Angela的外贸日常

2025-10-23

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Papers Invited by Guest Editors

Effects of Ultrasonic Assisted Autoclave Modification on the Structure, Physicochemical Properties and Digestibility of Corn Starch
Authors:LI Huimin, RUAN Changqing, SONG Xuejian, LI Zhijiang, TANG Huacheng, WANG Changyuan
Keywords: corn starch, resistant starch, ultrasonic assisted autoclave, structure, physicochemical property, digestive characteristics

Effect of Mung Bean Varieties on Functional Properties and Sensory Quality of Mung Bean Soup
Authors:NIU Zhitao, LIN Jinquan, RAN Hao, FENG Qiqian, SUN Mingyi, WANG Li, ZHOU Sumei, HOU Dianzhi
Keywords: mung bean variety, mung bean soup, functional active ingredients, phenolic composition, sensory quality, antioxidant, anti-inflammatory

Effects of Compound Bacteria Fermentation on Physicochemical Properties of Fresh Waxy Cornmeal Batter and Its Cake Quality
Authors:LIU Yamei, ZHU Libin, MA Jing, WANG Na, ZHU Dan, WEI Wenyi, NIU Guangcai
Keywords: compound bacteria, fermentation, fresh waxy corn, batter, cake

Selenium Modification of Functional Oligosaccharides and Analysis of Their Antioxidant Activity in Vitro
Authors:WANG Qing, CAO Zhen, SUN He, LEI Lei, WANG Tengda, ZHU Jing, LI Jianfang, LIU Tao
Keywords: glucooligosaccharides, raffinose, trehalose, selenide modification, structural characterization, antioxidant activity in vitro

Effects of Transglutaminase Enzyme on the Structural Properties and Quality of Textured Soybean Protein Produced by High-moisture Extrusion
Authors:ZHANG Yin, YUAN Qinjie, HU Hao, WU Fenghua, HE Zhiping, LIU Xingquan, ZHANG Jiaojiao
Keywords: soybean protein, transglutaminase (TG), high water extrusion, structural properties, quality control

Research and Investigation

Eugenol-Mung Bean Protein Hydrolysate Cleavage Interaction and Intercropping Functional Activity and Structural Characterization
Authors:LENG Haijing, SHEN Yan, ZHENG Huaijun, LI Jinling, CHEN Hongsheng, CAO Rong'an, DIAO Jingjing
Keywords: mung bean protein hydrolysate, eugenol, interaction, functional activities, structural properties

Effect of Fermentation Combined with Dry and Wet Process on the Basic Characteristics of Soybean Flour
Authors:TAN Yuxiang, TAO Ruqing, TENG Jianwen, HUANG Li, XIA Ning
Keywords: lactic acid fermentation, dry process, wet process, composition, antioxidant activity, volatile compounds

Effects of Flavonoids of Finger Citron from Guangdong Province on Yogurt Gel Properties, Antioxidant Activity, and Metabolites
Authors:CHANG Xulong, SONG Zhuomiao, ZHAN Zhenming, ZHAN Zhenwei, ZHANG Chanxian, ZHOU Aimei
Keywords: flavonoids of finger citron from Guangdong Province, yogurt, gel properties, antioxidant activity, non-targeted metabolomics

Crystallization Behaviour of Glyceryl Monooleate and Its Effect on the Crystallization and Texture Characteristics of Palm Stearin
Authors:XU Qingyi, MAO Yilin, PHUAH Eng-Tong, WANG Yong, ZENG Xiaofang, LI Guanghui
Keywords: monooleate (GMO), palm stearin, crystallization behaviour, thermodynamic properties, microstructure

Effects of Oil Types on the Taste and Flavor Quality of Prepared Stir-fried Rice
Authors:LI Shuyi, SU Ya, ZHANG Jieru, LONG Yanzhen, CHEN Yiping, ZHANG Min
Keywords: prepared dishes, stir-fried rice, textural properties, water status distribution, lipid oxidation, flavor

Prepareration and Structural Characterization of Gelatinized Potato Starch Gel Beads
Authors:YIN Liyuan, LIU Yang, ZHAO Ruixuan, HU Honghai, BAO Jiaxin, ZHENG Zhenjia
Keywords: gelatinized potato starch, chlorogenic acid, sodium alginate, gel beads, structural characterization, in vitro digestion

Mechanism of α-Amylase Inhibition by Gallic Acid
Authors:ZOU Jiali, Lü Junli, YUN Yueying, HE Xuan, LU Jun, LI Junfang
Keywords: α-amylase, gallic acid, inhibition, spectrum, molecular docking

Effect of Hydroxypropylation on the Structure and Physicochemical Properties of Millet Starch
Authors:SHI Chunmei, MA Jiangong, GUO Yun'e, YANG Hongyu, FU Lihong, WANG Xiaowen
Keywords: propylene oxide, millet starch, hydroxypropylation, physicochemical properties

