食品工业科技编辑部

2025-11-05

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Papers Invited by Guest Editors

Differential Analysis of Sensory Quality and Flavor Characteristics of Jiang-flavor Baijiu from Different Production Areas in Chishui River Basin
Authors:ZENG Jiajia, CHEN Hongqin, ZHOU Hongxiang, ZHANG Xiaolei
Keywords: Chishui River, different production areas, Jiang-flavor Baijiu, variance analysis, volatile flavor substances, production area model, correlation analysis

Research on Fungal Diversity and Flavor Characteristics during Alcoholic Fermentation of 'Chardonnay' Dry White Wine in Wuwei, Gansu
Authors:WANG Longxia, LI Quancheng, JIA Qiqian, HAO Nan, WANG Jing
Keywords: 'Chardonnay' wine, natural fermentation, fungal diversity, volatile compounds, correlation analysis

Research Progress on Preparation Technology, Health Benefits and Food Applications of Active Ingredients of Potentilla anserina
Authors:LI Ting, AKIDA Adiham, ZHANG Zhongrui, HAN Cairong, HUANG Feifei, YAN Yulu, GONG Puyang
Keywords: Potentilla anserina, active components, health benefits, functional foods, cardiovascular protection

Analysis of the Volatile Components in Different Varieties of Dazeshan Grapes and Their Extracts
Authors:LI Rongfang, LIU Jinjin, ZHU Hai, DU Wenjie, LI Gaopo, SU Haijian, ZHAO Yuzong, LI Yuhui, FANG Song
Keywords: Kyoho grape, Muscat Hamburg grape, Gold Finger grape, volatile component, aroma substance, multivariate statistical analysis

Effect of Exogenous Antioxidant Peptides on Quality and Oxidation Characteristics of Cantonese Sausage during Processing
Authors:BAO Wei, LI Yuchen, GUO Tingyu, HAN Qi, LI He
Keywords: Cantonese sausage, antioxidant peptides, lipid oxidation, protein oxidation, quality

Research and Investigation

Interaction Study between Umami and Salty Based on Electronic Tongue Technology and σ-τ Model
Authors:DAI Linxue, XU Huanhuan, LI Jiaxing, YOU Enzhuo, WU Zhikang
Keywords: electronic tongue, NaCl, salty and savory effect, interaction

Flavor Draw Solution on Apple Juice Concentration by Forward Osmosis Technology
Authors:WU Simiao, CHEN Jianghong, ZHANG Limian, SUN Xinyang
Keywords: draw solution, forward osmosis, juice concentrate, reverse solute diffusion

Physicochemical Properties and Immunomodulatory Activity of Exopolysaccharide Produced by Lactic Acid Bacteria in Fermented Mung Bean Porridge
Authors:LI Silu, WANG Kun, PAN Yuxi, TAI Mengdie, ZHAO Jing, QIAN Lili, ZUO Feng
Keywords: mung bean, exopolysaccharide, physicochemical properties, immune activity

Structure and in Vitro Activity Characterization of Soluble Dietary Fiber from the Outer Leaves of Chinese Cabbage
Authors:CAO Yu, ZHOU Qian, ZHANG Jiaqi, ZHAO Jianjun, GAO Zepeng, GU Aixia, QIN Peng, CHENG Xinying, ZHAO Wen
Keywords: outer leaves of Chinese cabbage, soluble dietary fiber, structural characterization, in vitro activity, enzyme kinetics

Structural Characterization and Bioactivity of Polysaccharides Extracted from Dried Fruits of Rosa roxburghii Tratt Fruit
Authors:JIAO Xue, ZHANG Min, XU Buqing, WU Chongde
Keywords: Rosa roxburghii Tratt polysaccharides, structural characterization, antioxidant activity, cholesterol esterase inhibitory activity, anticancer activity

Effects of Different Reducing Sugars on the Structure and Allergenicity of Silver Carp Parvalbumin via Noncovalent Interaction
Authors:LIU Jie, WANG Xumei, LIU Jun, TU Zongcai, SHAO Yanhong
Keywords: parvalbumin, reducing sugar, noncovalent interaction, structure, allergenicity

Effects of Particle Size Changes on Physicochemical Properties, Digestive Characteristics, and Multi-scale Structures of Starch in Wheat Granular Flour
Authors:LI Shaoying, LIU Yuanxiao, WANG Jianli, WANG Xiaoning, YU Xiangke, ZHANG Lili, ZHANG Tingjing, GUAN Erqi
Keywords: wheat granular flour, particle size, gelatinization properties, thermodynamic stability, in vitro digestion, multi-scale structure

