食品工业科技编辑部

2025-08-13

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

Identification of Antioxidant Peptides and α-Glucosidase Inhibitory Peptides from Milk Pimples and Their Stability Analysis
Authors:XU Ziqi, WANG Yuzhu, WEI Guangqiang, WANG Daodian, HU Shaomei, LI Xinglun, HUANG Aixiang
Keywords: pimple milk, antioxidant peptide, α-glucosidase inhibitory peptide, molecular docking, stability

Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances
Authors:ZHANG Xuepeng, CHENG Yao, TAO Shanjun, TONG Yanjun, YANG Ruijin
Keywords: bacillus natto, nattokinase, solid-state fermentation, enzyme activity, flavor

Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms
Authors:LIU Yanquan, ZHANG Tian, DING Zhenzhen, FENG Wenhan, WANG Yueli, XIA Na
Keywords: Bachu mushroom, drying methods, physicochemical indicators, antioxidant activity, volatile flavor compounds

Effects of Different Saccharomyces cerevisiae on the Quality of Compound Fruit Wine of Aronia melanocarpa
Authors:WANG Yue, ZHANG Fan, WANG Shujuan, XUE Wen, MA Tingting, FANG Yulin, SUN Xiangyu
Keywords: Aronia melanocarpa, compound fruit wine, Saccharomyces cerevisiae, bioactive components, antioxidant capacity

Changes in Quality of Purse Red Carp during Deep-frying at Different Temperatures
Authors:LIU Ziyi, WANG Yuting, E Qianzhu, LIU Yuwei, XIE Jianhua, YU Qiang, CHEN Yi
Keywords: purse red carp, frying process, sensory quality, physicochemical properties, flavor substance

Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis
Authors:YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie
Keywords: watercored apple, varieties, flavor, nutritional value, correlation analysis

Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup
Authors:LIU Cailing, LI Xue, LIU Guangxian, WANG Li, DONG Bo, LIANG Jingzhan, ZHOU Guowen, WU Xinsheng
Keywords: chicken soup, breeds, taste, volatile flavor, correlation analysis

Analysis on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits
Authors:DONG Ke, YUE Hongnan, ZHANG Xinyue, ZHAO Zhifeng, XIA Wenhao, XIONG Dake, WANG Zuojun, XU Teng
Keywords: cold-eating rabbit, flavor substance, HS-SPME-GC-MS, relative odor activity value, sensory evaluation

Effects of Packaging Methods and Wheat Varieties on Starch Aging in Wine-brewed Steamed Bread during Storage
Authors:LIU Xiaoyuan, CHEN Qiuyi, SUN Jiaxin, YU Hongfei, TU jianqiu, XIA Nan
Keywords: wine-brewed steamed bread, packaging method, wheat variety, starch retrogradation, texture properties, Avrami equation

Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets
Authors:YU Yang, ZHOU Zhou, CAO Meng, HE Junyue, ZHOU Ying
Keywords: Gushi goose nuggets, high-temperature steam sterilization temperatures, flavor substances, partial least squares discriminant analysis, relative odor activity value, principal component analysis

Research and Investigation

Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)
Authors:CHEN Zefan, LU Xiangzhi, WANG Jinlin, BAI Fan, XU Peng, ZHAO Yuanhui
Keywords: sturgeon cartilage, gelatin, hot-pressing conditions, physicochemical property, flavor

Effects of Modifiers on Prefabricated Quick-frozen Microwave Raw Conditioning Noodles
Authors:QI Tingting, LI Zihao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao
Keywords: prefabricated raw conditioning noodles, quick-frozen, microwave, modifiers, sensory evaluation, physicochemical properties, microstructure

Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits
Authors:SHEN Ruxiao, TANG Haoguo, YANG Tongxiang, SI Qihe, WANG Jiakang, LI Kaili, WANG Chenhuan
Keywords: white kidney bean powder, compound powder, biscuit, microstructure, quality characteristics

Effects of Different Drying Temperature and Slice Thickness on Hot Air Drying Characteristics and Quality of Black Garlic
Authors:LI Xiangli, WANG Ting, WANG Beibei, WEI Haixiang, CHENG Hong, LIU Jing
Keywords: black garlic, hot air drying, water diffusion coefficient, drying model, quality

