Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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2022, 43(6)
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2022, 43(6)
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3D Printing of Fungus-Chicken Bone Powder Mixed Gel System and Its Texture Modification
ZHENG Wenqi, MENG Zhenni, LI Hongbo, ZHANG Hao, ZHOU Wei, LIU Zhenbin
2022, 43(6):1-8. DOI:10.13386/j.issn1002-0306.2021080232
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Study on the Mechanism of Rabdosia serra in the Treatment of Alcoholic Liver Injury Based on Network Pharmacology
LIU Wenbin, ZHONG Jingbin, WANG Hui
2022, 43(6):9-17. DOI:10.13386/j.issn1002-0306.2021080320
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Structure and Functional Properties of Cold Water Swelling Wheat Starch by Ethanol-Heat Treatment
MA Xiaoli, CHANG Jingyao, YIN Yongchao, REN Xiaochan, LIU Qian
2022, 43(6):18-24. DOI:10.13386/j.issn1002-0306.2021060114
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Study on the Absorption of Heavy Metal Ion Pb2+ by the Low Methoxy Pectin from Sunflower Heads
PENG Xiaoxia, CUI Jingjie, LU Xiaoqing, ZHANG Libo, GENG Chunchun, GONG Qiang, YANG Liyang, DOU Zhifang
2022, 43(6):25-32. DOI:10.13386/j.issn1002-0306.2021060121
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Moisture Diffusivity Characteristics and Model Fitting of Jerusalem Artichoke(Helianthus tuberosus L.) during Microwave Vacuum Drying
CHENG Xinfeng, PAN Ling, LI Ning, CHEN Jiaqiang
2022, 43(6):33-40. DOI:10.13386/j.issn1002-0306.2021070048
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Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut (Juglans regia L.) Protein
LI Kai, FAN Yuchuan, DING Lan, ZENG Ming, SONG Hao
2022, 43(6):41-49. DOI:10.13386/j.issn1002-0306.2021070087
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Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process
DU Jinjie, WU Xinhui, DAI Yuqing, LIU Xiaochun, LIAO Kaibing, QIN Yuna, ZHONG Lihua, ZHANG Lingzhi
2022, 43(6):50-55. DOI:10.13386/j.issn1002-0306.2021070198
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Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability
CHANG Xuan, WANG Gennv, HUANG Guozhou, ZHANG Jiajing, XU Chunming, CHEN Xiong
2022, 43(6):56-62. DOI:10.13386/j.issn1002-0306.2021070200
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Composition, Antioxidant Activity and DNA Damage Protective Effect of Bound Phenolics from Ottelia acuminata
LIU Qing, ZHANG Tianyang, HONG Yue, LI Yuanli, LI Wang, GAO Chunyan, LU Yuehong
2022, 43(6):63-69. DOI:10.13386/j.issn1002-0306.2021070217
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Optimization of Deodorization Process and Analysis of Fishy Aftertaste Substances in Pangasius bocourti Fillets
BAO Jiali, FANG Xubo, CHEN Xiaoe, LIU Suting, ZHANG Fang, SHEN Junying
2022, 43(6):70-76. DOI:10.13386/j.issn1002-0306.2021070259
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Preparation of Hyaluronic Acid Oligosaccharides by Enzymatic Method and Its Transdermal Absorption Activity
LI Huining, ZHANG Jingliang, YANG Gen, JIANG Xiaolu
2022, 43(6):77-82. DOI:10.13386/j.issn1002-0306.2021080002
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Effect of Protein Heat Treatment on Properties of Mung Bean Protein-High Acyl-Gellan Emulsion Gel
NA Yintu, LIU Shaowei, YANG Qingxin, HAN Lijun
2022, 43(6):83-90. DOI:10.13386/j.issn1002-0306.2021080037
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Preparation and Characterization of Bitter Gourd Seed Oil Multilayer Emulsion Based on the Electrostatic Layer-by-Layer Self-assembly Technique
WANG Huiling, ZHANG Rui, WU Muci, YANG Ning, YE Shuxin, SHUAI Xiaoyan, JIANG Sijia, LI Yubao, HE Jingren
2022, 43(6):91-101. DOI:10.13386/j.issn1002-0306.2021080066
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Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose
SHEN Xiaoqian, ZHANG Meng, ZHOU Wei, LI Ruyi, HE Junyan, LI Jihua, WU Banghao
2022, 43(6):102-108. DOI:10.13386/j.issn1002-0306.2021080207
