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Volume 43 Issue 10, May 2022
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PP. 1-341
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45 articles
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Food Chemistry
Open Access
Effects of Reverse Micelles Formed by Minor Components on Oxidative Stability of Flaxseed Oil
Xintian WANG, Hongjian CHEN, Xiaowen LI, [...], Dengfeng PENG, Yashu CHEN, Qianchun DENG << Fewer
Published: 25 May 2022
2022, 43(10): 1-6
Open Access
Effect of Solid Fat Content on Creaminess Perception of Emulsions
Qidan ZHENG, Di FAN, Qingwu SHEN, [...], Hui ZHOU, Chengguo LIU, Jie LUO << Fewer
Published: 25 May 2022
2022, 43(10): 7-14
Open Access
Analysis of Three Advanced Glycation End Products and Their Correlation with Components in Commercial Processed Fish Products
Jing AN, Qi ZHANG, Nan YU, [...], Pengcheng ZHOU, Mingyong ZENG, Shiyuan DONG << Fewer
Published: 25 May 2022
2022, 43(10): 15-21
Open Access
Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop (Patinopecten yessoensis) Adductor Muscle
Yuyao SHI, Yao ZHENG, Hongli WANG, [...], Zehui QIU, Xichang WANG << Fewer
Published: 25 May 2022
2022, 43(10): 22-28
Open Access
Thermal Denaturation of Pepsin-solubilized Collagen from Sea Cucumber Body Wall
Baoshang FU, Hongman HOU, Gongliang ZHANG, Jingran BI
Published: 25 May 2022
2022, 43(10): 29-35
Open Access
Effect of Protein Type on the Stability of Soyasaponin-Soybean Protein Water-in-Oil-in-Water Type Emulsion
Yangyang XU, Lijie ZHU, Xiuying LIU, [...], He LI, Jun LIU, He LIU << Fewer
Published: 25 May 2022
2022, 43(10): 36-42
Open Access
Preparation and Characterization of Margarine Based on Beeswax Oleogels
Yichuan WANG, Zimeng DENG, Like MAO
Published: 25 May 2022
2022, 43(10): 43-50
Open Access
Controlling Effect of Clove Extract on the Oxidation Sites in Porcine Myofibrillar Protein as Determined by Two Electrophoretic Methods
Hongsheng CHEN, Jinming MA, Deyin PAN, [...], Yuru YANG, Qi HAN, Jingjing DIAO << Fewer
Published: 25 May 2022
2022, 43(10): 51-58
Open Access
Preparation and Release Properties of pH Responsive Carboxymethyl Agarose-Polydopamine Hydrogel
Yuning GUO, Wencan HUANG, Xiangzhao MAO
Published: 25 May 2022
2022, 43(10): 59-65
Open Access
Effects of White Sugar and Butter on Sensory Quality and Flavor Substances of Bread Analyzed by Gas Chromatography-Ion Mobility Spectrometry
Yuwei HU, Mengxiang GAO
Published: 25 May 2022
2022, 43(10): 66-72
Bioengineering
Open Access
Enzymatic Properties and Product Synthesis Pattern of Maltopentaose-forming Amylase from Bacillus megaterium STB10
Xu HAN, Xiaofeng BAN, Caiming LI, [...], Zhengbiao GU, Zhaofeng LI << Fewer
Published: 25 May 2022
2022, 43(10): 73-80
Open Access
Virtual Screening of Activity Evaluation of Dipeptidyl Peptidase-Ⅳ Inhibitory Peptides in White Beer
Wenhui TIAN, Liping SUN, Cui ZHANG, [...], Shumin HU, Yongliang ZHUANG, Hua YIN << Fewer
Published: 25 May 2022
2022, 43(10): 81-87
Open Access
Effect of Important Fat Metabolism Gene Networks on Fat Distribution and Fatty Acid Profile in Hulunbuir Sheep
Duo YAO, Yue ZHANG, Yueying GUO, [...], Lin SU, Lihua ZHAO, Xuefeng SUN, Ye JIN << Fewer
Published: 25 May 2022
2022, 43(10): 88-96
Open Access
Effect of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Volatile Components of Hawthorn Juice
Hao HUANG, Yi ZHOU, Jiahui CHEN, Hongjie LEI
Published: 25 May 2022
2022, 43(10): 97-106
Open Access
High-throughput Quantitative Proteomic Analysis of Whey from Goat and Bovine Milk in Different Lactation Periods
Rong ZHANG, Xinyu WU, Wei JIA
Published: 25 May 2022
2022, 43(10): 107-113
Open Access
Comparative Analysis of Cellular Components of Lactobacillus delbrueckii subsp. bulgaricus ND02 in Normal and Viable but Non-culturable State by Raman Spectroscopy
