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2020 Vol.41 Issue.4,
Published 25 February 2020

Processing Technology
Bioengineering
Safety Detection
Component Analysis
Food Chemistry
Food Chemistry
1 Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting
2020 Vol. 41 (4): 1-6 [Abstract] ( 55 ) [HTML 1KB] [ PDF 3216KB] ( 92 )
7 Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu
2020 Vol. 41 (4): 7-14 [Abstract] ( 41 ) [HTML 1KB] [ PDF 3051KB] ( 68 )
15 Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species
DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng
2020 Vol. 41 (4): 15-22 [Abstract] ( 24 ) [HTML 1KB] [ PDF 2812KB] ( 36 )
23 Effects of Macronutrients and pH on Matrix Quality of Emulsion-Type Foods for Special Medical Purposes
LIU Yuan, YE Shengying, WEI Zhencheng, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, ZHANG Mingwei, LIU Guang
2020 Vol. 41 (4): 23-31 [Abstract] ( 28 ) [HTML 1KB] [ PDF 3221KB] ( 57 )
32 Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg
WANG Yinan, CHENG Yuan, CHI Yujie
2020 Vol. 41 (4): 32-40 [Abstract] ( 21 ) [HTML 1KB] [ PDF 3755KB] ( 33 )
41 Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins
ZHANG Jie, WANG Wenya, YUAN Qipeng
2020 Vol. 41 (4): 41-51 [Abstract] ( 20 ) [HTML 1KB] [ PDF 5159KB] ( 32 )
52 Effect of Modified Soybean Phospholipids on Structural and Physicochemical Properties of Soybean Flour
WANG Xibo, LIANG Yaru, YANG Shuo, GUO Zengwang, JIANG Lianzhou, FAN Zhijun, WANG Zhongjiang, TENG Fei, LI Yang,
2020 Vol. 41 (4): 52-58 [Abstract] ( 30 ) [HTML 1KB] [ PDF 3906KB] ( 49 )
59 Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan
2020 Vol. 41 (4): 59-66 [Abstract] ( 36 ) [HTML 1KB] [ PDF 3706KB] ( 73 )
67 Effect of Industrial Modifications on Soybean Protein Structure and the Texture and Microstructure of Soybean Protein-Myofibrillar Protein Hybrid Gels
JIA Zixuan, RAN Anqi, LIU Jishan, LI Yang, WANG Zhongjiang, JIANG Lianzhou
2020 Vol. 41 (4): 67-73 [Abstract] ( 26 ) [HTML 1KB] [ PDF 3318KB] ( 36 )
74 Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter
JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun
2020 Vol. 41 (4): 74-79 [Abstract] ( 22 ) [HTML 1KB] [ PDF 3125KB] ( 55 )
80 Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods
LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian
2020 Vol. 41 (4): 80-85 [Abstract] ( 23 ) [HTML 1KB] [ PDF 1977KB] ( 35 )
86 Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao
2020 Vol. 41 (4): 86-95 [Abstract] ( 26 ) [HTML 1KB] [ PDF 5667KB] ( 39 )
Bioengineering
96 Metatranscriptomic Analysis of the Microbial Community in Soybean Paste, a Traditional Chinese Fermented Condiment
AN Feiyu, WU Junrui, YOU Shengbo, XIE Mengxi, CHEN Xu, ZHAO Yue, BAO Haiyan, WU Rina
2020 Vol. 41 (4): 96-101 [Abstract] ( 31 ) [HTML 1KB] [ PDF 2746KB] ( 43 )
102 Comparative Evaluation of DNA Extraction Methods for Detection of Transgenic Soybean Protein and Analysis of lectin Gene Degradation during Soybean Protein Extraction
DU Yan, CHEN Fusheng, CHEN Chen, LIU Ying
2020 Vol. 41 (4): 102-111 [Abstract] ( 54 ) [HTML 1KB] [ PDF 4358KB] ( 45 )
112 Bacterial Diversity of Xiangyang Pickled Kohlrabi during Fermentation
WU Jinju, LI Yu’ang, WANG Zihang, ZHENG Tingting, YU Bo, YU Haizhong
2020 Vol. 41 (4): 112-117 [Abstract] ( 26 ) [HTML 1KB] [ PDF 2486KB] ( 38 )
118 Sequence Analysis of an Endogenous Plasmid in Lactobacillus plantarum and Construction of a Shuttle Expression Vector Using It
