食品工业科技编辑部

2025-10-13

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Papers Invited by Guest Editors

Analysis of Sex Differences in Slaughtering Performance and Meat Quality Characteristics of Tibetan Black Goats
Authors:BAI Ruzhen, GU Xuedong, LIU Lei, ZHU Huifang, ZHAXI Lamu, QIANGJIU Qunzong, ZHOU Yu, CAI Wanlin, LI Zhaomin
Keywords: black goat, gender, slaughter performance, edible quality, nutritional composition

Effect of Plasma-activated Water Combined with Bubbling on the Removal of Pesticide Residues and Escherichia coli on Xantolis stenosepala
Authors:YANG Qianhui, BI Jinfeng, ZHANG Zihan, LIU Meng, LIU Xuan
Keywords: plasma-activated water, bubbling, pesticide residues, Escherichia coli, Xantolis stenosepala, removal effect

Studies of Inhibitory Effects of p-Coumaric Acid, Kojic Acid and Chlorogenic Acid on Different Forms of Polyphenol Oxidase from Apple
Authors:LI Zi, PENG Yijin, YAO Yao, JIANG Yongli, YI Junjie, ZHOU Linyan
Keywords: apples, polyphenol oxidase, browning inhibition, molecular docking, molecular dynamics simulation

Analysis of Flavor Characteristics of Guizhou Summer-Autumn Black Tea by Fermentation with Artificial Inoculation of "Golden Flower" Fungus
Authors:SONG Linyao, XU Hui, TAO Guangcan, WU Siyao, CAO Sen, MENG Lingshuai, SHI Dajuan, CHEN Xi, ZHAO Degang, DONG Xuan, ZHAO Yichen, XU Su
Keywords: summer-autumn black tea, "golden flower" fungus, process optimization, sensory evaluation, volatile compounds

Isolation and Screening of Bacterial Strains Capable of Degrading the Bitter Substance Naringin and Their Application in Whole Navel Orange Wine
Authors:LIU Jialuo, ZHANG Yating, QIAN Yuefei, WANG Feng
Keywords: flavanone, naringin degradation, screening of strain, Pichia pastoris, de-bittering, whole navel orange wine

Research and Investigation

Structural Characterization, Stability and Hypoglycemic Activity in Vitro of Roselle Anthocyanins and Its Esterified Product
Authors:WANG Lixia, WU Zhenzhen, ZHOU Sannü
Keywords: roselle, anthocyanin, esterification, structural characterization, stability, hypoglycemic activity

Analysis of Structural Characteristics and Physicochemical Properties of Dynamic in Vitro Digestion Products of Quinoa Starch
Authors:WANG Hao, ZHAO Fangjia, LI Yuan, HAN Gaolu, DAN Hongrui, YUAN Yahong, NIU Haili, YUE Tianli
Keywords: quinoa, starch, dynamic in vitro digestion, structure, physicochemical properties

Effect of Dielectric Barrier Discharge Plasma-assisted Glycation on the Antioxidant Activity of β-Lactoglobulin and Its Structure-Activity Relationship
Authors:ZHAI Yafei, WANG Yuhao, TANG Guoxin, NIU Liyuan, ZHANG Yanyan, XIANG Qisen
Keywords: dielectric barrier discharge plasma, glycation, β-lactoglobulin, antioxidant activity, molecular structure

Effect of Physical Dual-field Coupled Enzymolysis on Phenolics Solubilization and Viscosity of Flaxseed Plant-based Milk
Authors:TAN Xiao, HAO Qian, DENG Qianchun, CHENG Yuanmeng, WU Chuanjiang, WU Qian, CHEN Yashu
Keywords: flaxseed plant-based milk, pulsed electric field (PEF), cold plasma (CP), enzymolysis

Effect of Annealing on Physicochemical Structure and Properties of Chinese Wild Rice Starch
Authors:YIN Li, SU Jiamin, HE Xiaolong, HE Zhigui, CHEN Yansong, WANG Yun, ZHANG Haifeng
Keywords: Chinese wild rice starch, annealing, properties, physico-chemical structure, rheological characteristics

Quality Analysis of Walnut Oil with Different Degrees of Oxidation and Establishment of a Rapid Discrimination Model
Authors:WANG Guowang, QI Yanlong, XU Qin, CUI Kuanbo, YANG Zhongqiang, ZHU Zhanjiang, SUN Lina, NIGARY-Yadikar
Keywords: walnut oil, quality, accelerated oxidation, correlation analysis, rapid test

Purification and in Vitro Bioactivity of Polysaccharide from Wencheng Waxy Yam
Authors:ZHANG Baigang, YANG Shande, LI Yan, XU Fangcheng, SU Fengxian
Keywords: waxy yam, polysaccharide, purification, insulin resistance

