Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Quality-related and Quality-irrelevant Fault Detection and Diagnosis in Batch Fermentation Process Based on NSSAE
LIU Zhong, ZHANG Zheng, LOU Xuyang, ZHU Jinlin
2025, 46(3):1-10. DOI: 10.13386/j.issn1002-0306.2024020300
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Rapid Detection of Astaxanthin in Antarctic Krill Meal by Computer Vision Combined with Convolutional Neural Network
ZHANG Quantong, ZHENG Yao, YANG Liu, ZHANG Shuaishuai, GUO Quanyou
2025, 46(3):11-18. DOI: 10.13386/j.issn1002-0306.2024030200
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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products
HAN Bin, LENG Dongmei, XU Yuqian, SHEN Jianyang, LI Xin, ZHENG Xiaochun, WANG Wei, ZHANG Dequan, HOU Chengli
2025, 46(3):19-30. DOI: 10.13386/j.issn1002-0306.2024030448
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Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice
LU Jinghui, WEN Jing, LAI Huining, LÜ Sizhe, XU Yujuan, YU Yuanshan, CHENG Lina, PENG Jian
2025, 46(3):31-40. DOI: 10.13386/j.issn1002-0306.2023100016
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Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method
GUO Hao, SUN Hongnan, MA Mengmei, MU Taihua, LI Yang
2025, 46(3):41-52. DOI: 10.13386/j.issn1002-0306.2023120216
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Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates
FAN Liqi, LIU Yang, YANG Bao, YU Yi, LI Wu, LIU Lei, LI Zhunchun, ZHA Ao, XU Jucai
2025, 46(3):53-59. DOI: 10.13386/j.issn1002-0306.2023120341
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Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr.
LIU Bing, MA Jingyu, LI Ting, ZHU Jun, ZHU Meipeng, WU Lihua, CHEN Xia, ZHANG Xinguo, ZHAO Ping
2025, 46(3):60-70. DOI: 10.13386/j.issn1002-0306.2023120353
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Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism
LIU Wuzhen, LI Ti, GENG Qin, CHEN Jun, HAN Jialong, LIU Chengmei, DAI Taotao
2025, 46(3):71-82. DOI: 10.13386/j.issn1002-0306.2024010144
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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels
BAI Congjin, GUO Jingjing, WANG Yifan, LI Zhenrong, JIAO Bo, DAI Lei
2025, 46(3):83-91. DOI: 10.13386/j.issn1002-0306.2024010163
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Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro
ZHANG Yusong, CUI Weiran, TANG Zhenyue, BAI Hongyu, SHAO Meili
2025, 46(3):92-100. DOI: 10.13386/j.issn1002-0306.2024010302
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Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran
WANG Tong, WANG Xueqing, TIAN Yaning, YANG Jingjing, DANG Bin, SHEN Xiaogang, WANG Fengzhong, WANG Lili
2025, 46(3):101-109. DOI: 10.13386/j.issn1002-0306.2024010327
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Preparation and Properties of Oat Protein Amyloid Aggregate-Sodium Carboxymethyl Cellulose Composite Film
WANG Liangliang, HAN Miaomiao, CAO Chongjiang, ZHOU Feng
2025, 46(3):110-119. DOI: 10.13386/j.issn1002-0306.2024010349
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Ultrasonic and Microwave-assisted Solid-Liquid Extraction of Ginkgo biloba Phenolics: Study about Mass Transfer and PID Control
XU Chi, XU Hebin, ZHU Rui, LI Jing, LI Dandan, HAN Yongbin, ZHENG Yi, TAO Yang
2025, 46(3):120-132. DOI: 10.13386/j.issn1002-0306.2024020115
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Construction and Release Characteristics of 3D Printed Spaced Multi-layer Structure of Lutein Emulsion Gel
DENG Shuai, ZHAO Minghui, HAO Chunxue, LI Ming, LI Dajing, FENG Lei, ZHANG Zhongyuan, XU Yayuan
2025, 46(3):133-142. DOI: 10.13386/j.issn1002-0306.2024020117
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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein
CAO Rong'an, ZHANG Xuemin, DIAO Jingjing, CHEN Yunhua, LI Meiqi, ZHANG Jiamiao, WANG Changyuan
2025, 46(3):143-150. DOI: 10.13386/j.issn1002-0306.2024020141
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Degradation Kinetics of Ascorbic Acid in Xanthan Gum Solution
