食品工业科技编辑部

2025-05-20

导读：欢迎投稿EI期刊《食品工业科技》www.spgykj.com

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Papers Invited by Guest Editors

Interaction between Ellagic Acid from Pomegranate Peel and Corn Starch and Its Mechanism of Inhibiting Starch Digestibility
Authors: CHEN Shengdan, YANG Zhiwei
Keywords: ellagic acid, corn starch, physical and chemical properties, structural characteristics, digestive rate

Properties, Physiological Functions and Applications of Starch-Lipid Complexes
Authors: ZHAO Xinying, RUAN Changqing, LI Zhijiang, TANG Huacheng, WANG Changyuan
Keywords: starch-lipid complexes, intestinal diseases, glucose metabolism, lipid metabolism, biodegradable films, grease substitutes, Pickering emulsion, accessories for flour products

Optimization of the Fermentation Enrichment Method for Oat Non-starch Polysaccharides and Study of Their Immunostimulatory Activity
Authors: GAO Ruohan, MA Nan, YANG Mingzhe, CAO Jiabao, WANG Xia, LU Baoxin
Keywords: oat non-starch polysaccharides, microbial fermentation, process optimization, structural characterization, immunostimulatory activity

Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation
Authors: WANG Yusheng, JIANG Hui, CHEN Haihua
Keywords: annealing treatment, center-towards-surface, enzymatic hydrolysis, sweet potato starch, potato starch, porous starch, structural characterization, properties

Optimization and Stability Evaluation of Simulating Milk Fat Globule Membrane Delivery Systems for DHA-rich Algal Oil
Authors: WANG Bo, LIU Shiwei, SUN Jianfeng, DUAN Shenglin, YU Youqiang, MA Xishan, LIU Jia, YUAN Peng, WANG Wenxin, LIU Yuanyuan, ZHENG Xiaoyang
Keywords: docosahexaenoic acid (DHA) algal oil, milk fat globule membrane, oil emulsification, stability, bioaccessibility

Research and Investigation

Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W₁/O/W₂ Multiple Emulsion
Authors: BI Yinghao, JIA Airong, ZHANG Miansong, LIU Xue, DU Hongfang, CUI Tingting
Keywords: konjac glucomannan, whey protein, vitamin C, W₁/O/W₂ multiple emulsion, stability, slow release properties

Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins
Authors: LI Xiaotong, CHEN Ying, CHEN Mianhong, ZENG Fanke, DAI Yaping, ZHOU Wei, LI Ruyi
Keywords: oat β-glucan, proanthocyanidins, emulsion gels, curcumin, in vitro digestion

Preparation and Functional Activity of Nano-silver Materials for Dried Ginger
Authors: WU Junjie, JIAO Wenya, ZHANG Yu, SUN Jinhao, WANG Xianghong
Keywords: dried ginger extract, nano-silver, antimicrobial activity, antioxidant activity, green synthesis

Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels
Authors: SONG Miaomiao, WANG Junhui
Keywords: ammonium oxalate extraction pectin, whey protein concentrate, zein, Pickering emulsions, emulsion-filled hydrogels

Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality
Authors: HE Ying, CHI Yujie, CHI Yuan
Keywords: reconstituted liquid egg, rheology, food texture, dough, bread

Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle
Authors: ZHU Yongguang, MENG Luli, CHEN Peng, CHEN Jie, CHEN Tong, CHENG Yuan, CHENG Qianwei
Keywords: kudzu flour, fresh wet rice noodle, edible quality, microstructure, in vitro digestive characteristics

Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles
Authors: QIN Yongping, ZENG Peng, FANG Dandan, CHEN Lin
Keywords: sea buckthorn pomace, noodles, quality properties, antioxidant activity, digestive attributes

Effect of Wheat Starch Hydration on Noodle Quality under Different Storage Periods
Authors: WANG Hongwei, WANG Xiaoting, GUO Siqi, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua
Keywords: storage period, wheat starch, noodles, hydration ability, processing quality

