食品工业科技编辑部

2024-12-05

导读：《食品工业科技》已被EI收录，欢迎投稿！

点击蓝色标题，可直接阅读下载

Papers Invited by Guest Editors

Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein
Authors:XIE Yuqing, WU Ruifang, CHEN Cheng, SUN Meng, WANG Yuwei, WANG Hongxun, XU Wei, GUO Danjun
Keywords: Alpinia katsumadai Hayata extracts, farnesol, myofibrillar protein, texture, standardized marination

Effect of Casein on Digestion and Absorption Characteristics of 5-Methyltetrahydrofolate
Authors:TANG Zhenyue, CUI Weiran, ZHANG Yusong, BAI Hongyu, SHAO Meili
Keywords: 5-methyltetrahydrofolate, casein, in vitro digestion, in vivo absorption

Spectroscopic Study on the Effect of Glutamate on the Interaction Mechanism between Brilliant Blue and Bovine Serum Albumin
Authors:LI Chun, WANG Junqian, ZHAO Gang
Keywords: brilliant blue, bovine serum albumin, glutamate, interaction mechanism

Ablation to Allergen-epitopes of Cow's Milk Proteins by Proteases from Pitcher Fluid of Nepenthes×Mirabilis (Lour.) Druce
Authors:LI Tingting, QIU Yu, LI Xin, CHEN Hongbing
Keywords: Nepenthes mirabilis (Lour.) Druce, proteases from pitcher fluid, cow's milk proteins, allergenicity, destruction of allergenic epitopes

Future Food

Predictive Analysis of Potential Functional Components in Mori Folium Based on Fingerprint and Network Pharmacology
Authors:LIU Mengwen, SHEN Jing, CHEN Xuanshi, XU Weisheng, TUERXUNAYI·Dawuti , XIAO Hui
Keywords: Mori Folium, fingerprint, HPLC, principal component analysis, network pharmacology, molecular docking, functional ingredients

Research and Investigation

Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein
Authors:ZHANG Shengyu, WEI Han, ZHOU Xinyu, WANG Mengtian, ZHANG Chen
Keywords: tea residue, protein, emulsification performance, whey protein, soybean protein isolate

Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on Their Properties
Authors:JING Lei, CHEN Lele, ZHAO Dexiu, YANG Dongmei, CHU Zijun, YANG Xiaojun
Keywords: proanthocyanidin, Maillard reaction product, microcapsules, in vitro antioxidation

Effects of TG Enzyme-Chitosan Composite Modification on the Characteristics of Fish Gelatin Gel and Its Preliminary Exploration
Authors:WANG Chengcheng, SUN Wanyi, ZHAN Shengnan, LOU Qiaoming, HUANG Tao
Keywords: fish gelatin, complex modification, gel properties, structural characteristics

Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork
Authors:LI Yuhao, TAO Yingmei, LEI Yu, DENG Mengsheng, LI Tian, JIN Lei, LI Dong
Keywords: magnetic field-assisted freezing, prepared pork, protein characteristics, quality characteristics

Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice
Authors:YE Jian, WU Xuefeng, MU Dongdong, LIU Lanhua, LI Zhenhong, CHEN Xiangsong, LI Xingjiang
Keywords: lactic acid bacteria, mixed-culture fermentation, concentrated pear juice, total acid, nutrient composition, volatile flavor compounds

Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough
Authors:LIU Jianying, ZHENG Yalu, YUAN Ruhuan, XUE Feng, XIONG Xiaohui, LI Chen
Keywords: gluten, curcumin, alkaline, ultrasonic, enzymatic, frozen dough

Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice
Authors:ZHANG Haojing, XU Zhengang, LI Yongxian, CHEN Tiange, HE Tianyi, XU Min, TUO Xiaojun, LIU Lei, ZHAO Xihong
Keywords: sea rice, degree of milling, edible quality, texture properties

Improvement Effect and Mechanism of Total Flavonoids of Chuju on Hypercholesterolemia
Authors:ZHAO Mengqi, WANG Hongdong, SHI Gaocheng, ZHANG Zheng, YU Bingbing, YU Hao
Keywords: total flavonoids of Chuju, hypercholesterolemia, network pharmacology, mechanism of action, oxidative stress