JIA Runqi, TANG Yujie, HE Weiwei, SONG Xiaoxiao, YIN Junyi
2025, 46(3):151-158. DOI: 10.13386/j.issn1002-0306.2024030137
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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108
SUN Wen, LI Baolei, HOU Baochao, HONG Weilian, HE Jian, LIANG Chao, ZHANG Yu, MAN Chaoxin, JIANG Yujun, GUO Ling
2025, 46(3):159-165. DOI: 10.13386/j.issn1002-0306.2024010205
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability
HAN Jun, WANG Yi, ZHANG Kaiping, TIAN Jianjun
2025, 46(3):166-177. DOI: 10.13386/j.issn1002-0306.2024030355
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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili
YANG Qian, XIAO Luyao, BAI Xuhong, TIAN Yufang, LI Wei
2025, 46(3):178-187. DOI: 10.13386/j.issn1002-0306.2024040173
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area
TANG Kai, WU Yun, WANG Xue, MA Wenrui, CHEN Weilin, ZHANG Zhenzhen, HUANG Wenshu, DU Muying
2025, 46(3):188-195. DOI: 10.13386/j.issn1002-0306.2024040411
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Inhibitory Mechanism of Epsilon-poly-L-Lysine against Botrytis cinerea in Apples
DOU Yong, DONG Jing, CHEN Cheng, HU Peihong, LIU Xinchi, KONG Lingwei
2025, 46(3):196-203. DOI: 10.13386/j.issn1002-0306.2024080121
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Optimization of Starch Saccharification Process and Structural Characterization of Starch Using Low Transglycosidation Activity Glucoamylase GluM3
FAN Haiyue, YU Zhao, ZHANG Zhengjie, LI Ming, BAI Yingguo, YU Feng, LI Zhongyuan
2025, 46(3):204-212. DOI: 10.13386/j.issn1002-0306.2024010041
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Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation
LI Sinan, WANG Meng, AN Yu, WANG Qing, XU Kaiyuan, WANG Jia, ZHANG Zhihui, WANG Xi, WANG Ying, ZHANG Lu
2025, 46(3):213-221. DOI: 10.13386/j.issn1002-0306.2024010304
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Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid
WANG Jia, DING Fangli, AN Yu, ZENG Xueying, ZHANG Zhihui, LI Sinan, XU Kaiyuan, ZHOU Fang, WANG Ying, ZHANG Lu, XU Bingzheng, SUN Zekun
2025, 46(3):222-231. DOI: 10.13386/j.issn1002-0306.2024010305
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Plasma Activated Water Assisted Ultrasonic Extraction of Polysaccharides from Yellow Cauliflower and Its Hypoglycemic Activity
ZHANG Han, YANG Cheng, CHEN Guiyun, LI Shuhong, CHEN Ye
2025, 46(3):232-240. DOI: 10.13386/j.issn1002-0306.2024020268
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Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds
WANG Gongming, HUANG Hui, DING Yuzhu, XUE Jinglin, SHU Zhiqiang, JING Yuexin, JIAO Chunna, ZHANG Jian
2025, 46(3):241-248. DOI: 10.13386/j.issn1002-0306.2024020271
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Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities
QIN Fanping, NIU Ben, FANG Xiangjun, CHEN Huizhi, LIU Ruiling, CHEN Hangjun, WU Weijie, GAO Haiyan
2025, 46(3):249-257. DOI: 10.13386/j.issn1002-0306.2024030153
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Optimization of Flaxseed Meal Protein Extraction Process and Study of Protein Structure and Functional Properties
LUO Tingting, LI Jingjing, HU Haiyue, HE Yajun, LI Yuzhuo, ZHAO Lingxuan, WANG Lina, YANG Chen, WANG Jianming
2025, 46(3):258-268. DOI: 10.13386/j.issn1002-0306.2024030161
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Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi
ZHANG Jin, YUAN Tao, SHA Xiaomei, XU Yuelun, KUANG Yating, HU Zizi
2025, 46(3):269-277. DOI: 10.13386/j.issn1002-0306.2024070158
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Establishment of Microwave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics
SUN Hui, ZHANG Bo, ZHOU Jianghong, XU Zhenyi, MAO Zhixing, WANG Yuxiang, PANG Jie
2025, 46(3):278-287. DOI: 10.13386/j.issn1002-0306.2024010189
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Analysis of Liposoluble Composition, Antibacterial and Antioxidant Activities of Artemisia argyi in Zhangjiakou