Effects of Different Cooking-Stretching Methods on the Physical Properties, Microstructure and Casein Molecular Characteristics of Rushan Cheese Curd
Authors:ZHANG Lanjun, LI Huimin, YANG Faguang, LI Xinyi, TANG Rong, TANG Huihua, ZHANG Keyu, LI Meijuan, SHI Qiao
Keywords: Rushan cheese curd, cooking-stretching, steam heating, twin-screw, casein

Impact of Different Blending Temperatures on Whole Corn Flour, Whole Corn Dough, and Whole Corn Chinese Steamed Pancake Quality Characteristics
Authors:JIANG Congyun, YU Jinzhi, YANG Cheng, YANG Xin, SU Hang, LIN Songyi, TANG Yue
Keywords: corn flour, whole corn Chinese steamed pancake, blending temperature, starch gelatinization, quality characteristics

Effects of Nutrients on Anti-aging Activities in Vitro of Protein-EGCG Non-covalent Complex
Authors:YANG Meihua, CHEN Chen, DONG Ling, LUO Peng, KANG Jingjing
Keywords: epigallocatechin gallate (EGCG), protein, non-covalent complex, nutrient addition, anti-aging activity in vitro

Effect of Catechins on the Physicochemical, Structural and Gel Properties of Myosin in Tilapia
Authors:HANG Yuyu, ZHANG Yang, TAN Du, HU Yaqin
Keywords: catechins, myosin, physicochemical properties, structural properties, gel properties

Synergistic Regulation of Characteristics of Bigel System by pH of Hydrogel and Biphase Ratio
Authors:LIU Chenxu, CAO Yang, ZHANG Yanpeng, LU Liling, ZHANG Juan, HU Chun, HU Zhixiong
Keywords: pH of hydrogel, oleogel/hydrogel ratio, microstructure, mechanical property, textural property

Immobilization of Naringinase by Sodium Alginate/Polyethyleneimine/Epoxy Silane Composite Aerogel
Authors:HUANG Fan, SUN Xitong, LI Qian, LI Miao, GUO Xiaoyu, HAN Yuqing, SUN Fanghong, FANG Yimeng, LI Xianzhen
Keywords: sodium alginate, composite aerogel, immobilization, naringinase, process optimization

Effect of Lactic Acid Bacteria Fermentation on the Main Components and Antioxidant Activity of Cranberry Juice
Authors:ZHAO Chenyu, ZHU Libin, ZHU Dan, YANG Tianyou, NIU Guangcai, WEI Wenyi, MA Jing
Keywords: cranberry, lactic acid bacteria, fermentation, main components, antioxidant activity

Effects of Germination on the Structure and Digestive Characteristics of Soybean Protein in the Simulated Gastrointestinal Environment of the Elderly
Authors:WANG Xinrui, FAN Bei, FEI Chengxin, ZHAO Ruojie, LIU Liya, HUANG Yatao, WANG Fengzhong
Keywords: germination, soybean protein powder, elderly, protein digestibility

Bioengineering

Isolation and Identification of Lactic Acid Bacteria from Zha-chili and Screening of Lactic Acid Bacteria Suitable for Jujube Juice Fermentation
Authors:CUI Mengjun, HAO Guangfei, CAI Wenchao, SHAN Chunhui, ZHANG Haibo, GUO Zhuang
Keywords: lactic acid bacteria, identification, screening, jujube juice, fermentation, sensory quality

Construction of ATMT System of Aureobasidium pullulans and Screening of High-yield Strains of Poly Malic Acid
Authors:BAI Lijun, DU Rong, JIA Yixuan, TAO Pei, WEI Peilian
Keywords: Aureobasidium pullulans, Agrobacterium tumefaciens, enhanced green fluorescent protein, genetic transformation, poly malic acid

Immobilization of Thermophilic Lipase on Lignocellulosic Sugarcane Bagasse Carrier and Its Biocatalytic Properties
Authors:QIN Hongyu, ZHANG Jun, LI Kuntai, LIU Shucheng, XU Jingliang, Lü Pengmei, WANG Zhongming
Keywords: deep eutectic solvent, lignocellulose, immobilized lipase, biocatalysis, enzymatic property

Isolation and Identification of Lactic Acid Bacteria in Yunnan Sweet Rice Wine and Study on Antioxidant Activity and Volatile Components of Fermented Sweet Rice Wine
Authors:FENG Yiting, HE Yang, AN Qi'er, YUAN Guohui, FAN Fangyu
Keywords: sweet rice wine, lactic acid bacteria, isolation, antioxidant activity, volatile components

Structure Characterization and Antibacterial Performance of AgCl-Curcumin-g-C₃N₄
Authors:WANG Huayu, CHENG Lin, JIANG Tao, HUA Yufan, ZHONG Jing, XIANG Lu, CAO Xinkai, LI Guanghui, LUO Gan
Keywords: curcumin, antibacterial effect, bactericidal activity, structure characterization

