食品工业科技编辑部

2025-01-08

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Papers Invited by Guest Editors

Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee
Authors: LU Chong, YU Xinxin, HU Faguang, FU Xingfei, ZHAO Yuhong, DONG Wenjiang
Keywords: Arabica coffee, anaerobic fermentation, volatile compound, gas chromatography-mass spectrometry (GC-MS), electronic nose

Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea
Authors: CHEN Xinying, QI Junran, ZHANG Lixia
Keywords: yellow tea, aroma, sun-exposure, moisture-yellowing

Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans
Authors: XIAO Ke, ZHAI Huinan, HU Rongsuo, YU Xinxin, DONG Wenjiang
Keywords: Arabica coffee, primary processing, physicochemical properties, flavor compounds, electronic sensory

Optimization of the "Loose Tea Blooming" Process for Guizhou Green Tea and Analysis of Characteristic Volatile Compounds
Authors: SONG Linyao, XU Hui, WU Siyao, MA Fengwei, FEI Qiang, DENG Junyi, SHI Dajuan, LIU Yuze, ZHAO Yichen, DONG Xuan, XU Su
Keywords: Eurotium cristatum, loose tea blooming, process optimization, response surface analysis, green tea, volatile compounds

Research and Investigation

Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein
Authors: SUN Jiahui, FANG Jiaqi, YANG Wei, XIA Guanghua
Keywords: tilapias, myofibrillar protein, gel, vacuum heat treatment, gluten

Influence of Vacuum Precooling Pressure on SOD Enzyme Activity of Fresh Lycium barbarum and Molecular Dynamics Simulation
Authors: ZHANG Hongbo, KANG Ningbo, ZHOU Lianghuan, ZHANG Jun, QU Qianjin
Keywords: Lycium barbarum L, vacuum precooling, superoxide dismutase, molecular dynamics simulation

Effects of Steam Explosion Pretreatment on the Physicochemical Properties and Regulating Intestinal Flora of Polysaccharides from Hericium erinaceus Fruit Body Residues
Authors: CHEN Shuang, LIU Liping, FENG Jie, ZHANG Jingsong, YANG Yan, WU Di, LIU Yanfang, GUO Qingbin
Keywords: Hericium erinaceus water extracted residue, steam explosion, polysaccharide, β-glucan, gut microbiota

Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages
Authors: ZHAO Li, CAO Yuxin, SONG Ziwei, LIAN Jiaxin, ZHU Yaxin, LI Miaoyun, BAI Qingyun, CHEN Jun
Keywords: salty pig bone peptides, low-NaCl sausage, quality, flavor, E-tongue, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

Effects of Acid and Enzymatic Extraction on the Structure and Physicochemical Characterization of Collagen from Chinemys reevesii Skin
Authors: YU Dandan, WEI Wenzhi, GUAN Li, CHEN Wenzhuo, CAO Hui
Keywords: Chinemys reevesii skin, collagen, acid method, enzyme method, structural, physicochemical characteristics

Effect of Extraction Methods on Physicochemical and Functional Properties of Nannochloropsis Proteins
Authors: HUANG Suyan, CAO Rong, LIU Nan, SUN Yong, ZHOU Deqing, WANG Shanshan
Keywords: Nannochloropsis, protein, alkali-solution and acid-precipitation, physicochemical properties, functional properties

Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch
Authors: XU Ruihang, ZHU Libin, ZHU Dan, WEI Wenyi, NIU Guangcai, ZHAO Chenyu, ZHANG Yufan
Keywords: fresh waxy corn, vacuum processing treatment, starch, structure, physical and chemical properties

Construction and Application of a New Type of Foam Separation Equipment with the Hollow Octagonal Prismoid with Sieve Tray Inner Component
Authors: XUE Jingli, FANG Sihan, ZHANG Cailiang, HAN Juan, WU Jiacong, WANG Lei, WANG Yun
Keywords: foam separation, enrichment ratio, recombinant β-glucosidase, internal components

An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour
Authors: LI Wangming, MA Rongkun, JIA Qingchao, XU Na, KONG Xinxin, WEI Xiaoxiao
Keywords: water sorption, Flory-Huggins theory, Langmuir adsorption, rubber elasticity, chemical potential, wheat flour

Effects of Different Drying Methods on Total Flavonoids Content and Antioxidant Activity of Hawthorn
Authors: LOU Shihao, SUN Xiaojing, LI Dandan, ZHAO Chenchen, XIU Jianhua
Keywords: hawthorn, total flavonoids, drying method, antioxidant activity, scanning electron microscopy, high performance liquid chromatography

Exploring the Interaction Mechanism between Persimmon Proanthocyanidins and Mucin Based on Fluorescence Spectroscopy
Authors: GE Zhenzhen, ZHAO Yuxiang, HU Qiaoqiao, LIU Zelong, NIE Rongzu, ZONG Wei, JING Siqun
Keywords: persimmon proanthocyanidins, mucin, physicochemical characteristics, interaction, fluorescence quenching

Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
Authors: YAN Ruichi, JIN Na, SU Yuhong, SHAO Caimei, SHANG Hongli
Keywords: big bone chicken, chickpea protein isolate, chicken meatballs, gel quality

Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein
Authors: LI Jiaqi, PAN Deyin, MA Jinming, DIAO Jingjing, CHEN Hongsheng
Keywords: eugenol, myofibrillar protein, interaction, gel properties, rheology

Preparation, Identification, and Enzyme Inhibition Kinetic Analysis of Phosvitin α-Amylase Inhibitory Peptides
Authors: XUE Tianrui, Lü Binfei, ZHANG Mingran, LI Can, ZHANG Xiaowei
Keywords: phosvitin phosphopeptide, complex enzymatic hydrolysis, α-amylase inhibitors, molecular docking, enzyme inhibition kinetics

Bioengineering

Research on the Mechanism of Mannose Oligosaccharide Enhancing the Inhibitory Effect of Bifidobacterium breve on the Growth of Fusobacterium nucleatum
Authors: ZHANG Xuyan, LIU Ruijie, ZHAO Bo, XU Xiaoxi
Keywords: Bifidobacterium, oligose, antibacterial mechanism, short chain fatty acids, Fusobacterium nucleatum

Isolation and Identification of Four High Glycosidase-producing Strains from Xinhuichenpi and Their Probiotics Properties and Fermentation Effect Analysis
Authors: SHEN Fei, WANG Tingyu, SUN Hui, WU Zhenqiang
Keywords: Xinhuichenpi, Bacillus, glycosidase, probiotics properties, fermentation effect

Processing Technology

Optimization of Alkaline Solution-Pure Water Combined Rehydration Process for Dried Cuttlefish and Its Texture Properties before and after Rehydrating
Authors: GU Junhao, YIN Mingyu, WANG Xichang
Keywords: dried cuttlefish, rehydration process, rehydration ratio, protein loss, texture properties

Preparation, Modification, Characterization and Antioxidant Activities of Apigenin Liposomes
Authors: DAI Siyu, TANG Ying, LIU Nian, HE Lu, GU Miao, FENG Chenbo, REN Jin, FANG Zhengjie
Keywords: apigenin, liposome, encapsulation efficiency, stability, antioxidant activities, chitosan

Preparation of the Magnesium Hydroxide-Activated Carbon Composites and Optimize of Their Decolorization Process for Syrup
Authors: CHEN Jinzu, WEI Xiaowen, NONG Jingjing, HAN Lifang, FENG Xue, TANG Tingfan, LI Lijun, CHENG Hao
Keywords: magnesium hydroxide, activated carbon, remelt syrup of brown granulated sugar, composites, decolorization

Optimization of Subcritical Extraction and Membrane Technology for Refining Acer truncatum Seed Oil
Authors: RAN Xianting, WANG Yu, LI Lilang, ZHANG Chaoju, LUO Zhongsheng, PENG Mei, YANG Juan
Keywords: Acer truncatum seed oil (ASO), subcritical extraction, membranes separation, poly-ether sulfone organic membranes, degumming, fatty acid

Preparation and Anti-fatigue Function of Weizmannia coagulans BC99 Emergency Energy Bar
Authors: GUO Haodan, WU Ying, WEI Yuqiong, CAO Li, BAI Zhouya, FAN Qiuxia, PENG Nan, GU Shaobin
Keywords: emergency food, energy bar, Weizmannia coagulans, response surface, oxidative stress, anti-fatigue

Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study
Authors: QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LI Qingrong
Keywords: silkworm pupae, fermentation, process optimization, taste compounds, umami

Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity
Authors: AN Xin, LI Tongtong, HU Jiaxue, LIU Huiyan, FANG Haitian, WEI Xiaobo
Keywords: goji berry, Lactobacillus rhamnosus, xanthine oxidase, antioxidant capacity, flavor substances

Analysis and Determination

Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties
Authors: ZHENG Zifen, CHEN Xiaowei, ZOU Bo, YU Yuanshan, XIAO Gengsheng, MA Lukai
Keywords: Phyllanthus emblica juice, active ingredient, aroma component, antioxidant capacity

Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage
Authors: LIAO Maowen, HAN Chen, LIU Wei, LI Yanlin, CHEN Changlin, YUAN Huaiyu, ZHOU Yan, LI Ke, LI Huajia
Keywords: blueberry juice, Lactobacillus plantarum, GC-MS, PCoA, OPLS-DA

Determination of Nitrite and Sulfite in Foods by Phenolic Acid-based Gold Nanoparticles Electrode
Authors: CHEN Linlin, WU Songyao, HAO Xi, LI Wei, ZHANG Ming, ZHANG Haipeng, LI Xintong, ZHANG Na
Keywords: phenolic acid, gold nanoparticles, modified electrode, nitrite, sulfite

Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider
Authors: XIAO Ziyi, ZHAO Yuchuan, LUO Ling, HUANG Dan, LUO Huibo, LI Zijian
Keywords: apple cider, Torulaspora delbrueckii, Saccharomyces cerevisiae, mixed fermentation, flavor substances

Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean
Authors: LONG Zhengyu, ZOU Jinhao, YANG Huaigu, REN Guopu, CAO Qingming, TANG Daobang
Keywords: chicken-soybean pastes, fermentation, free amino acids, volatile flavor substances

Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken
Authors: LIU Cong, LIU Xin, WANG Peng, XU Xinglian, WANG Yin, LI Jianchao
Keywords: hemp pepper chicken, flavor characteristics, gas chromatography-ion mobility spectroscopy, quality characteristics, correlation

Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins
Authors: XU Jinge, ZHENG Zhuoqi, HOU Pengjie, MA Gaoxing, XIONG Yandi, MA Zhuang, LIU Meng, ZHAO Liang, LIAO Xiaojun
Keywords: cayenne pepper, origin, chili sauce processing, fresh chili pepper, quality evaluation

Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet
Authors: WANG Qian, TONG Yanan, WANG Lili, DANG Bin, WU Kunlun, YANG Xijuan, WANG Fengzhong, LIU Liya
Keywords: highland barley, nutritional quality, gelatinization characteristics, principal component analysis, cluster analysis

Storage and Preservation

Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality
Authors: LIU Pinpin, ZHOU Jiahua, ZHANG Chao, WANG Baogang, SHI Xingming, HONG Haiqiang, WANG Yunxiang, XU Ranran, JIANG Lihua
Keywords: pulsed electric field (PEF), pork longissimus dorsi muscle, thawing, quality, deterioration

Preparation of Composite Films Based on Methyl Cellulose/Polyvinyl Alcohol-loaded Nanosilver (AgNPs@PVA/MC) and Its Effect on Storage Quality of Ougan
Authors: DAI Shuaishuai, WU Weijie, FANG Xiangjun, CHEN Hangjun, HUANG Jun, LIU Ruiling, CHEN Huizhi, NIU Ben, GAO Haiyan
Keywords: Ougan (Citrus reticulata cv. Suavissima), composite film, nanosilver, methyl cellulose, polyvinyl alcohol, storage, quality

Nutrition and Healthcare

Exploring the Anti-depression Mechanism of Polygonatum ordoratum Based on GEO Database Combined with Network Pharmacology and Molecular Docking Technology
Authors: JIANG Zhenxu, WANG Chaoxing, WANG Yuliang, ZHAO Hong, SHEN Yu, SUN Shiqing, MA Yongzhe, SONG Mingming, ZHANG Yu
Keywords: Polygonatum ordoratum, depression, network pharmacology, GEO database, mechanism

Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice
Authors: WU Yao, LIU Mingkun, FANG Bing, ZHANG Ming
Keywords: egg yolk lipids, heat treatment, learning and memory

Alpha-Linolenic Acid Attenuates Inflammatory Response in LPS-stimulated Macrophages by Regulating TLR4/MyD88/NF-κB Signaling Pathway
Authors: CAI Ruixin, CHEN Xiaodie, ZHU Haibin, QIAN Yushun, XIE Jianhua, SHEN Mingyue
Keywords: α-linolenic acid, macrophage, inflammation, signaling pathways

Molecular Mechanism of Germinated Foxtail Millet Bioactive Peptides in Attenuating Copper-induced Oxidative Damage in Caenorhabditis elegans
Authors: ZHANG Huiqi, CHEN Xiao, JIN Xueling, LI Jingjing, YUAN Juanli, GAO Jinyan, CHEN Hongbing, WU Yong
Keywords: germinated foxtail millet bioactive peptides, C. elegans, copper induced, oxidative damage

Reviews

Advances in Microbial Genome Reduction and Optimization Based on Synthetic Biology
Authors: SUN Tianli, HUANG Mingzhu, LIU Bin, CHEN Xuelan
Keywords: synthetic biology, chassis cell, genome reduction, industrial microorganism, microbial cell factory

Research Progress of Crustacean Allergens and Allergens Specific Immunological Products
Authors: LI Mengsi, XIA Fei, LIU Qingmei, HUANG Sujie, LU Yibin, HUAN Fei, LIU Meng, LIU Yixiang, LIU Guangming
Keywords: crustacean, allergen, molecular structure, antigen epitope, specific immunological product

Research Progress on Immune Regulation Activities of Marine Sulfate Polysaccharides
Authors: CHEN Qiuyu, ZHAO Ran, MENG Meishan, DOU Xinyu, CHEN Biyi, ZHAO Qiancheng, LI Ying
Keywords: marine sulfate polysaccharide, immune regulation, mechanism, gut microbiota

Application Progress of Food 4D Printing Technology in Food Industry
Authors: TONG Qiang, XIAO Shuailei, BI Ye, WU Hao, DONG Xiuping
Keywords: 4D printing, additive manufacturing, food processing, external stimulation, microstructure control

Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta
Authors: ZHANG Guohua, HE Xiaxia, LU Ting, SUN Tian, WANG Canlan, ZHOU Shiwei
Keywords: sourdough, Fructilactobacillus sanfranciscensis, fermented pasta, Saccharomyces cerevisiae, Kazachstania humilis