Preparation and Characterization of Coconut Oil Emulsions Stabilized by Cellulose Nanofibers
Authors:LIU Yan, HU Hong, ZOU Ying, ZHANG Yi, LI Jihua, DAI Yaping, ZHOU Wei
Keywords: coconut oil, cellulose nanofiber, emulsion, stability

Activity Mechanism of Free Radical Scavenging of Peptides from Rye by Quantum Chemical Calculation
Authors:FU Yuan, ZHANG Meili, WU Lantuya
Keywords: rye, peptide, density functional theory (DFT), antioxidant

Preparation and Physicochemical Characterisation of Aqueous Extracts of Wheat Bran Assisted by Low-frequency High-intensity Ultrasound
Authors:XIONG Wenfei, SHAN Wengang, YE Xinwei, JU Xingrong, WANG Lifeng
Keywords: proteins, polysaccharides, polyphenols, emulsifying properties, surface hydrophobicity

Effects of Different Freezing Methods on Quality Characteristics of Shredded Pork with Green Pepper Pre-made Dishes
Authors:LIANG Qiya, HUANG Zhongmin, SU Yimeng, PAN Zhili, AI Zhilu, LEI Mengmeng
Keywords: pre-made dishes, shredded pork with green pepper, freezing method, moisture distribution, quality

Effect of Adding Flaxseed Dry Degumming Powder on the Quality of Sesame Pastes
Authors:SUN Mingkai, HE Haichao, DONG Xuyan, TANG Hu, DENG Qianchun
Keywords: sesame paste, flaxseed dry degumming powder, nutritional composition, stability, rheology

Preparation, Structural Characterization and Antibacterial Property of Dialdehyde Carboxyl Corn Starch
Authors:LIN Zhuotian, LI Huangwei, HUANG Jiahui, CHEN Siqian, ZHANG Shuyan, ZHU Jie
Keywords: high amylose corn starch, dialdehyde carboxyl starch, starch structure, thermal stability, antimicrobial property

Structural Characterization and Emulsifying Properties of Casein-Polysaccharide Covalent Complexes
Authors:ZHAO Honglei, Lü Yanan, ZONG Dagan, XU Yongxia, ZHANG Gensheng
Keywords: casein, konjac glucomannan, oat β-glucan, covalent complex, emulsifying properties

Preparation of Tea Polyphenol-Soy Protein Isolate Microspheres and Their Effects on Low-fat Emulsified Sausage
Authors:OUYANG Yutong, CHENG Xingzi, LI Lujia, LI Yuan
Keywords: microspheres, low-fat emulsified sausage, soy protein isolate, tea polyphenols, fat substitute

Bioengineering

Tolerance of Bacillus cereus in Five Media under Environmental Stress
Authors:QIN Kaiwen, WANG Lihan, CHENG Jingqi, LIU Jingxun, GUO Ling, YANG Xinyan, JIANG Yujun
Keywords: Bacillus cereus, environmental stress, tolerance, whole-genome sequencing, microstructure

Effects of Pelodiscus sinensis Hydrolyzed Peptides on Gut Microbiota and Immune Function
Authors:SU Xiaoming, LIU Xiaohong, WANG Yayu, XIANG Shasha, SHI Lihua, ZHU Xuan, CHEN Jie
Keywords: Pelodiscus sinensis hydrolyzed peptides, gut microbiota, short chain fatty acids (SCFAs), immunomodulation, in vitro intestinal simulation digestion model

Effect of Carbon Source on Cell Viability during Culture of Bifidobacterium longum subsp. infantis
Authors:ZHANG Xiaoyuan, LIU Kailong, YANG Zhan, LI Min, ZHANG Yi, LIU Guangzhong, ZHANG Heping, ZHANG Wenyi, YAO Guoqiang
Keywords: culture carbon sources, Bifidobacterium longum subsp. infantis, cell subpopulation sorting, cell metabolic activity

Processing Technology

Optimization of the Compound Formulation Process and Hypoglycemic Effect of Wolfberry Grain Blending Powder with Low Glycemic Index
Authors:YANG Long, MA Jiao, LIU Dunhua
Keywords: low glycemic index (GI), wolfberry, grain blending powder, formulation optimization, sensory score, hypoglycemia

Optimization of Polyphenol Enrichment Quinoa Fermentation Process by Lactobacillus Complex and Its in Vitro Simulated Digestive Properties
Authors:LIAO Juan, ZHAO Haijiao, WANG Tengfei, ZHAO Li
Keywords: composite strain fermentation, quinoa, polyphenols, antioxidant activity, in vitro digestion