FANG Laishan, LAI Qiang, ZHONG Zemin, HUANG Yumao
2020 Vol. 41 (4): 118-124 [Abstract] ( 27 ) [HTML 1KB] [ PDF 2806KB] ( 24 )
125 Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing
FANG Guanyu, HUANG Bingwen, JIANG Yujian
2020 Vol. 41 (4): 125-133 [Abstract] ( 26 ) [HTML 1KB] [ PDF 3479KB] ( 41 )
134 Analysis of Microbial Community Diversity of Crab Paste by High-Throughput Sequencing
LI Cheng, KONG Xiaoxue, YU Jubo, ZOU Xiaoqian, LUO Haibo
2020 Vol. 41 (4): 134-139 [Abstract] ( 21 ) [HTML 1KB] [ PDF 2179KB] ( 73 )
Component Analysis
140 Analysis of Volatile Compounds in “XihuLongjing” Tea by Stir Bar Sorptive Extraction Combine with Gas Chromatography-Mass Spectrometry
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng
2020 Vol. 41 (4): 140-148 [Abstract] ( 42 ) [HTML 1KB] [ PDF 2454KB] ( 48 )
149 Comparison of Lipid Compositions of Several Dairy Products
WENG Chen, DENG Zeyuan, LI Jing
2020 Vol. 41 (4): 149-156 [Abstract] ( 63 ) [HTML 1KB] [ PDF 2229KB] ( 53 )
157 Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest
ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke
2020 Vol. 41 (4): 157-163 [Abstract] ( 21 ) [HTML 1KB] [ PDF 2529KB] ( 30 )
164 Aroma Release from Stewed Pork with Brown Sauce during Oral Processing
LIU Dengyong, CAO Zhenxia
2020 Vol. 41 (4): 164-171 [Abstract] ( 27 ) [HTML 1KB] [ PDF 3003KB] ( 43 )
172 Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry
ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu
2020 Vol. 41 (4): 172-177 [Abstract] ( 20 ) [HTML 1KB] [ PDF 1949KB] ( 76 )
178 Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation
ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng
2020 Vol. 41 (4): 178-184 [Abstract] ( 32 ) [HTML 1KB] [ PDF 2255KB] ( 47 )
185 Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit
FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua
2020 Vol. 41 (4): 185-192 [Abstract] ( 36 ) [HTML 1KB] [ PDF 3189KB] ( 28 )
193 Analysis of Carotenoids as Aroma Precursors in Different Varieties of Tea Leaves by High Performance Liquid Chromatography with Photodiode Array Detection
CHEN Li, KUN Jirui, WANG Jing, TONG Huarong
2020 Vol. 41 (4): 193-198 [Abstract] ( 36 ) [HTML 1KB] [ PDF 2038KB] ( 50 )
199 Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes
ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong
2020 Vol. 41 (4): 199-206 [Abstract] ( 26 ) [HTML 1KB] [ PDF 2533KB] ( 28 )
207 Comparative Lipidomic Analysis of Human, Bovine and Caprine Milk
ZHANG Hongda, WANG Lina, ZHANG Yu, LI Xiaodong, LENG Youbin, GONG Yanni, JIANG Shilong
2020 Vol. 41 (4): 207-213 [Abstract] ( 30 ) [HTML 1KB] [ PDF 2370KB] ( 54 )
214 Comparison of Simultaneous Distillation and Extraction and Headspace-Solid Phase Microextraction for Analysis of Aroma Components of Huoshan Large-Leaf Yellow Tea by Gas Chromatography-Mass Spectrometry
ZHU Xiaofeng, LIU Zhengquan, WAN Xiaochun, TAO Meng, XIAO Zhipeng, CHENG Shuhua
2020 Vol. 41 (4): 214-221 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2262KB] ( 43 )
Processing Technology
222 Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng
2020 Vol. 41 (4): 222-228 [Abstract] ( 20 ) [HTML 1KB] [ PDF 2970KB] ( 30 )
229 Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
SONG Yifan, CHEN Haifeng, YUAN Yuejin
2020 Vol. 41 (4): 229-234 [Abstract] ( 25 ) [HTML 1KB] [ PDF 2943KB] ( 39 )
235 Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares)
YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing
2020 Vol. 41 (4): 235-242 [Abstract] ( 25 ) [HTML 1KB] [ PDF 3442KB] ( 34 )
Safety Detection
243 Qualitative and Quantitative Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance Combined with Chemometrics
GAI Shengmei, ZHANG Zhonghui, YOU Jiawei, ZOU Yufeng, LIU Dengyong
2020 Vol. 41 (4): 243-247 [Abstract] ( 19 ) [HTML 1KB] [ PDF 2487KB] ( 28 )
248 Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing
2020 Vol. 41 (4): 248-255 [Abstract] ( 31 ) [HTML 1KB] [ PDF 4051KB] ( 26 )
256 Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design
PENG Dan, LIU Yali, LI Linqing, BI Yanlan
2020 Vol. 41 (4): 256-261 [Abstract] ( 14 ) [HTML 1KB] [ PDF 3162KB] ( 36 )
262 Simultaneous Determination of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Infant Formula Powder by Isotope Internal Standard-Gas Chromatography-Mass Spectrometry
WANG Ya,, GAO Hongbo, SUI Haixia, QIU Kai, ZHONG Qiding, Lü Xiaoling
2020 Vol. 41 (4): 262-267 [Abstract] ( 17 ) [HTML 1KB] [ PDF 2425KB] ( 27 )
268 Development and Comparison of Real-Time Polymerase Chain Reaction and Real-Time Recombinase Polymerase Amplification Assays for Detection of Clostridium perfringens in Food
LIU Libing, LI Ruiwen, CHEN Zhimin, WANG Jinfeng, SUN Xiaoxia, YUAN Wanzhe, WANG Jianchang
2020 Vol. 41 (4): 268-272 [Abstract] ( 20 ) [HTML 1KB] [ PDF 1960KB] ( 26 )
273 Determination of Nine Macrolide Antibiotics in Pork Samples by Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
MA Junmei, SUN Lei, CAO Meirong, LIU Zhuo, LI Qiang, FAN Sufang
2020 Vol. 41 (4): 273-279 [Abstract] ( 23 ) [HTML 1KB] [ PDF 2949KB] ( 35 )
280 Determination of Lysinoalanine in Milk Products by Q-Orbitrap High Resolution Mass Spectrometry and Variation in Its Content with Temperature
NIE Xuemei, WANG Han, XU Xiuli, ZHANG Feng, CHEN Da
2020 Vol. 41 (4): 280-286 [Abstract] ( 25 ) [HTML 1KB] [ PDF 2963KB] ( 30 )
287 Determination of Rhodamine B in Ketchup, Tomato Sauce and Chili Powder by Micellar Electrokinetic Capillary Chromatography with Laser-Induced Fluorescence Detection
DING Xiaojing,, LIU Wenye,, WANG Ping
2020 Vol. 41 (4): 287-292 [Abstract] ( 15 ) [HTML 1KB] [ PDF 2435KB] ( 28 )
293 Development of a Surface Plasmon Resonance Immunosensor for Detecting Olaquindox
XIE Chunhua, LIU Shuang, WANG Minsi, WANG Xialin, WANG Shen, ZHANG Zhijun, SONG Yang
2020 Vol. 41 (4): 293-299 [Abstract] ( 16 ) [HTML 1KB] [ PDF 2819KB] ( 20 )
300 High-Throughput Detection of Three Types of Contaminants in Edible Oils by Gas Chromatography-Tandem Mass Spectrometry
MENG Weiyi, GU Jin, JIANG Rui, ZHANG Qing, ZHAO Wentao, MA Yanhong, ZHAO Yixin, LI Yingying, GUO Wenping
2020 Vol. 41 (4): 300-306 [Abstract] ( 26 ) [HTML 1KB] [ PDF 2662KB] ( 31 )
307 Determination and Contamination Pattern of Deoxynivalenol and Derivatives in Cereals and Their Products
GONG Lei, HAN Zhi, CHENG Hui, LIU Jie, PENG Qingzhi
2020 Vol. 41 (4): 307-312 [Abstract] ( 21 ) [HTML 1KB] [ PDF 2025KB] ( 27 )
313 Screening and Confirmation of Multiple Antibiotic Residues in Aquatic Products by Triple Quadrupole-Linear Ion Trap Mass Spectrometry
MENG Yong, WANG Jing, ZHU Xiaohua, GENG Xuebing, YANG Zong, SHEN Meifang
2020 Vol. 41 (4): 313-318 [Abstract] ( 30 ) [HTML 1KB] [ PDF 2133KB] ( 26 )
319 Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong
2020 Vol. 41 (4): 319-324 [Abstract] ( 29 ) [HTML 1KB] [ PDF 2922KB] ( 44 )
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