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Authors:GAO Jie, ZENG Xinyu, XUE Yixuan, ZHAO Ping, ZHAO Ying, LIU Xiaochun, WANG Rui, LIU Bing, HE Haining
Keywords: soy protein isolate, xanthan gum, composite film, mechanical property, matrices
Preparation, Characterization and Antioxidant Activity of Rice Protein Peptides with Different Enzymatic Hydrolysis Routes
Authors:LI Lingdong, CHEN Jun, DENG Lizhen, GENG Qin, LI Ti, LIU Chengmei, DAI Taotao
Keywords: rice protein peptide, double enzyme, different enzymatic hydrolysis routes, characterization, antioxidant activity
Preparation, Quality and Purine-lowering Activity of Functional Yak Yoghurt during Storage Period
Authors:YU Xindi, LIU Jingya, REN Xiumei, CHEN Lianhong
Keywords: yak yoghurt, texture quality, flavor compounds, xanthine oxidase, inosine, guanosine
Effects of Ultrasound Pretreatment on Sodium Caseinate-EGCG Interactions and the Antioxidant Activity of Their Complexes
Authors:CHEN Weijun, ZHU Qiaolan, WANG Haiyang, LIU Donghong
Keywords: sodium caseinate, (-)-epigallocatechin-3-gallate, ultrasound, interaction, antioxidant activity
Spectroscopic Method Combined with Molecular Docking Technique to Study the Interaction of Limonin with Bovine Serum Albumin
Authors:LIANG Xinfu, DONG Qingliang
Keywords: limonin, bovine serum albumin, interaction, fluorescence spectrum, molecular docking
Preparation of Soybean Oil Body Complex Emulsions by Ultrasonic Treatment and Transport of β-Carotene
Authors:WANG Zhenxiao, LIAO Yi, YU Jiaye, QI Baokun, WANG Shuai, IRINA Sergeeva, LI Yang
Keywords: oil body, ultrasound, carriers, β-carotene, natural emulsifier
Enhancement of Hesperidin Stability and Bioavailability Using Plant Proteins Based on pH-Driven Approach
Authors:Lü Yan, CHEN Jun, HU Qiulian, Lü Chengliang, GENG Qin, DENG Lizhen, HAN Jialong, LI Ti, DAI Taotao
Keywords: hesperidin, plant protein, pH-driven method, stability, bioavailability
Effects of Different Processing Technologies on the Quality of Camellia nitidissima Chi Flower Tea
Authors:ZHANG Hongmeng, BAI Yan, QIN Xiaoshao, YANG Ziyun, CHEN Longqing, WU Tian
Keywords: Camellia nitidissima Chi (C. nitidissima), flower, processing technologies, quality component
Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles
Authors:SHAO Jiaqi, DENG Qianchun, LI Kangyu, XIAO Junxia, XIANG Xia, ZHENG Chang, PENG Dengfeng
Keywords: plant based dual-protein, symbiotic extraction, natural particles, interfacial remodeling, Pickering nanoemulsion
Effect of Grape Seed Procyanidins on Rheological Properties of Wheat Dough and Noodles Quality
Authors:WANG Jinjing, FENG Lele, SHEN Siyu, ZHANG Jialun, WANG Zhiwei, ZHANG Ye, WANG Tianxin, WANG Hao
Keywords: wheat flour, grape seed proanthocyanins (GSP), textural properties, cooking properties, digestive properties, sensory quality
Authors:ZHAO Chenchen, Lü Jiahui, LIU Chang, TONG Ruonan, WANG Mengjin, LIU Heng, XING Lihua, YU Jiao, GENG Luna, YU Nianjun
Keywords: Polygonatum cyrtonema Hua, superfine powder, particle size, powder properties, simulate gastrointestinal digestion, antioxidants
Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste
Authors:TAN Xiqian, WANG Dan, MA Bingyu, LI Xuepeng, BU Ying, Lü Xinran, CUI Fangchao, WANG Dangfeng, LI Jianrong