Extraction of Polysaccharides from Black Corncob Using Ultrasonic-assisted Deep Eutectic Solvent and Its Activity in Inhibiting α-Glycosidase
Authors:YUN Han, YU Xi, LI Fangfei, BAO Yihong, CHAI Yangyang
Keywords: deep eutectic solvent, ultrasonic-assisted extraction, black corncob polysaccharides, structural characterization, α-amylase, α-glucosidase, inhibitory activity

Synergistical Effects of Ethanol and Sodium Metabisulfite Treatments on the Physico-chemical Characteristic of Sorghum Kafirin
Authors:LAN Yingqi, SONG Xuejian, LI Zhijiang, DAI Lingyan
Keywords: Sorghum kafirin, sodium metabisulfite, spatial conformation, functional characteristic

Effects of Ball Milling on the Structure and Foaming Properties of Soy Protein Isolate
Authors:LIU Peng, LI Ming, SHAO Xinru
Keywords: soybean protein isolate, ball milling treatment, structural properties, foaming characteristics

Effects of Ultrasonic Pretreatment on Nutrient Migration and Micro-nano Particles Formation in Chicken Soup
Authors:LI Zhuojian, ZHANG Cen, CHEN Di, LU Wenjing, CHEN Guangyin, DAI Chenyi, CHEN Xuan, CHEN Xiao'e, XIAO Chaogeng
Keywords: chicken soup, ultrasonic pretreatment, micro-nano particles, nutritional components, stability

Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage
Authors:ZHAO Hongjiao, LI Yuexin, CHEN Qian, LIU Qian, KONG Baohua
Keywords: tea sausage, low-sodium, potassium chloride, flavor enhancer, storage, sensory evaluation, taste, flavor

Effects of Ca²⁺ on the Cross-linking of Sea Cucumber Collagen Fibers during Thermal Processing
Authors:ZHANG Chen, LI Hongyan, CHE Hongxia, XIE Wancui, QI Hang, SUN Yongjun, JU Wenming, DONG Xiufang
Keywords: Ca²⁺, sea cucumber body wall, collagen fiber, thermogravimetry, infrared spectrum, cross-linking

Preparation of Almond Protein-Chlorogenic Acid Complex by Free Radical Mediated Method and Its Antioxidant Activity and Structural Characterization
Authors:XIA Na, ZHANG Yongsong, WANG Yuzhou, Kurbanjiang Aimeti, LI Chang, HUANG Xuesong, FENG Zuoshan, WU Jiangchao
Keywords: almond protein, chlorogenic acid, covalent binding, solubility, structural characterization

Bioengineering

Mining of Key Enzymes and Their Action Sites for Degradation of Histamine in Mulberry Fruit Wine by Weissella cibaria
Authors:YE Xinyi, LUO Wenshan, CHEN Xiaowei, XU Yujuan, YU Yuanshan, PENG Jian, XIAO Gengsheng, LI Lu
Keywords: mulberry fruit wine, histamine, Weissella cibaria, glyceraldehyde-3-phosphate dehydrogenase, molecular docking, key action sites

Preparation and Physicochemical Properties of Corn Protein Hydrolysates with Anti-adhesive Activity against Helicobacter pylori
Authors:WANG Quanxin, MIAO Zhengfei, GAO Xiang, LI Guanlong, LIU Xiaolan
Keywords: corn protein hydrolysates, Helicobacter pylori, physicochemical properties, adhesion inhibition rate, neutrase, amino acid composition, antioxidant activity, surface hydrophobicity

Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin
Authors:CHEN Xueling, JI Lili, WANG Qi, NIU Xinxin, CHEN Zhuo, LIAO Cheng, ZHU Kaixian, LIU Kunyi
Keywords: pigskin, fermentation, microbial community, volatile flavor compounds, correlation analysis