Processing Technology

Optimization of Solid-state Fermentation Process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and Its Effect on the Quality of Enzymatic Solution
Authors:LIAO Shengyu, TANG Chenglin, QIN Yin, GUO Taiqiong, HU Juanze, ZHU Guofei
Keywords: Polygonatum cyrtonema Hua, Lactobacillus bulgaricus, solid-state fermentation, antioxidant activity, bioactive substances

Development and Quality Evaluation of Mixed Wine Production Process of Aronia melanocarpa and Shine-Muscat
Authors:XUE Wen, WANG Yue, LI Xinling, WANG Shujuan, JIANG Wenguang, LIU Na, MA Tingting, FANG Yulin, SUN Xiangyu
Keywords: Aronia melanocarpa wine, Shine-Muscat grapes, blending ratio, maceration time, antioxidant capacity, sensory quality, principal component analysis

Preparation of Tablet Candy with Flavonoids from Lycium barbarum Leaf and Its Protective Effect on High Fructose-induced Hepatic Injury in Mice
Authors:REN Jing, MA Li, QIN Jiangxue, MENG Xuemei, FAN Yanli
Keywords: Lycium barbarum leaf, flavonoids, tablet candy, antioxidant, liver injury

Optimization of Green Aqueous Extraction Process and Characteristics of Chromoplasts from Goji Berries (Lycium barbarum L.)
Authors:WU Fan, LI Zhihan, CHEN Nan, LIU Xingyu, LI Xilong, PENG Yu, LI Mo, NI Yuanying, WEN Xin
Keywords: goji chromoplast, green aqueous-phase extraction, goji pigment, water solubility, liposolubility

Extraction, Characterization and Antioxidant Activity of Polysaccharide from Platycodon grandiflorum Based on Deep Eutectic Solvent
Authors:REN Ruirui, SUN Jianrui, FAN Jiaqi, YAO Linlin, TIE Shanshan, ZHANG Jie, WANG Dahong, GU Shaobin
Keywords: Platycodon grandiflorum polysaccharide, extraction yield, deep eutectic solvent, structural characterization, antioxidant activity

Optimization of the Preparation Process of Chondroitin Sulfate from Bovine Bone Byproducts and Its Cartilage Protection Activity
Authors:ZHAO Xiaoliang, HUANG Zhoujin, ZHANG Jing, WANG Cunjin, ZHAO Weixue, YU Mingxiao, WANG Lin, ZHANG Weijie
Keywords: bovine nasal bone, chondroitin sulfate, alkaline extraction, process optimization, cartilage damage protection

Optimization of the Preparation Process of Oat Bran Hydrolysate and Its in Vitro and in Vivo Antioxidant Activity
Authors:MA Haoyuan, WANG Rui, WU Min, GU Qixin, MA Sarina
Keywords: oat bran, enzymatic process optimisation, peptide content, aging mice, antioxidant activity

Analysis and Determination

Real-time Monitoring Method and Implementation of Different Ratio of Liquid Eggs Based on Conductivity
Authors:CHI Yuan, HUANG Zilong, JIA Yuhao, LIN Jiabao, CHI Yujie
Keywords: liquid egg production, real-time online monitoring, electrical conductivity, different ratio, real-time feedback

Influence of Different Steaming and Boiling Methods on the Taste of Procambarus clarkii
Authors:CHEN Gehui, WANG Zhihui, LU Yiting, QIU Wenxing, QIAO Yu, WANG Chao, LI Miyou, ZOU Shengbi
Keywords: cooking method, Procambarus clarkii, taste, taste active component, free amino acids

Formation of Quality Characteristics of Prefabricated Grilled Wuchang Fish under Different Cooking Methods
Authors:TAN Bixia, GAO Yanlei, XIONG Qing, YIN Tao, YOU Juan, LIU Ru
Keywords: cooking method, Wuchang fish, prefabricated fish, physicochemical properties, volatile flavor compound

Establishment of a Droplet Digital PCR System for the Detection of Diarrheagenic Escherichia coli in Ready-to-Eat Fruit and Vegetable Products
Authors:ZHANG Xue, MA Lixia, YE Deping, YI Yan, JIANG Zhanyue, ZHOU Lihua, XIE Zhenjian
Keywords: diarrheagenic Escherichia coli, virulence factors, droplet digital PCR, plasmid DNA standard candidate

Analysis of Texture Properties and Volatile Compounds of Black Sweet Fresh Corn of Different Cooking Times
Authors:MAO Hongyan, WANG Jiamin, ZULIPIYA Maimaiti, YUE Li, ZHANG Yijie, YU Ming, REN Hongsong
Keywords: fresh corn, texture, gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, volatile components

