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2020 Vol.41 Issue.2,
Published 25 January 2020

Processing Technology
Bioengineering
Safety Detection
Component Analysis
Food Chemistry
Food Chemistry
1 Physiochemical Characterization of Pickering Emulsions Stabilized by Anthocyanin and Soybean Protein Isolate Composite Nanoparticles
JU Mengnan, ZHU Gang, CHEN Hongyu, LAN Tian, DONG Yabo, WEN Jiayu, JIANG Lianzhou, SUI Xiaonan
2020 Vol. 41 (2): 1-7 [Abstract] ( 130 ) [HTML 1KB] [ PDF 5172KB] ( 199 )
8 Functional Properties, Structure and Anti-Glycosylation Activity of Polysaccharide from Blue Honeysuckle Fruit (Lonicera caerulea L.)
XU Yaqin, LIU Ningyue, LI Dalong, REN Yaoyu, DONG Xiaotong, YANG Yu, WANG Libo
2020 Vol. 41 (2): 8-14 [Abstract] ( 77 ) [HTML 1KB] [ PDF 3153KB] ( 89 )
15 Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang
2020 Vol. 41 (2): 15-21 [Abstract] ( 77 ) [HTML 1KB] [ PDF 2964KB] ( 90 )
22 Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai
2020 Vol. 41 (2): 22-28 [Abstract] ( 83 ) [HTML 1KB] [ PDF 3022KB] ( 86 )
29 Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages
WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian
2020 Vol. 41 (2): 29-36 [Abstract] ( 54 ) [HTML 1KB] [ PDF 3011KB] ( 75 )
37 Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong
2020 Vol. 41 (2): 37-42 [Abstract] ( 59 ) [HTML 1KB] [ PDF 2363KB] ( 59 )
43 Effects of Phloretin on Rheological Properties, Antioxidant Activity and Microstructure of Low Ester Pectin under Acidic Conditions
ZHANG Shuyi, CHOU Shurui, CUI Huijun, WANG Hanchen, LIU Xuan, LI Bin
2020 Vol. 41 (2): 43-49 [Abstract] ( 44 ) [HTML 1KB] [ PDF 2975KB] ( 45 )
50 Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao
2020 Vol. 41 (2): 50-57 [Abstract] ( 53 ) [HTML 1KB] [ PDF 3373KB] ( 39 )
58 Structure and Heat-Induced Gelation Properties of Soybean 7S and 11S Proteins
FENG Fang, LIU Wenhao, CHEN Zhigang
2020 Vol. 41 (2): 58-64 [Abstract] ( 50 ) [HTML 1KB] [ PDF 4290KB] ( 67 )
65 Effect of Binding to Pectin on the Stability of Anthocyanins from Aronia melanocarpa Berries
WEI Jingqi, LI Dongnan, MENG Xianjun
2020 Vol. 41 (2): 65-72 [Abstract] ( 66 ) [HTML 1KB] [ PDF 3286KB] ( 46 )
73 Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk
ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju
2020 Vol. 41 (2): 73-79 [Abstract] ( 90 ) [HTML 1KB] [ PDF 2713KB] ( 118 )
Bioengineering
80 Production of Calcium Lactate from Eggshell Fermentation by Enterococcus mundtii Cells Immobilized on Different Carriers
ZHAO Jingli, LIU Yuanyuan, MA Meihu
2020 Vol. 41 (2): 80-86 [Abstract] ( 38 ) [HTML 1KB] [ PDF 3643KB] ( 42 )
87 Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng
2020 Vol. 41 (2): 87-93 [Abstract] ( 63 ) [HTML 1KB] [ PDF 3552KB] ( 82 )
94 Effects of in Vitro Colonic Fermentation on Phenolic Content and Antioxidant Activity in Dietary Fiber from Highland Barley
ZOU Qingfei, YANG Shihua, LI Yongqiang, HUANG Yonghua, HUANG Jiaqi, LI Qing, LI Ziyu, HUANG Aixiang
2020 Vol. 41 (2): 94-100 [Abstract] ( 59 ) [HTML 1KB] [ PDF 2623KB] ( 56 )
101 Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum
YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin
2020 Vol. 41 (2): 101-106 [Abstract] ( 29 ) [HTML 1KB] [ PDF 3311KB] ( 45 )