Processing Technology

Development of Chitosan-Seaweed Nanocellulose Enhanced Alginate Packaging Film for the Refrigerated Preservation of the Litopenaeus vannamei
Authors:YU Xiaohui, PANG Yifan, WANG Mengyang, ZHOU Xin, CAI Yidi, LI Xiang, ZHOU Hui, WU Long
Keywords: sodium alginate, nanocellulose, chitosan, packaging film, Litopenaeus vannamei, preservation

Preparation, Structural Characterization and Digestive Properties of Zinc Chelates of Takifugu rubripes Bone Collagen Peptide
Authors:HUANG Lei, SUN Jilu, GAN Juntian, WANG Fanyu, ZHANG Caixuan, ZHANG Hai'en, GUO Mingzhu
Keywords: Takifugu rubripes, fish bone collagen peptide zinc chelate, preparation process, structural characterization, in vitro digestive simulation

Preparation Process Optimization and Physicochemical Properties Characterization of Jinhua Ham Enzymolysis Peptide
Authors:WANG Weiqiang, ZHENG Yu, XU Weimin, WANG Yanbo, CHEN Jie
Keywords: Jinhua ham, enzymatic hydrolysis peptides, process optimization, in vitro bioactivity, molecular weight distribution, amino acid composition, volatile flavor compounds

Optimization of Aquoues Two-phase Extraction Process of Lutein from Physalis pnbescens by Response Surface Methodology and Its Antioxidant Activities Analysis
Authors:WENG Xia
Keywords: aqueous two-phase, lutein, Physalis pnbescens, process optimization, antioxidation

Optimizing the Extraction, Identification, and Antioxidant Activity Analysis of Polyphenols from Carrot (Daucus carota L.) Preserve
Authors:LI Guowei, SHI Yu, ZHANG Zhenghai, GE Jingyi, JI Yanru, SHI Jie, WEI Lianhui, YANG Qingli, DONG Yan
Keywords: carrot preserve, polyphenols, liquid chromatography tandem-mass spectrometry (LC-MS/MS), antioxidant activity

Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread
Authors:WANG Hongwei, NIE Qinyue, QIAO Jingyue, ZHANG Yu, SHEN Huishan, LIU Xingli, ZHAO Xuewei, ZHANG Hua, ZHANG Yanyan
Keywords: enzyme preparation, steamed bread quality, frozen dough, fermentation characteristics, starch

Analysis and Determination

Effect of Sous Vide Technology on Quality and Volatile Compounds in Peeled Deveined Tail-on Shrimp
Authors:LIAO Tianhong, ZHANG Chenyan, JI Hongwu, ZHANG Di, CHEN Ming, LIU Shucheng
Keywords: sous vide, peeled deveined tail-on shrimp, texture, flavor components, taste, sensory

Quantitative Analysis of Organic Acids and Vitamins Components and Contentsin Fruits of Different Hawthorn Varieties Utilizing Ultra-performance Liquid Chromatography-Mass Spectrometry
Authors:LU Honggui, BAI Ruiliang, GONG Xiaonan, GAO Qing, HAN Guanran, TAN Shuling, SUN Rui, LUO Jiajie
Keywords: hawthorn, organic acids, vitamins, principal component analysis, correlation analysis, cluster analysis, liquid-mass spectrometry

Analysis of Characteristic Flavor Compounds of Yak Meat in Different Regions Based on GC-IMS
Authors:GUO Yahui, LIU Yunna, WU Haiyue, HU Rong, YAN Zhongxin, WANG Xun, XIANG Yang, REN Haijia, HU Bo
Keywords: characteristic flavor, different regions, yak meat, gas chromatography-ion mobility spectrometry (GC-IMS)

Quality Analysis and Comprehensive Evaluation of 26 Varieties of Actinidia arguta Fruits
Authors:AN Yuning, ZHAO Yuncai, HUO Junwei, LIU Dejiang, BAO Yihong
Keywords: Actinidia arguta, fruit quality, sensory evaluation, integrated evaluation, cluster analysis

Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue
Authors:GAO Ruiping, TANG Wei, LIANG Mingyan, ZHOU Wenbin, WU Li, WU Qiaoyu, WANG Ruoruo, LIU Jia
Keywords: potato residue, pectin, rheological properties, emulsifying properties, antioxidant activity

