Authors:GUAN Haining, LENG Siqi, TIAN Yanli, ZHAO Shifa, ZHAO Yuanhang, LIU Dengyong, DIAO Xiaoqin
Keywords: chicken white soup, rheological properties, microstructure, cooking time

Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products
Authors:ZANG Qiming, YI Shumin, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong
Keywords: fish paste products, pre-frying treatment, gel strength, flavor characteristic

Study on Improving the Sensory and Nutritional Quality of Bread with Different Kinds of Fresh Corn
Authors:ZHOU Xingyue, HUANG Yajue, MA Lei, LIANG Jianfen
Keywords: fresh corn, bread, sensory quality, nutritional quality, digestive characteristics

Effect of Gelation Temperature during Water Bath Heating on Gel Performance of Bay Scallop (Argopecten Irradians) Adductor Surimi
Authors:WANG Yifan, HUANG Sijia, LIN Yufan, FAN Xinru, MA Yongsheng, ZHAO Qiancheng, LI Meng
Keywords: Argopecten irradians, heat induction, gel properties, protein structure, international dysphagia diet standardization initiative framework (IDDSI framework)

Preparation and Stability of Pickering Double Emulsion Based on Xanthoceras sorbifolia Bunge Oil and Nanocellulose
Authors:TIAN Hui, SHI Chunlan, ZHANG Wen, ZHOU Huiyun, REN Haiwei, FAN Wenguang, WANG Yonggang, LI Jinping, LIU Jian, WANG Tianyun, CHEN Huiru, YANG Hui
Keywords: pickering double emulsion, Xanthoceras sorbifolia Bunge oil, nanocellulose, stability, laser scanning confocal microscope

Effects of Cell Wall Damage on Physicochemical and Digestibility Properties of Intracellular Starch in Potato Cells
Authors:ZHAN Jinling, JIA Meng, CAI Yisheng, YANG Tianyi, MA Rongrong, TIAN Yaoqi
Keywords: potato, cell wall damage, cell, starch, physicochemical properties

Bioengineering

Screening, Identification, and Application of Dominant Acetic Acid Bacteria for Grape Vinegar Fermentation
Authors:NIE Hongfan, NAN Ji, HU Haixia, MIAO Fuqing, CAO Shijing
Keywords: grape vinegar, fermentation, acetic acid bacteria, acid production, tolerances, electronic nose

Isolation and Identification of Oligosaccharide-metabolizing Lactic Acid Bacteria from Fermented Camel Milk in Xinjiang and an Analysis of Bacterial Flora Diversity
Authors:WU Yating, CHEN He, ZHANG Hongyan, ZHENG Nan, WANG Fulan, WANG Shuai, ZHAO Yankun
Keywords: fermented camel milk, oligosaccharide metabolism, lactic acid bacteria, high-throughput sequencing, bacterial flora diversity

Effect and Mechanism of Natamycin on Inhibiting Mold in Seedless White Raisins
Authors:LEI Yaxin, ZHANG Qi, HUANG Shuai, LIU Qian, JIA Meihui, ZHANG Manman, GAO Zhongchuan, MU Jiawei, PAN Congrong, WANG Jing
Keywords: natamycin, seedless white raisins, moldiness control, antibacterial activity

Effect of pH Control in Fermentation System on Division Cycle of Bifidobacterium breve
Authors:LI Min, YANG Zhan, LIU Kailong, ZHANG Xiaoyuan, ZHANG Yi, ZHANG Wenyi, ZHANG Heping, YAO Guoqiang
Keywords: Bifidobacterium breve, fermentation pH, fluorescent probe, flow cytometry, cell cycle, cell division genes

Effects of Proanthocyanidin-Iron Network-Coated Lactic Acid Bacteria on Blackberry Juice Fermentation
Authors:LUO Runmeng, ZHANG Yu, SU Wei, MENG Chaoxiong, CUI Xiaozhen, ZHANG Yin, NURGUL REHEMAN, LIU Xiaoli
Keywords: metal-polyphenol network, lactic acid bacteria, blackberry juice, fermentation, antioxidants

Processing Technology

Effects of Different Low-temperature Vacuum Cooking Conditions on the Selenium Content and Product Quality of Selenium-enriched Pork
Authors:ZHAO Nanqi, LIU Ziyao, ZHANG Lijun, HE Bo, SONG Shiqin, CHEN Lin, FENG Xianchao
Keywords: selenium-rich, pork, low temperatures, selenium content, bioavailability

