食品工业科技编辑部

2025-02-11

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Papers Invited by Guest Editors

Quality-related and Quality-irrelevant Fault Detection and Diagnosis in Batch Fermentation Process Based on NSSAE
Authors: LIU Zhong, ZHANG Zheng, LOU Xuyang, ZHU Jinlin
Keywords: batch fermentation process, quality-related faults, noised semi-supervised stacked auto-encoder, fault detection and diagnosis, deep reconstruction-based contribution

Rapid Detection of Astaxanthin in Antarctic Krill Meal by Computer Vision Combined with Convolutional Neural Network
Authors: ZHANG Quantong, ZHENG Yao, YANG Liu, ZHANG Shuaishuai, GUO Quanyou
Keywords: computer vision, convolutional neural network, Antarctic krill, astaxanthin, rapid detection

Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products
Authors: HAN Bin, LENG Dongmei, XU Yuqian, SHEN Jianyang, LI Xin, ZHENG Xiaochun, WANG Wei, ZHANG Dequan, HOU Chengli
Keywords: meat products, cold chain logistics, chain breaks, monitoring technology, traceability

Research and Investigation

Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice
Authors: LU Jinghui, WEN Jing, LAI Huining, Lü Sizhe, XU Yujuan, YU Yuanshan, CHENG Lina, PENG Jian
Keywords: Lycium chinense juice, heating concentration, vacuum concentration, freezing concentration, combining concentration, quality characteristics

Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method
Authors: GUO Hao, SUN Hongnan, MA Mengmei, MU Taihua, LI Yang
Keywords: alum-free, sweet potato wet vermicelli, dropping method, quality characteristics, microstructure

Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates
Authors: FAN Liqi, LIU Yang, YANG Bao, YU Yi, LI Wu, LIU Lei, LI Zhunchun, ZHA Ao, XU Jucai
Keywords: soybean protein, enzymatic hydrolysates, preparation characteristics, peptidomics, antioxidant peptides

Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr.
Authors: LIU Bing, MA Jingyu, LI Ting, ZHU Jun, ZHU Meipeng, WU Lihua, CHEN Xia, ZHANG Xinguo, ZHAO Ping
Keywords: Lycium ruthenicum Murr. polysaccharides, extraction temperature, physicochemical properties, antioxidant activity, immunomodulatory activity

Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism
Authors: LIU Wuzhen, LI Ti, GENG Qin, CHEN Jun, HAN Jialong, LIU Chengmei, DAI Taotao
Keywords: oat protein, naringenin, flavonoid glycosides, interactions, functional properties

Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels
Authors: BAI Congjin, GUO Jingjing, WANG Yifan, LI Zhenrong, JIAO Bo, DAI Lei
Keywords: pea protein isolate (PPI), konjac gum, flaxseed gum, emulsion gel, 3D printing

Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro
Authors: ZHANG Yusong, CUI Weiran, TANG Zhenyue, BAI Hongyu, SHAO Meili
Keywords: whey protein, 5-methyltetrahydrocalcium folate, in vitro digestion simulation, bioaccessibility, microstructure

Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran
Authors: WANG Tong, WANG Xueqing, TIAN Yaning, YANG Jingjing, DANG Bin, SHEN Xiaogang, WANG Fengzhong, WANG Lili
Keywords: highland barley bran, particle size, pore characteristics, hydration properties, in vitro hypoglycemic capacity

Preparation and Properties of Oat Protein Amyloid Aggregate-Sodium Carboxymethyl Cellulose Composite Film
Authors: WANG Liangliang, HAN Miaomiao, CAO Chongjiang, ZHOU Feng
Keywords: oat protein, amyloid aggregates, composite film, structural properties, mechanical properties

Ultrasonic and Microwave-assisted Solid-Liquid Extraction of Ginkgo biloba Phenolics: Study about Mass Transfer and PID Control
Authors: XU Chi, XU Hebin, ZHU Rui, LI Jing, LI Dandan, HAN Yongbin, ZHENG Yi, TAO Yang
Keywords: Ginkgo biloba leaves, extraction, polyphenol, ultrasound, microwave, mass transfer, PID control

Construction and Release Characteristics of 3D Printed Spaced Multi-layer Structure of Lutein Emulsion Gel
Authors: DENG Shuai, ZHAO Minghui, HAO Chunxue, LI Ming, LI Dajing, FENG Lei, ZHANG Zhongyuan, XU Yayuan
Keywords: lutein, emulsion gel, spaced multilayer structure, release characteristics, bioaccessibility

Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein
Authors: CAO Rong'an, ZHANG Xuemin, DIAO Jingjing, CHEN Yunhua, LI Meiqi, ZHANG Jiamiao, WANG Changyuan
Keywords: ultrasonic treatment, black bean protein, digestive properties, structural properties, physicochemical properties

