食品科学
  
  
Office Online
Quick Search
Adv Search
FOOD SCIENCE
   Author Submission/Check
  Peer Review
  Editors Login
  Editor-in-chief
  Editorial Work
 
  
Journal Online
  Online Before Printed
  Current Issue
  Next Issue
  Advanced Search
  All Volumes & Issues
  Browse by section
  Read Articles
  Download Articles
 
  
Links
China General Chamber of Commerce
Beijing Er Shang Group
Beijing Academy of Food Science
China Meat Research Centre
Food Science Web
  More.....
   
   
 
 
2020 Vol.41 Issue.11,
Published 15 June 2020

Nutrition & Hygiene
Reviews
Packaging & Storage
Basic Research
Food Engineering
Basic Research
1 Effect of Oil Deterioration during Deep Frying on Oil and Moisture Content and Moisture Substitution Pattern in French Fries
LI Liang, YU Jingwen, LIAO Yi, LI Yang, JIANG Lianzhou, ZHANG Shuang
2020 Vol. 41 (11): 1-6 [Abstract] ( 33 ) [HTML 1KB] [ PDF 3789KB] ( 115 )
7 Effect of Heat Processing Conditions on the Antioxidant Activity of Bovine Serum Albumin-Glucose Glycosylation System
LI Jun, TU Zongcai, ZHANG Lu, LUO Juan
2020 Vol. 41 (11): 7-13 [Abstract] ( 11 ) [HTML 1KB] [ PDF 2884KB] ( 87 )
14 Dietary Probiotics Affect Gastrointestinal Microflora and Metabolites and Consequently Improves Meat Quality in Sunit Lambs
DU Rui, JIN Ye, WANG Bohui, LUO Yulong, BAO Lege, ZHAO Lihua, SU Lin
2020 Vol. 41 (11): 14-21 [Abstract] ( 16 ) [HTML 1KB] [ PDF 2233KB] ( 95 )
22 Effect of Postharvest Yellowing on Rheological Properties and Internal Structure of Rice
XIAO Yue, LIU Min, LIU Jinguang, SUN Hui, ZHANG Zhiping, ZHOU Zhongkai
2020 Vol. 41 (11): 22-27 [Abstract] ( 10 ) [HTML 1KB] [ PDF 2574KB] ( 48 )
28 Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter
SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun
2020 Vol. 41 (11): 28-35 [Abstract] ( 15 ) [HTML 1KB] [ PDF 2262KB] ( 51 )
36 Effect of Dietary Linseed Supplementation on Muscle Fiber Characteristics and Meat Quality of Sunit Sheep
HOU Puxin, HOU Yanru, BAI Yanping, SU Lin, ZHAO Lihua, BAO Lege, JIN Ye
2020 Vol. 41 (11): 36-42 [Abstract] ( 12 ) [HTML 1KB] [ PDF 3400KB] ( 40 )
43 Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao
2020 Vol. 41 (11): 43-49 [Abstract] ( 8 ) [HTML 1KB] [ PDF 3727KB] ( 33 )
50 Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling
WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin
2020 Vol. 41 (11): 50-56 [Abstract] ( 6 ) [HTML 1KB] [ PDF 5008KB] ( 22 )
57 Identification and Bioactivity Evaluation of Anthocyanins from Passiflora edulis Sims Peel
HE Dan, KONG Yuting, SONG Hongbo, AN Fengping, HUANG Qun
2020 Vol. 41 (11): 57-63 [Abstract] ( 7 ) [HTML 1KB] [ PDF 2769KB] ( 36 )
64 Digestibility of Starch-Apigenin Complex Prepared by Ball-Milling Method
ZHANG Liming, SHI Wenjia, ZHANG Li, LIU Yufan, HE Xihong, HAO Limin, LU Jike