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Transcriptomics Study of Sanxiapeptin against Penicillium digitatum as an Antifungal
QUAN Wenjing, LIU Chao, LI Ao, XUE Yanhong, LIU Shiping
2022, 43(6):109-117. DOI:10.13386/j.issn1002-0306.2021060047
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Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment
ZHOU Yingjun, XIE Chunliang, CHEN Baizhong, GONG Wenbing, ZHU Zuohua, XU Chao, YANG Qi, PENG Yuande
2022, 43(6):118-125. DOI:10.13386/j.issn1002-0306.2021060189
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Quenching Effects of Lactobacillus pentosus DF9 on Quorum Sensing of Vibrio parahaemolyticus
SHANGGUAN Wendan, CHEN Ke, CHEN Qingying, ZHANG Xingguo, ZHONG Qingping
2022, 43(6):126-132. DOI:10.13386/j.issn1002-0306.2021070267
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Expression of Recombinant β-Glucosidase in Bacillus subtilis and Its Enzymatic Characterization and Application in Preparation of Icariside II
PEI Wenwen, ZENG Yan, LIU Juanjuan, ZHANG Jiangang, WANG Min, SUN Yuanxia
2022, 43(6):133-140. DOI:10.13386/j.issn1002-0306.2021080167
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Analysis of Codon Usage Bias in the Genome of Trichoderma reesei
YANG Xin, QIN Lina, JIANG Xianzhang
2022, 43(6):141-149. DOI:10.13386/j.issn1002-0306.2021110338
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Optimization of Extraction Process and Agglutination Activity of Moringa oleifera Leaf Protein by Response Surface Methodology
YANG Hao, LIU Xiaoxue, SU Hairan, LI Lingfei, SONG Shuang
2022, 43(6):150-157. DOI:10.13386/j.issn1002-0306.2021060045
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Optimization of Total Favonoids Extraction Proces of Tetrastigma hemsleyanum Diels et Gilg and Its Quality Evaluation from Different Origins
XU Zhijie, HUANG Ziru, MA Fangfang, ZHANG Shanhua, CHENG Rubin, HUANG Zhen, ZHONG Xiaoming
2022, 43(6):158-167. DOI:10.13386/j.issn1002-0306.2021060082
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Preparation of Fucoidan from Laminaria japonica by Ethanol-free Extraction Process
CHEN Yanhong, DONG Yuting, CHUAI Pengjie, CHEN Shiqiaoxin, JIANG Zedong, ZHU Yanbing, NI Hui, DENG Shanggui, LI Qingbiao
2022, 43(6):168-177. DOI:10.13386/j.issn1002-0306.2021060153
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Study on Purification Process and Antioxidative Activity and α-Glucosidas Inhibitory Activity of Proanthocyanidins from Tetrastigma hemsleyanum
HE Zhigui, XU Xianglin, CUI Yingying, WU Lan, ZHOU Xiaoyu, HUANG Zongfang, DU Miying
2022, 43(6):178-185. DOI:10.13386/j.issn1002-0306.2021060194
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Study on the Antioxidant Effect of Different Fats and Compound Antioxidants on Sesame Naan
LI Wanrong, Gulnazar Sireyil, ZHANG Wenhao, WU Hao, HUANG Wenshu, FENG Zuoshan, BAI Yujia
2022, 43(6):186-195. DOI:10.13386/j.issn1002-0306.2021070033
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Formula Optimization and Quality Analysis of High-fiber Acid Slurry Tofu
YANG Chunhua, QI Wen, REN Likun, SUN Yadong, ZHANG Guang, YANG Yang, ZHANG Na
2022, 43(6):196-204. DOI:10.13386/j.issn1002-0306.2021070056
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Preparation and Antioxidant Activity of Se-containing Peptides from Cardamine enshiensis in Vitro
JIA Lei, HE Hui, XIANG Jiqian, ZHAO Xiaohong, HOU Tao
2022, 43(6):205-212. DOI:10.13386/j.issn1002-0306.2021070059
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Response Surface Methodology to Optimize the Extraction Process of Rhodiola rosea Polyphenols and Its Inhibitory Activity of α-Glucosidase in Vitro
REN Weihe, LUO Longlong, WANG Liping, GAO Caiwen, YU Jinfeng, Peer Mohamed Abdul, DING Gongtao, CHEN Shien
2022, 43(6):213-220. DOI:10.13386/j.issn1002-0306.2021070093
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Effect of Refining Process on the Concomitants in Pressed Camellia Oil
CHEN Leyi, HE Xiaohong, DAI Taotao, CHEN Jun, HE Xuemei, LIU Chengmei, LIU Jiyan
2022, 43(6):221-227. DOI:10.13386/j.issn1002-0306.2021070219
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Fermentation Process Optimization and Aroma Components Analysis of Red Pear Wine with Candy Sugar