Effect of Different Modified Starches on Storage Quality of Protein Bars
Authors: WANG Yiqian, HU Xuewei, WEN Chengrong, QI Libo, SHANG Shan, FU Baoshang
Keywords: modified starches, protein bars, harden, storage quality

Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network
Authors: CHEN Bingyan, LIU Yun, LIN Xiaozi, LIANG Zhangcheng, HUANG Juqing, JIA Xiangze, HE Zhigang
Keywords: bamboo shoot, nano-sized dietary fiber, yogurt, adhesion, casein gel

Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion
Authors: LIN Yumei, LU Yanling, LIU Jiaqi, FAN Fangyu
Keywords: walnut protein isolate, chitosan, nanoparticles, Pickering emulsion, stability

Effect on the Structure, Physicochemical Properties and Functional Properties of Insoluble Dietary Fiber from Soybean Residue by Modification Methods
Authors: ZHANG Jianxun, XIE Xuan, TIAN Tingting, YAN Shizhang, QI Baokun
Keywords: soybean residue, insoluble dietary fiber, high-speed shear, composite digestion, physical and chemical properties, functional properties

Bioengineering

Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
Authors: QI Jin, GUO Shuai, CHEN Yanhui, GAO Yan, ZHUANG Jiao, JU Ning
Keywords: wolfberry, probiotics, strain compound, yoghurt, polyphenol compound

Screening of Starch Flocculation Bacteria in Sweet Potato Sour Pulp, Optimization of Flocculation Conditions and Analysis of Flocculation Components
Authors: HOU Ying, LI Yihao, LI Haiyang, ZHAO Shida, LI Yang, MENG Xiangwu
Keywords: sweet potato sour pulp, Lactiplantibacillus plantarum, starch flocculation, flocculation condition

Identification of Endogenous Antagonistic Bacteria in Grape Leaves and Its Inhibitory Effect on Postharvest Aspergillus niger in Thompson Seedless Grapes
Authors: ZHANG Miaomiao, YANG Yizhong, ZHANG Yuchen, MA Jie, XU Zhenzhen, WANG Wei, ZHANG Lijuan, WANG Ning, FAN Yingying, WANG Cheng, HUANG Wei, LIU Fengjuan
Keywords: antagonizing endogenous bacteria, lipopeptides, A. niger, B. velezensis, biological control

Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu
Authors: YU Xiao, XIAO Xiongjun, HUANG Huiling, ZHENG Wanqi, LIAO Rui, TAN Jianxia, WANG Yue, MA Yi
Keywords: sorghum, tannin, Sichuan Xiaoqu Baijiu, physicochemical indices, flavor

Safety and Probiotic Evaluation of Lactiplantibacillus plantarum CHEN1 and Its Metabolic Analysis of Soymilk Oligosaccharides
Authors: CHEN Zhina, CAO Shiyi, YIN Linlin, SHAO Mengyuan, YE Tao, XU Zhangrui, HUANG Xiaochen
Keywords: Lactiplantibacillus plantarum, metabolic analysis, safety, probiotics, soymilk oligosaccharides

Processing Technology

Optimization of the Preparation Process of Flavonoid Solid Beverage from Ficus hirta Vahl.
Authors: YANG Lin, ZHAO Shanyan, YANG Fan, ZHANG Hangying, HUANG Bocheng, ZHANG Juncheng
Keywords: Ficus hirta Vahl., flavone, extraction process, solid beverage, preparation process

Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
Authors: LU Lele, SHEN Qin, LANG Shuangjing, YAO Di, WANG Lidong, WANG Changyuan
Keywords: Daohuaxiang rice, reasonably well-milled, bran degree, instant rice, milling quality, taste quality