Degradation Kinetics of Ascorbic Acid in Xanthan Gum Solution
Authors: JIA Runqi, TANG Yujie, HE Weiwei, SONG Xiaoxiao, YIN Junyi
Keywords: ascorbic acid, xanthan gum, high performance liquid chromatography, degradation kinetics

Bioengineering

Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108
Authors: SUN Wen, LI Baolei, HOU Baochao, HONG Weilian, HE Jian, LIANG Chao, ZHANG Yu, MAN Chaoxin, JIANG Yujun, GUO Ling
Keywords: Streptococcus thermophilus JM108, ferment, fermentation process, nonlinear fitting, fermentation kinetic model

Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability
Authors: HAN Jun, WANG Yi, ZHANG Kaiping, TIAN Jianjun
Keywords: Limosilactobacillus reuteri, whole genome, freeze-drying, protective agent, survival rate

Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili
Authors: YANG Qian, XIAO Luyao, BAI Xuhong, TIAN Yufang, LI Wei
Keywords: chopped chili, probiotics, fermentation, non-targeted metabolomics, sensory evaluation

Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area
Authors: TANG Kai, WU Yun, WANG Xue, MA Wenrui, CHEN Weilin, ZHANG Zhenzhen, HUANG Wenshu, DU Muying
Keywords: cheese, lactic acid bacteria, screen and identification, tolerance, probiotic characteristics, functional characteristics

Inhibitory Mechanism of Epsilon-poly-L-Lysine against Botrytis cinerea in Apples
Authors: DOU Yong, DONG Jing, CHEN Cheng, HU Peihong, LIU Xinchi, KONG Lingwei
Keywords: ε-poly-L-lysine, bacteriostatic mechanism, gray mold in apples, cell leakage, antioxidant oxidase

Processing Technology

Optimization of Starch Saccharification Process and Structural Characterization of Starch Using Low Transglycosidation Activity Glucoamylase GluM3
Authors: FAN Haiyue, YU Zhao, ZHANG Zhengjie, LI Ming, BAI Yingguo, YU Feng, LI Zhongyuan
Keywords: corn starch, glucoamylase, optimization of saccharification process, structural characterization

Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation
Authors: LI Sinan, WANG Meng, AN Yu, WANG Qing, XU Kaiyuan, WANG Jia, ZHANG Zhihui, WANG Xi, WANG Ying, ZHANG Lu
Keywords: white kidney bean polypeptides, complex strain fermentation, ultrafiltration, antioxidant activity, in vitro digestion

Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid
Authors: WANG Jia, DING Fangli, AN Yu, ZENG Xueying, ZHANG Zhihui, LI Sinan, XU Kaiyuan, ZHOU Fang, WANG Ying, ZHANG Lu, XU Bingzheng, SUN Zekun
Keywords: kidney bean, haskap, lactic acid bacteria, process optimization, antioxidant activity

Plasma Activated Water Assisted Ultrasonic Extraction of Polysaccharides from Yellow Cauliflower and Its Hypoglycemic Activity
Authors: ZHANG Han, YANG Cheng, CHEN Guiyun, LI Shuhong, CHEN Ye
Keywords: Hemerocallis citrina Baroni, polysaccharides, plasma activated water, structural characterization, hypoglycemic activity

Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO₂ Extraction and Its Effect on Volatile Flavor Compounds
Authors: WANG Gongming, HUANG Hui, DING Yuzhu, XUE Jinglin, SHU Zhiqiang, JING Yuexin, JIAO Chunna, ZHANG Jian
Keywords: sea cucumber powder, supercritical CO₂ extraction, orthogonal experimental design, defatting, fatty acids, deodorization

Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities
Authors: QIN Fanping, NIU Ben, FANG Xiangjun, CHEN Huizhi, LIU Ruiling, CHEN Hangjun, WU Weijie, GAO Haiyan
Keywords: hickory kernel, processing technology, sensory score, antioxidant capacity, lipid-lowering activity

Optimization of Flaxseed Meal Protein Extraction Process and Study of Protein Structure and Functional Properties
Authors: LUO Tingting, LI Jingjing, HU Haiyue, HE Yajun, LI Yuzhuo, ZHAO Lingxuan, WANG Lina, YANG Chen, WANG Jianming
Keywords: flaxseed meal, protein, extraction process, structure, functional properties

Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi
Authors: ZHANG Jin, YUAN Tao, SHA Xiaomei, XU Yuelun, KUANG Yating, HU Zizi
Keywords: cod fish gelatin, antifreeze peptides, surimi, myofibrillar proteins, antifreeze activity

Packaging and Machinery

Establishment of Microwave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics
Authors: SUN Hui, ZHANG Bo, ZHOU Jianghong, XU Zhenyi, MAO Zhixing, WANG Yuxiang, PANG Jie
Keywords: Foshou leaves, Foshou leaf powder, microwave drying, dynamic model, quality characteristics