YAN Zihao, MENG Qingfang, CHEN Jiangkui, SUN Jiayi
2022, 43(6):228-235. DOI:10.13386/j.issn1002-0306.2021070223
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Optimization of Extraction Method of Lycium barbarum Flavonoids and the Correlation between Different Ecological Factors and Lycium barbarum Flavonoids
WANG Pengbo, XIE Xiaorong, DAI Yunyun, LIU Jianshu, CHEN Mei, ZHANG Xia, PEI Dong, DI Duolong
2022, 43(6):236-242. DOI:10.13386/j.issn1002-0306.2021070249
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Effect of Drying Temperature on Microstructure and Physicochemical Properties of Konjac Glucomannan/Zein Nanoparticles Blend Films
XIANG Fei, WANG Yan, XIA Yuting, NI Xuewen
2022, 43(6):243-249. DOI:10.13386/j.issn1002-0306.2021060135
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Analysis of Supplementary Types of Melon MRLs and Their Recommended Values
WU Xiaonan, YANG Xi, WEI Liping, HE Weizhong, WANG Cheng
2022, 43(6):250-257. DOI:10.13386/j.issn1002-0306.2021060020
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Residue Levels and Chronic Dietary Intake Risk of Pesticide Residues in Fruits and Vegetables in Chengdu
CHANG Wei, LI Hui, LI Chunmei, HE Qiang, HUANG Zhan, CHEN Jiangtao, LV Pengyan, SONG Meijie, LI Qingsong, LIU Hong, LI Ao
2022, 43(6):258-268. DOI:10.13386/j.issn1002-0306.2021060041
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Quality Analysis of Baoqing Guiding Green Tea Based on Principal Component and Cluster Analysis
LEI Yalan, ZHOU Zhimei, LI Jin, TANG Han, DU Shaolong
2022, 43(6):269-277. DOI:10.13386/j.issn1002-0306.2021060075
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Consumer Sensory Evaluation and Quality Prediction Model Construction for 9 Kinds of Chinese Yellow Cattle Snowflake Beef
WEI Meng, ZHANG Songshan, XIE Peng, CHEN Yan, LI Haipeng, LIU Xiaochang, YU Haojie, BAI Yueyu, LEI Yuanhua, LIU Xuan, WANG Huan, SUN Baozhong
2022, 43(6):278-286. DOI:10.13386/j.issn1002-0306.2021060171
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Determination of Nodularin in Algae-based Health Food by Ultra- Performance Liquid Triple Quadrupole Chromatography-Tandem Mass Spectrometry
LI Shuo, LI Li
2022, 43(6):287-292. DOI:10.13386/j.issn1002-0306.2021070020
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Dynamic Quality Changes of Phyllanthus emblica L. in Different Picking Periods
LIU Zuozuo, ZHAO Xuezhu, PU Hui, WU Jie, JIANG Yan
2022, 43(6):293-301. DOI:10.13386/j.issn1002-0306.2021070075
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Rapid Determination of 21 Mycotoxins in Milk and Dairy Products by Ultra Performance Liquid Chromatography-quadrupole/orbitrap High Resolution Mass Spectrometry
HE Zhuolin, MU Lei, WANG Tao, WANG Liang, XIE Yunfeng
2022, 43(6):302-310. DOI:10.13386/j.issn1002-0306.2021070077
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Determination of 12 Mycotoxins in Seasoning Flour Products by QuEChERS-SPE-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
XU Ziting, HAO Lihua, MA Jing, WEI Runxin, LI Xiaoming, FAN Wenting, LU Shuyan
2022, 43(6):311-319. DOI:10.13386/j.issn1002-0306.2021070203
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Effect of Phosphate in Compound Cryoprotectant on Antifreeze Effect of Acanthopagrus latus
LI Zhenkun, SHI Linfan, REN Zhongyang, WENG Wuyin
2022, 43(6):320-326. DOI:10.13386/j.issn1002-0306.2021060176
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Effect of O-Phenyl Phenol Coating on Storage Quality of Postharvest Gonggan Citrus
CAI Zhimin, YAN Huilin, HUANG He, ZHONG Saiyi, HE Junjie, LI Yingzhi, LIU Hai
2022, 43(6):327-334. DOI:10.13386/j.issn1002-0306.2021070364
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Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage
DONG Yangyang, Aygul ALIM, ZHANG Tingting, FENG Zuoshan
2022, 43(6):335-341. DOI:10.13386/j.issn1002-0306.2021070378
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Comparison of Change of Quality for Six High-quality Indica Rice during After-ripening
CHEN Yifan, SHU Zaixi
2022, 43(6):342-350. DOI:10.13386/j.issn1002-0306.2021080004