Optimization of Extrusion-Expansion Process of Brown Rice Flour and in Vitro Digestive Characteristics of Its Prepared Protein Bars
Authors:ZHANG Zihao, WANG Tingting, WANG Haibin, ZHAO Pengjie, Lü Qingyun, PENG Lijuan, HUANG Lei, LU Hongyan, LI Qinglong
Keywords: brown rice powder, extrusion-expansion, rheological behavior, protein bar, in vitro digestibility of starch

Optimization of Extraction Process and Antioxidant Activity Evaluation of Total Phenolics from Cordyceps militaris-Astragalus membranaceus Residue Fermentation Products
Authors:HU Liyun, GAO Jiayi, WU Yulong, ZHOU Feng, HUA Chun, LI Shengjie, ZHU Chongjing
Keywords: Cordyceps militaris, Astragalus membranaceus residue, solid-state fermentation, total phenolics, antioxidant

Extraction, Identification and Hypoglycemic and Lipid-lowering Activity of Polyphenols from Aronia melanocarpa
Authors:GUO Dan, SUN Yan, LI Chengzhong, PAN Saikun, LUAN Ling, QI Xingpu, ZHAO Baoyuan
Keywords: Aronia melanocarpa, polyphenol, deep eutectic solvent extraction method, response surface method, ultra performance liquid chromatograph mass spectrometer (UPLC-QTof-MS/MS), hypoglycemic and lipid-lowering activity

Analysis and Determination

Quality Assessment and Comparative Analysis of Mineral, Amino Acid, Polyphenol and Antioxidant Activity in Different Varieties of Macadamia Nuts
Authors:DU Lijuan, TAO Ruqing, ZHOU Kui, WANG Wenlin, LIANG Tianyu, ZHENG Jie, CHENG Wenqian, ZHOU Zhugui, ZHANG Yayuan
Keywords: macadamia nut, variance analysis, principal component analysis, cluster analysis

Non-targeted Metabolomics Analysis of Metabolite Differences amongst Different Parts of Physalis alkekengi L. var. franchetii
Authors:JIN Yinping, LI Zheng, DENG Li, ZHANG Hao
Keywords: Physalis alkekengi L. var. franchetii, different parts, non-targeted metabolomics, differential metabolites

Investigation of the Effect of Mixed Bacteria Fermentation on the Quality of Honey Tea Wine Based on E-Nose and HS-SPME-GC-MS
Authors:LI Ying, ZHANG Hui, QIU Hexiang, LIU Lanhua, SUN Zhiwei, MU Dongdong, WANG Yousheng, LI Xingjiang, WU Xuefeng
Keywords: honey tea wine, mixed bacteria fermentation, flavor, electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry

Analysis of the Flavor Characteristics of Deep-fried and Battered Tilapia Pieces Prepared with Various Cooking Oils
Authors:GUO Jingfeng, LONG Zhengsen, QIN Lei, SHEN Xuanri, YI Xiangzhou, YANG Wei
Keywords: deep-fried and battered tilapia pieces, cooking oil, flavor characteristics, fatty acid composition

Storage and Preservation

Simulation and Experimental Study on the Effects of Cold Air Temperature and Packaging Method on the Pre-cooling Process of Fresh Daylily
Authors:MA Yanyan, ZHANG Chaofan, CAO Jiankang
Keywords: fresh daylily, computational fluid dynamics, cold air temperature, placement method

Preparation of Hydrogel Films Loaded with Curcumin-Zinc Oxide Nanoparticles and Its Preservation Effect on Low-temperature Chilled Chicken Meat
Authors:YANG Yuheng, SONG Ziwei, ZHENG Yuhang, DU Long, XU Weimin, SUN Zhilan
Keywords: curcumin, hydrogel, active packaging, antimicrobial properties, shelf life

Improvement of Frozen Shrimp Surimi Quality by Gelatin Prepared through Hot-pressing of Sturgeon Cartilage and Its Effects on the Myofibrillar Protein
Authors:LI Ziyan, CHEN Zefan, TANG Jiajia, XU Yongqin, ZHAO Yuanhui
Keywords: shrimp surimi, frozen storage, gelatin prepared through hot-pressing of sturgeon cartilage, myofibrillar protein, cryoprotective effect, quality improvement

Effects of Different Cutting Methods on Quality of Fresh Cut Taro
Authors:CHEN Daoye, WANG Ling, CHEN Yulong, ZENG Zhenjie, CAO Rong, DAI Fanwei, WU Fuwang
Keywords: fresh cut taro, cutting mode, quality, reactive oxygen species, antioxidant activity, browning