XU Yongbin, XIONG Xinmin, HE Youduo, CUI Jia, TUO Jiangang, ZHAO Hongyu
2025, 46(3):288-294. DOI: 10.13386/j.issn1002-0306.2023060058
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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus
CHEN Mei, QIN Jingkai, YANG Ziyi, QIN Zhongyi, ZHOU Jie, JIANG Jiequn, LIU Xiaoling
2025, 46(3):295-303. DOI: 10.13386/j.issn1002-0306.2024020103
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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes
LI Xiaolong, YANG Yan, LI Wen, LIU Yanfang, WU Di, YANG Huanling, CHEN Wanchao, LI Jingjun
2025, 46(3):304-312. DOI: 10.13386/j.issn1002-0306.2024020256
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Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis
ZHU Chengkai, HU Xinnan, JI Zhili, SHEN Wangyang, JIA Xiwu
2025, 46(3):313-321. DOI: 10.13386/j.issn1002-0306.2024020275
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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method
HAN Rong, MA Yan, AO Yu, ZHANG Ting, MENG Xintao, XU Mingqiang, PAN Yan
2025, 46(3):322-332. DOI: 10.13386/j.issn1002-0306.2024020298
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Effect of Delayed Harvesting on the Quality of 'Cuixiang' Kiwifruit
PENG Wen, ZHANG Min, LI Xinyi, ZHAO Qinyu, SUN Xiangyu, MA Tingting
2025, 46(3):333-341. DOI: 10.13386/j.issn1002-0306.2024010310
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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver
ZHANG Ge, YOU Juan, YANG Hong
2025, 46(3):342-349. DOI: 10.13386/j.issn1002-0306.2024030311
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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat
DENG Xingqun, YOU Juan, LIU Ru, YONGSAWADIGUL Jirawat, YIN Tao, YANG Hong
2025, 46(3):350-360. DOI: 10.13386/j.issn1002-0306.2024030349
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Protective Effect of Rosa roxburghii Compound Plant Beverage on Acute Alcohol-induced Liver Injury in Mice
QI Zhengfang, LI Donghai, SUN Yichun, YANG Xiaosheng, YANG Juan, ZHANG Rongrong, WANG Yu, PAN Xiong, ZHANG Chaoju, LI Lilang
2025, 46(3):361-367. DOI: 10.13386/j.issn1002-0306.2024010138
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Formulation for Muscle Building and Mobility Improvement
CAO Bingbing, LIU Zhengdong, GE Huan, ZHOU Jiali, YE Xingwang, QI Mingyuan, LIU Renyan, XU Yiqiao
2025, 46(3):368-375. DOI: 10.13386/j.issn1002-0306.2024010195
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Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity
FU Yankun, CAI Yuzheng, FENG Zhiqiang, CHEN Siru, WANG Tianlin, SONG Lianjun, LI Tiange
2025, 46(3):376-385. DOI: 10.13386/j.issn1002-0306.2024030122
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Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats
WU Li, ZHANG Yuan, TANG Chunhong, YOU Huan, CHANG Haijun, ZHANG Shuai
2025, 46(3):386-393. DOI: 10.13386/j.issn1002-0306.2024030144
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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides
LI Sinan, WANG Xi, AN Yu, YU Jun, XU Kaiyuan, WANG Jia, ZHANG Zhihui, WANG Meng, WANG Aqin, WANG Ying, ZHANG Lu
2025, 46(3):394-402. DOI: 10.13386/j.issn1002-0306.2024010150
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Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol
HE Jun, WANG Mengdie, CHEN Xiaoqiang, YING Miaomiao
2025, 46(3):403-414. DOI: 10.13386/j.issn1002-0306.2024020265
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Progress on the Classification, Characteristics and Food Industry Application of Microbial Proteases and Lipases
ZHANG Yao, WANG Jiaxin, WEN Chanchan, HU Jiayun, LIU Xiaofeng, WU Yuanfeng
2025, 46(3):415-424. DOI: 10.13386/j.issn1002-0306.2024030017
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Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms
WANG Mingzhu, TIAN Zihao, TAN Zhongmei, REN Jie, WU Gaoyun, GUO Jinqi, YAO Yuchang, YIN Yuan, LI Bailiang, MA Jiage, YU Wei
2025, 46(3):425-435. DOI: 10.13386/j.issn1002-0306.2024030170
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