食品工业科技编辑部

2025-01-16

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Papers Invited by Guest Editors

Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment
Authors: LI Jingjiu, SONG Mingfei, NIU Yue, ZHU Lingjiao, GUO Danjun, XU Wei, YI Yang, WANG Hongxun
Keywords: ultra-high pressure, myofibrillar protein, protein structure, marinated duck drumsticks

Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions
Authors: HUANG Yuyang, LIU Jiyuan, ZHU Ying, SUN Bingyu, LIU Linlin, Lü Mingshou, ZHU Xiuqing
Keywords: soy protein isolates, heat-induced, cation-induced, gel properties, gel formation mechanisms

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel
Authors: ZHANG Xinyue, GENG Wenhao, TIAN Miaomiao, LIANG Xin, LI Xinrong, FAN Xinru, ZHAO Qiancheng
Keywords: surimi, mixed gel, gel properties, animal protein, plant protein

Substrate Specificity and Enzymatic Characteristics of Three Rutinosidases
Authors: XIAO Fengwei, SUN Jiang, YE Jiaying, LI Lijun, NI Hui
Keywords: rutinosidase, rutinoside flavonoids, substrate specificity, enzymatic characteristics, molecular docking

Research and Investigation

Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols
Authors: NONG Liyan, LIU Xueming, CHENG Jingrong, ZOU Jinhao, CAO Wenhong, TANG Daobang, YANG Huaigu
Keywords: plant polyphenols, β-lactoglobulin, desensitization, solubility, digestibility, polyphenol composition

Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation
Authors: LUAN Huilin, HUA Xiaohan, YU Wenhua, JIA Xin, YIN Lijun
Keywords: soybean protein, extraction condition, alkali-soluble acid precipitation, heat treatment, enzymatic hydrolysis, calcium-binding ability, structure

Isolation and Purification, Structural Characterization, Hypoglycemic Activity of Soluble β-Glucan from Cordyceps chrysanthemi
Authors: LIN Yexin, YAN Guangyu, WANG Yaru, FANG Hua, CHEN Hui, HONG Zhuan
Keywords: Cordyceps militaris β-glucan, separation and purification, structural analysis, hypoglycemic activity

Effect of Hydrothermal Treatment on Dissolution and Physical Properties of Polysaccharides from Tremella fuctiformis
Authors: ZHU Yeli, WANG Yihan, XIE Qingyun, TENG Jianwen, HUANG Li, XIA Ning
Keywords: Tremella polysaccharides, dissolution, kinetic model, viscosity, molecular weight

Research on the Interaction between Eight Polyphenols and Arachin
Authors: ZHANG Zuwei, LI Rurui, YANG Cong, MENG Yongyan, SHEN Mingjuan, SUN Jian, ZHANG Xuechun
Keywords: arachin, polyphenol, interaction, spectrum, structure

Effects on the Functionality and Structure of Rice-Pea Composite Protein by Industry-scale Microfluidizer Combined with pH Cycling Treatment
Authors: LU Yunfeng, DAI Taotao, LI Zhaoying, HAN Jialong, LI Ti, LIU Chengmei, CHEN Jun
Keywords: rice protein, pea protein, industry-scale microfluidizer, pH cycling, modification, functional characteristics, structure

Construction and Encapsulation of Colloidal Vesicles Based on Bovine Serum Albumin-Dextran Interfacial Assembly
Authors: GUO Qianqian, LI Dan, YANG Yongli, LI Li, YI Gaoyang, YAO Xiaolin
Keywords: bovine serum albumin, dextran, vesicles, stability, encapsulation

Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread
Authors: LI Xuehong, GONG Jingjing, LI Minjie, XIN Dijia, ZHANG Lu, LU Yong
Keywords: gluten-free, rice bread, Pickering emulsion, cyclodextrin, sensory quality

Functional Characteristics and Lipid Lowering Activity of Auricularia heimuer Soluble Dietary Fiber
Authors: SHANG Xueyu, MEI Heriban, SU Ling, WANG Qi
Keywords: Auricularia heimuer soluble dietary fiber, lipid lowering in vitro, functional characteristics, physical and chemical properties, high fat diet, lipid lowering in vivo

Bioengineering

Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics
Authors: WU Yuwei, TIE Yu, TANG Zhixing, ZHU Haiyan, LI Yuwei, ZHU Wenyou, WANG Xinhui, YIN Liguo
Keywords: Sichuan bran vinegar, Cupei, Bacillus, solid-state fermentation, flavor compounds

Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice
Authors: WU Xiaomin, WANG Fang, GAO Yingyin, WEI Xiaobo, FANG Haitian, LIU Huiyan
Keywords: apple juice, probiotics, process optimization, aroma component, gas chromatography-ion mobility spectrometry (GC-IMS)

Antifungal Activity of Essential Oil Isolated from Pelargonium roseum against Grey Mould (Botrytis cinerea) of Cherry Tomato
Authors: LIU Fuyan, YANG Runxia, ZHENG Yangcuiji, ZHAO Chongjun, FAN Liming, SU Fawu, YE Min
Keywords: Pelargonium roseum, essential oil, chemical composition, Botrytis cinerea, antifungal activity