Structure and Property Analysis of Starch/Thymol Nanoemulsion Prepared by Enzymolysis Combined with Dynamic High Pressure Micro-fluidization
Authors:LI Huangwei, LIANG Yinyu, FAN Jiaxin, CHEN Xu, ZHANG Shuyan, ZHU Jie
Keywords: thymol, waxy corn starch, nano-emulsion, dynamic high-pressure microjet, stability

Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids
Authors:CAI Mengting, LIU Li, HUANG Ruonan, SUN Xuening, ZENG Mingyong
Keywords: hydrophilic colloids, thermally induced gels, oysters, gel properties, microstructure

Bioengineering

Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts
Authors:JI Xiang, WU Caiyun, LEI Hongjie
Keywords: goat's milk wine, brewing yeast, lactic acid bacteria, fermentation, aroma components

Processing Technology

Immobilization of Papain Based on Polyethyleneimine Modified Nano-magnetic Spheres
Authors:LIANG Jie, LIN Guorong, ZOU Hanxun, ZHOU Fengchao, GUO Tianzhang, ZENG Jie, LIU Tao, YANG Lei, CAI Lifeng
Keywords: nanomagnetic spheres, papain (PAP), polyethyleneimide (PEI), immobilization, immobilization capacity

Optimization of the Extraction Process of Crude Polysaccharide from Guliao Tea and Evaluation of Its Immunomodulatory Activity
Authors:LUO Yufei, HUANG Xiubi, SU Fen'an, TAN Yiqiu, CHEN Yong, LIU Xiaoling
Keywords: Guliao tea, polysaccharide, response surface optimization, mouse macrophages, immunomodulatory activity

Preparation, Characterization and in Vitro Antioxidant Activity of Low Molecular Weight Porphyra haitanensis Polysaccharides Nano-selenium
Authors:ZHAO Meng, DING Zikang, LI Xinyue, WANG Xiaomei, HU Zuguang, ZHANG Zhongshan
Keywords: Porphyra haitanensis polysaccharide, SeNPs, antioxidant, orthogonal experiment, stability

Extraction, Purification, Functional Properties and Antioxidant Activity Analysis of Donkey Serum Albumin from Asini Corii Colla
Authors:SONG Lulu, LI Yunfei, LIU Xinyuan, XU Ruiqi, ZHENG Guofang, QIN Nan
Keywords: Asini Corii Colla, donkey serum albumin, purification, antioxidation, functional properties

Optimization of Microwave-assisted Semidry Degradation of Konjac Glucomannan with Hydrogen Peroxide and Its Characteristics
Authors:DU Yuming, DENG Liling, WANG Juan, ZHAO Yi, JING Lin, ZHONG Geng
Keywords: konjac glucomannan, semidry, oxidative degradation, low viscosity, characteristic

Optimization of Preparation Process of Antioxidant Peptides from Golden Pompano (Trachinotus ovatus) Skin by Response Surface Method and Its Composition Analysis
Authors:SU Ziying, LU Xuli, DAI Yaping, CAO Yupo, ZHENG Long, LI Jihua, ZHANG Yi
Keywords: golden pompano skin, antioxidant peptide, enzymatic process optimization, molecular weight distribution, amino acid composition

Packaging and Machinery

Study on Drying Characteristics and Quality Properties of Longan （Dimocarpus longan Lour.） during Intermittent Heat Pump Drying
Authors:ZHANG Xiaomin, XU Yujuan, YU Yuanshan, LI Lu, ZOU Bo, XIAO Gengsheng, BU Zhibin, WU Jijun, PENG Jian
Keywords: longan, intermittent heat pump drying, moisture state, free amino acid, antioxidant activity

Analysis and Determination

Changes in Quality of Braised South American White Shrimp Prepared Dishes under Different Reheating Methods
Authors:ZHU Xiuman, SONG Jianlin, SUN Jian'an, MAO Xiangzhao
Keywords: braised South American white shrimp, pre-cooked food, reheating method, quality, flavor

Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea
Authors:NIU Miao, LI Xiongyu, YANG Hongyan, HE Yuqi, XU Yawen, LI Jiahua
Keywords: Dianhong, Congou black tea, aroma components, headspace solid phase microextraction, gas chromatography-mass spectrometry

Determination of Ofloxacin Residues in Honey by Indirect Competition ELISA
Authors:YANG Xingdong, WEI Huiya, QU Yang
Keywords: ofloxacin, immunogen, monoclonal antibody, enzyme linked immunosorbent assay (ELISA), honey

Physicochemical Properties and Antioxidant Activity of Polysaccharides from Sargassum fusiforme Prepared by Six Combined Enzymatic Methods
Authors:OUYANG Dan, ZHANG Chao, YANG Ying, LIN Zhen, SU Laijin
Keywords: combinations of enzymes, Sargassum fusiforme polysaccharides, physicochemical properties, antioxidant activity, zebrafish

Analysis of Difference Formation in Textural Perception during Chewing Process of Rice
Authors:YIN Xianting, CHEN Xiaoyu, HU Jiali, ZHU Ling, ZHANG Hui, HONG Yan, XU Jie, ZHANG Yayuan
Keywords: rice, chewing, physicochemical property, texture analysis

Comprehensive Evaluation of Peppers Quality from Different Regions Based on Principal Component Analysis
Authors:YANG Ya, WU Kangyun, HUANG Dongfu, ZHOU Peng, FU Wenting, WANG Nanyi, HE Jianwen
Keywords: pepper, quality, producing areas, principal component analysis, cluster analysis

Nutritional Quality and Aroma Characterization of Five Main Kiwifruit Varieties in Shaanxi Production Area
Authors:WANG Mengshi, QI Yanan, ZHAO Qinyu, LAN Tian, BAO Shihan, SUN Xiangyu, MA Tingting
Keywords: Shaanxi production region, kiwifruit, nutritional characteristics, nutritional quality, aroma characteristics

Grafting of Walnut Shell Hemicellulose B with Ferulic Acid and Its Effect on the Volatile Flavor Compounds of Pickles
Authors:JIANG Wenming, HUANG Yani, ZENG Yi, LI Fang, GUO Zemei, CHEN Jingxia, HUANG Yue, ZHAO Yong, PENG Chunyan
Keywords: ferulic acid, walnut shell hemicellulose B, pickles, flavor

Screening of α-Glucosidase Inhibitors in Cyclocarya paliurus Extracts Based on Affinity Ultrafiltration-Liquid Chromatography-Mass Spectrometry Combined with Correlation Analysis
Authors:CHEN Zude, MA Boji, XIAO Yan, SHU Rengeng, LI Bingtao, JIANG Li, XU Guoliang, ZHANG Qiyun
Keywords: Cyclocarya paliurus, affinity ultrafiltration, UHPLC-Q-TOF-MS/MS, partial least squares regression (PLS), molecular docking

Identification of Major Bitter Compounds in Zanthoxylum bungeanum Under Different Thermal Processing Techniques
Authors:WANG Yuqian, LI Ting, GUO Jiayi, WANG Jia, XUE Mingjun, ZOU Tingting
Keywords: Zanthoxylum bungeanum, thermal processing techniques, solvent extraction, solid-phase extraction, bitterness, taste dilution analysis (TDA)

Effect of Different Drying Method on the Nutritional Quality and Antioxidant Activity of Jiangyong Fragrant Ginger Based on Principal Component Analysis
Authors:XIAO Xinsheng, ZHOU Wenjun, FENG Meitao, LI Jialing, JIANG Liyan
Keywords: Jiangyong fragrant ginger, drying method, antioxidant activity, principal component analysis, comprehensive evaluation

Storage and Preservation

Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue
Authors:WANG Liuyan, REN Jingnan, QIN Yuqing, FAN Gang, PAN Siyi, LI Zhenglun, HU Zhaoxing, HE Xiang
Keywords: Zigui navel orange, flesh and peel, quick-freezing, quality preservation

