食品工业科技编辑部

2025-09-04

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Papers Invited by Guest Editors

Construction and Sensory Characteristics of the Flavor Wheel of Raw Pu-erh Tea
Authors:ZHANG Chunhua, WANG Zilong, PU Ruqiu, ZENG Wanling, LI Maoyu, ZHANG Jiali, GONG Min, ZHAO Zhijie, SHAN Zhiguo
Keywords: Pu-erh raw tea, flavor wheel, descriptor terminology, description of organoleptic properties, flavor profile

Quality Characters of Ziyang Maojian Tea Based on Sensory Evaluation and Non-targeted Metabolomics Analysis
Authors:LIANG Shuang, YE Lili, YI Min, REN Yangmei, YOU Xincai, ZENG Jianming, YE Meng, DING Changqing
Keywords: Ziyang Maojian tea, metabolomics, non-volatile metabolites, catechins, flavonoids

Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu
Authors:DONG Jianwei, ZHANG Guotai, LIAO Huiying, TIAN Honglei, GENG Jingzhang, ZHU Xinpeng, LOU Zaixiang
Keywords: Polygonatum sibiricum, wheat Qu, Huangjiu, volatile flavor compounds, microbial community, correlation analysis

Optimization of Flavor Quality of Lactic Acid Bacteria Fermented Pomegranate Juice Based on Machine Learning
Authors:ZOU Wenhui, PAN Fei, YI Junjie, ZHOU Linyan
Keywords: pomegranate, Tunisia, fermentation, machine learning (ML), Shapley Additive exPlanations (SHAP), volatile compounds

Analysis of Quality Differences in Congou Black Tea Processed from Mixed Summer and Autumn Fresh Leaves of Different Varieties
Authors:GUO Shuning, ZUO Haoming, SHAO Chenyu, SHI Yue, WANG Cong, SHEN Chengwen
Keywords: fresh leaf mixed, summer and autumn tea, congou black tea, gas chromatography-mass spectrometry (GC-MS), β-glucosidase (β-GC), odor activity value (OAV)

Research and Investigation

Effect of Hypochlorous Acid Combined with Hydrogen-rich Water Treatment on Growth Characteristics, Nutritional Quality and Antioxidant Capacity in Mung Bean Sprouts
Authors:HE Hui, QIAO Yongjin, LIU Hongru, LIU Chenxia, WANG Chunfang, WANG Qiankun, PAN Yong
Keywords: hypochlorous acid, hydrogen-rich water, mung bean sprouts, nutritional quality, antioxidant capacity

Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics
Authors:LIU Lin, WANG Dan, ZHANG Qian, LONG Yuxian, TANG Jie, ZHANG Xingzhong
Keywords: cellulose nanocrystals, gelatin, Pickering emulsion, emulsification characteristics

Regulation of Muscle Quality of Tilapia by Embrittlement
Authors:YAN Junmeng, XIAO Sili, LIU Qiaoyu, BAI Weidong, WU Ting, WANG Qingxiu, YANG Ling, OU Baiqiao
Keywords: embrittlement, tilapia, muscle quality, regulation

Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction
Authors:LIANG Hengyu, GAO Haoxiang, JING Zan, ZENG Weicai
Keywords: tea polyphenols, crackers, physicochemical properties, texture, flavor, Maillard reaction

Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes
Authors:WANG Ying, LIN Lijun, YONG Xiaoya, MAN Tao, XIONG Xiaohui, YAO Lili
Keywords: sodium caseinate, β-cyclodextrin, egg replacers, foaming performance, angel cake

Effects of Different Ingredients on the Flavor Formation of Luosi Soup
Authors:LIU Chunyou, QIU Jing, WANG Shujun, YIN Chaomin, LIN Hua, REN Xian'e, TANG Xiangyi, HUANG Yongchun
Keywords: Luosi soup, ingredients, volatile flavor compounds, taste compounds, gas chromatography-mass spectrometry