Analysis and Determination

Analysis of Liposoluble Composition, Antibacterial and Antioxidant Activities of Artemisia argyi in Zhangjiakou
Authors: XU Yongbin, XIONG Xinmin, HE Youduo, CUI Jia, TUO Jiangang, ZHAO Hongyu
Keywords: Zhangjiakou Artemisia argyi, liposoluble components, GC-MS analysis, antibacterial, antioxidant

Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus
Authors: CHEN Mei, QIN Jingkai, YANG Ziyi, QIN Zhongyi, ZHOU Jie, JIANG Jiequn, LIU Xiaoling
Keywords: crisp tilapia, protein composition, thermal characteristic, microstructure, textural property

Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes
Authors: LI Xiaolong, YANG Yan, LI Wen, LIU Yanfang, WU Di, YANG Huanling, CHEN Wanchao, LI Jingjun
Keywords: Lyophyllum decastes, cooking, nutritional, flavor, PCA, E-tongue

Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis
Authors: ZHU Chengkai, HU Xinnan, JI Zhili, SHEN Wangyang, JIA Xiwu
Keywords: puffed food, acoustic feature, Hilbert-Huang Transform, energy migration, acoustic frequency

Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method
Authors: HAN Rong, MA Yan, AO Yu, ZHANG Ting, MENG Xintao, XU Mingqiang, PAN Yan
Keywords: Xinjiang large-fruited sea buckthorn, quality assessment, volatile component, principal component analysis, processing suitability

Storage and Preservation

Effect of Delayed Harvesting on the Quality of 'Cuixiang' Kiwifruit
Authors: PENG Wen, ZHANG Min, LI Xinyi, ZHAO Qinyu, SUN Xiangyu, MA Tingting
Keywords: 'Cuixiang' kiwifruit, delayed harvesting, harvest period, storage properties, nutritional quality

Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver
Authors: ZHANG Ge, YOU Juan, YANG Hong
Keywords: porcine liver, freezing method, frozen storage, quality, protein oxidation

Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat
Authors: DENG Xingqun, YOU Juan, LIU Ru, YONGSAWADIGUL Jirawat, YIN Tao, YANG Hong
Keywords: chilled pork, cinnamaldehyde, tannic-acid, nano-emulsion, shelf life

Nutrition and Healthcare

Protective Effect of Rosa roxburghii Compound Plant Beverage on Acute Alcohol-induced Liver Injury in Mice
Authors: QI Zhengfang, LI Donghai, SUN Yichun, YANG Xiaosheng, YANG Juan, ZHANG Rongrong, WANG Yu, PAN Xiong, ZHANG Chaoju, LI Lilang
Keywords: Rosa roxburghii Tratt compound plant beverage (RTCPB), acute alcohol-induced liver injury, protective effect, antioxidant

Formulation for Muscle Building and Mobility Improvement
Authors: CAO Bingbing, LIU Zhengdong, GE Huan, ZHOU Jiali, YE Xingwang, QI Mingyuan, LIU Renyan, XU Yiqiao
Keywords: sarcopenia, vitamin D (V_D), calcium β-hydroxy-β-methylbutyrate (HMBCa), medium-and long-chain triacylglycerols (MLCT), zebrafish sarcopenia model, zebrafish fatigue model

Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity
Authors: FU Yankun, CAI Yuzheng, FENG Zhiqiang, CHEN Siru, WANG Tianlin, SONG Lianjun, LI Tiange
Keywords: walnut protein peptides, high-fat diet, white adipose tissue browning, obesity

Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats
Authors: WU Li, ZHANG Yuan, TANG Chunhong, YOU Huan, CHANG Haijun, ZHANG Shuai
Keywords: whole wheat noodles, type 2 diabetes, blood lipids, oxidative stress, histopathology

Reviews

Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides
Authors: LI Sinan, WANG Xi, AN Yu, YU Jun, XU Kaiyuan, WANG Jia, ZHANG Zhihui, WANG Meng, WANG Aqin, WANG Ying, ZHANG Lu
Keywords: bioactive peptides, preparation methods, physiological activity, action mechanism

Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol
Authors: HE Jun, WANG Mengdie, CHEN Xiaoqiang, YING Miaomiao
Keywords: polysaccharide, polyphenol, interaction mechanisms, influencing factors, functional properties

Progress on the Classification, Characteristics and Food Industry Application of Microbial Proteases and Lipases
Authors: ZHANG Yao, WANG Jiaxin, WEN Chanchan, HU Jiayun, LIU Xiaofeng, WU Yuanfeng
Keywords: microbial proteases, microbial lipases, classification, enzymatic characteristics, application

Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms
Authors: WANG Mingzhu, TIAN Zihao, TAN Zhongmei, REN Jie, WU Gaoyun, GUO Jinqi, YAO Yuchang, YIN Yuan, LI Bailiang, MA Jiage, YU Wei
Keywords: bacteriocin, physical technology, synergistic effect, antimicrobial mechanism, food matrix