Microwave-assisted Deep Eutectic Solvent Extraction of Xinjiang Wild Prunus cerasifera Ehrh. Polysaccharides and Analysis of Its Antioxidant and Antibacterial Activities
Authors: ZHANG Linghe, XIE Hao, NUER Maimaiti
Keywords: Prunus cerasifera Ehrh., polysaccharide, extraction process, antioxidation, antibacterial

Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup
Authors: JIANG Hao, OU Shaobi, CHEN Meihe, LI Yilin, LI Xiangluan, QIU Quanlei, ZHAO Wenhong, BAI Weidong
Keywords: Gastrodia elata chicken soup, processing technology, quality analysis, free amino acids, HS-SPME-GC-MS

Preparation, Structure and in Vitro Activity Analysis of Selenopolysaccharide from Auricularia
Authors: SHEN Qin, LU Lele, PAN Piao, YUE Shibo, CAO Dongmei
Keywords: auricularia, selenopolysaccharide, extraction optimization, structural, functional characteristics

Packaging and Machinery

Effects of Different Types of Pectin on the Properties and Structure of Gelatin Essential Oil Edible Films
Authors: CHU Qianqian, JIN Boyu, ZHANG Haopeng, LU Shiling
Keywords: edible film, barley β-glucan, oat β-glucan, yeast β-glucan, konjac glucan, cinnamaldehyde essential oil, eugenol essential oil, structural characterisation

Food Additives

Effect of Antioxidants on 3-Chloropropanol Esters, Glycidyl Esters and Physicochemical Properties in Rapeseed Oil with Different Ingredients during Intermittent Frying
Authors: HAO Yu, LI Huijia, WANG Pengyu, KONG Qingmin, YU Ying, MA Yiying, GAO Xianggong
Keywords: 3-chloropropanol ester, glycidyl esters, fried ingredients, antioxidant

Analysis and Determination

Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV
Authors: DONG Chuang, XU Hui, ZHU Yahui, YANG Lin
Keywords: Lala, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), partial least squares discriminant analysis (OPLS-DA)

Simultaneous Detection of 14 Sweeteners in Pre-prepared Dishes Using High-performance Liquid Chromatography-tandem Mass Spectrometry
Authors: WANG Xiaoyan, LI Cheng, YAN Xi, WANG Jiaxin, LIU Ziye, LIU Meiyu, TIAN Sinuo
Keywords: liquid chromatography-tandem mass spectrometry, pre-prepared dishes, sweeteners

Evaluation of the Characteristics of Three Kinds of Commercial Liquid Smokes and Its Application in the Processing of Smoked Loach
Authors: TIAN Meilan, LIU Yangliu, MA Aijin, GAO Peiyu, SANG Yaxin, SUN Jilu
Keywords: liquid smoke, phenolic compound, gas chromatography-ion mobility spectrometry, polycyclic aromatic hydrocarbons, smoked loach

Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region
Authors: LIANG Wansen, YUAN Yuan, JIA Yiming, HAN Zhe, LU jiankang, LI Shuting, NIU Xiyue, XU Qian, LI Jie
Keywords: different breeds, different cuts, amino acids, characteristics of myofibrillar proteins

Storage and Preservation

Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut 'Early Crisp' Pears during Cold Storage
Authors: Jingyi Lü, Yanxia QIU, Lin BAI, Yonghong GE, Danshi ZHU, Jingxin CHEN
Keywords: fresh-cut pears, melatonin, citric acid, quality, browning, antioxidant capacity

Effect of Controlled Release Antimicrobial-coated Active Packaging on Postharvest Quality of Cherry Tomato Fruit
Authors: LIU Baoan, LI Ying, CHEN Yao, FENG Bihong, SUI Yuan, XU Xiaodi, YUAN Shuzhi, YUE Xiaozhen, ZUO Jinhua, WANG Qing
Keywords: β-violetone, 2,3-butanedione, controlled-release antimicrobial, active packaging, cherry tomatoes, preservation of freshness