2020 Vol. 41 (11): 64-70 [Abstract] ( 8 ) [HTML 1KB] [ PDF 3274KB] ( 20 )
Food Engineering
71 Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge
2020 Vol. 41 (11): 71-82 [Abstract] ( 13 ) [HTML 1KB] [ PDF 2443KB] ( 60 )
77 Effect of Thermosonication Processing on the Physicochemical and Sensorial Properties of Cloudy Wheat Beer
XIAO Yang, PIAO Meizi, DENG Yang
2020 Vol. 41 (11): 77-82 [Abstract] ( 11 ) [HTML 1KB] [ PDF 2343KB] ( 25 )
83 Effects of Different Freezing Methods on Water-Holding Capacity of Frozen Pork
BAI Jing, TIAN Hanyou, ZOU Hao, LI Wencai, WANG Hui, JIA Shijie, QIAO Xiaoling
2020 Vol. 41 (11): 83-89 [Abstract] ( 11 ) [HTML 1KB] [ PDF 3825KB] ( 53 )
90 Comparative Effect of Different Drying Processes on Mass Migration, Microstructure, Color and Rehydration Property of Sweet Potato Leaves
JI Leilei, MU Taihua, SUN Hongnan
2020 Vol. 41 (11): 90-96 [Abstract] ( 9 ) [HTML 1KB] [ PDF 3495KB] ( 22 )
97 Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide
LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi
2020 Vol. 41 (11): 97-103 [Abstract] ( 15 ) [HTML 1KB] [ PDF 3085KB] ( 52 )
104 Effect of Ultrasonic Treatment on Structure and Functional Properties of Red Bean Protein-Lutein Complexes
DU Chen, YIN Huanhuan, ZHAO Chengbin, XU Xiuying, CAO Yong, WU Yuzhu, ZHANG Hao, LIU Jingsheng
2020 Vol. 41 (11): 104-112 [Abstract] ( 8 ) [HTML 1KB] [ PDF 3483KB] ( 24 )
113 Effect of Sucrose Control on Microstructure and Quality of Explosion-Puffed Yellow Peach Chips
LIU Chunju, WANG Hai’ou, NIU Liying, ZHANG Zhongyuan, SONG Jiangfeng, LI Dajing, LIU Chunquan
2020 Vol. 41 (11): 113-120 [Abstract] ( 8 ) [HTML 1KB] [ PDF 4110KB] ( 19 )
121 Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst
FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin
2020 Vol. 41 (11): 121-127 [Abstract] ( 4 ) [HTML 1KB] [ PDF 3134KB] ( 15 )
128 Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei
2020 Vol. 41 (11): 128-134 [Abstract] ( 6 ) [HTML 1KB] [ PDF 3291KB] ( 10 )
135 Improving Freeze-Thaw Stability of Soybean Protein Emulsion by Irradiation-Assisted Grafting Reaction
WANG Yuying, ZHANG Anqi, WANG Lin, ZHOU Guowei, XU Ning, WANG Xibo
2020 Vol. 41 (11): 135-140 [Abstract] ( 7 ) [HTML 1KB] [ PDF 3619KB] ( 14 )
141 Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni
2020 Vol. 41 (11): 141-149 [Abstract] ( 4 ) [HTML 1KB] [ PDF 4884KB] ( 12 )
150 Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang
2020 Vol. 41 (11): 150-156 [Abstract] ( 8 ) [HTML 1KB] [ PDF 3594KB] ( 24 )
157 Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng
2020 Vol. 41 (11): 157-164 [Abstract] ( 5 ) [HTML 1KB] [ PDF 4024KB] ( 13 )
165 Effects of Processing Treatments on Quality and Antioxidant Activity of Tea Plant Flower
HUANG Yan, SHANG Hu, ZHU Jiawei, LIU Peng, SUN Weijiang,