Inhibition Effect of Phenyllactic Acid on Foodborne Vibrio vulnificus Biofilms
Authors: ZHANG Yanfang, LIU Shuilin, GUO Mengjia, Lü Mengmin, Lü Xinran, BAI Fengling, LI Jianrong, CUI Fangchao, TAN Xiqian, DONG Hao
Keywords: phenyllactic acid, Vibrio vulnificus, biofilms, inhibition

Screening of N-Acyl Homoserine Lactone-degrading Bacteria and Evaluation of Their Quorum Quenching Activities
Authors: TAN Xiqian, WANG Xiaoqing, CUI Fangchao, WANG Dangfeng, Lü Xinran, LI Xuepeng, LI Jianrong
Keywords: N-acyl homoserine lactone, quorum sensing, quorum quenching, biofilm, Hafnia alvei

Enhancing the Ability of Escherichia coli to Synthesise L-Isoleucine Using λ-Red Recombinant Technology Combined with Complex Mutagenesis
Authors: WANG Jipeng, ZHU Tengteng, LIU Lu, MA Cheng, WEI Xiaobo, LIU Huiyan, FANG Haitian
Keywords: Escherichia coli, λ-Red recombinant technology, brnQ gene, complex mutagenesis, fermentation, L-isoleucine

Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology
Authors: CUI Mengjun, WANG Yurong, HOU Qiangchuan, ZHANG Haibo, TIAN Longxin, YE Mingbo, GUO Zhuang
Keywords: high-temperature Daqu, medium-high-temperature Daqu, third generation sequencing technology, fungal taxa

Processing Technology

Process Optimization and Antioxidant Activity of Pine Needle Essential Oil Extracted by Microwave-assisted Extraction
Authors: Lü Suyuan, SHANG Bingqing, SUN Luyan, LIU Guolong, ZHAO Fa, LIANG Xiuqing, WU Qiu, GENG Yue
Keywords: Pinus tabuliformis, pine needle essential oil, microwave-assisted extraction, response surface methodology, antioxidant

Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro
Authors: ZHANG Tingyang, ZHANG Ling, JIANG Yuqin, LIU Yang, WANG Xinhui, ZHAO Xinxin, MIAO Baohe
Keywords: Rosa rugose residue, complex enzymes, polysaccharides, response surface analysis, antioxidant activity

Effects of Yam Powder Produced by Different Drying Ways on the Quality and Antioxidant Activity of Greek Style Yogurt during Refrigeration
Authors: MA Rongkun, ZHANG Zhongyi, CHENG Shangzhen
Keywords: yam powder, Greek style yogurt, drying way, refrigeration, stability, antioxidant activity

Optimization of Intracellular Polysaccharide Extraction Process and Analysis of Antioxidant Activity in Co-cultures of Sanghuangporus vaninii and Pleurotus sapidus
Authors: LU Yuantian, LIU Di
Keywords: Sanghuangporus vaninii, Pleurotus sapidus, semi-bionic extraction, co-culture, polysaccharide, antioxidant activity

Preparation, Structural Characterization and Antioxidant Activity of Extracellular Nanovesicles from Hericium erinaceus
Authors: YANG Xueli, NIU Ben, CHEN Hangjun, WU Weijie, WANG Guannan, FANG Xiangjun, MU Honglei, GAO Haiyan
Keywords: Hericium erinaceus, nanovesicles, process optimization, structural characterization, omics analysis, Caco-2 cells, antioxidation

Analysis and Determination

Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu
Authors: SHI Linming, DU Yanhong, NIE Jianguang, TAN Hao, LI Simai, LI Tingting
Keywords: light flavor baijiu, sorghum's physicochemical properties, different varieties, Baijiu flavor component, correlation analysis

Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries
Authors: GE Chao, ZHANG Peng, LI Jiangkuo, JIA Xiaoyu, WU Di, LI Chunyuan, LIU Ling
Keywords: raspberry, storage tolerance, flavor changes, GC-IMS, GC-MS

Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS
Authors: ZHANG Meng, WANG Peng, GENG Jingzhang, ZHAN Ping, TIAN Honglei
Keywords: sallion white, volatile substance, fried, differential component

Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS
Authors: ZHANG Jingnian, LI Shengsheng, MA Jibing, LIU Chenglu
Keywords: yak meat, different parts, gas chromatography-ion mobility spectrometry, characteristic flavor, fingerprinting, cluster analysis

Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology
Authors: OU Xiaoxi, HUANG Huiqing, LI Qiuming, YU Xinru, JIANG Nengbao, LIN Hongzheng, ZHENG Yucheng, SUN Yun
Keywords: 'Meizhan' tea, stir bar sorptive extraction, gas chromatography-olfactometry-mass spectrometry, aromatic active compounds, odor activity value

Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis
Authors: YU Yanqi, YANG Mingyuan, Lü Chunmao, BAI Shaoci, ZHANG Qunfang, ZOU Chenyang, JIANG Han
Keywords: chestnut, principal component analysis, entropy weight method, grey relational degree analysis, cluster analysis

