食品工业科技编辑部

2025-02-21

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Papers Invited by Guest Editors

Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique
Authors: LIU Ke, XU Lei, WANG Changyuan, LI Zhijiang, DENG Jingzhi
Keywords: cooking, sorghum rice, polyphenol, flavor, metabolomics

Transcriptome Analysis of Effect of Cordyceps militaris Aqueous Extract in Human Gastric Cancer Cell BGC-823 on Different RCD Pathways
Authors: CUI Mingqi, YU Kaiwen, SONG Yang, XU Fangxu, WANG Shenghou, WANG Ze
Keywords: Cordyceps militaris, apoptosis, autophagy, necroptosis, ferroptosis

Differences in Metabolites of Different Varieties from Xinjiang Large-fruit Sea Buckthorn as Analyzed by Non-targeted Metabolomics
Authors: HAN Rong, MA Yan, LI Shengjie, MENG Xintao, XU Mingqiang, ZHANG Ting, PAN Yan
Keywords: Xinjiang large-fruit sea buckthorn, non-targeted metabolomics, differential metabolites, UPLC-QTOF-MS

Research and Investigation

Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances
Authors: LI Yuanchao, LI Qinji, GUO Yuqiong, HAO Zhilong, JIN Shan
Keywords: wolfberry tea, sensory evaluation, quality, aroma components, salty fragrance

Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread
Authors: QIN Yuyue, YU Hongda, CHEN Kejun, CHENG Guiguang, ZHANG Jiliang, SOTEYOME Thanapop
Keywords: purple rice powder, Morchella esculenta powder, dough, rheological property, bread quality, in vitro digestion characteristics

Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel
Authors: ZHOU Fengchao, JIANG Wenting, TIAN Han, LUO Wei, ZHANG Xiaolan, WANG Jiazhen, LIANG Jie, XIANG Leiwen, WANG Shaoyun, CAI Xixi, WU Qiming, LIN Honglai
Keywords: Laminaria japonica powder, surimi, rheological properties, molecular force, protein structure

Structural Characterization and Antioxidant Activity in Vivo of Polysaccharides from the Leaves of Hippophae rhamnoides L.
Authors: SONG Niannian, YI Yuxin, ZHANG Xiaoping, YANG Bo, SAINAWAER Mangsier, AYITUXUN Abuduwaili
Keywords: Hippophae rhamnoides L. polysaccharide, structural characterization, antioxidant activity

Preparation and Characterization of Rosa roxburghii Tratt Polyphenol-Sodium Alginate-Soy Protein Isolate Nanocomposites and Their Antioxidant Activity
Authors: LIU Han, LIU Xiaoyan, GUO Yinping, MU Xingyan, SHI Zihui
Keywords: Rosa roxburghii Tratt polyphenols, soy protein isolates, sodium alginate, preparation of composite materials, molecular docking

Inhibition Mechanism of Pleurotus citrinipileatus Sing. Ergothioneine on Pancreatic Lipase Activity
Authors: XIA Zhangchen, MENG Xiaohui, FANG Ru, MAO Yanqing, CHENG Junwen, WANG Yanbin, XU Juan, HE Liang
Keywords: Pleurotus citrinipileatus Sing., ergothioneine, pancreatic lipase, inhibitory effect, molecular docking

Structure, Immune and Anti-aging Activities of Capsular Polysaccharide Produced by Lactobacillus plantarum W1
Authors: GAO Yongjiao, WANG Kun, ZHAO Jing, ZUO Feng
Keywords: capsular polysaccharide, macrophage, immune activity, Caenorhabditis elegans

Emulsifying Properties of Dietary Fiber from Different Sources
Authors: WANG Yao, ZHAO Xue, WU Hao, XU Xinglian
Keywords: dietary fiber, emulsifier, emulsifying properties, stability

Synthesis and Antioxidant Activity of Selenized Apigenin
Authors: GAO Yawen, WU Guopeng, HAN Bo, WANG Rongwu, LOU Fangming
Keywords: flavonoids, apigenin, selenated apigenin, coordination structure, antioxidant activity

Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading
Authors: PAN Guanjun, DUAN Linyuan, ZHAO Jiake, SHUAI Ping, DAI Guoli, TIAN Weisu, WANG Jinyuan, HUANG Jiapeng, BI Xiaotong, LIN Enzhao, QIN Ken, HAO Zhilong, ZHANG Bo
Keywords: wolfberry tea, degree of spreading, quality analysis, flavor substance, aroma compounds

Bioengineering

Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk
Authors: GAO Xiaomei, SUI Yong, ZHU Zhenzhou, LI Shuyi, ZHOU Lei, SHI Jianbin, XIONG Tian, CAI Fang, MEI Xin
Keywords: rice milk, lactic acid bacteria fermentation, nutrition, flavour, antioxidant activity

Purification, Characterization and Antibacterial Mechanism of Plantaricin 2-1
Authors: LI Mengyang, CHE Xiaoxue, SUN Qingshen
Keywords: plartanicin 2-1, purification, characterization, antibacterial mechanism

Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate
Authors: ZENG Xiaofeng, YAN Mi, GE Zhixing, GAO Lunjiang, YIN Xumin, DIAO Yuan, SHANG Sang, ZENG Shunde
Keywords: Morchella esculenta, enzymatic hydrolysis process, response surface methodology, flavor, odor activity value (OAV)

Processing Technology

Formulation Optimization and Quality Analysis of Dendrobium officinale Chewable Tablets
Authors: ZHANG Wenyu, FU Xianshu, BAI Xue, WU Shiwen, LI Jiabin, YU Xiaoping, ZHANG Mingzhou, YE Zihong
Keywords: Dendrobium officinale, chewable tablets, design of experiment, response surface optimization, dissolution

Extraction of Antioxidant Peptides and Activity Evaluation of Frog (Rana nigromaculata) Skin by Ultra-high Pressure Assisted Enzyme Hydrolysis
Authors: ZHANG Xicai, LI Rong, HUANG Yechuan
Keywords: ultra-high pressure, double enzyme hydrolysis, skin of frog (Rana nigromaculata), small molecule peptide, antioxidant properties

Optimization of Wall-disruption Process of Rose Bee Pollen and Comparison of Physiological Activities of Its Ethanol Extracts
Authors: LU Xinyang, SUN Yishu, XU Tao, FAN Longbin, CHANG Yaning, ZHOU Yingjun
Keywords: rose bee pollen, wall-disruption, ethanol extracts, anti-inflammatory, benign prostatic hyperplasia

Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity
Authors: YOU Jie, XIE Rusheng, WU Weibin
Keywords: pine-needle, sweet-potato, glutinous rice wine, optimization of fermentation process, antioxidant activity

Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine
Authors: GAO Wei, YIN Huaining, WANG Aiyuan, DING Baokun, ZHANG Yunhao, XIONG Ling, FENG Xinyue, CHEN Maobin, ZHANG Yu
Keywords: chrysanthemum rice wine, aging, microwave, ultrasound, gas chromatography-mass spectrometry (GC-MS)

Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide
Authors: HU Yunfei, ZHOU De, ZENG Qinglan, HE Jinsong, ZHAO Ming, TANG Qingyan
Keywords: Gastrodia elata polysaccharide, enzymolysis, structural characterization, antioxidant activity

Extraction of Saponins from Xanthoceras sorbifolium Bunge Leaves Using Deep Eutectic Solvents and Their Inhibitory Activity against Postharvest Pathogenic Fungi
Authors: LI Xue, CHU Xinyu, SU Erzheng, WANG Jiahong
Keywords: Xanthoceras sorbifolium Bunge leaf saponins, deep eutectic solvent, postharvest pathogenic fungi, antifungi

Preparation and Physicochemical Properties of High-purity Isomaltooligosaccharides by Sequential Simulated Moving Bed Chromatography
Authors: RUAN Shenghui, ZHENG Xiqun, LIU Xiaolan, LI Liangyu
Keywords: isomaltooligosaccharides, sequential simulated moving bed chromatography, preparative chromatography, purification, physicochemical property

Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity
Authors: GU Dandan, DONG Xue, ZHANG Jinxiu, WANG Xiaoru, ZHAO Zongshuo, WANG Li'an
Keywords: Morchella esculenta, fungus fermented wheat, solid-state fermentation, process optimization, nutritional components, physicochemical properties, antioxidant activity

Analysis and Determination

Comprehensive Evaluation of Starch and Noodles Quality of Different Sweet Potato Varieties Based on Principal Component Analysis and Cluster Analysis
Authors: LUO Mi, YIN Wang, DENG Renju, GUAN Yufang, PAN Mu, WU Qiaoyu, FU Mei
Keywords: sweet potato, starch quality, noodles, principal component analysis, cluster analysis

Construction of Quality Index System and Screening of Characteristic Index of Rice for Different Uses
Authors: ZHU Cuiling, JI Shengyang, LIU Yanjun, SONG Huaxin, SHAO Yafang, LU Baiyi
Keywords: rice, quality evaluation, principal component analysis, characteristic index, index screening

Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage
Authors: WANG Xue, YU Youqiang, ZHENG Xiaoyang, MA Hongjiang, LIU Shiwei, WANG Wenxin, ZHOU Fang, DUAN Shenglin
Keywords: plant-based compound milk, electronic nose, sensory analysis, gas chromatography-mass spectrometry, flavor

Quality Evaluation of Wushan Codonopsis pilosula with Different Growth Years
Authors: GUO Meiling, WANG Wenpin, HUANG Luhan, YANG Lili, YUE Yusen, QIU Sibo, KAN Jianquan, DU Muying
Keywords: Wushan Codonopsis pilosula, growth years, quality, volatile components, dynamic changes

Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea
Authors: HU Jing, DUAN Bo, HE Zhiwei, LIAO Lei, DU Jiahui, LIU Na, CHENG Gang, YE Yang
Keywords: Chuanhong congou black tea, flavour quality, processing, flavour composition

Sensitive Detection of Lasalocid Residue in Chicken by Surface Enhanced Raman Spectroscopy
Authors: WANG Yao, SUN Yingying, JING Yubing, YANG Xiyan, LI Yanfei, HUANG Jiaxiang, CHEN Xiujin, LI Zhaozhou, CAO Li, KANG Huaibin
Keywords: surface enhanced Raman spectroscopy, lasalocid, gold nanoparticles, chicken, detection

Analysis on Flavor Quality of Brassica rapa L. from Different Varieties
Authors: MAERHABA·Paerhati , SONG Zhanteng, YANG Ruina, LI Jing, AN Jing, LIU Min, XU Zhenzhen, ZHU Jingrong
Keywords: Brassica rapa L., volatile flavor compounds, gas chromatography-ion mobility spectrometry (GC-IMS), flavor amino acids, sensory evaluation, flavor quality

Analysis of the Muscle Structure and Protein Composition of Different Varieties of Cultured Large Yellow Croaker (Larimichthys crocea)
Authors: MA Yuan, GUO Quanyou, ZHENG Yao, SUN Weibo, YANG Liu, SONG Xiaoyan
Keywords: cultured large yellow croaker, variety, protein composition, muscle structure, myofiber

Storage and Preservation

Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage
Authors: ZHANG Jing, LIU Yuxin, WU Chenchen, LIU Changhong, ZHENG Lei
Keywords: fresh-cut, purple cabbage, melatonin, nutritional quality, antioxidant capacity

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction
Authors: SUN Ying, ZHOU Bin, WANG Long, LIU Shen, LU Binglin, JIANG Lianzhou, ZHAO Juyang, ZHU Xiuqing
Keywords: soy protein, small crisp meat, prepared dishes, sterilize, shelf life