107 Screening for Ethanol-Degrading Strains and Evaluation of Antialcoholic Efficacy of Fermented Milk Product with Them
LIU Weiliang, MAO Ruixia, WANG Xuefeng, JI Yu, ZHAO Cunchao, WEI Guangqiang, HUANG Aixiang
2020 Vol. 41 (2): 107-113 [Abstract] ( 56 ) [HTML 1KB] [ PDF 2713KB] ( 68 )
114 Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum
LI Qiangkun, LIU Chenjian, LUO Yiyong, YANG En, LI Xiaoran
2020 Vol. 41 (2): 114-118 [Abstract] ( 54 ) [HTML 1KB] [ PDF 2604KB] ( 54 )
119 Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun
2020 Vol. 41 (2): 119-125 [Abstract] ( 37 ) [HTML 1KB] [ PDF 2581KB] ( 31 )
126 Analysis of Fungal Community Diversity during Fermentation and Drying of Hand-Made Fu Brick Tea by Illumina MiSeq Sequencing
CHEN Mengjuan, JIANG Liwen, XU Yuanhao, ZHOU Hongli, ZHOU Hui
2020 Vol. 41 (2): 126-132 [Abstract] ( 67 ) [HTML 1KB] [ PDF 2840KB] ( 121 )
133 Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates
LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili
2020 Vol. 41 (2): 133-140 [Abstract] ( 38 ) [HTML 1KB] [ PDF 2771KB] ( 37 )
141 Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation
LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen
2020 Vol. 41 (2): 141-147 [Abstract] ( 39 ) [HTML 1KB] [ PDF 2574KB] ( 48 )
148 Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties
SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang
2020 Vol. 41 (2): 148-157 [Abstract] ( 36 ) [HTML 1KB] [ PDF 2308KB] ( 44 )
158 Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai
2020 Vol. 41 (2): 158-165 [Abstract] ( 33 ) [HTML 1KB] [ PDF 3429KB] ( 48 )
166 Effects of Saccharomyces cerevisiae Strains with Different Killer Activities on Yeast Diversity during Inoculated Fermentation of Cabernet Sauvignon
SUN Yue, ZHANG Fangfang, CHU Suixing, LI Jiaxing, SHAO Shuai, ZHANG Junxiang
2020 Vol. 41 (2): 166-172 [Abstract] ( 44 ) [HTML 1KB] [ PDF 3393KB] ( 41 )
173 Screening for Antioxidant Probiotics and Their Protective Effect on Oxidative Damage Induced by Acrylamide in Intestinal Epithelial Cells
LI Tong, WU Siqi, CAO Xin, SONG Jingyi, ZHANG Hongxing, XIE Yuanhong, JIN Junhua
2020 Vol. 41 (2): 173-180 [Abstract] ( 61 ) [HTML 1KB] [ PDF 3173KB] ( 66 )
181 Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan
2020 Vol. 41 (2): 181-187 [Abstract] ( 48 ) [HTML 1KB] [ PDF 3050KB] ( 32 )
188 Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing
WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng
2020 Vol. 41 (2): 188-195 [Abstract] ( 47 ) [HTML 1KB] [ PDF 3076KB] ( 102 )
196 Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang
2020 Vol. 41 (2): 196-201 [Abstract] ( 72 ) [HTML 1KB] [ PDF 2150KB] ( 100 )
202 Metabolic Engineering of Escherichia coli for Production of trans-4-Hydroxy-L-Proline
LI Qiang, HAN Yakun, JIANG Shuai, ZHANG Yue, WU Heyun, XU Qingyang, XIE Xixian
2020 Vol. 41 (2): 202-207 [Abstract] ( 41 ) [HTML 1KB] [ PDF 2855KB] ( 44 )
208 Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto
LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis
2020 Vol. 41 (2): 208-214 [Abstract] ( 54 ) [HTML 1KB] [ PDF 3573KB] ( 46 )
215 Differences between Huangshui from Old and Young Mud Pits of Chinese Strong-Flavor Liquor and Effect of Static Culture on It
ZHANG Huimin, MENG Yajing, WANG Yanli, LI Anjun, LIU Guoying, YUAN Zhiqiang, ZHANG Yan, XING Xinhui