Storage and Preservation

Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols
Authors: SUN Lilan, WANG Kun, ZHANG Youliang, WANG Ruokun, ZUO Feng
Keywords: kidney bean skin, polyphenol, isolation and identification, oil oxidation resistance, storage quality

Analysis of the Quality Stability of Strawberry Juice Fermented with Water Kefir Grains during Refrigeration
Authors: YIN Linlin, CHEN Zhina, SUN Ruixue, LIU Xianya, WANG Yuxin
Keywords: water kefir grains, strawberry juice, refrigeration, quality

Effects of Short-time High Concentration CO₂ Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage
Authors: DUAN Huimin, PENG Mengfei, ZHANG Xuxin, DAI Lixiang, ZHENG Jiaxuan, LIU Xia
Keywords: high concentration CO₂, short-time stimulation, oilseed rape, keep green, storage, quality

Nutrition and Healthcare

Effects of Ginseng Peptides on Laxative in Mice
Authors: WANG Qiannan, YANG Wen, XUE Tingfang, ZOU Jiaqi, FENG Tao, YU Lei, BI Yunfeng, WANG Lina
Keywords: ginseng peptides, laxative, constipation, substance P, vasoactive intestinal peptide

Protective Effect of Black Bean-Whey Double Protein Diet on Intestinal Barrier Injury Induced by Lipopolysaccharide in Rats
Authors: MENG Weihong, LI Zhiming, ZHANG Jiayu, SHU Xin, LIANG Defu, ZHUANG Kejin, ZHANG Dongjie
Keywords: black bean-whey double protein, lipopolysaccharide, intestinal barrier injury, intestinal morphology, tight junction protein

Anti-lung Cancer Mechanism of Quercetin Based on Network Pharmacology and Experimental Validation
Authors: WANG Yi, PU Xiaofang
Keywords: quercetin, non-small cell lung cancer, network pharmacology, molecular docking, PI3K/Akt/GSK-3β signaling pathway

Anti-fatigue Effect of Water Extract of Food as Medicine Compound Polygonati Rhizoma Composition on Mice
Authors: CEN Yanxia, LIANG Yucai, ZENG Jiangying, YIN Shenggao, ZHOU Gailian, CHEN Shiman
Keywords: medicinal and edible component, Polygonati Rhizoma, anti-fatigue, strenuous swimming time, serum urea nitrogen, liver glycogen, muscle glycogen

Protective Effects of Gynostemma pentaphyllum Saponins on Liver Injury in Guinea Pigs of Hyperlipemia Based on Oxidative Stress
Authors: DAI Tianyi, LIU Donglian, QIN Xingmin, GAO Chengling, LI Jiayi, KUANG Hailing
Keywords: Gynostemma pentaphyllum saponins, hyperlipidemia, guinea pigs, liver, oxidative stress

Hypoglycemic Effects and Myocardial Protection of Sanghuangporus vaninii Polysaccharide on Diabetes Rats
Authors: CHANG Yue, WU Yue, GUO Jianfeng, ZHAO Weiyuan, LU Yuantian, LIU Di
Keywords: Sanghuangporus vaninii polysaccharide, type 2 diabetes, pancreas, myocardial protection

Reviews

Application and Research Progress of Fat Substitutes in Meat Products Processing
Authors: XU Wantian, XU Yujuan, LI Cong, ZHOU Hui, MA Xiangjie, XU Baocai
Keywords: low-fat meat products, fat substitutes, oleogels, emulsion gels

Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.
Authors: JIN Bo, LU Lu, MI Jia, ZHANG Lutao, LUO Qing, CHE Zhangbin, WANG Siyu, CAO Youlong, YAN Yamei
Keywords: Lycium barbarum L., carotenoids, composition, processing methods, stability

Research Progress and Functional Applications of Food Protein Fibrils
Authors: LANG Zhenling, ZHUANG Jie, LU Hongzheng, ZENG Shaoxiao, CHEN Haoran
Keywords: food protein fibrils, self-assembled, fibrillation, structural characteristic, functional property

Research Progress of Fatigue Evaluation and Foodborne Anti-sport Fatigue Components
Authors: LI Mengmin, LIU Tao, LUO Ting, WANG Dou, OU Changrong, YANG Guiling
Keywords: exercise fatigue, food-borne, fatigue biomarkers, anti-fatigue mechanisms, interactions

Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley
Authors: FAN Yuting, WANG Kexin, ZHANG Haixia, MA Ping, LI Jing, WU Jing, TAN Youjin, WANG Jianbin, HE Xiaoyan, DU Shuangkui
Keywords: highland barley, germination, nutritional components, functional characteristics, application

Lipid-lowering Efficacy of Plant Proteins and Their Application Potential
Authors: WANG Yue, GUAN Chunhua, BI Hong, WU Fengyating, SHEN Yanqin, TAO Liang, TIAN Yang
Keywords: plant proteins, lipid metabolism, lipid-lowering mechanism, application potential