食品工业科技编辑部

2025-06-06

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Papers Invited by Guest Editors

Impact of Fermentation Using Eurotium cristatum on Phenolic Compounds, Enzymatic Activity and Antioxidant Capacity of 'Xiguahong' Sweet Potato Leaves
Authors:YI Junpeng, GAO Yan, LI Xin, HAN Yuxin, LIU Wenchao, DUAN Xu
Keywords: Eurotium cristatum, sweet potato leaves, phenolic compound, enzymatic activity, antioxidant activity

Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
Authors:LUO Jinlong, LIU Zhongying, FANG Shimao, ZHANG Tuo, DAI Yuqiao, YANG Xiaowei, YANG Ting, ZHU Mengzhen, SHEN Qiang
Keywords: Eurotium cristatum, scattered tea fermentation, Guizhou white tea, flavor characteristics

Research Progress on Fermentation Microorganisms and Flavor Compounds in Pixian Broad Bean Paste
Authors:YANG Wen, XU Jiayue, YANG Peishu, LAN Yungui, PENG Sijia, ZHAO Yang, ZHAO Binyuan, YANG Dong, ZHAO Liang, LIAO Xiaojun
Keywords: Pixian broad bean paste (PBBP), manufacturing process, microbial community, flavor compounds, nutritional bioactive components

Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
Authors:LI Qing, CHEN Qihe, LIU Xiayu
Keywords: fermented flour sauce, wheat sauce, physical and chemical indicators, identification of flavor substances, dominant species

Research and Investigation

Construction and Characterization of Soybean Isolate Protein-Polysaccharide-Starch Salt-reducing Gel System
Authors:YANG Siqi, ZHANG Qianqian, XU Yingru, LIN Zhixiong, ZHANG Yi, ZHENG Baodong, ZENG Hongliang
Keywords: salt-reducing, NaCl, starch-based gel, soybean isolate protein, konjac glucomannan, carrageenan, xanthan gum

Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa
Authors:ZHOU Jiajia, ZHOU Yu, LIU Bo, WEI Gonghao, DONG Shibiao, SU Rongrong, LONG Shengwei
Keywords: Grifola frondosa, Coix straw, amino acid analysis, comprehensive evaluation

Effect of Adding Passion Fruit Juice before and after Fermentation on the Quality of Congou Black Tea
Authors:REN Ling, TIAN Di, YANG Xueyi, HUANG Yuan, YU Juan, LI Jinyue, XIAO Yunbiao, ZHOU Hongjie, LI Yali
Keywords: Congou black tea, passion fruit, fermentation, flavor, quality

Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-Astaxanthin Nano-emulsions
Authors:ZHOU Lesong, CHEN Jialing, HE Liping, CAO Yong, XIAO Jie, LIU Xiaojuan
Keywords: astaxanthin, nano-emulsion, geometric isomer, physicochemical characteristics, stability, bioavailability

Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
Authors:WANG Mengyang, ZHANG Hexin, LI Mei, XU Huaide, ZHANG Ting, ZHAO Wenge, LEI Hongjie
Keywords: walnuts, roast, endogenous functional components, fatty acid, free radical scavenging capacity

Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films
Authors:JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
Keywords: soy protein isolate, wheat gluten, fermentation, composite films, physicochemical properties

Effects of Different Treatments on the Structure and in Vitro Hypolipidemic Function of Soluble Dietary Fiber from Rosa roxburghii Tratt Pomace
Authors:ZHU Renwei, TAN Sha, LIU Qingqing, SHI Jia, WU Xiaonian
Keywords: superfine grinding, high-pressure homogenization, Rosa roxburghii Tratt, soluble dietary fiber, structural characterization, in vitro hypolipidemic function

Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits
Authors:CHEN Si, HUA Yu, FANG Shiyi, ZHANG Chuanyi, TANG Shangwen, HUO Yinqiang, LIU Chuanju, LI Huanhuan
Keywords: kudzu starch, pasting properties, dough, shortbread biscuit, textural properties

Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) Flour on the Quality Characteristics of Crispy Cookies
Authors:HU Yue, TIAN Zhengzheng, GAO Enhong, CHANG Xiaoke, LIN Shunshun, TIAN Xiaoling, LI Mengqin
Keywords: proso millet (Panicum miliaceum L.), crispy cookies, quality characteristics, microstructure

Effects of Different Metal Ions on the Formation of Fibril Aggregates of Whey Protein Isolate
Authors:DONG Shipeng, LIU Meiyan, ZOU Peiyi, LIU Dan, CHEN Xin, LI Ranhong
Keywords: whey protein isolate, polymerization kinetics, metal ions, fibril aggregates, conductivity, thioflavin T

Bioengineering

Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat
Authors:LIU Shuqi, ZHENG Haonan, XIN Yuan, XIA Chen, ZHAO Jianglin, ZHENG Xiaoqin, ZOU Liang, XIANG Dabing, JIANG Liangzhen
Keywords: dark tea, isolation and identification, solid-state fermentation, tartary buckwheat, Eurotium cristatum, nutritional components, functional components