Effect of Electrostatic Field Synergetic Modified Atmosphere Packaging Treatment on the Quality of Two Varieties of Litchi during Cold Storage
Authors:RONG Haozhao, TU Cong, XIE Daiqin, XU Yujuan, YU Yuanshan, XIAO Gengsheng, WEN Jing, ZOU Bo, CHENG Lina
Keywords: electrostatic field, modified atmosphere packaging, litchi, preservation, storage

Effect of Low Voltage Electrostatic Treatment on the Quality of Hypsizygus marmoreus
Authors:HUANG Qingbin, MA Yanhong, TIAN Yan, LU Xu, PAN Jinfeng
Keywords: low voltage electrostatic field, Hypsizygus marmoreus, postharvest quality, preservation, synergistic preservation

Nutrition and Healthcare

Research on the Screening and Effects of Probiotics for Improving the Immune Function of Immunosuppressed Mice
Authors:LI Yue, PAN Yue, LENG Yue, YU Hansong, REN Dayong
Keywords: immunosuppression, Lactiplantibacillus plantarum, cyclophosphamide, intestinal microflora

Effect of Sleep-improvement and Mechanism of Yanwo Ejiao Compound in Mice
Authors:ZHENG Haiyun, WANG Zhigang, WANG Shaonan, WANG Bin
Keywords: Yanwo Ejiao compound, sleep improvement, mechanism, network pharmacology

Neuroprotective Effect and Mechanism of Xanthoceras sorbifolium Oil on Drosophila melanogaster with Alzheimer's Disease
Authors:XIANG Chenyao, REN Duoduo, CHAI Xuejun, WU Jiayue, LIU Xiaofan, ZHAO Yuyu, ZHAO Yongkang, ZHU Xiaoyan, ZHAO Shanting
Keywords: Xanthoceras sorbifolium oil, Alzheimer's disease, Aβ42 transgenic Drosophila, behavior science, antioxidation, cognitive disorder, gut microbiota

Protective Effect of Chinese Cabbage Outer Leaves Soluble Dietary Fiber on Intestinal Barrier Damage in Mice
Authors:GAO Zepeng, ZHOU Qian, ZHAO Jianjun, QIN Peng, CAO Yu, ZHANG Jiaqi, CHENG Xinying, ZHAO Wen
Keywords: Chinese cabbage outer leaf, soluble dietary fiber, cyclophosphamide, intestinal barrier, gut microbiota

Reviews

Application of Multi-physical Field Technology in Prefabricated Vegetable Processing
Authors:PENG Fei, HUANG Lijun, ZHANG Limei
Keywords: prepared dish, physical field, ultrasound, ultra-high pressure, freezing, thawing

Recent Advances on Active Components and Functional Properties of Chinese Yam
Authors:GUO Qi, GUO Baodang, MA Yan, SUN Lingxia, SONG Lianjun, HUANG Xianqing, DU Geng'an
Keywords: Chinese yam, active components, functional properties, research progress

Recent Advances in Electrochemical Rapid Detection Techniques for Bisphenol A in Food
Authors:QU Yiming, WANG Hongmei, HE Kaiyu, WANG Liu, LUO Xiaohu, XU Xiahong
Keywords: bisphenol A, nanomaterials, electrochemical sensors, rapid detection, food safety

Recent Advances in Pickering Emulsions Catalysis System and Its Applications in Food
Authors:ZHANG Xiaolong, DAI Xun, GOU Yanjun, HU Xiaojun, HE Li
Keywords: Pickering emulsions catalysis system, immobilization methods of enzymes, Pickering emulsion droplet-based fixed-bed reactor, applications in food

Research Progress on Biological Activity and Application of Lycium barbarum Polysaccharide
Authors:CHEN Liu, DUAN Aoyi, LI Yijing, LIU Yanxin, WANG Yicui
Keywords: Lycium barbarum polysaccharide, structural characteristics, extraction process, biological activity, research progress

Research Progress on the Detection of Pesticide and Veterinary Drug Residues in Food Based on Upconversion Fluorescence Technology
Authors:LI Mengna, LIU Rui, MA Yanli, CHEN Zhizhou
Keywords: upconversion fluorescent nanomaterials, food, pesticide residues, veterinary drug residues, detection

Research Progress on the Stability of Anthocyanins and Their Interactions with Proteins: a Perspective Based on the pH-Dependent Multistate System of Anthocyanins
Authors:YANG Peiqing, WANG Wenxin, WANG Yongtao, ZHAO Liang, LIAO Xiaojun
Keywords: anthocyanins, proteins, interactions, multistate system, stability

Research Progress on the Application of Multi-nozzle 3D Printing Technology in Food Processing
Authors:TONG Qiang, YANG Junhao, XIAO Shuailei, LI Yi, WU Hao, DONG Xiuping
Keywords: 3D printing, food processing, multi-nozzle technology, personalized production