Storage and Preservation

Antifungal Activity and Mechanism of Chitosan Oligosaccharides and Chitosan Lactate against Four Major Postharvest Pathogenic Fungi of Citrus Fruit
Authors:XU Yiwei, LIAO Bi, DENG Lili
Keywords: chitosan oligosaccharides (COS), chitosan lactate (CHL), citrus fruit, postharvest diseases, antifungal activity

Protective Effect and Mechanism of Tea Polyphenols on the Stability of Myofibrillar Protein in Oyster Treated by Freeze-thaw Cycle
Authors:OU Yan, CHE Guixiang, LIU Ying, XIE Xiating, LU Sisi, YANG Ziyi, MA Ruidong, ZHANG Ziran, LIU Xiaoling
Keywords: oysters, freeze-thaw cycle, tea polyphenols, myofibrillar protein, mechanism of action

Nutrition and Healthcare

Effect of Sturgeon Caviar on the Immune Function of Immunosuppressed Mice
Authors:HU Simei, MU Zizi, TIAN Kaihong, ZHANG Shuhuan, LUO Kai, XU Qiaoqing
Keywords: sturgeon caviar, cyclophosphamide, immunoregulation, enhancing immunity

Protective Effects of SNS and Its Medicinal and Food Homology Formulas on CCl₄-injured HepG2 Cells
Authors:WU Jie, WANG Wanqi, REN Zhibin, YIN Lei, ZHONG Micun, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao, HE Zhiyong
Keywords: Sini San, medicinal and food homology formula, HepG2, CCl₄ liver injury, antioxidant

Effects of Lacticaseibacillus casei on Gastrointestinal Regulatory Peptide Levels and Intestinal Flora in Constipated Mice
Authors:ZHU Yaqin, LI Song, JIANG Yan, LI Xueli, ZENG Xianchun
Keywords: Lacticaseibacillus casei, constipation, gastrointestinal regulatory peptide, intestinal function

Protective Effect of British Red Kidney Bean Peptide Fractions on Ethanol-induced Gastric Mucosal Epithelial Cell Injury
Authors:ZHANG Yajuan, DONG Zhihao, ZU Lijia, WANG Kun, LI Dan, ZUO Feng
Keywords: British red kidney bean peptide fractions, ethanol, GES-1 cells, reactive oxygen species (ROS), NLRP3 signaling pathway

Liver Protective and Exercise Endurance Enhancing Effects of Limosilactobacillus fermentum HYFN13 on D-Galactose-induced Aging Kunming Mice
Authors:LI Xiaolu, SONG Canlin, TIAN Xiaoxue, WANG Yeni
Keywords: Limosilactobacillus fermentum, oxidative stress, sport, gut microbiota, inflammation

Effect of Lactobacillus acidophilus XY27 in Regulating Intestinal Flora and Enhancing Swimming Endurance
Authors:ZONG Yanwei, SONG Canlin, LUO Dehan, JIAO Chenxi
Keywords: Lactobacillus acidophilus, oxidative stress, endurance, AMPK, mRNA, glycogen, intestinal flora

Reviews

Research Progress on the Degradation of Lignocellulosic by White Rot Fungi
Authors:TANG Haojie, JIANG Di, LI Yang, YU Junbo, ZHANG Kaige, LIU Feifan, WANG Chaoyue, BIAN Ke
Keywords: white rot fungi, lignocellulosic, solid-state fermentation, degradation mechanism, resource utilization

Research Progress on the Taste Characteristics, Preparation, Screening, and Taste Changes during Processing of Marine Fish and Shellfish Umami Peptides
Authors:LIN Yiqin, CHEN Bingyan, WANG Rong, LIN Lijuan, LIN Hetong, LIN Xiaozi
Keywords: umami peptides, conformational relationships, gustatory characteristics, screening, taste modulation

Research Progress on the Application of Ternary Covalent Complexes of Proteins, Polyphenols and Polysaccharides in Nanodelivery Systems
Authors:HUANG Yuyang, ZHENG Baoning, ZHU Ying, SUN Bingyu, LIU Linlin, Lü Mingshou, LIU Jiyuan, ZHU Xiuqing
Keywords: proteins, polyphenols, polysaccharides, ternary covalent complexes, preparation methods, nanodelivery systems

Function of DHA Algal Oil and Its Application in Health Food
Authors:GUO Jinhong, SONG Wei, DUAN Hao, FENG Duo, YAN Wenjie
Keywords: DHA algal oil, health food, health function, application status, research progress

Research and Application Progress of Structural Color-Responsive Food Intelligent Packaging
Authors:LIANG Lisheng, YANG Wenwen, LI Mei, YANG Keyi, PAN Yanhong, FAN Xiaoping
Keywords: structural color response, food, intelligent packaging, food quality visualization, dynamic monitoring