Works in Science & Technology of Food Industry, 2025, Vol 46, Issue 2

Results: 46

Protective Effect of Black Bean-Whey Double Protein Diet on Intestinal Barrier Injury Induced by Lipopolysaccharide in Rats.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 324, doi. 10.13386/j.issn1002-0306.2024010212

By:

MENG Weihong;
LI Zhiming;
ZHANG Jiayu;
SHU Xin;
LIANG Defu;
ZHUANG Kejin;
ZHANG Dongjie

Publication type:

Article

Functional Characteristics and Lipid Lowering Activity of Auricularia heimuer Soluble Dietary Fiber.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 112, doi. 10.13386/j.issn1002-0306.2024030398

By:

SHANG Xueyu;
MEI Heriban;
SU Ling;
WANG Qi

Publication type:

Article

Effects on the Functionality and Structure of Rice-Pea Composite Protein by Industry-scale Microfluidizer Combined with pH Cycling Treatment.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 83, doi. 10.13386/j.issn1002-0306.2024020218

By:

LU Yunfeng;
DAI Taotao;
LI Zhaoying;
HAN Jialong;
LI Ti;
LIU Chengmei;
CHEN Jun

Publication type:

Article

Effects of Short-time High Concentration CO<sub>2</sub> Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 308, doi. 10.13386/j.issn1002-0306.2024030069

By:

DUAN Huimin;
PENG Mengfei;
ZHANG Xuxin;
DAI Lixiang;
ZHENG Jiaxuan;
LIU Xia

Publication type:

Article

Anti-fatigue Effect of Water Extract of Food as Medicine Compound Polygonati Rhizoma Composition on Mice.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 343, doi. 10.13386/j.issn1002-0306.2024010280

By:

CEN Yanxia;
LIANG Yucai;
ZENG Jiangying;
YIN Shenggao;
ZHOU Gailian;
CHEN Shiman

Publication type:

Article

Research Progress and Functional Applications of Food Protein Fibrils.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 385, doi. 10.13386/j.issn1002-0306.2024010256

By:

LANG Zhenling;
ZHUANG Jie;
LU Hongzheng;
ZENG Shaoxiao;
CHEN Haoran

Publication type:

Article

Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 1, doi. 10.13386/j.issn1002-0306.2024030285

By:

LI Jingjiu;
SONG Mingfei;
NIU Yue;
ZHU Lingjiao;
GUO Danjun;
XU Wei;
YI Yang;
WANG Hongxun

Publication type:

Article

Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 9, doi. 10.13386/j.issn1002-0306.2024030372

By:

HUANG Yuyang;
LIU Jiyuan;
ZHU Ying;
SUN Bingyu;
LIU Linlin;
LÜ Mingshou;
ZHU Xiuqing

Publication type:

Article

Isolation and Purification, Structural Characterization, Hypoglycemic Activity of Soluble β-Glucan from Cordyceps chrysanthemi.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 55, doi. 10.13386/j.issn1002-0306.2024020067

By:

LIN Yexin;
YAN Guangyu;
WANG Yaru;
FANG Hua;
CHEN Hui;
HONG Zhuan

Publication type:

Article

Inhibition Effect of Phenyllactic Acid on Foodborne Vibrio vulnificus Biofilms.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 152, doi. 10.13386/j.issn1002-0306.2024020071

By:

ZHANG Yanfang;
LIU Shuilin;
GUO Mengjia;
LÜ Mengmin;
LÜ Xinran;
BAI Fengling;
LI Jianrong;
CUI Fangchao;
TAN Xiqian;
DONG Hao

Publication type:

Article

Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 292, doi. 10.13386/j.issn1002-0306.2024020011

By:

SUN Lilan;
WANG Kun;
ZHANG Youliang;
WANG Ruokun;
ZUO Feng

Publication type:

Article

Application and Research Progress of Fat Substitutes in Meat Products Processing.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 367, doi. 10.13386/j.issn1002-0306.2023100265

By:

XU Wantian;
XU Yujuan;
LI Cong;
ZHOU Hui;
MA Xiangjie;
XU Baocai

Publication type:

Article

Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 132, doi. 10.13386/j.issn1002-0306.2024010233

By:

WU Xiaomin;
WANG Fang;
GAO Yingyin;
WEI Xiaobo;
FANG Haitian;
LIU Huiyan

Publication type:

Article

Research Progress of Fatigue Evaluation and Foodborne Anti-sport Fatigue Components.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 394, doi. 10.13386/j.issn1002-0306.2024020177

By:

LI Mengmin;
LIU Tao;
LUO Ting;
WANG Dou;
OU Changrong;
YANG Guiling

Publication type:

Article

Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 104, doi. 10.13386/j.issn1002-0306.2024030120

By:

LI Xuehong;
GONG Jingjing;
LI Minjie;
XIN Dijia;
ZHANG Lu;
LU Yong

Publication type:

Article

Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 192, doi. 10.13386/j.issn1002-0306.2023120256

By:

ZHANG Tingyangu;
ZHANG Ling;
JIANG Yuqin;
LIU Yang;
WANG Xinhui;
ZHAO Xinxin;
MIAO Baohe

Publication type:

Article

Antifungal Activity of Essential Oil Isolated from Pelargonium roseum against Grey Mould (Botrytis cinerea) of Cherry Tomato.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 143, doi. 10.13386/j.issn1002-0306.2024010250

By:

LIU Fuyan;
YANG Runxia;
ZHENG Yangcuiji;
ZHAO Chongjun;
FAN Liming;
SU Fawu;
YE Min

Publication type:

Article

Preparation, Structural Characterization and Antioxidant Activity of Extracellular Nanovesicles from Hericium erinaceus.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 218, doi. 10.13386/j.issn1002-0306.2024030095

By:

YANG Xueli;
NIU Ben;
CHEN Hangjun;
WU Weijie;
WANG Guannan;
FANG Xiangjun;
MU Honglei;
GAO Haiyan

Publication type:

Article

Effect of Hydrothermal Treatment on Dissolution and Physical Properties of Polysaccharides from Tremella fuctiformis.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 64, doi. 10.13386/j.issn1002-0306.202402195

By:

ZHU Yeli;
WANG Yihan;
XIE Qingyun;
TENG Jianwen;
HUANG Li;
XIA Ning

Publication type:

Article

Analysis of the Quality Stability of Strawberry Juice Fermented with Water Kefir Grains during Refrigeration.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 301, doi. 10.13386/j.issn1002-0306.2024020209

By:

YIN Linlin;
CHEN Zhina;
SUN Ruixue;
LIU Xianya;
WANG Yuxin

Publication type:

Article

Anti-lung Cancer Mechanism of Quercetin Based on Network Pharmacology and Experimental Validation.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 334, doi. 10.13386/j.issn1002-0306.2024010236

By:

WANG Yi;
PU Xiaofang

Publication type:

Article

Lipid-lowering Efficacy of Plant Proteins and Their Application Potential.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 412, doi. 10.13386/j.issn1002-0306.2024020233

By:

WANG Yue;
GUAN Chunhua;
BI Hong;
WU Fengyating;
SHEN Yanqin;
TAO Liang;
TIAN Yang

Publication type:

Article

Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 375, doi. 10.13386/j.issn1002-0306.2024010218

By:

JIN Bo;
LU Lu;
MI Jia;
ZHANG Lutao;
LUO Qing;
CHE Zhangbin;
WANG Siyu;
CAO Youlong;
YAN Yamei

Publication type:

Article

Hypoglycemic Effects and Myocardial Protection of Sanghuangporus vaninii Polysaccharide on Diabetes Rats.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 358, doi. 10.13386/j.issn1002-0306.2024020037

By:

CHANG Yue;
WU Yue;
GUO Jianfeng;
ZHAO Weiyuan;
LU Yuantian;
LIU Di

Publication type:

Article

Optimization of Intracellular Polysaccharide Extraction Process and Analysis of Antioxidant Activity in Co-cultures of Sanghuangporus vaninii and Pleurotus sapidus.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 208, doi. 10.13386/j.issn1002-0306.2024020046

By:

LU Yuantian;
LIU Di

Publication type:

Article

Process Optimization and Antioxidant Activity of Pine Needle Essential Oil Extracted by Microwave-assisted Extraction.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 184, doi. 10.13386/j.issn1002-0306.2023120080

By:

LÜ Suyuan;
SHANG Bingqing;
SUN Luyan;
LIU Guolong;
ZHAO Fa;
LIANG Xiuqing;
WU Qiu;
GENG Yue

Publication type:

Article

Construction and Encapsulation of Colloidal Vesicles Based on Bovine Serum Albumin-Dextran Interfacial Assembly.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 94, doi. 10.13386/j.issn1002-0306.2024030066

By:

GUO Qianqian;
LI Dan;
YANG Yongli;
LI Li;
YI Gaoyang;
YAO Xiaolin

Publication type:

Article

Protective Effects of Gynostemma pentaphyllum Saponins on Liver Injury in Guinea Pigs of Hyperlipemia Based on Oxidative Stress.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 349, doi. 10.13386/j.issn1002-0306.2024020003

By:

DAI Tianyi;
LIU Donglian;
QIN Xingmin;
GAO Chengling;
LI Jiayi;
KUANG Hailing

Publication type:

Article

Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 45, doi. 10.13386/j.issn1002-0306.2023120282

By:

LUAN Huilin;
HUA Xiaohan;
YU Wenhua;
JIA Xin;
YIN Lijun

Publication type:

Article

Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 280, doi. 10.13386/j.issn1002-0306.2024020255

By:

YU Yanqi;
YANG Mingyuan;
LÜ Chunmao;
BAI Shaoci;
ZHANG Qunfang;
ZOU Chenyang;
JIANG Han

Publication type:

Article

Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 175, doi. 10.13386/j.issn1002-0306.2024030064

By:

CUI Mengjun;
WANG Yurong;
HOU Qiangchuan;
ZHANG Haibo;
TIAN Longxin;
YE Mingbo;
GUO Zhuang

Publication type:

Article

Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 271, doi. 10.13386/j.issn1002-0306.2024020187

By:

OU Xiaoxi;
HUANG Huiqing;
LI Qiuming;
YU Xinru;
JIANG Nengbao;
LIN Hongzheng;
ZHENG Yucheng;
SUN Yun

Publication type:

Article

Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 250, doi. 10.13386/j.issn1002-0306.2024020116

By:

ZHANG Meng;
WANG Peng;
GENG Jingzhang;
ZHAN Ping;
TIAN Honglei

Publication type:

Article

Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 258, doi. 10.13386/j.issn1002-0306.2024020185

By:

ZHANG Jingnian;
LI Shengsheng;
MA Jibing;
LIU Chenglu

Publication type:

Article

Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 122, doi. 10.13386/j.issn1002-0306.2024010069

By:

WU Yuwei;
TIE Yu;
TANG Zhixing;
ZHU Haiyan;
LI Yuwei;
ZHU Wenyou;
WANG Xinhui;
YIN Liguo

Publication type:

Article

Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 403, doi. 10.13386/j.issn1002-0306.2024020202

By:

FAN Yuting;
WANG Kexin;
ZHANG Haixia;
MA Ping;
LI Jing;
WU Jing;
TAN Youjin;
WANG Jianbin;
HE Xiaoyan;
DU Shuangkui

Publication type:

Article

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 17, doi. 10.13386/j.issn1002-0306.2024030404

By:

ZHANG Xinyue;
GENG Wenhao;
TIAN Miaomiao;
LIANG Xin;
LI Xinrong;
FAN Xinru;
ZHAO Qiancheng

Publication type:

Article

Effects of Ginseng Peptides on Laxative in Mice.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 317, doi. 10.13386/j.issn1002-0306.2024010070

By:

WANG Qiannan;
YANG Wen;
XUE Tingfang;
ZOU Jiaqi;
FENG Tao;
YU Lei;
BI Yunfeng;
WANG Lina

Publication type:

Article

Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 239, doi. 10.13386/j.issn1002-0306.2024020077

By:

GE Chao;
ZHANG Peng;
LI Jiangkuo;
JIA Xiaoyu;
WU Di;
LI Chunyuan;
LIU Ling

Publication type:

Article

Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 35, doi. 10.13386/j.issn1002-0306.2023110113

By:

NONG Liyan;
LIU Xueming;
CHENG Jingrong;
ZOU Jinhao;
CAO Wenhong;
TANG Daobang;
YANG Huaigu

Publication type:

Article

Effects of Yam Powder Produced by Different Drying Ways on the Quality and Antioxidant Activity of Greek Style Yogurt during Refrigeration.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 200, doi. 10.13386/j.issn1002-0306.2024020041

By:

MA Rongkun;
ZHANG Zhongyi;
CHENG Shangzhen

Publication type:

Article

Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 231, doi. 10.13386/j.issn1002-0306.2023100255

By:

SHI Linming;
DU Yanhong;
NIE Jianguang;
TAN Hao;
LI Simai;
LI Tingting

Publication type:

Article

Substrate Specificity and Enzymatic Characteristics of Three Rutinosidases.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 25, doi. 10.13386/j.issn1002-0306.2024040241

By:

XIAO Fengwei;
SUN Jiang;
YE Jiaying;
LI Lijun;
NI Hui

Publication type:

Article

Enhancing the Ability of Escherichia coli to Synthesise L-Isoleucine Using λ-Red Recombinant Technology Combined with Complex Mutagenesis.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 167, doi. 10.13386/j.issn1002-0306.2024020234

By:

WANG Jipeng;
ZHU Tengteng;
LIU Lu;
MA Cheng;
WEI Xiaobo;
LIU Huiyan;
FANG Haitian

Publication type:

Article

Screening of N-Acyl Homoserine Lactone-degrading Bacteria and Evaluation of Their Quorum Quenching Activities.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 159, doi. 10.13386/j.issn1002-0306.2024020215

By:

TAN Xiqian;
WANG Xiaoqing;
CUI Fangchao;
WANG Dangfeng;
LÜ Xinran;
LI Xuepeng;
LI Jianrong

Publication type:

Article

Research on the Interaction between Eight Polyphenols and Arachin.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 74, doi. 10.13386/j.issn1002-0306.2024020208

By:

ZHANG Zuwei;
LI Rurui;
YANG Cong;
MENG Yongyan;
SHEN Mingjuan;
SUN Jian;
ZHANG Xuechun

Publication type:

Article