Effects of Dynamic Ultra-high Pressure on Physicochemical, Functionality and Allergenicity Properties of Skim Milk Powder
Authors:YANG Su, WANG Chen, WANG Xumei, SHAO Yanhong, XIE Zuohua, TU Zongcai, LIU Jun
Keywords: dynamic ultra-high pressure, skim milk powder, structure, physicochemical characteristics

Decolorization of Sugar Juice Using Two-stage Air Floatation Based on in Situ Formed Magnesium Hydroxide
Authors:CHENG Hao, TANG Tingfan, MENG Qiubai, LI Lijun
Keywords: red granulated sugar, magnesium oxide, in-situ formed magnesium hydroxide, two-stage air floatation, decolorization of sugar juice

Extraction of Soluble Dietary Fiber from Pumpkin Seed Cake and Analysis of Its Structure and Functional Properties
Authors:ZHUO Siyu, LIANG Yingkang, OU Chengcheng, JIANG Yunqiu, Lü Muwen, ZHOU Aimei
Keywords: pumpkin seeds, soluble dietary fiber, extraction, ultrafine grinding-high temperature cooking assisted enzymolysis method, structure, functional characteristics

Effect of Reheating Methods on the Quality of Frozen-stored Chicken Breast Products
Authors:LI Zihang, HE Qianyi, LIN Jie, WU Shaozong, GUO Zonglin, WEI Jiaqi, ZHANG Huilin, ZHENG Hua
Keywords: prepared chicken meat, reheating, quality, flavour, sensory evaluation

Effect of Multi-frequency Ultrasonic Thawing Mode on the Quality of Beef Brisket
Authors:ZHU Xiaoling, PAN Saikun, WU Ping, LUO Jing, ZHOU Yan, YANG Tao
Keywords: multi frequency ultrasound, beef brisket, thawing, quality characteristics, microstructure

Analysis and Determination

Effect of Gradient Salt Reduction on the Quality and Flavor of Low-temperature Air-seasoning Chicken
Authors:SHEN Hongyun, ZOU Jinhao, WANG Xuping, LONG Chengshu, YANG Huaigu, TANG Daobang
Keywords: gradient salt reduction, low-temperature air-seasoning chicken, sensory quality, volatile flavor substances, physicochemical properties, textural properties

Comprehensive Evaluation of Drying Characteristics and Quality of Citrus aurantium Based on Intelligent Sensory Multi-source Information Fusion Technology
Authors:XIONG Yaokun, ZHANG Qin, YANG Hui, XIE Min, CHEN Yuhuan, YANG Si, XIAO Xiong, ZHANG Hua
Keywords: Citrus aurantium, drying efficiency, volatile components, intelligent sensory, multi-source information fusion technology

Extraction, Identification, and Virtual Screening of Sweet Peptides and Umami Peptides from Chicken Meat of Chahua Chicken No.2
Authors:YANG Min, LIANG Shuangmin, GE Xuehai, WANG Wenwen, GE Changrong, XIAO Zhichao
Keywords: Chahua Chicken No.2, sweet peptide, umami peptide, separation and identification, visual screening, taste analysis

Difference Analysis of Jiangxiang, Chuntian Typical Bodies in Multiple Rounds Sauce-flavor Baijiu Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
Authors:WANG Dianfang, TANG Weiyuan, ZHU Qiang, LIU Xiaohui, ZHAO Jinfeng, LUO Yihan, WANG Xiao, HUANG Mingzheng
Keywords: electronic nose, headspace solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS), odor activity values, sauce-flavor liquor, round

Eefect of Hydrolysis by Different Proteases on Volatile Flavor Components of Arocybe aegerita
Authors:MENG Hongyan, YANG Fan, ZHEN Shaobo, SU Kai, LIU Ye, BI Shuang
Keywords: Agrocybe aegerita, enzymatic, solid-phase microextraction, electronic nose, aroma active compounds

Storage and Preservation

Hydrogen Sulfide Delays Cottony Softening of Postharvest Wax Apple Fruit via Regulating Respiration Metabolism and Energy Status
Authors:LIU Xinmiao, SUN Minzi, WANG Ying, ZHAO Jiajia, CHEN Fahe, CHEN Dongxiao, HE Fan, ZHANG Shen, LIN Yifen
Keywords: hydrogen sulfide, wax apple fruit, respiratory metabolism, energy, electron transfer chain