Qiuhua BAO, Xuebo MA, Yan REN, [...], Lina WANG, Yuhong ZHANG, Lixia DAI << Fewer
Published: 25 May 2022
2022, 43(10): 114-118
Open Access
Effect of Lactobacillus kefiranofaciens ZW3 on the Texture and Flavor Characteristics of Yogurt
Xinlei WANG, Meng WANG, Chunxiao YAN, [...], Weitao GENG, Yanping WANG << Fewer
Published: 25 May 2022
2022, 43(10): 119-123
Open Access
Metatranscriptomics Analysis of Changes in the Structure and Function of Active Microbial Community in Fermented Grains of Chinese Strong-flavor Baijiu
Xiaolong HU, Ruijie TIAN, Baokun LI, [...], Yong ZHANG, Lei CHI, Peixin HE, Tao WEI, Wenyou ZHU << Fewer
Published: 25 May 2022
2022, 43(10): 124-132
Open Access
Effects of Different Raw Materials on Microbial Community Structure and Diversity in Jiang-flavor Daqu
Chi ZHAO, Wei SU, Yingchun MU, [...], Pu ZHENG, Hanyu WANG << Fewer
Published: 25 May 2022
2022, 43(10): 133-141
Open Access
Analysis of Metabolites and Metabolic Pathways of Three Jujube Cultivars from Northern Shaanxi
Yuyao JIA, Chao WANG, Qianqian SHI, Gang HAN
Published: 25 May 2022
2022, 43(10): 142-149
Open Access
Analysis of Microbial Diversity in Incision of Flowering Cabbage by High-throughput Sequencing
Zhiwen JIA, Xueling CHEN, Chuanhui FAN, [...], Xin MEI, Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Jianjun HE << Fewer
Published: 25 May 2022
2022, 43(10): 150-155
Open Access
Analysis of Bacterial Diversity in Sojae Semen Praeparatum from Enshi by High-throughput Sequencing
Shangchao MA, Chao CHENG, Cheng TIAN, [...], Ye CHEN, Kaiju MO, Xingping WANG << Fewer
Published: 25 May 2022
2022, 43(10): 156-161
Open Access
Lactobacillus Fermentation Improves the Antioxidant Activity of Porphyra haitanensis and Its Inhibitory Activity on Key Enzymes of Glycolipid Metabolism
Yuting DONG, Honghao CAI, Zhipeng LI, [...], Mingjing ZHENG, Zedong JIANG, Hui NI, Shanggui DENG, Qingbiao LI << Fewer
Published: 25 May 2022
2022, 43(10): 162-171
Open Access
Correlation between Dominant Fungi and Variation of Flavor Compounds during High-salt Liquid-state Soy Sauce Fermentation
Zhiqiang RUAN, Ximei DONG, Xuewei JIANG, [...], Shidong ZOU, Junwen YANG, Wei ZHANG, Can WU, Qinjun FANG << Fewer
Published: 25 May 2022
2022, 43(10): 172-179
Open Access
Obtainment and Selection of a Mutant Strain of Mortierella elongata MD-3 Showing Improved Oil Production
Han CHENG, Chongyi CHEN, Lulu ZHU, Chunyue CHAI
Published: 25 May 2022
2022, 43(10): 180-188
Open Access
Effects of Fermentation Processes on the Functional and Aroma Components of Lonicera edulis Wine
Xiuling ZHANG, Run JI, Fengfeng LI, [...], Chen LI, Wentao ZHANG << Fewer
Published: 25 May 2022
2022, 43(10): 189-198
Open Access
Screening and Uric Acid-lowering Potential of Nucleoside-degrading Lactic Acid Bacteria
Jiabin WANG, Li PAN
Published: 25 May 2022
2022, 43(10): 199-206
Open Access
Structure Identification and Activity Screening of Active Peptides in Colla Corii Asini (Ejiao)
Yingxue WANG, Yumei FAN, Feng LIAO, Zhipeng YU
Published: 25 May 2022
2022, 43(10): 207-213
Open Access
Expression in Saccharomyces cerevisiae of Single Ergothioneine Synthase Genes from Pleurotus
Tao PAN, Jinde LIN, Yinghao YU, [...], Liqiong GUO, Junfang LIN << Fewer
Published: 25 May 2022
2022, 43(10): 214-219
Composition Analysis
Open Access
Effect of Thermal Treatment on Major Ingredients and Volatile Compounds of Cream Studied by Nuclear Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry
Tingting YE, Siyi LIU, Jie LIU, [...], Xiaoying YANG, Zijian ZHAO, Dewei CHEN << Fewer
Published: 25 May 2022
2022, 43(10): 220-226
Open Access
Effect of Low Sodium Salt on Lipid Oxidation and Volatile Flavor Compounds of Naturally Fermented Yak Meat Sausage under Different Ripening Conditions
Ran MO, Shanhu TANG, Sining LI, [...], Qiongshuai LI, Jinjin LI, Jiajun XIA, Yinchuan CAI << Fewer
Published: 25 May 2022