Effect of Glycosylation Modification on the Structure of Chickpea Protein Isolate and Functional Properties
Authors:JIA Weiyi, LI Tiantian, ZHENG Siyu, CHEN Chen, XIA Yangyi
Keywords: glycosylation, chickpea protein isolate (CPI), protein structure, functional properties

Characterization, Antioxidant and Anti-inflammatory Activities of Quercetin-Eucommia ulmoides Polysaccharide Nanoparticles
Authors:LIN Xiaoxia, ZHU Li, MA Jingyi, FENG Zhiqiang, WANG Tianlin, ZHAO Jiansheng, SONG Lianjun, HUANG Xianqing, ZHAO Qiuyan, LI Tiange
Keywords: Eucommia ulmoides polysaccharides, quercetin, nanoparticles, antioxidant activity, anti-inflammatory activity

Preparation and Property Analyses of Elastin Peptides from Different Freshwater Fish Sources
Authors:TIAN Shunfeng, SHI Jing, MA Shuping, FENG Mengmeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue
Keywords: freshwater fish, bulbus arteriosus, elastin peptides, desmosine, isodesmosine, amino acid compositions, molecular weight, ABTS⁺ free radicals clearance rate

Effects of Different Processing Conditions on Powdered Properties of Foods for Special Medical Purposes
Authors:ZHAO Wenduo, ZHANG Hao
Keywords: foods for special medical purposes (FSMPs), pasteurization, ultra-high temperature instantaneous sterilization (UHT), spray drying, powder properties

Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles
Authors:MA Xiaoli, ZHANG Yuan, HUANG Xiaoxiu, CHU Xiangbin, YU Kun
Keywords: green tea noodles, in vitro simulated digestion, polyphenol stability, biological accessibility, estimated glycemic index

Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods
Authors:SUN Yue, LI Weizhuo, LIU Yuetong, GUO Zixuan, WANG Xi, HOU Jumin
Keywords: complex wax coating, reducing adherence and loss, viscous fluid foods, contact angle, rolling angle, residual quantity

Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt
Authors:ZHANG Minhua, DING Changhe, LI Ruiyao, WANG Xiaoyan
Keywords: functional sugar, low-temperature stirred yogurt, sensory evaluation, rheological properties, fermentation process, sucrose-free yogurt

Preparation and Physicochemical Properties of High-viscosity Easily-gelling Pectin via Low-temperature Enzymatic Method
Authors:ZHANG Min, FEI Peng, LIU Jingna
Keywords: pectin, phenylalanine, papain, viscosity, gel properties

Bioengineering

Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations
Authors:ZHONG Cheng, LUO Junyun, MA Wencong, ZHOU Aimei
Keywords: polysaccharide of Citrus medica var. sarcodactylis, in vitro fermentation, hypoglycemic activity, gut microbiota, structural analysis

Screening, Optimization of Fermentation Conditions and Evaluation of Sargassum-degrading Effect of Exiguobacterium mexicanum MAL070 Producing Alginate Lyase
Authors:LUO Shuang, FENG Juan, ZHANG Wenjun, ZHOU Wenmei, LIU Shu, HOU Xiaoyue, YANG Guang, GAO Song, FANG Yaowei
Keywords: Sargassum, alginate lyase, Exiguobacterium mexicanum, optimization of fermentation conditions, degradation effect

Screening of Cellulase Producing Strains and Study on Their Enzymatic Properties
Authors:WU Shili, XIE Yingying, DUAN Xuening, YE Manshi, XU Weiqi, HUANG Guidong, ZHONG Xianfeng, REN Hong
Keywords: cellulase, molecular identification, Bacillus velezensis, enzymatic properties

Optimization Expression and Enzymatic Properties Research of Mannanase in Aspergillus niger
Authors:ZHANG Hui, LI Zhu, MA Jiaxin, FAN Junbo, SHAO Zhiwei, JIANG Yujun, LI Jie
Keywords: mannanase, Aspergillus niger, DnaJ1, CPPs, enzymatic properties

Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages
Authors:ZHOU Yao, LI Juan, SU Zhimin, JIA Fengxia, HUANG Jingyu, CHEN Gang
Keywords: Pueraria thomsonii, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, fermentation, functional beverages