Effects of Different Emulsifier Types on the Physicochemical Properties, Stability, and Bioavailability of Astaxanthin Nanoemulsions
Authors:CHEN Jialing, FENG Yujie, ZHANG Yukun, WANG Tiantian, KE Liang, CAO Yong, LIU Xiaojuan
Keywords: astaxanthin, emulsifier, emulsion, physicochemical characteristics, stability, bioavailability

Preparation, Characterization and Stability of Zein Based Nanoparticles Loaded with Hesperidin
Authors:YONG Fanxing, KANG Yuzhao, CHEN Zeheng, DENG Jiaxin, ZHONG Saiyi, LI Rui
Keywords: nanoparticles, hesperidin, zein, fucoidan, sodium caseinate

Mechanism Study of Microwave-assisted Loading of Sesamol into Flaxseed Oil Body
Authors:ZHENG Ruofan, ZHANG Shan, CHEN Yashu, LI Ruyi, HU Yong, DENG Qianchun
Keywords: microwave treatment, flaxseed, oil body, sesamol, load, delivery

Interaction Mechanism of Zein with Oridonin and Preparation and Characterization of Zein-Oridonin Nanoparticles
Authors:WANG Yi, GUO Ruiyang, SHEN Wanxin, ZHANG Feifan, SONG Xianglei, JIU Min, WANG Lunji
Keywords: oridonin, zein, interaction mechanism, nanoparticle

Encapsulation of Lacticaseibacillus paracasei through Layer-by-layer Assembling and Its Stability
Authors:SU Wei, GAN Wanling, MENG Chaoxiong, FAN Linlin, REN Xiaofeng, LIU Xiaoli
Keywords: soy protein isolate fibers, Lacticaseibacillus paracasei, hyaluronic acid, layer-by-layer assembly, probiotic stability

Bioengineering

Identification of Antagonistic Actinomycete A89 and the Inhibitory Effect of Its Volatile Compounds on Postharvest Gray Mold of Grape
Authors:HUANG Wei, WANG Ning, ZHANG Miaomiao, ZHAN Faqiang, WANG Suling, QIN Xinzheng, ZHANG Lijuan, WANG Wei
Keywords: Streptomyces microflavus, volatile substances, gray mold of grape, acetophenone

Screening of Functional Strains in Traditional Brewed Soy Sauce and Their Fermentation Characteristics
Authors:WANG Qingqing, JIANG Yujing, LI Yunjie, DAI Huilin, ZHONG Qingping
Keywords: soy sauce, functional strain, screening, rapid fermentation, orthogonal partial least squares-discriminant analysis, physicochemical indices, volatile flavor compounds

Rational Design to Improve D-Psicose-3-epimerase Thermal Stability of Blautia wexlerae
Authors:RAN Kaixuan, XUN Mingqiang, LIN Kaixin, FU Yu, WANG Lili, ZHANG Chunxiao, YI Hong
Keywords: Blautia wexlerae, D-psicose 3-epimerase, D-psicose, thermal stability, rational design

Dynamic Changes of Lactiplantibacillus plantarum on Taste and Flavor Quality of Jujube Juice during Fermentation
Authors:CUI Mengjun, HAO Guangfei, CAI Wenchao, SHAN Chunhui, ZHANG Haibo, GUO Zhuang
Keywords: jujube juice, fermentation, Lactiplantibacillus plantarum, taste, volatile flavor metabolites, organic acid, gas chromatography-ion mobility spectrometry (GC-IMS)

Processing Technology

Preparation, Stabilization and Application of Starch-based Natural Betanin Microcapsules
Authors:XU Han, CHEN Wentian, DING Zhikun, CHEN Yidong, YANG Yingkai, WU Wenjing, HU Ziqing, DONG Hao, BAI Weidong, WEI Xianling
Keywords: betanin, starch, sodium alginate, ascorbic acid, microcapsule, thermal stability

Preparation and Texture Characteristics Analysis of Vegan Cheese Based on Zein
Authors:LIANG Qiuhong, QIN Yana, BAI Qinbo, LI Zhengfei, LUAN Guangzhong
Keywords: zein, plant-based cheese, response surface experimentation, stretchability, texture

Effects of Different Defishiness Treatments on Key Fishy Flavor Components and Flavor Quality of Kelp
Authors:LIN Xiaojuan, CHEN Yong, HUANG Baote, QI Hang, CHEN Hongbin, CHEN Jicheng
Keywords: kelp, deodorization, flavor characteristics, sensory characteristics, correlation analysis

Fine Control and Flavor Characteristic Analysis of the Frying Process of Ready-to-eat Miichthys miiuy Skin Snack Products
Authors:WU Yamei, XIANG Huan, CHEN Yueyi, ZHENG Zhenxiong, WU Yanyan
Keywords: Miichthys miiuy skin, ready-to-eat, process control, quality, flavor characteristics