Comparison of Functional Characteristics and Compositional Differences of Different High-temperature daqu
Authors:JIANG Lili, TIAN Luqin, SHANG Yuhao, SUN Youlan, HUANG Wei, WANG Jia, HU Jianfeng, YOU Xiaolong
Keywords: high-temperature daqu, different types, physicochemical indexes, volatile constituent, sensory evaluation

Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years
Authors:SHEN Yu, ZHU Haiyan
Keywords: Zhenghe baimudan white tea, storage, sensory quality, physicochemical components, taste activity value

Highly Sensitive Electrochemical Determination of Phosphoprotein Based on Novel 3D-CuFC-C Nano-material
Authors:GUO Jianping, WANG Jingwen, YUE Lele, REN Mengmeng
Keywords: electrochemical sensing, CuNPs, aminated nano-titanium dioxide, 3D nano material, phosphoprotein

Storage and Preservation

Effect of 1-MCP Treatment on Quality and Reactive Oxygen Metabolism of Prune Fruits During Storage Period
Authors:BI Kaiyue, AIZHEBA Ainiyangur, HAI Ziyue, SU Liya, WU Yuhan, ZHANG Mengying, LI Xuewen
Keywords: prune, 1-methylcyclopropene, storage quality, reactive oxygen metabolism

Effect of Different Frozen Storage Periods on Water Absorption Characteristics of Pre-cooked Sea Cucumber（Apostichopus japonicus）
Authors:TIAN Miaomiao, ZHOU Yingying, SONG Maodong, WU Ke, FAN Xinru, LI Meng, MA Yongsheng, ZHAO Qiancheng
Keywords: frozen pre-cooked sea cucumber (PCSC), frozen storage period, water absorption characteristics, microstructure, sensory quality

Nutrition and Healthcare

Protective Effect of Broken Pine Pollen on Cadmium-poisoned Rats
Authors:XING Yan, SHAO Shuai, HE Xiaoxian, SONG Shuhui, ZHANG Limei
Keywords: pine pollen, cadmium, oxidative stress, cadmium elimination, protective effect

Protective Effect of Peach Gum Polysaccharides on DSS-induced Ulcerative Colitis in Mice
Authors:DING Rui, WANG Wenxiu, ZHU Yuanren, CAO Yue, FANG Min, YANG Qing, GONG Zhiyong
Keywords: peach gum polysaccharides, ulcerative colitis, inflammatory factors, intestinal flora

Weizmannia coagulans Ameliorate High-sucrose Diet-Induced Damage in Caenorhabditis elegans by Regulating Lipid Metabolism Pathways
Authors:HAN Longfei, WU Ying, FAN Qiuxia, CAO Li, NIU Huawei, LI Xuan, ZHAO Lina, GU Shaobin
Keywords: Weizmannia coagulans, Caenorhabditis elegans, high-sucrose diet, damage, lipid metabolism

Anti-melanogenesis and Anti-wrinkle Effects of the Fucoidan Isolated from Turbinaria ornata
Authors:ZHENG Yifan, YANG Fengqi, FU Xiaoting, GAO Xin, WANG Lei
Keywords: Turbinaria ornata, fucoidan, ultraviolet B (UVB), anti-melanogenesis, anti-wrinkle, photodamage

Reviews

Research Progress on Digestive Behavior and Release Characteristics of Protein-Flavone Delivery System
Authors:MA Hao, YANG Zhiyuan, DU Huiying, MENG Wenya, WU Yuru, LI Jing, LIU Kang
Keywords: protein, delivery system, flavonoids, digestion, release, interaction

Research Progress on Extraction, Isolation, Purification, Structure Characterization, and Bioactivities of Polysaccharides from Sugarcane Leaves and Bagasse
Authors:LU Jinhua, YUAN Qingxia, YANG Zhenzhen, HUANG Chunxiu, Pei Ling Tang, LI Zheng, LIAO Yaowen, ZHANG Jian, ZHAO Longyan, HOU Xiaotao, DENG Jiagang
Keywords: sugarcane residues, sugarcane leaves, sugarcane bagasse, polysaccharide, extraction, structure, bioactivities