Expression and Characterization of Xyloglucanase from Paenibacillus borealis and Its Application in the Production of Xylogluco-oligosaccharides from Apple Pomace
Authors:TIAN Jiaxin, YANG Hang, ZHAO Yuqi, YAN Qiaojuan, LI Yanxiao, JIANG Zhengqiang
Keywords: Paenibacillus borealis, xyloglucanase, apple pomace, xylogluco-oligosaccharide, deep eutectic solvents

Antibacterial Effect of Solenocera crassicornis Processing By-products Fermentation on Specific Spoilage Organisms of Squid Refrigeration
Authors:SHU Ting, WANG Lin, ZOU Xiaoyu, SONG Ru
Keywords: Solenocera crassicornis processing by-products, Lactobacillus fermentum fermentation, specific spoilage organisms in the late stage of squid refrigeration, non-membrane damage, antibacterial activity

Analysis of Fungal Communities of High-temperature and Medium-temperature Daqu in Binzhou Region and Their Correlation with Sensory Quality
Authors:ZHAO Huijun, WANG Yurong, HOU Qiangchuan, ZHANG Haibo, NI Hui, YE Mingbo, GUO Zhuang
Keywords: high-temperature Daqu, medium-temperature Daqu, fungal communities, sensory quality, correlation analysis

Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup
Authors:TAN Xiqian, ZHOU Zhenyu, CUI Fangchao, WANG Dangfeng, Lü Xinran, LI Xuepeng, LI Jianrong
Keywords: Lactobacillus gullinarum, β-glucosidase, probiotic activity, fermentation, black tea soup

Molecular Modification and Enzymatic Properties of the Novel α-Glucosidase Aga432
Authors:LU Han, FANG Ting, NIU Xiaoxu, WENG Xiaomin, YAN Fen
Keywords: α-glucosidase, homology modeling, molecular docking, enzymatic properties, biofilm dispersing effect

Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar
Authors:ZHAO Xin, ZHANG Yujing, CHEN Xufeng, XU Nü
Keywords: Shanxi aged vinegar, volatile aromas, microbial communities, correlation

Processing Technology

Optimization of Preparation Conditions of Extruded Yam Starch-Gallic Acid Complex and Effects of Its Amount on Quality of Cakes
Authors:SHI Miaomiao, ZHANG Zhen, DONG Xuena, LIU Ziyang, YAN Yizhe
Keywords: extruded yam starch-gallic acid complex (EYS-GA), wheat flour, cake, resistant starch

Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein
Authors:LIU Xiumei, WANG Yuan, LI Mengyu, ZHANG Yuyu, SUN Baoguo, ZHANG Siyu, CHEN Hongjian, ZHANG Yanrong, YANG Yali
Keywords: sunflower seed protein, enzymolysis, Maillard reaction, umami peptide

Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity
Authors:WU Yuxi, WANG Ying, LIN Xiaozi, CHEN Bingyan, HE Zhigang
Keywords: tuna cooking liquid, osteoblast proliferation peptides, hydrolysate, process optimization

Packaging and Machinery

Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms
Authors:CHANG Dawei, REN Na, CAO Jiayi, WANG Huxuan, SUN Yujiao, SHEN Wen, Sara Sendi, ZHI Xiaohong
Keywords: polysaccharides, edible film, shiitake mushrooms, explosion puffing drying, coatings pretreatment

Analysis and Determination

Analysis of Nutritional Composition, Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins
Authors:ZHONG Jiahao, ZENG Jieyu, CHEN Jiahuan, HU Jianjun, HE Zhilin, HE Kaowei, SONG Wanting, YANG Qingxiang, DU Bing, LI Pan
Keywords: yam, nutritional ingredients, texture characteristics, flavor compounds, correlation analysis

Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits
Authors:XU Xiaoyu, CHEN Qiuwen, CHENG Chifang, DANG Guofang, SHI Ying, DUAN Changqing, LAN Yibin
Keywords: grape varieties, pervaporation, wine spirits, aroma characteristics, odor activity value, sensory evaluation

Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
Authors:XIANG Ling, WU Qixiao, JIA Junjie, NIU Mansi, TU Tingyao, MA Long, TU Rongkun, WANG Songtao, SHEN Caihong
Keywords: sauce-flavor baijiu, pyrazine compounds, liquid chromatography-tandem mass spectrometry (LC-MS/MS), regions, quantitative sensory analysis

Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
Authors:XU Dan, CHEN Yunyun, SHEN Hongli, FAN Xia, ZHANG Xiaojun, DENG Shanggui
Keywords: gas chromatography-ion mobility spectroscopy, electronic tongue, squid tentacles, flavor profile

Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology
Authors:HAN Yuanxi, JIANG Siyuan, ZHANG Erhao, LIU Zhendong, XUE Bei, LI Liang
Keywords: air-dried meat jerky, headspace-gas chromatography-ion mobility spectrometry, volatile compounds, flavor profile, classification

Analysis of Color Quality Difference of Liupao Tea Infusion
Authors:XIAO Hongfei, XU Hao, OU Xingchang, AN Huimin, HUANG Jian'an, LIU Zhonghua
Keywords: Liupao tea, infusion color, chemical composition, difference analysis