Keywords: Bacillus, shrimp paste, mixed-strain fermentation, microbial diversity, starter culture
Antibacterial Activity and Mechanism of Hydrogen Peroxide against the Dominant Strain Bacillus aryabhattai in Fresh and Wet Vermicelli
Authors:JIN Lu, WU Yue, CHEN Zhigang
Keywords: fresh and wet vermicelli, hydrogen peroxide, Bacillus aryabhattai, bacteriostatic activity, bacteriostatic mechanism
Authors:GUAN Lijun, ZHU Ling, WANG Kunlun, LI Jialei, GAO Yang, YAN Song, ZHANG Xindi, CHEN Qing, JI Nina, LI Bo
Keywords: ancestral sequence reconstruction, D-allulose, D-allulose 3-epimerase, thermostability
Preparation, Amino Acid Composition and Activity of Tartary Buckwheat Protein Lipid-lowering Peptide
Authors:ZHANG Xiaoying, ZHONG Wanying, MA Feng, YE Haoduo, MIAO Jianyin, LI Jing, GONG Fayong
Keywords: tartary buckwheat protein, enzymatic hydrolysis, response surface optimization, lipid-lowering peptides, amino acid composition, evaluation of activity
Particle Size Optimization and Structural Characterization of Arctium lappa L. Polysaccharides Improved by Surfactant
Authors:CHEN Xiaole, HAN Xiao, GONG Jianquan, LI Lingyu, ZHU Wenqing, ZHENG Zhenjia
Keywords: Arctium lappa L. polysaccharides, surfactant, structural improvement, particle size
Optimization of Bran-koji Production and Its Impact on Huangjiu Quality
Authors:XIU Yuyang, ZHAO Guoliang, LI Zhijiang, MAO Jian
Keywords: Huangjiu, grain bran, solid-state fermentation, phenolic acid, Penicillium, sensory evaluation
Preparation of Catalyst ZIF-67 and Optimize on the Synthesis of D-Allulose
Authors:HAN Yahong, GUO Yuanheng, WU Qilu, DING Changhe, YANG Kai, QIAN Chengjing, WANG Xiaoyan
Keywords: zeolitic imidazolate framework-67 (ZIF-67), inorganic catalyst, response surface methodology, D-allulose
Optimization of the Ultrasonic-assisted Extraction Process of Polysaccharides from the Peels of Wild Bitter Melon (Momordica charantia Linn. Var. Abbreviata Ser.) and a Preliminary Study on Their Antioxidant and Hypoglycemic Activities
Authors:KANG Qiao, SUN Yue, LIU Mengyao, ZHAO Baolong, LI Hehe, WANG Bowen, ZHAO Dongrui, SUN Baoguo, SUN Jinyuan
Keywords: wild bitter melon, polysaccharide, response surface test, antioxidant activity, α-glucosidase
Authors:HUANG Yichen, HUA Ziyan, ZHANG Gewen, LIU Shu, HOU Xiaoyue, CHI Kexin, YANG Guang, ZHOU Xiang, FANG Yaowei
Keywords: pomegranate juice, Streptococcus thermophilus FUA329, urolithin A, yogurt, process optimization
Authors:LI Jing, ZHANG Mengyuan, PENG Fangjun, DU Hongying
Keywords: crayfish, cooking methods, heavy metals contamination, cooking juice, ICP-OES
Non-destructive Detection of Water Content in Porphyra Based on Near-infrared Spectroscopy and Deep Learning
Authors:ZHANG Wenwen, HU Yadong, SUN Wenke, PAN Mingxuan, SHEN Zhaopeng, ZHOU Xinghu, QIAN Jin, WANG Peng
Keywords: Porphyra, moisture content, near infrared spectroscopy, deep learning, convolution neural networks
Sequential Extraction and Physicochemical Property Analysis of Cell Wall Polysaccharides from the Passion Fruit Peels
Authors:SHI Wujuan, TENG Jianwen, XIA Ning, WEI Baoyao, HUANG Li
Keywords: passion fruit peel, cell wall polysaccharides, pectin, hemicellulose, physicochemical property