Nutrition and Healthcare

Active Fractions with Immune-enhancing Effects from the Stems and Leaves of Astragalus membranaceus and Its Chemical Components Identification
Authors: GAO Xinyuan, LI Xiaolan, LI Siqing, LI Yue, QIN Nan, GUO Lili
Keywords: the stems and leaves of Astragalus membranaceus (AMSL), immune suppression, cyclophosphamide, enhancing immunity, n-butanol fraction

Effects of High Pressure Steam Processing on Antioxidant and Anti-inflammatory Activities of Polygonatum kingianum
Authors: NIU Shirong, LI Minmin, CUI Weiye, YANG Jianbin, BAI Xiaojia, FAN Bei
Keywords: homology of medicine and food, Polygonatum kingianum, high pressure steam hot working, high performance liquid chromatography-mass spectrometry, antioxidant activity, anti-inflammatory activity

Lowering Blood Lipids and Regulating Intestinal Flora Effects of Blueberry Enzyme in Hyperlipidemic Mice
Authors: DANG Ya, QIAO Yuyu, LEI Gege, YANG Binyan
Keywords: blueberry Jiaosu, hyperlipidemia, hypolipidemic, intestinal flora, 16S rRNA high-throughput sequencing

Mechanism of Litchi Semen Extract in Preventing Exercise-induced Muscle Damage Based on Network Pharmacology and in Vivo and in Vitro Experiments
Authors: ZHAO Xiaopeng, DONG Dan, TAN Boxuan, MIN Dongyu, WANG Zheng
Keywords: litchi semen extract, exercise-induced muscle damage, network pharmacology, GEO database, cell cycle, apoptosis

Mechanism of the Regulatory Effect of Pediococcus pentosaceus CQFP202437 on Antibiotic-induced Locomotor Dysfunction in Mice
Authors: LI Ke, YI Ruokun
Keywords: Pediococcus pentosaceus, treadmill exercise, weighted swimming, brain derived neurotrophic factor (BDNF)

Stability and Lipid-lowering Effect of the Complex of Agrocybe cylindracea Polysaccharides and Pomegranate Peel Polyphenols
Authors: QU Wenxin, LIU Rong
Keywords: Agrocybe cylindracea polysaccharide, pomegranate peel polyphenols, complex stability, structural characterisation, synergistic lipid-lowering

Reviews

Research Progress on Extraction, Separation and Purification Methods, Structural Characterization and Biological Activity of Natural Polysaccharide-Polyphenol Conjugates
Authors: REN Yimeng, GAO Yuan, KONG Shuhua, ZHAO Jinwen, REN Dandan, MA Yichao, LIU Shu, HE Yunhai, WANG Qiukuan
Keywords: polysaccharide-polyphenol conjugates, extraction method, separation and purification, structure characterization, biological activity

Research Progress on the Bioactivity, Mechanisms, and Applications of Theaflavins
Authors: ZHANG Rui, ZHANG Yihua, ZHOU Jiaping
Keywords: fermented tea, theaflavins, biological activity, mechanism of action, application status

Electrospraying Technology and Its Research Progress in Food Field
Authors: GAO Wei, WEI Yunshan, ZHU Guangsu, LIU Kunlun, ZHANG Huiyan
Keywords: electrospraying, micro/nano particles, non-thermophysical processing technology, bioactive compounds encapsulation, food packaging

Research Progress on the Composition of Bacteriophages and the Effects on Quality Formation in Fermented Foods
Authors: LIU Jiaqi, YANG Menglu, HUANG Yuli, LIU Mengting, GE Lihong, ZHAO Nan
Keywords: fermented foods, phage composition, sense, nutrition, safety

Research Progress on Synthetic Method of Curdlan Composite and Its Application in Food Industry
Authors: WANG Xingyan, HU Wenmei, XU Wei, LI Yuting, MA Tinghong, CHEN Shan
Keywords: curdlan, composite materials, synthetic method, functional properties, food applications