Improving Antioxidant Activity of Dendrobium candidum by Multi-strain Mixed Fermentation Based on Response Surface Method
Authors:LIU Huan, REN Di, DAI Yunfeng, HU Meizhong, JIANG Hucheng, QIN Kunming, WANG Wenbin, PAN Saikun, YANG Jie
Keywords: Dendrobium candidum, mixed fermentation, response surface method, process optimization, antioxidant activity

Effects of Different Extraction Methods on the Structure, Physicochemical Properties, and Functional Activity of Pectin from Citrus limon (L.) Burm. f. Peel
Authors:LI Kaifeng, LI Di, JIANG Zhonggui, WEI Die, GAN Shasha, DING Jiasheng, MA Li, XI Meng, GU Xin
Keywords: lemon peel, pectic, microwave assisted acid, ultrasonic assisted acid, ultrasonic assisted microwave, ultrasonic microwave assisted acid, physicochemical properties, functional activity

Optimization of Enzymatic Hydrolysis and Fermentation Processes for Daylily Flowers and Analysis of Their Anti-depressive Metabolic Pathways
Authors:CHEN Pengru, LIN Yang, ZHANG Zhiming, KONG Jian, FAN Weibing, YANG Pingrong, ZHANG Chunjiang
Keywords: daylily, enzymatic hydrolysis, fermentation, metabolomics, anti-depressant

Packaging and Machinery

Preparation and Performance Analysis of Slow-release Antimicrobial Films Containing Oregano Essential Oil-loaded Rice Straw Cellulose-based Halloysite Nanotubes
Authors:ZHANG Zitong, ZHANG Yuan, WANG Miao, LI Juan, ZHANG Dongjie
Keywords: halloysite nanotubes, oregano essential oil, rice straw cellulose, slow-release antimicrobial membrane, membrane performance, controlled-release antimicrobials

Analysis and Determination

Analysis of Changes in Flavor of Lepidotrigla microptera Bone Broth during Boiling Process Based on Flavoromics Combined with Electronic Sensory Detection Technology
Authors:YIN Fangshuai, GUO Yan, WANG Xue, LI Zixi, FU Baoshang, QI Libo
Keywords: Lepidotrigla microptera bone broth, flavoromics, electronic sensory analysis, primary flavor characteristics, free amino acid, nucleotides

Dietary Fiber Content and Gel Properties in Different Tissue Parts of Mango
Authors:HU Fangyang, ZHANG Dexiang, HE Lingling, LIU Xiaoyu, LIU Caihua, ZHU Zhengjie
Keywords: mango powder, different tissue parts, dietary fiber, gel property

Identification of the Origin of Ziziphi Spinosae Semen Based on Near-infrared Spectroscopy and One-dimensional Convolutional Neural Network
Authors:LIU Xin, CHEN Meng, ZHAO Zhilei, GAO Wei, ZHAO Xin
Keywords: Ziziphi Spinosae Semen, near infrared spectroscopy, geographical origin, convolutional neural network, partial least squares regression

Digital Evaluation of the Infusion Quality of Duyun Maojian Tea
Authors:WEI Lingdong, LIU Didi, ZHAO Liangqin, PAN Xiaoshan, WANG Shunchun, LI Jing, MEI Xin
Keywords: Duyun Maojian, tea infusion, correlation analysis, backpropagation artificial neuralnetwork, quality evaluation model

Comparison of Physicochemical Properties and Characteristic Flavor Compounds of Rendered Lard from Different Pig Breeds
Authors:SHENG Hangtao, TANG Mi, LI Ding, FU Yu, ZHANG Yuhao, MA Liang
Keywords: lard, Chinese native pig, physicochemical property, volatile flavor compounds, characteristic flavor

Storage and Preservation

Effect of Konjac Glucomannan Combined with Tea Polyphenols on Freeze-thawed Carp Surimi
Authors:LI Jia, LI Yanqing, LI Bo, ZHANG Jinghao
Keywords: carp surimi, konjac glucomannan (KGM), tea polyphenols, freeze-thaw cycle, cryoprotection

Metabolomics-based Analysis of the Effects of a Compound Phosphorus-free Water-retaining Agent on the Quality of Bullfrog Meat in Frozen Storage
Authors:FAN Xinlei, CHEN Huimin, WANG Xiaonan, CHEN Shuxing, ZHANG Lijie
Keywords: bullfrog, frozen storage, compund phosphorus-free water-retaining agent, metabolomics