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Protective Effects and Mechanism of Polysaccharide from Polygonati rhizoma on Behavioral Despair Mice
WEI Zhen, SONG Hongbo, AN Fengping, SUN Jing, LI Shuying, JIANG Ning, LIU Xinmin, WANG Fengzhong, LU Cong
2022, 43(6):351-357. DOI:10.13386/j.issn1002-0306.2021060137
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Analysis of the Potential Molecular Mechanism of Donkey Bone Collagen Promoting Skin Wound Healing by High-throughput Sequencing
LIAO Feng, FAN Yumei, TIE Hang, ZHAO Haiqing, SU Ning
2022, 43(6):358-364. DOI:10.13386/j.issn1002-0306.2021070022
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Phenolic Profiles, Antioxidant and Antiproliferative Activities towards Tumor Cells of Five Fruit Juices
LU Wei, FEI Jianjun, SHEN Xiaomei, WANG Jinmei
2022, 43(6):365-371. DOI:10.13386/j.issn1002-0306.2021070043
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Principal Component Analysis and Cluster Analysis for Evaluating Amino Acid of Different Table Grapes (Vitis vinifera L.) Varieties
YAN Sun’an, SHI Mengzhu, LIN Xiangxin, LI Wei, YAO Qinghua
2022, 43(6):372-379. DOI:10.13386/j.issn1002-0306.2021070090
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Protective Effect of Polygonatum odoratum Polysaccharides on A7r5 Cell Senescence Induced by D-Galactose
LI Minghui, HOU Junyu, HU Di, LIU Jing, ZHAO Mengdan, GE Junhong, SHEN Ye, LI Tan, PENG Yubo, LIU Peng, SUN Xin
2022, 43(6):380-388. DOI:10.13386/j.issn1002-0306.2021070322
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Review on Chemical Constituents and Biological Activity of Piper betle L.
JIANG Tailing, SHEN Shaobin, ZHOU Yingchun, XIONG Xiankun, LIU Qian, DUAN Chunfang, LI Yuexian, ZHANG Linhui, SONG Jiming, LIU Guanghua
2022, 43(6):389-399. DOI:10.13386/j.issn1002-0306.2021020230
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Application of Fermentation Technology in Modification of Dietary Fiber
WANG Li, KANG Jingjing
2022, 43(6):400-409. DOI:10.13386/j.issn1002-0306.2021020237
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Research Progress of Stable Isotope Technology in Traceability of Poultry and Its Products
XU Yuanruo, MU Jian, LIU Xiaohan, SUO Ran, ZHANG Ang
2022, 43(6):410-419. DOI:10.13386/j.issn1002-0306.2021030122
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Research Progress on Modification Technology of Shellfish Protein
CHEN Xiaoying, TIAN Guifang, CHEN Zhihui, SANG Yaxin, SUN Jilu
2022, 43(6):420-428. DOI:10.13386/j.issn1002-0306.2021030163
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Research Progress on Oxidation of Lipid and Protein in Frozen Aquatic Products and Its Control Measures
DU Yufan, JIANG Qingqing, SHI Wenzheng, WANG Zhihe
2022, 43(6):429-435. DOI:10.13386/j.issn1002-0306.2021030282
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Progress in Preparation and Functional Activity of Fish Swimming Bladder Collagen Peptide
DONG Xu, ZHAO Xia, LIU Chuyi
2022, 43(6):436-442. DOI:10.13386/j.issn1002-0306.2021030285
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Research on the Harm of Food-derived Advanced Glycation End Products to Human Health
GONG Pin, PEI Shuya, HAN Yewen, YANG Wenjuan, CHANG Xiangna, CHEN Fuxin
2022, 43(6):443-451. DOI:10.13386/j.issn1002-0306.2021030327
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Research Progress in the Application of ε-Polylysine as a Natural Preservative in Food
HU Sijia, LI Xinfu, XIONG Qiang
2022, 43(6):452-459. DOI:10.13386/j.issn1002-0306.2021040076
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Discussion on the Risk Points of Producing Bongkrekic Acid in Fresh Wet Rice Noodles and Vermicelli
MEI Canhui, LI Biansheng, RUAN Zheng, GUO Yingxi
2022, 43(6):460-466. DOI:10.13386/j.issn1002-0306.2021050069
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Research Progress on Application of Chitosan and Its Derivatives in Fruit Wine
DIAO Tiwei, CHEN Xiaojiao, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi
2022, 43(6):467-473. DOI:10.13386/j.issn1002-0306.2021050115
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