2020 Vol. 41 (11): 165-170 [Abstract] ( 10 ) [HTML 1KB] [ PDF 2227KB] ( 22 )
Nutrition & Hygiene
171 Carnosic Acid Reduces Free Fatty Acid (FFA)-Induced Lipid Accumulation in HepG2 Cells by Activating Adenosine 5’-Monophosphate Activated Protein Kinase (AMPK)
CHENG Jing, LIU Ying, LIU Yaojie, ZHAO Jiang, JI Yanglin, LIU Dong, WANG Hao
2020 Vol. 41 (11): 171-178 [Abstract] ( 9 ) [HTML 1KB] [ PDF 3917KB] ( 41 )
179 Effect of Lactobacillus plantarum 67 Intervention Frequency and Cycle on Blood Lipids in Rats with Hyperlipidemia
HUANG Yujun, YAO Yao, ZHOU Fan, GU Ruixia
2020 Vol. 41 (11): 179-183 [Abstract] ( 6 ) [HTML 1KB] [ PDF 2154KB] ( 11 )
184 Effect of Acer truncatum Seeds on Intestinal Flora of Mice
SUN Penghao, XUE Yuhuan, WU Yongji, REN Wei, ZHENG Wei, ZHU Xiaoyan, ZHAO Shanting
2020 Vol. 41 (11): 184-193 [Abstract] ( 7 ) [HTML 1KB] [ PDF 5370KB] ( 22 )
194 Protective Effect of Betulinic Acid on Intestinal Oxidative Damage Induced by T-2 Toxin in Mice
HUANG Chenglong, ZHU Lijuan, YI Xianglian, HUANG Lin, OU Zhaoping, MA Yurong, WU Jing, LI Rongfang, YI Jin’e
2020 Vol. 41 (11): 194-200 [Abstract] ( 8 ) [HTML 1KB] [ PDF 3488KB] ( 14 )
Packaging & Storage
201 Effect of Compound Nα-Lauroyl-L-Arginate Ethylester Preservative on the Preservation of Green Bell Pepper
LI Yang, DENG Lingli, XU Xiaohui, FENG Fengqin
2020 Vol. 41 (11): 201-206 [Abstract] ( 13 ) [HTML 1KB] [ PDF 2703KB] ( 49 )
207 Preservation Effect of KGM/CS Composite Coatings Modified by Gingerin and In Situ Synthesized SiOx on Ginger Rhizomes
ZHANG Xuan, GE Yonghong, WANG Jianyuan, MEN Yanyu, SUN Tong, LI Jianrong
2020 Vol. 41 (11): 207-213 [Abstract] ( 31 ) [HTML 1KB] [ PDF 3233KB] ( 22 )
214 Pre-cooling Methods Affect the Diversity of Fungal Communities on Red Agate Cherry Fruit during Cold Storage
FENG Yarong
2020 Vol. 41 (11): 214-221 [Abstract] ( 25 ) [HTML 1KB] [ PDF 4272KB] ( 20 )
Reviews
222 Recent Advances in Structural Characteristics and Intestinal Flora-Regulating Function of Resistant Starch
LIN Yan, WANG Peixin, Lü Fanglan, ZHANG Yi, ZHENG Baodong, ZENG Hongliang
2020 Vol. 41 (11): 222-232 [Abstract] ( 36 ) [HTML 1KB] [ PDF 2805KB] ( 29 )
233 Recent Advances in Nitrite Replacement by Cold Plasma Technology in Meat Products
NI Sisi, FAN Lihua, LIAO Xinyu, SHEN Mofei, LIU Donghong, DING Tian
2020 Vol. 41 (11): 233-238 [Abstract] ( 10 ) [HTML 1KB] [ PDF 1828KB] ( 15 )
239 Recent Progress in Understanding the Interaction Mechanism between Polyphenols and Myofibrillar Protein and Its Effects on Protein Properties
PENG Lin, MA Liang, DAI Hongjie, YU Yong, WANG Hongxia, ZHU Hankun, GAO Ruichang, ZHANG Yuhao
2020 Vol. 41 (11): 239-246 [Abstract] ( 12 ) [HTML 1KB] [ PDF 2078KB] ( 28 )
247 Recent Progress in the Mechanism behind Exercise-Induced Fatigue and Dietary Bioactive Components against Fatigue