Processing Technology

Process Optimization and Characterization of β-Carotene-Calcium Carbonate Colorant Lake
Authors:FU Yifen, LIU Yuhan, JING Le, CUI Jiaqi, ZHAI Xu, YUAN Dongdong, WANG Chengtao
Keywords: β-carotene, calcium carbonate, colorant lake, response surface methodology, crystal structure

Effects of the Addition Amount of Mulberry Leaf and Inulin on the Quality of Potato Noodles
Authors:MENG Yaping, KONG Xinxin, QI Wenhui, JIAO Tingting, WANG Jiao, LI Lipeng
Keywords: mulberry leaf, inulin, the quality of potato noodles, response surface methodology (RSM)

Optimization of Deep Eutectic Solvents Extraction Process of Polysaccharides from Morchella septimelata and Probiotics Proliferation
Authors:PEI Longying, YANG Li, WANG Sidan, ZHAO Xudong, WANG Xiaoyu, XU Heng, ZHANG Heng, ZHOU Yuting, LIU Wei
Keywords: deep eutectic solvent, Morchella septimelata, polysaccharides extraction, isolation and purification, proliferation of probiotics

Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage
Authors:CHEN Yaonan, DONG Lulu, HENG Yiran, LI Hongyu, YAN Yan, DU Chenhui
Keywords: Ziziphi spinosae semen, formula beverage, process optimization, flavor, component analysis

Optimization of the Process for Processed Cheese Made from Milk Powder Rich in γ-Aminobutyric Acid and Analysis of Its Antihypertensive Activity
Authors:LIU Biqi, WANG Jiayue, XIE Qinggang, MAN Chaoxin, JIANG Yujun, NING Yuehui, YANG Xinyan, GUO Ling
Keywords: processed cheese, γ-aminobutyric acid, formula optimized, antihypertensive, whole milk powder

Analysis and Determination

Differences in Non-volatile Chemical Components between Liupao Tea and Its Raw Material
Authors:YANG Ying, MA Wanjun, YOU Qiushuang, YANG Gaozhong, LIN Zhi, Lü Haipeng
Keywords: Liupao tea, raw tea material, metabolomics, non-volatile chemical components

Changes in Physicochemical Indexes and Volatile Components during the Ripening Process of Gallnut Honey
Authors:SHI Zao, YANG Xue, LI Huiying, ZHOU Shuxin, HU Weizhong, YI Zhiqiang, DU Muying
Keywords: gallnut honey, ripening progress, physicochemical indexes, headspace solid-phase microextraction, volatile components

Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks
Authors:CUI Ning, ZHONG Bizhen, WANG Shuanglong, PENG Bin, HU Mingming, HU Xinwu, TU Zongcai, LI Jinlin
Keywords: grass carp blocks, deep-frying conditions, quality, volatile flavor compounds, correlation analysis

Nanochannel Electrochemical Sensor Based on Multi-walled Carbon Nanotubes and Gold Nanoparticles for Heavy Metal Detection in Grains
Authors:HU Wei, ZHOU Yurong, JIANG Donglei, WANG Nanwei, ZHANG Sidi, ZHANG Na, WANG Lifeng
Keywords: electrochemical sensor, nanochannel, multi-walled carbon nanotube (MWCNTs), gold nanoparticle (AuNPs), detection of heavy metal ions, grain analysis

Storage and Preservation

Synergistic Effect of Hazelnut Peptide and Vitamin E on Delaying Linoleic Acid Emulsion Oxidation
Authors:GAO Shuang, SHI Chenshan, REN Yuanyuan, LIANG Lisong, HAN Junhua
Keywords: hazelnut, enzymatic peptide, vitamin E, synergistic effect, linoleic acid emulsion

Effects of UV-C Treatment Combined with Near-freezing Temperature Storage on Preservation of Post-harvest Prunes
Authors:JIN Lili, WEN Yu, CHEN Wanting, OHAER Pazilijiang, BAI Menghan, MA Junjie, TIAN Rui, CUI Kuanbo
Keywords: prunes, ultraviolet C (UV-C), near-freezing temperature (NFT), storage quality, antioxidant metabolism