Effect of Low-intensity Direct Current Electric Field on Microbial Inactivation of Litopenaeus vannamei and Its Storage Quality
Authors:JIA Hongxin, WANG Jiguo, QI Xiangming
Keywords: Litopenaeus vannamei, low-intensity direct current electric field, microbial inactivation, preservation, storage quality

Preparation of Partridge Tea Extract-Artemisia sphaerocephala Krasch Gum Composite Film and Its Application in Preservation of Cooked Chicken
Authors:WEI Na, PAN Zijing, LIU Wenhua, NING Yuping, WEN Xin, YANG Chen, WANG Lijuan
Keywords: Artemisia sphaerocephala Krasch gum, partridge tea extract, composite film, antioxidant properties, food preservation, chicken

Effect of Cinnamon Extract Immersion Treatment on the Quality of Prefabricated Small Yellow Croaker during Refrigeration
Authors:LI Ruilin, LU Jianhang, CHEN Fengmei, LIU Yu, ZHANG Bin, JIANG Wei
Keywords: prefabricated small yellow croaker, quality, freshness, oxidation, refrigeration, microstructure, cinnamon extract

Nutrition and Healthcare

Effects of Polysaccharides from Urtica macrorrhiza Hand.-Mazz. on Phagocytic Function and Polarization of Macrophage
Authors:WU Genrui, MA Jiancheng, LI Jixing, LUO Ya, BAO Shuang, WANG Zhongjuan, WU Mingyi
Keywords: Urtica macrorrhiza Hand.-Mazz., polysaccharides, macrophage, phagocytosis, polarization

Mechanism of Quercetin Improving Dox-induced Myocardial Injury in Mice Based on PI3K/AKT/GSK-3β/β-Catenin Pathway
Authors:ZHANG Shan, GAO Zhihui, WANG Qiuhong, LI Haoze, JIANG Hongjin, ZHANG Hongjun
Keywords: quercetin, doxorubicin, myocardial injury, PI3K/AKT/GSK-3β/β-catenin signaling pathway

Preliminary Investigation of the Immunomodulatory Capacity of Mixed Lactobacillus plantarum by in Vitro and in Vivo Experiments
Authors:HAN Yu, YUE Yingxue, CHENG Yang, LIU Deyu, CAO Ting, ZHANG Yifan, WANG Song, LI Bailiang, HUO Guicheng
Keywords: Lactobacillus plantarum, macrophages, mice, immunomodulation

Immunostimulatory Activity of Tilapia-head Chondroitin Sulfate in RAW 264.7 Cells and Mice
Authors:HUANG Houpei, YUAN Yuan, WANG Zhuo, CHEN Jing, SONG Bingbing, ZHONG Saiyi
Keywords: tilapia, chondroitin sulfate, immunostimulatory activity, immunosuppression, intestinal barrier, RAW 264.7

In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
Authors:YAN Lijuan, YI Shumin, HOU Yu, LI Jianrong, LI Xuepeng, JI Guangren, LIU Yingli
Keywords: tea polyphenols, fish sausage, in vitro digestion, immune regulation

Reviews

Research Progress on Preparation, Biological Activity and Application of Collagen Peptides
Authors:YI Yifan, WANG Yue, CHENG Kuan, ZHANG Min, LIU Xueping, DING Cuicui
Keywords: collagen peptides, preparation, biological activity, application

Developments in Research into Mechanisms Underlying and Regulating Flavor Generation in Processed Freshwater Fish Products
Authors:ZHU Cuiling, WANG Zhangtie, JI Shengyang, LU Baiyi
Keywords: freshwater fish, processed products, flavor generation mechanisms, regulation

Research Advanced on Processing and Quality Safety Control Technology of Pre-made Pork Dishes
Authors:LIU Yu, ZHAO Yuwei, JIANG Wenjie, GONG Junjie, ZHENG Zhenjia
Keywords: pre-made pork dishes, material characteristics, processing technology, quality control