2020 Vol. 41 (2): 215-222 [Abstract] ( 31 ) [HTML 1KB] [ PDF 3046KB] ( 40 )
Component Analysis
223 Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread
MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin
2020 Vol. 41 (2): 223-229 [Abstract] ( 48 ) [HTML 1KB] [ PDF 2582KB] ( 49 )
230 Effect of Main Ingredients on Flavor Quality of Xinjiang Spicy Chicken Seasoning
GENG Qiuyue, TIAN Honglei, ZHAN Ping, WANG Peng, XI Jiapei, JI Yunyun, WANG Yongxiao
2020 Vol. 41 (2): 230-237 [Abstract] ( 47 ) [HTML 1KB] [ PDF 3039KB] ( 40 )
238 Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions
LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan
2020 Vol. 41 (2): 238-243 [Abstract] ( 39 ) [HTML 1KB] [ PDF 2388KB] ( 47 )
244 Analysis of Key Odorants Responsible for Different Chestnut-Like Aromas of Green Teas Based on Headspace Solid-Phase Microextraction Coupled with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry and Odor Activity Value
ZHANG Mingming, YIN Hongxu, DENG Yuliang, YAO Yuefeng, JIANG Yongwen, HUA Jinjie, YUAN Haibo, YANG Yanqin
2020 Vol. 41 (2): 244-252 [Abstract] ( 48 ) [HTML 1KB] [ PDF 2474KB] ( 109 )
253 Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise
ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang
2020 Vol. 41 (2): 253-258 [Abstract] ( 58 ) [HTML 1KB] [ PDF 2420KB] ( 53 )
259 Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste
LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang
2020 Vol. 41 (2): 259-266 [Abstract] ( 59 ) [HTML 1KB] [ PDF 2585KB] ( 78 )
Processing Technology
267 Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren
2020 Vol. 41 (2): 267-275 [Abstract] ( 64 ) [HTML 1KB] [ PDF 4800KB] ( 73 )
276 Effect of Cooking on the Quality of Fenneropenaeus chinensis
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,
2020 Vol. 41 (2): 276-283 [Abstract] ( 56 ) [HTML 1KB] [ PDF 3088KB] ( 62 )
284 Effect of Baking on Zeaxanthin Content in Corn Flour
WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng
2020 Vol. 41 (2): 284-290 [Abstract] ( 35 ) [HTML 1KB] [ PDF 3410KB] ( 24 )
291 Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng
2020 Vol. 41 (2): 291-297 [Abstract] ( 35 ) [HTML 1KB] [ PDF 2991KB] ( 27 )
Safety Detection
298 Potential Assessment of Stable Isotopes and Mineral Elements for Geographic Origin Identification of Eriocheir sinensis
LUO Renjun, JIANG Tao, CHEN Xiubao, XUE Junren, LIU Hongbo, YANG Jian
2020 Vol. 41 (2): 298-305 [Abstract] ( 52 ) [HTML 1KB] [ PDF 2938KB] ( 45 )
306 Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+ -Based Fluorescence Enhancement
LIU Lanxiang, YI Guandong, LI Kai, MA Jinju, XU Juan, SUN Yanlin, ZHANG Hong
2020 Vol. 41 (2): 306-314 [Abstract] ( 48 ) [HTML 1KB] [ PDF 3103KB] ( 27 )
315 A New Non-targeted Screening Method for Milk Powder Safety Based on Improved Spectral Angle Mapping
ZONG Jing, HUANG Zhixuan, CHEN Xiaoyu, CHEN Da
2020 Vol. 41 (2): 315-320 [Abstract] ( 32 ) [HTML 1KB] [ PDF 3202KB] ( 33 )
321 Determination of Oxidized Triacylglycerol Polymers in Oils and Fats by High Performance Liquid Chromatography with Two Sequential Columns
DENG Qi, YUAN Zhong’an, HUANG Xuesong
2020 Vol. 41 (2): 321-326 [Abstract] ( 50 ) [HTML 1KB] [ PDF 2426KB] ( 71 )
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