2022, 43(10): 227-235
Open Access
Analysis of Volatile Flavor Characteristics of Different Kinds of UHT-Treated Milk Using Electronic Nose with Ultra-fast Gas Chromatography
Meixia YE, Rong LI, Zitao JIANG, [...], Ying WANG, Jin TAN, Shuhua TANG << Fewer
Published: 25 May 2022
2022, 43(10): 236-246
Open Access
Different Varieties of Kiwifruit: Analysis of Differences in Quality Indexes and Volatile Components in Juice by Gas Chromatography-Ion Mobility Spectrometry
Xun FU, Haibin ZHANG, Qingyu NIE, [...], Tingting FENG, Dan LIU, Yan ZHANG, Xiang LI << Fewer
Published: 25 May 2022
2022, 43(10): 247-254
Open Access
Analysis of Volatile Components in Dried Jujube and Its Different Extracts by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
Guiyuan HUANG, Haijuan ZHAO, Yang GAO, [...], Liping XU, Gaoyan XU, Zhaoming WU, Ruili LI, Miao LIANG, Junsong ZHANG << Fewer
Published: 25 May 2022
2022, 43(10): 255-262
Open Access
Comparative Analysis of Lipid Composition of Infant Formula with Different Fat Sources and Human Milk
Shuang LIN, Xiaodong LI, Lu LIU, [...], Xiuxiu ZHANG, Chunmei LI, Youbin LENG, Shilong JIANG << Fewer
Published: 25 May 2022
2022, 43(10): 263-270
Open Access
Changes of Volatile Flavor Compounds in Sweet Corn during Maturation
Guoyan LI, Yan ZHANG, Na LIAO, [...], Yuanyuan DENG, Zhiming WANG, Qiaoling LI, Meng WANG, Chengyi HUANG << Fewer
Published: 25 May 2022
2022, 43(10): 271-280
Open Access
Headspace Solid-phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry and Electronic Nose to Analyze the Aroma Characteristics of Cyperus esculentus Oils Obtained by Different Methods
Minghang XIN, Xu CAO, Xu TENG, [...], Chenligen BAO, Tingting LIU, Dawei WANG << Fewer
Published: 25 May 2022
2022, 43(10): 281-288
Safety Detection
Open Access
Discrimination of Not from Concentrate and from Concentrate Orange Juice by Polymerase Chain Reaction and Capillary Electrophoresis
Ruixue SUN, Ranran XING, Jiukai ZHANG, [...], Yiqiang GE, Weiwei ZHANG, Ying CHEN << Fewer
Published: 25 May 2022
2022, 43(10): 289-294
Open Access
Quantitative Microbial Risk Assessment of Staphylococcus aureus in Lettuce from Farm to Table
Yang QU, Zhaoying HE, Changyan ZHOU, [...], Ting LIN, Yuanfang DU, Zhihong MA, Yujuan SUO << Fewer
Published: 25 May 2022
2022, 43(10): 295-301
Open Access
Establishment of Shelf Life Prediction Model for Milk Using Electronic Nose and Electronic Tongue
Simin WU, Miao YU, Erna SUN, [...], Haiying YANG, Xiaoxia SU, Tianjiao NIU << Fewer
Published: 25 May 2022
2022, 43(10): 302-307
Open Access
Quantitative Prediction of the Moisture Content in Work-In-Process Yongchuan Xiuya Tea Based on Different Color Models
Jie WANG, Ying ZHANG, Rui CHANG, [...], Shanmin CHEN, Linying YUAN, Yingfu ZHONG, Xiuhong WU, Ze XU << Fewer
Published: 25 May 2022
2022, 43(10): 308-314
Open Access
Preparation and Stability of Quality Control Samples for the Determination of Florfenicol in Eggs
Ruochun CAI, Huangyi DENG, Yaohui LIU, [...], Pengzhan LIU, Zhihao LUO, Haihong LIU, Yi LEI << Fewer
Published: 25 May 2022
2022, 43(10): 315-321
Open Access
Fingerprinting of Bone Mineral Elements by Inductively Coupled Plasma-Mass Spectrometry for Geographical Traceability of Tan Sheep
Xuerong WANG, Ruiming LUO, Yalei LI, Mengbin MA
Published: 25 May 2022
2022, 43(10): 322-328
Open Access
A Method for Detection of Cow Milk in Adulterated Camel Milk Based on Whey Protein and Effect of Heat Treatment on It
Lingyu LI, Jun WANG, Minjing LI, [...], Yingchun YANG, Jing MIAO, Zhongkai ZHAO, Jie YANG << Fewer
Published: 25 May 2022
2022, 43(10): 329-335
Open Access
Rapid Screening and Confirmation of 56 Illegally Added Drugs in Herbal Tea by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry
Guilian LIU, Ru CHEN, Xiaobao LUO, [...], Junzheng CHEN, Jiayi ZHU << Fewer
Published: 25 May 2022
2022, 43(10): 336-341