Analysis of Biomarkers for Broccoli Black Spot Disease after Infection by Alternaria brassicicola
Authors:ZHANG Xuenan, HUANG Jing, XU Jiayi, LI Zhenbiao, LUO Zisheng, SHI Song, PAN Fengshan, XU Yanqun
Keywords: broccoli, Alternaria brassicicola, iconic indicators of corruption, volatile organic compounds (VOCs), storage temperature

Nutrition and Healthcare

Research and Insights on the Management System of Australia New Zealand Food Health Claims
Authors:TIAN Ming, WANG Juanxia, SU Min, WANG Jianghao, WANG Yuqiong, LI Qin, LIU Chunhui, ZHANG Guohua
Keywords: Australia and New Zealand region, health food, health claim, regulatory status

Zinc-enriched Probiotic Preparations Promote the Growth and Development of Zinc-deficient Rats and the Effect on Mineral Absorption
Authors:YU Xihua, WANG Yi, ZHU Yueming, SHI Zhenxiang, CAI Shouru, CUI Shumao, LI Qianqian, XU Fuchun
Keywords: zinc-enriched probiotic preparations, zinc deficiency, growth and development, mineral absorption, zinc transporters

Study on the Mechanism of Chicory Root Polysaccharides in Treating Diabetic Nephropathy in Mice Based on TGF-β1/Smads Axis
Authors:LOU Lifang, ZHANG Yaolei, LI Longteng
Keywords: chicory root polysaccharides, diabetic nephropathy, TGF-β1/Smads signaling pathway, inflammation, fibrosis

Hypoglycemic Effect and Mechanism of β-Glucan Degradation Products from Highland Barley in Type 2 Diabetic Mellitus Mice
Authors:HUANG Xiaohong, LIANG Yuan, HUANG Limei, LIU Wenxiang, XIAO Yuyi, LUO Meng, ZHU Chen, LI Yufeng
Keywords: highland barley β-glucan, degradation products, Type 2 diabetes mellitus, glucose and lipid metabolism, IRS-1/PI3K/Akt

Effect of Food Allergy on Inflammatory Bowel Disease
Authors:WU Huan, CHEN Bihua, WU Yuhong, LIU Hanwen, NIU Jiaojiao, MENG Xuanyi, CHEN Hongbing
Keywords: food allergy, inflammatory bowel disease, inflammatory response, inflammatory factors, intestinal barrier

Blueberry Extract Alleviates High-fat Diet-induced Abnormalities in Glycolipid Metabolism through the FXR/PI3K/AKT Signaling Pathway
Authors:DENG Lu, WANG Min, WANG Hao, MA Rulin
Keywords: blueberry extract, glucose metabolism, lipid metabolism, FXR, PI3K/AKT signaling pathway

Ameliorative Effect and Mechanism of Chinese Yam DP1 on Sexual Function in Naturally Aging Rats
Authors:MI Runying, XIE Tongde, ZHANG Yiwen, FENG Jiabao, ZHAO Daqing, YU Shiting
Keywords: Chinese yam protein DP1, aging, sexual dysfunction, interaction effect, NO/cGMP signaling pathway

Reviews

Research Progress on Extraction, Functional Properties and Application of Wheat Bran Protein in Food Industry
Authors:JIA Ying, LIN Zhenyi, GAO Ziqing, ZHANG Lili, ZHANG Tingjing, LI Mengmeng, GUAN Erqi, BIAN Ke
Keywords: wheat bran protein, separation and extraction, functional properties, biological activity, food processing, application

Research Progress on the Effect of Freezing Technology on Dough Quality and Dough Quality Improvement
Authors:TIAN Pengyuan, JIANG Ping, LIU Ming, LIU Yanxiang, ZHANG Lijuan, TIAN Xiaohong, YU Mingfu, TAN Bin, WANG Naijuan
Keywords: frozen dough and noodles, quality, cryogenic technology, frozen storage, additives

Recent Advances in the Application of Pickering Emulsion as a Novel Fat Replacement in Food
Authors:WANG Mingrui, LIU Ruirui, TUO Ying, YU Yiwei, WU Long, ZHOU Hui, CAI Yidi, LI Xiang
Keywords: fat replacement, Pickering emulsion, texture characteristics, food quality

Research Progress on Quality Enhancing for Sauce-flavor Baijiu
Authors:DUAN Xulin, FENG Jieli, TIAN Dongwei, LU Lunwei, YOU Xiaolong, CHI Yuanlong, HU Jianfeng
Keywords: sauce-flavor Baijiu, Baijiu quality, liquor-making technology, quality enhancement

Functional Properties of Thermally Irreversible Polysaccharide Gels and Their Applications in Food
Authors:ZENG Longda, DING Yating, XIAO Anfeng, XIAO Qiong, ZHANG Yonghui, CHEN Jun, CHEN Fuquan
Keywords: thermally irreversible polysaccharide gels, sodium alginate, konjac gum, curdlan gum, gellan gum, functional properties