Works in Science & Technology of Food Industry, 2025, Vol 46, Issue 10

Results: 46

凝胶多糖基复合材料的构建及其在食品领域的应用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 441, doi. 10.13386/j.issn1002-0306.2024070054

By:

王星燕;
胡文梅;
徐薇;
李宇亭;
马廷鸿;
陈山

Publication type:

Article

发酵食品中噬菌体的组成及其对品质形成影响的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 431, doi. 10.13386/j.issn1002-0306.2024070022

By:

刘佳琦;
杨梦露;
黄玉立;
刘梦婷;
葛黎红;
赵楠

Publication type:

Article

静电喷涂技术及在食品领域的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 418, doi. 10.13386/j.issn1002-0306.2024070001

By:

高薇;
韦昀姗;
朱广素;
刘昆仑;
张辉艳

Publication type:

Article

茶黄素的生物活性、作用机制和应用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 408, doi. 10.13386/j.issn1002-0306.2024060192

By:

张睿;
张艺华;
周家萍

Publication type:

Article

天然多糖-多酚偶联物的提取分离纯化方法、结构表征和生物活性的研究进展

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 400, doi. 10.13386/j.issn1002-0306.2024060022

By:

任一萌;
高媛;
孔淑华;
赵进文;
任丹丹;
马艺超;
刘舒;
何云海;
汪秋宽

Publication type:

Article

茶树菇多糖与石榴皮多酚复合物的稳定性及降脂作用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 391, doi. 10.13386/j.issn1002-0306.2024070036

By:

曲文鑫;
刘荣

Publication type:

Article

戊糖片球菌CQFP202437 对抗生素诱导小鼠运动机能失调的调节作用机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 383, doi. 10.13386/j.issn1002-0306.2024060291

By:

李科;
易若琨

Publication type:

Article

基于网络药理学及体内外实验验证荔枝核提取物预防运动诱导的肌肉损伤的作用机制

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 371, doi. 10.13386/j.issn1002-0306.2024060142

By:

赵晓鹏;
董丹;
谭博轩;
闵冬雨;
王政

Publication type:

Article

蓝莓酵素对高脂血症小鼠的降血脂及肠道菌群调节作用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 360, doi. 10.13386/j.issn1002-0306.2024060126

By:

党娅;
乔雨雨;
雷格格;
杨彬彦

Publication type:

Article

高压蒸汽热加工对滇黄精抗氧化及抗炎活性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 351, doi. 10.13386/j.issn1002-0306.2024050440

By:

牛世蓉;
李敏敏;
崔伟业;
杨建斌;
白小佳;
范蓓

Publication type:

Article

黄芪茎叶增强免疫力的活性部位与化学成分研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 342, doi. 10.13386/j.issn1002-0306.2024050117

By:

高欣缘;
李小兰;
李思卿;
李越;
秦楠;
郭丽丽

Publication type:

Article

控释抗菌涂膜活性包装对采后樱桃番茄果实品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 332, doi. 10.13386/j.issn1002-0306.2024070180

By:

刘宝安;
利莹;
陈尧;
封碧红;
隋缘;
徐小迪;
袁树枝;
岳晓珍;
左进华;
王清

Publication type:

Article

褪黑素与柠檬酸联合处理对鲜切'早酥'梨冷藏品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 322, doi. 10.13386/j.issn1002-0306.2024070015

By:

吕静祎;
邱艳霞;
白琳;
葛永红;
朱丹实;
陈敬鑫

Publication type:

Article

南疆地区不同品种及部位绵羊肉氨基酸及肌原纤维蛋白特性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 311, doi. 10.13386/j.issn1002-0306.2024070072

By:

梁万森;
袁媛;
贾一鸣;
韩喆;
陆健康;
李舒婷;
牛希跃;
许倩;
李婕

Publication type:

Article

三种市售烟熏液特性评价及其在熏泥鳅加工中的应用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 301, doi. 10.13386/j.issn1002-0306.2024070026

By:

田梅兰;
刘杨柳;
马爱进;
高培宇;
桑亚新;
孙纪录

Publication type:

Article

高效液相色谱串联质谱法同时检测预制菜中14 种甜味剂.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 291, doi. 10.13386/j.issn1002-0306.2024070005