Effect of Ozone Combined with 1-MCP on the Color and Quality of Nectarines during Postharvest Storage
Authors: LIU Chen, ZHANG Yibin, JIA Xiaoyu, ZHAO Zhiyong
Keywords: nectarine, 1-MCP, ozone, anthocyanin metabolism, color control

Effects of Ultrasonic Treatment Combined with Microporous Modified Atmosphere Packaging on Cold Storage Quality of Fresh-cut Jackfruit
Authors: FAN Aiping, DENG Qiuhong, ZENG Liping, YANG Guangming, LI Yubing, LIU Chunyan
Keywords: fresh-cut, jackfruit, ultrasonic, atmosphere packaging, storage quality

Nutrition and Healthcare

Ginseng-derived Nanoparticles Inhibit Lung Cancer Cell Growth by Promoting Macrophage M1 Polarization
Authors: FAN Liangliang, REN Limei, YANG Song, LI Wenjing, ZHAO Yueming, ZHAO Ronghua, ZHAO Daqing, WANG Jiawen
Keywords: ginseng-derived nanoparticles, tumor-associated macrophage, human non-small cell lung cancer cells, cell cycle, apoptosis

Verbascoside Inhibits the Activation of NLRP3 Inflammasome and Improves BV-2 Cell Inflammatory Damage
Authors: HUANG Wenjing, CHENG Fang, DU Min, CHEN Jiayi, XIANG Wei, SHI Ke, XIE Xingliang, SHENG Yanmei
Keywords: verbascoside, Osmanthus fragrans, BV-2 cells, NLRP3 inflammasome, OGD model

Effect and Mechanism of Soluble Dietary Fiber from Corn Bran on Loperamide-induced Constipation in Mice
Authors: ZENG Xiangrui, JIANG Caixia, LIU Xiaolan, ZHENG Xiqun, WEI Xuyao
Keywords: corn bran soluble dietary fiber, Lactobacillus paracasei, constipation relief, intestinal flora

Effects of White Quinoa Polysaccharide on Regulation of Glucolipid Metabolism in Type 2 Diabetic Mice
Authors: ZANG Yanqing, CHUANG Yingying, WANG Changyuan, CAO Yang
Keywords: white quinoa polysaccharide, type 2 diabetes mellitus, hypoglycemic and lipid-lowering, oxidative stress, gut microbiota

Packaging and Machinery

Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton
Authors: ZHANG Bingbing, LIU Guishan, XIE Delang, MA Haiyang, LI Yang, MA Fang, LI Xiaojun, CAO Qingqing, LI Xiaoxue, ZHANG Qian
Keywords: sea-buckthorn oil microcapsules, composite membrane, hand-grabbed mutton, preservation

Reviews

Research Progress on the Release and Functional Activity of Bound Polyphenols in Plant Foods
Authors: Lü Jingjing, LI Lu, ZHANG Na
Keywords: polyphenols, bound polyphenols, in vitro release, in vivo release, functional activity

Research Progress on Bacteriocins Produced by Lactic Acid Bacteria and Their Inhibitory Effect on the Biofilm of Staphylococcus aureus
Authors: XUE Xiaoge, LIU Yuanyuan, ZHANG Lina, FAN Rui, XIN Yu, MA Jiage, YU Wei, LIU Libo
Keywords: lactic acid bacteria bacteriocin, Staphylococcus aureus, biofilm, bacteriostatic mechanism, separation and purification

Research Progress on Enzymatic Preparation and Functional Properties of Bioactive Peptides in Hairtail
Authors: WU Yuanyuan, ZHENG Kewei, LI Wenzhu, LI Cheng, YAN Xiaojun, MA Qingbao, JIANG Wei
Keywords: hairtail, bioactive peptides, functional properties

Research Progress of ROS-Mitochondrial Pathway on Cardiovascular Protection of Tea Polyphenols
Authors: DENG Tingting, PI Jinchan, PENG Xiaoping, YAO Yufei, LI Yiquan, LI Wenjuan
Keywords: reactive oxygen species (ROS), mitochondria, cardiovascular disease, tea polyphenols, signal transduction mechanism