Evaluation of Crispy Grain Quality of Different Varieties of Blueberries Based on Principal Component Analysis
Authors:WEN Xin, XIAO Yadong, NIE Meimei, LI Dajing, LIU Chunju, NIU Liying, BAO Yihong, TANG Dongmei
Keywords: blueberries crisp, principal component analysis (PCA), assortment, assessment model
Identification of Procyanidins in the Pericarps of Different Litchi Cultivars and Their in Vitro Antioxidant Activities
Authors:ZENG Yu, YANG Xiaodi, HU Zhuoyan, ZHAO Lei, WANG Kai, LIU Xuwei
Keywords: Lingnan fruit, Litchi chinensis Sonn., A-type proanthocyanidins, polymerization, bioactivity
Variations of Active Ingredients and Antioxidant Activities Analysis of Cistanche deserticola from Different Breeds and Parts in Xinjiang Province
Authors:CHEN Junran, ZHU Xingyu, CUI Hanyuan, XING Haoran, HU Yunfeng, HU Liwu, PENG Xuyang, WANG Jie
Keywords: Cistanche deserticola, variety, part, active ingredients, antioxidant
Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue
Authors:LI Jiahao, ZENG Yaoying, XIONG Yubo, SHE Jiehai, YU Zhuojun, GUO Hangyu, XIONG Wen, GONG Lin, ZHOU Wenhua
Keywords: pre-prepared steamed pork with preserved vegetable, HS-SPME-GC-MS, electronic tongue, OAV, key flavor, warmed-over flavor
Quantitative Analysis and Antioxidant Activity of Polyphenolic Compounds in Whole Grain, Rice, and Bran of Hulless Barley
Authors:DENG Junlin, XIA Chen, YANG Kaijun, LIU Tinghui, CHEN Jian, XIE Shigang, XIANG Zhuoya, YANG Xing, ZHU Boyu, YU Manyou
Keywords: hulless barley, polyphenol, anthocyanin, UPLC, antioxidant activity
Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS
Authors:YUE Wei, WANG Dan, WANG Pan, ZHAO Shuang, ZHAO Yuwei, ZHAO Wenting, ZHAO Xiaoyan
Keywords: lightly-pickled, cucumbers, GC-IMS, volatile organic compounds, ROAV
Systematic Analysis of Anti-inflammatory Active Components in Diospyros lotus Fruit Using UPLC-Q-TOF/MS Combined with Network Pharmacology
Authors:ZAN Lifeng, YANG Xiangyu, ZHANG Lei, XIN Juncai, GUO Haiyan, LI Hairong
Keywords: Diospyros lotus, anti-inflammatory components, ultra-performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), network pharmacology
Simultaneous Determination of 13 Mycotoxins in Plant Solid Beverages by UPLC-MS/MS Combined with Modified QuEChERS
Authors:LU Zhi, LI Yaxian, LIU Fengsong, GAO Zhi, LI Yajie
Keywords: QuEChERS, ultra-performance liquid chromatography-tandem mass spectrometry, mycotoxins, plant solid beverages, high-throughput
Authors:WANG Hui, ZHOU Hanchen, LIU Yaqin, YANG Jihong, ZHANG Xiaolei, XU Yujie, LEI Pandeng
Keywords: Yixian dark tea, pile fermentation, sensory, taste compounds, liquid chromatography mass spectrometry
Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation
Authors:GAN Kefan, QIAN Jing, ZHANG Jianhao, YAN Wenjing
Keywords: beef, cold plasma, composite essential oil, storage period, quality
Effects of Exogenous Melatonin Treatment on Storage Quality and ROS Scavenging Capacity of Harvested Pitaya Fruit
Authors:WANG Bin, YUAN Xiao, LIN Chong, WANG Xinyue, LIU Tangmao, CAO Qiuyan
Keywords: pitaya fruit, storage quality, melatonin, postharvest treatment, ROS scavenging capacity