By:

王晓艳;
李成;
闫茜;
王佳新;
刘子夜;
刘美玉;
田思诺

Publication type:

Article

基于HS-SPME-GC-MS 和OAV 分析西藏不同地区牦牛乳拉拉关键呈香物质.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 281, doi. 10.13386/j.issn1002-0306.2024060151

By:

董闯;
续辉;
祝亚辉;
杨林

Publication type:

Article

抗氧化剂对间歇油炸不同食材菜籽油3-氯丙醇酯、缩水甘油酯含量及理化性质的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 271, doi. 10.13386/j.issn1002-0306.2024060159

By:

郝宇;
李会佳;
王鹏宇;
孔庆敏;
于影;
马艺荧;
高向功

Publication type:

Article

不同种类葡聚糖对明胶精油可食膜的性能及结构的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 260, doi. 10.13386/j.issn1002-0306.2024060027

By:

褚倩倩;
靳博宇;
张浩鹏;
卢士玲

Publication type:

Article

黑木耳硒化多糖制备、结构及体外活性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 250, doi. 10.13386/j.issn1002-0306.2024070056

By:

沈琴;
路乐乐;
潘票;
岳诗博;
曹冬梅

Publication type:

Article

天麻鸡汤的加工工艺优化及品质分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 237, doi. 10.13386/j.issn1002-0306.2024060449

By:

姜浩;
区少碧;
陈美荷;
黎依琳;
李湘銮;
仇全雷;
赵文红;
白卫东

Publication type:

Article

微波辅助低共熔溶剂提取新疆野生樱桃李多糖工艺及抗氧化、抑菌活性分析

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 228, doi. 10.13386/j.issn1002-0306.2024060318

By:

张玲赫;
谢浩;
努尔买买提

Publication type:

Article

加工精度对稻花香品质及方便米饭理化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 220, doi. 10.13386/j.issn1002-0306.2024060295

By:

路乐乐;
沈琴;
郎双静;
姚笛;
王立东;
王长远

Publication type:

Article

五指毛桃黄酮固体饮料制备工艺优化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 212, doi. 10.13386/j.issn1002-0306.2024060160

By:

杨琳;
赵姗彦;
杨帆;
张杭颖;
黄勃诚;
张君诚

Publication type:

Article

植物乳植杆菌CHEN1 的安全性、益生性评价及其对豆乳低聚糖的代谢分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 202, doi. 10.13386/j.issn1002-0306.2024110347

By:

陈志娜;
操诗怡;
尹琳琳;
邵孟元;
叶韬;
徐张瑞;
黄晓辰

Publication type:

Article

不同高粱单宁含量对川法小曲酒发酵过程及基酒风味的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 191, doi. 10.13386/j.issn1002-0306.2024070195

By:

禹潇;
肖雄峻;
黄慧玲;
郑琬麒;
廖睿;
谭建霞;
王越;
马懿

Publication type:

Article

葡萄叶片内生拮抗细菌的鉴定及其对无核白采后曲霉腐烂病的抑制效果.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 181, doi. 10.13386/j.issn1002-0306.2024070065

By:

张苗苗;
杨怡中;
张雨晨;
马杰;
徐贞贞;
王玮;
张丽娟;
王宁;
范盈盈;
王成;
黄伟;
刘峰娟

Publication type:

Article

红薯酸浆中淀粉絮凝菌的筛选、絮凝条件优化与絮凝成分分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 172, doi. 10.13386/j.issn1002-0306.2024060352

By:

侯颖;
李毅昊;
李海阳;
赵仕达;
李阳;
孟祥武

Publication type:

Article

枸杞益生菌酸奶特性评价及其多酚类化合物的代谢变化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 163, doi. 10.13386/j.issn1002-0306.2024060124

By:

齐瑾;
郭帅;
陈彦辉;
高岩;
庄姣;
剧柠

Publication type:

Article

改性方法对豆渣不溶性膳食纤维结构、理化性质及功能特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 154, doi. 10.13386/j.issn1002-0306.2024070405

By:

张建勋;
谢萱;
田婷婷;
闫世长;
齐宝坤

Publication type:

Article

核桃分离蛋白-壳聚糖纳米颗粒稳定 Pickering 乳液的制备与性质.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 146, doi. 10.13386/j.issn1002-0306.2024070364