Preparation and Application of Chitosan-Essential Oil Nanoemulsion Preservation Pads for Blueberry Preservation
Authors:SHI Jieying, MOU Yanping, LU Zhouxin, LU Jiaxin, WANG Lei, CONG Kaiping, SUO Andi, LI Tingting
Keywords: blueberry, fresh-keeping pad, oregano essential oil (OEO), thyme essential oil (TEO), chitosan (CS), nanoemulsion

Nutrition and Healthcare

Protective Effects of Gardenia Fruit Derived Exosome-like Nanoparticles Towards Rotenone-induced Damage in PC12 Cells
Authors:WANG Haobo, WANG Yan, LAN Zhouzhe, SHEN Weikang, QIN Chunlian, CHEN Wen, XU Lizhou
Keywords: Gardenia jasminoides Ellis, exosome-like nanoparticles, preparation method, rotenone, PC12 cells protection

Structural Characterization and Hypolipidemic Activity of Highland Barley Polysaccharide-Polyphenol Complexes
Authors:GUO Zibin, YANG Yang, FAN Bei, TONG Litao, HUANG Yatao, WANG Lili, ZHANG Ting, LIU Liya, SUN Peipei, SUN Jing, WANG Fengzhong
Keywords: highland barley, polysaccharide-polyphenol complex, phenolic components, zebrafish, lipid-lowering

Ameliorating Effect of Cordyceps militaris on Antibiotic Intestinal Barrier Injury in Mice
Authors:YU Fengli, WANG Jiani, LIAO Siqing, ZHANG Qi, WANG Shenghou, WANG Ze
Keywords: Cordyceps militaris, antibiotic combination therapy, intestinal barrier injury, intestinal flora

Protective Effect of Low-molecular-weight Fucoidan on Lead-induced Oxidative Damage in HepG2 Cells Based on Cellular Metabolomics
Authors:YU Fan, LI Na, GUO Yingying, DAI Xinyue, ZHU Wenjia, YAO Lin, JIANG Yanhua, WANG Lianzhu
Keywords: low-molecular-weight fucoidan sulfate, lead, HepG2 cells, oxidative stress, metabolic regulation

Reviews

Preparation and Functional Activities of Millet Protein Peptides: A Review
Authors:ZHI Li, ZHAO Qingyu, WANG Chao, XUE Yong, HAO Zhihui, SHEN Qun
Keywords: millet, peptide, preparation, functional activity

Research Progress on the Preparation of Elastin Peptides and Their Effect on Delaying Skin Aging
Authors:SHI Jing, MA Shuping, TIAN Shunfeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue
Keywords: elastin peptides, food-derived bioactive peptides, preparative methods, delaying skin aging

Research Progress of the Biosynthesis, Abiotic Stress Regulation and Physiological Functions in Plant Polyphenols
Authors:TAI Zhenjia, WANG Xinhui, SONG Xuejian, LI Zhiming, ZHANG Dongjie, LI Zhijiang
Keywords: plant polyphenols, biosynthesis, abiotic stress regulation, antioxidant, anti-inflammatory, anticancer, antibacterial, regulating blood sugar

Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress
Authors:LIU Shuang, LI Meixin, LI Shanshan, KONG Ling, ZHEN Limin, CHEN Zhiwei
Keywords: whey protein hydrolysate, preparation method, infant formula, physicochemical properties, biological activity

Progress in Nondestructive Detection Techniques for Internal Defects of Agro-products
Authors:PENG Rong, Lü Zhenzhen, LUO Xuan, ZHANG Wen
Keywords: agro-products, internal defects, nondestructive detection, progress

Research Progress on the Structural Modification and Activity of Ginsenosides
Authors:XIE Ruixiu, YU Yuandi, YANG Liu, DENG Yu
Keywords: ginsenosides, structural modifications, biological activity, structure-activity relationships