Effects of Chitosan Coatings with Different Molecular Weights on Cold Storage Quality of Turbot (Scophthalmus maximus) Fillets
Authors:LI Songlin, XU Chang
Keywords: chitosan, molecular weight, turbot fillets, cold storage, quality

Preparation of Quercus mongolica Shell Extract Preservative and Its Application in Fresh Pork Preservation
Authors:WANG Zetong, ZHOU Caixue, YIN Li, LI Dehai, SUN Changyan
Keywords: Quercus mongolica shell extract (QMSE), antibacterial, polyphenols, coating preservative, fresh pork preservation

Nutrition and Healthcare

Effect of Giant Salamander Active Peptides on the Gut Microbiota Dysbiosis and Metaboltes in High-fat Diet-induced Obese Mice
Authors:JIN Qiao, CHEN Xin'ai, LI Linge, ZHAI Xingyue, QU Min, LI Wei, TONG Changqing
Keywords: giant salamander active peptides, gut microbiota, obesity, 16S rDNA, metabonomics

Intervention Effect of Canna edulis High Fiber Meal Replacement Powder on Obesity Induced by High-fat Diet in Mice
Authors:TANG Yayuan, WEI Zhen, QIN Miao, DENG Zhonglin, LU Li, LIAO Yanting, RAO Chuanyan, XIE Liduo, YE Dongqing, WANG Zhenxing, LAN Yirui, HE Xuemei
Keywords: Canna edulis, dietary fiber, meal replacement powder, obesity, lipid metabolism

Anti-fatigue Effect of Gastrodia Powder on Mice
Authors:LEI Gege, QIAO Yuyu, TONG Xiaoyu, DANG Ya
Keywords: Gastrodia powder, anti-fatigue, swimming exhaustion, blood urea nitrogen, blood lactic acid, muscle glycogen, liver glycogen

Regulatory Effects of Rosa roxburghii Tratt. Fruit Vinegar on Nonalcoholic Fatty Liver Disease
Authors:LANG Rui, WANG Yu, WEN Yonglan, LI Lilang, YAN Yanfang, YANG Xiaosheng, WU Jian, YANG Juan
Keywords: Rosa roxburghii Tratt., fruit vinegar, UPLC- MS, nonalcoholic fatty liver disease, regulating effect

Effects of Marine Fish Oligopeptide Composite Preparation on Reducing Uric Acid and Repairing Kidney Damage
Authors:LU Zijia, GAO Yu, XIE Yao, FENG Fengqin
Keywords: marine fish oligopeptide, uric acid reduction, xanthine oxidase, uric acid transporter protein

Reviews

Research Progress on Types, Extraction and Biological Activity of Chlorogenic Acid Compounds
Authors:ZHAO Shuqi, ZHANG Yushuo, WU Lifei, CHEN Zehao, CAO Yu, ZHOU Liangfu, ZHAO Wen, ZHOU Qian
Keywords: chlorogenic acid, type, extract, biological activity, application

Research Status and Progress of Forward Osmosis Technology in Fruit Juice Concentrate
Authors:XUE Jian, JIN Limei, SUN Qingrui, SUI Shiyou, PU Nana
Keywords: concentrated juice, forward osmosis, concentrated differential polarization, fouling, integrated technology

Research Progress on Microbial Diversity and Function in Soy Sauce Fermentation Process
Authors:LUO Yixuan, ZHANG Juhua, LAI Huiting, LIN Shuhua, TANG Qi, LIU Wei
Keywords: soy sauce, microbial diversity, community succession, multi-omics technology, fermentation

Present Situation, Opportunity and Challenge of Application of Cereals Combined Probiotics in Fermented Dairy Products
Authors:JU Ning, ZHANG Yue, GUO Shuai, LIU Yaqi, GAO Yan, GU Xiaoliang, HE Xuli, HUANG Yanhua
Keywords: cereal, probiotics, fermented dairy products, functional characteristics, new strategy

Research Progress on Preparation and Application of Brown Algae Fucoidan Based Nanoparticle Delivery System
Authors:LIU Wenhao, SHI Si, XU Xiaoye, ZHANG Jianxi, LI Chenxin, TANG Junjie, HUANG Hongyan, HUANG Chen, ZENG Xinxin, YIN Jing, LI Yuanzhao, PANG Jie, WU Chunhua
Keywords: fucoidan, nanoparticles, preparation methods, food functional factor delivery, biomedical, applications