CHEN Hui, MA Xuan, CAO Lixing, ZHAO Chong, YIN Shutao, ZHANG Qiu, HU Hongbo
2020 Vol. 41 (11): 247-258 [Abstract] ( 9 ) [HTML 1KB] [ PDF 2185KB] ( 24 )
259 Progress in Understanding the Bioavailability, Physiological Functions and Mechanisms of Action of Capsanthin
LI Zhihua, WANG Tian
2020 Vol. 41 (11): 259-266 [Abstract] ( 13 ) [HTML 1KB] [ PDF 1961KB] ( 24 )
267 Recent Progress in Micro Components of Chinese Baijiu
GUO Xuewu, FAN Endi, MA Bingtao, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, CHEN Yefu, XIAO Dongguang
2020 Vol. 41 (11): 267-276 [Abstract] ( 9 ) [HTML 1KB] [ PDF 2171KB] ( 65 )
277 Recent Progress in Polysaccharide-Gelatin Interaction and Its Regulation for Improved Gel Properties
ZHOU Yang, MA Liang, DAI Hongjie, YU Yong, ZHU Hankun, WANG Hongxia, ZHANG Yuhao
2020 Vol. 41 (11): 277-284 [Abstract] ( 10 ) [HTML 1KB] [ PDF 2651KB] ( 79 )
285 Antimicrobial Mechanisms of Essential Oils and Their Components on Pathogenic Bacteria: A Review
Sarengaowa, HU Wenzhong, FENG Ke, XIU Zhilong, JIANG Aili, LAO Ying, LI Yuanzheng, LONG Ya, GUAN Yuge, JI Yaru, YANG Xiaozhe
2020 Vol. 41 (11): 285-294 [Abstract] ( 19 ) [HTML 1KB] [ PDF 2348KB] ( 89 )
295 Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies
WANG Fangfang, ZHANG Yimin, LUO Xin, LIANG Rongrong, MAO Yanwei
2020 Vol. 41 (11): 295-302 [Abstract] ( 10 ) [HTML 1KB] [ PDF 1728KB] ( 64 )
303 Recent Achievements in Bioactive Components, Functional Properties and Applications of Thinned Fruits
GUO Chongting, LI Xuan, BI Jinfeng, Lü Jian, WU Xinye, Lü Ying, XU Ye
2020 Vol. 41 (11): 303-309 [Abstract] ( 5 ) [HTML 1KB] [ PDF 1731KB] ( 23 )
310 Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang
2020 Vol. 41 (11): 310-316 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2317KB] ( 43 )
317 Nanocellulose-Based Antibacterial Composites and Their Applications in Food Packaging: A Review
KANG Xiao’ou, YI Lanhua, DENG Lili, ZENG Kaifang, RUAN Changqing
2020 Vol. 41 (11): 317-326 [Abstract] ( 21 ) [HTML 1KB] [ PDF 1915KB] ( 181 )
327 Progresses in Functional Microorganisms Associated with Flavor Compounds in Kombucha Tea
TAN Xinyue, LI Qi, WANG Qing, LI Xiaomin, ZHANG Xiaolin
2020 Vol. 41 (11): 327-335 [Abstract] ( 7 ) [HTML 1KB] [ PDF 2426KB] ( 39 )
336 Commentary on the New Regulation on the Implementation of the Food Safety Law of the People’s Republic of China
HE Hui, GUO Fuchao, GUO Zeying
2020 Vol. 41 (11): 336-343 [Abstract] ( 6 ) [HTML 1KB] [ PDF 1667KB] ( 80 )
食品科学
More... 
 
 
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Submission Notes
Submitting Template
Reference Standards
Ethical Standards
Misconduct Processing
  To period meeting
 
Copyright © 2010  Editorial By Food Science
Supported by:Beijing Magtech Co.ltd  Email:support@magtech.com.cn