By:

林玉梅;
鲁燕玲;
刘嘉琪;
范方宇

Publication type:

Article

纳微化笋膳食纤维浓度干预凝固型酸奶凝胶网络形成的研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 138, doi. 10.13386/j.issn1002-0306.2024070161

By:

陈秉彦;
刘芸;
林晓姿;
梁璋成;
黄菊青;
贾祥泽;
何志刚

Publication type:

Article

不同变性淀粉对蛋白棒贮藏品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 131, doi. 10.13386/j.issn1002-0306.2024060346

By:

王一茜;
胡雪微;
温成荣;
祁立波;
尚珊;
傅宝尚

Publication type:

Article

不同贮藏期小麦淀粉水合能力变化对面条品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 122, doi. 10.13386/j.issn1002-0306.2024060328

By:

王宏伟;
王小婷;
国思琪;
乔靖玥;
申慧珊;
张艳艳;
刘兴丽;
赵学伟;
张华

Publication type:

Article

沙棘果渣添加量对面条品质及消化特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 112, doi. 10.13386/j.issn1002-0306.2024060322

By:

秦永萍;
曾鹏;
房丹丹;
陈麟

Publication type:

Article

葛根粉对鲜湿米粉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 102, doi. 10.13386/j.issn1002-0306.2024060305

By:

朱泳光;
孟陆丽;
陈鹏;
陈婕;
陈通;
程缘;
程谦伟

Publication type:

Article

复配蛋液对小麦面团流变学特性和面包品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 93, doi. 10.13386/j.issn1002-0306.2024060180

By:

何颖;
迟玉杰;
迟媛

Publication type:

Article

乳液浓度对豆腐柴果胶/乳清浓缩蛋白冷固型乳液填充凝胶理化性质的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 84, doi. 10.13386/j.issn1002-0306.2024060114

By:

宋苗苗;
王军辉

Publication type:

Article

干姜纳米银材料制备及功能活性研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 75, doi. 10.13386/j.issn1002-0306.2024050394

By:

吴俊杰;
焦文雅;
张雨;
孙金淏;
王向红

Publication type:

Article

燕麦β-葡聚糖与原花青素基负载姜黄素乳液凝胶的稳定性及消化特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 65, doi. 10.13386/j.issn1002-0306.2024050283

By:

李晓彤;
陈颖;
陈绵鸿;
曾凡珂;
代亚萍;
周伟;
李如一

Publication type:

Article

魔芋葡甘聚糖-乳清蛋白复配对维生素C W<sub>1</sub>/O/W<sub>2</sub> 型多重乳液稳定性及缓释性能的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 56, doi. 10.13386/j.issn1002-0306.2024050112

By:

毕英豪;
贾爱荣;
张绵松;
刘雪;
都红芳;
崔婷婷

Publication type:

Article

类乳脂球膜递送高DHA 含量藻油的体系优化及稳定性评价.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 43, doi. 10.13386/j.issn1002-0306.2024090132

By:

王波;
刘士伟;
孙剑锋;
段盛林;
于有强;
马喜山;
柳嘉;
苑鹏;
王文鑫;
刘园园;
郑骁阳

Publication type:

Article

韧化诱导甘薯淀粉由内及外酶水解模式机理及多孔淀粉制备新方法.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 33, doi. 10.13386/j.issn1002-0306.2024090165

By:

王雨生;
姜慧;
陈海华

Publication type:

Article

燕麦非淀粉多糖发酵富集法工艺优化及其免疫刺激活性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 21, doi. 10.13386/j.issn1002-0306.2024090061

By:

高若涵;
马楠;
杨明哲;
曹家宝;
王霞;
鹿保鑫

Publication type:

Article

淀粉-脂质复合物的性质、生理功能及应用进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 12, doi. 10.13386/j.issn1002-0306.2024080363

By:

赵新颖;
阮长青;
李志江;
汤华成;
王长远

Publication type:

Article

石榴皮鞣花酸与玉米淀粉的相互作用及其抑制淀粉消化率的机理探究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 1, doi. 10.13386/j.issn1002-0306.2024070294

By:

陈圣丹;
杨志伟

Publication type:

Article