Establishment of a Predictive Model for the Quality Assessment of Chilled Meat Using a Moth-Flame Optimization BP Neural Network
Authors:WANG Li, YAN Zikang, DU Jin, WANG Yuanliang
Keywords: chilled meat, Staphylococcus sciuri, prediction model, BP neural network, Moth-Flame optimization BP neural network
Authors:HAN Shuting, HUA Ziyan, FANG Yaowei, YANG Guang, HOU Xiaoyue, ZHOU Wenmei, TANG Ming, LIU Shu
Keywords: green tea, Streptococcus thermophilus FUA329, urolithin A, antioxidant activity, storage characteristics
Effect to Intestinal Microbiota Regulation and Laxative Function to Lactobacillus paracasei
Authors:ZUO Yifan, XIAO Meng, SU Xiangping, ZOU Kun, LIU Lingyan, TAN Yali, LI Xiao, YANG Jing, ZHENG Zejiang
Keywords: Lactobacillus paracasei, constipation, laxative function, intestinal microbiota, 16S rDNA
Immunomodulatory Function and Safety Evaluation of Compound Preparation Containing Ganoderma lucidum Polysaccharides
Authors:WANG Lei, LIANG Feng, ZHAO Hongwei, NING Deshan, YIN Lihua, YE Xiaomin, YIN Guoxiao
Keywords: Ganoderma lucidum polysaccharides, ganoderic acid A, compound preparation, safety, immunomodulatory
Protective Effect of Probiotic-fermented Gardenia jasminoides Ellis against Alcoholic Oxidative Damage in HepG2 Cells
Authors:LIAO Jingru, YAN Jing, ZHAO Wenjun, CHEN Dongqiu, WANG Lieyu, ZHANG Qilin, DU Bing, LI Pan
Keywords: Bacillus sp. DU-106, liver injury, oxidative stress, anti-inflammatory, HepG2 cells
Effect of Fomes officinalis Ames Polysaccharides on Intestinal Flora and Immune Function in Exercise-induced Immunosuppression Rats
Authors:KONG Haijun, ZHANG Liang, CHEN Xiaoan
Keywords: exercise-induced immunosuppression, intestinal flora, immune function, Fomes officinalis Ames polysaccharides
Authors:MAHETIJIANG·Maolidan , WANG Junlong, NUERXIATI·Rehebati , LI Ziwei
Keywords: network pharmacology, molecular docking, apigenin, gastric cancer
Research Progress on the Structural Characteristics of Pumpkin Polysaccharide, Mechanism and Influencing Factors of Ameliorating Diabetes Mellitus
Authors:HAN Yanan, LI Xiaojuan, WANG Xun, LENG Chunxu, ZHAO Xi, ZHAO Wei, LU Jie, LI Zhugang
Keywords: pumpkin polysaccharide, diabetes, structural characteristics, hypoglycemic mechanism
Research Progress on Components, Biological Activities, Preservation and Processing of Akebia trifoliate (Thunb.) koidz. Fruit
Authors:WANG Furong, XIE Zhongguo, HE Jiang, WANG Suiping
Keywords: Akebia trifoliate (Thunb.) koidz., bioactive components, biological activities, mechanism, application
Processing Method and Risk Control of Precooked Coarse Cereals
Authors:ZHAO Yuetong, ZHANG Shicheng, CAO Dongmei
Keywords: precooked coarse cereals, risk factors, food safety, quality control
Research Progress on the Preparation, Debitterness and Biological Activity of Rice Protein Peptides
Authors:LI Lingdong, CHEN Jun, HAN Jialong, SONG Ruiyu, GENG Qin, LI Ti, LIU Chengmei, DAI Taotao
Keywords: rice protein peptides, preparation, separation and purification, debitterness, biological activity
Authors:YU Qianqian, KANG Shuai, REN Xiaopu, LI Mingyang, PENG Zengqi
Keywords: heat-processed meat products, IQ-type heterocyclic amine, formation mechanism, inhibition mechanism
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