Shelf Life Identification and Quality Analysis of Golden Delicious Apples Based on Hyperspectral Imaging and Near Infrared Spectroscopy
Authors:ZHAO Xin, ZHENG Shuliang, NIU Xiaoying, CAO Jiankang, CHEN Han, ZHAO Zhilei
Keywords: near infrared spectroscopy, hyperspectral imaging system, apple, shelf life, qualitative discrimination, quantitative prediction

Storage and Preservation

Regulation of 1-MCP Pre-treatment on Refrigeration Quality of Kiwifruit under Vibration Stress
Authors:LI Yiyang, YANG Haiying, DENG Guangting, SUN Yuying, DING Shenghua, WANG Rongrong
Keywords: kiwifruit, vibration stress, 1-MCP, refrigeration quality, regulation

Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage
Authors:HUANG Qicheng, GUO Jingyan, ZHANG Jin, LI Huanhuan, ZHAO Ke, XU Teng, SU Mingwei, TANG Honggang
Keywords: thearubigins, sodium nitrite, Chinese sausage, storage, quality, flavor compounds

Nutrition and Healthcare

A Preliminary Study on the Effects of Tartary Buckwheat-derived Nanoparticles on the Physiology of C57BL/6 Mice
Authors:ZHANG Jiyue, REN Chaoqin, CAO Yanan, REN Yuanhang, PENG Lianxin
Keywords: tartary buckwheat, tartary buckwheat-derived nanoparticles, gut microbiota, nutrition and health

Chrysanthemum indicum Flavonoid Extract on the Oxidative Stress Resistance of Caenorhabditis elegans
Authors:CUI Hailin, TANG Hailun, LIU Lian, LI Zuohao, XIANG Jingjing, LI Rong
Keywords: Chrysanthemum indicum flavonoid extract, Caenorhabditis elegans, antioxidant, oxidative stress resistance

Protective Effects and Mechanisms of Selenium Enriched Sweet Potato Starch Noodles on Liver Injury in D-Galactose-induced Aging Mice
Authors:ZHU Mengjia, ZHANG Yuling, GAO Chunhao, LI Tao, LI Wei, GAO Xiang
Keywords: Cardamine violifolia, selenium protein, selenium-enriched starch noodles, gut microbiota, liver injury

Improvement of Exercise Ability and Liver Protection in Oxidative Stress-induced Mice by Lactiplantibacillus plantarum CQPC03
Authors:HE Bo, ZHAO Xin, TAN Xiaohong, MA Kai, LI Caifeng
Keywords: Lactiplantibacillus plantarum, oxidative stress, fatigue, exercise, liver injury, intestinal flora

Reviews

Research Progress on Novel Fat Substitutes: Bigels
Authors:QU Linhang, LI Xingyue, ZHAO Yufeng, LI Qi, ZHANG Siyu, YU Xiuzhu, GAO Yuan
Keywords: fat substitutes, Bigels, replacement mechanisms, application

Research Progress on Resveratrol Production by Recombinant Engineering Bacteria Fermentation
Authors:XIE Wenye, LI Yuan, ZHU Wanbin, GU Fengying, JIAO Bo, WANG Qiang
Keywords: resveratrol, recombinant engineered bacteria, biosynthesis, fermentation

Advances in the Extraction, Modification and Application of Sesame Protein
Authors:HOU Ying, PENG Yu, HAO Jianxiong, ZHAO Dandan
Keywords: sesame protein, protein extraction, protein modification, sesame cake, plant-based protein

Research Progress of Mechanoenzyme Catalysis and Its Application in Food Field
Authors:ZHENG Mengdi, XIN Jiaying, CUI Tianyu, CHEN Lixin, CHENG Wei, LIU Tianfu
Keywords: mechanoenzyme catalysis, solvent-free systems, green chemistry, food additives, functional components, by-products of food processing

Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products
Authors:PANG Feng, GAO Yangchao, LI Yuchuan, LI Yanqiong, YU Shuhui, WANG Haiying, ZHANG Yuyu, LIU He
Keywords: high protein, bakery, protein ingredients, application challenges

Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide
Authors:SUN Ying, FANG Xuwei, YANG Feiran, LIU Shen, LU Binglin, ZHAO Juyang, JIANG Lianzhou
Keywords: molecular dynamics, interactions, proteins, polysaccharides, lipids

Research Progress on Preparation and Skin Care Related Effects of Sea Cucumber Peptides
Authors:CHEN Chunming, MI Rui, YU Shuang, QI Yanxia, LI Ying, LI Meng, ZHAO Qiancheng
Keywords: sea cucumber peptide, preparation, deodorization, separation and purification, stability, skin care

Research Progress of Solvent-free Lipase Catalysis and Its Application in the Food Field
Authors:XIN Jiaying, SONG Qi, XU Jingyi, ZHANG Weidan, HE Jiao, XIA Chungu
Keywords: solvent-free system, lipase-catalyzed reaction, assisted strengthening methods