Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Preparation and Characterization of Microcapsules by Heat Treated Myofibrillar Protein Coacervation
Effects of High Pressure Processing Treatment on Properties of Drawing Soy Protein
Calculation of Moisture Diffusivity of Wheat Dough at Different Temperatures Based on Inversion Method
Effects of Combined Treatments of Bacteria and Enzyme on the Degradation and Flavor Components of Body Wall of Sea Cucumber
Fractionation, Purification and Antioxidant, Antitumor Activity of Polysaccharides from Phellinus igniarius Mycelia
Study on Characterization and Colonic Targeting of Ginger Essential Oil Nanoemulsion Stabilized by Palygorskite
Separation, Purification and Enzymatic Property of Cellulase Produced by Thermostable Bacillus amyloliquefaciens BA-DES4
Effect of Nitrogen Source on Freeze-dried Resistance of Lactobacillus delbrueckii subsp. bulgaricus B61-3
Bioinformatics Analysis and Gene Cloning of L-Lactate Dehydrogenase from Lactobacillus rhamnosus
Optimization of Ultrasonic Assisted Extraction of Tibetan Sheep Skin Collagen Peptide by Response Surface Methodology and Its Antioxidant Activity in Vivo
Optimization of Extraction Process and Analysis of Physicochemical Properties of Wild Rice Protein
Preparation Process Optimization and Evaluation of Antioxidant Activity of Burdock Polysaccharide Zinc Complex
Extraction Optimization and Analysis on Properties of Protein on Peony Seed Meal
Optimization of Ethanol Extraction Process for Active Components from Broussonetia papyrifera Root Bark and Its Antioxidant Activity
Research Progress on Nanoparticles of Flavonoids Based on Natural Macromolecules
Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis
Effect of Ball Milling on the Structure and Properties of Insoluble Dietary Fiber in Jackfruit Peel
Optimization of Cooking Technology and Analysis of Quality of Flowering Vicia faba L.
Optimization of Extraction Process of Polysaccharides from Hovenia dulcis Fruit Pedicels and Its Antioxidant Activity
Effect of Desiccant on the Quality of Prunus domestica L. under Hot Air Condition
Determination of 37 Kinds of Fatty Acids in Infant Milk Powder by Gas Chromatography-Hydrogen Flame Ionization Detector
SBSE-GC-MS Analysis the Differential Aroma Components of Ning Black Teas at Different Quality Levels
Determination of Chlorate and Perchlorate Amounts in Meat by High Performance Liquid Chromatography-Tandem Mass Spectrometry
Difference Analysis of Major Quality Components in Different Turning over Intensities of Chungui Oolong Tea in Northern Fujian
Uncertainty Evaluation for Determination of 6 Sildenafil Derivatives in Oral Liquid by UPLC-Q/Orbitrap HRMS
Quality Evaluation of Frying Oils under the Conditions of Western Fast Food Restaurants Based on Principal Component Analysis
Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry
Research Progress on Preparation and Application of Protein Nanoparticles in Food Field
Construction of MnO2/ZnO/GCE Electrochemical Sensor and the Detection of Sulfamethoxazole in Honey
Research Situation Analysis of Soybean Protein Food Packaging Film Based on Scientific Knowledge Graph
Study on Aroma Identification and Quality Characteristics of Fenghuang Dancong Tea with Different Aroma Types
Effect of Fermentation Temperature on the Quality of Pear Wine
Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut
Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing
Effects of H2O2 Atomizing Fumigation on Storage Quality and Physiological Characteristics of Small White Apricot
Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata
Effects of Electromagnetic Field Preservation on the Quality of Guizhou Black Goat
Stability and Mechanism of Oyster Peptide Hydrolysate Zinc Nanoparticles during in Vitro Gastrointestinal Digestion
Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage
Protective Effect of Total Glucosides of Peony on Treatment of Hyperuricemia and Associated Hepatic Injury
Effects of Antioxidant Yeast ALDH Extract on Lipid Oxidation during Simulated Digestion of Fish
Anti-aging Effect and Mechanism of Ethanol Extract of Clinacanthus nutans on Caenorhabditis elegans
Renal-protection Effect and the Potential Mechanism of Phloretin in Mice with Type-2 Diabetic Nephropathy
The Function of A2β-casein and Its Application Progress in Dairy Products
Research Progress on Function and Application of Mogroside
Research Progress of Magnetic Molecularly Imprinted Polymers in Separation and Purification of Natural Active Substances
Study on the Interaction Mechanism between Compound Protective Agent and Bovine IgG
Research Progress on the Application and Safety Analysis of Plant Growth Regulator in Fruits and Vegetables
Research Progress in Food-derived Calcium Chelated Peptides
Research Progress on Chemical Modification Methods of Polysaccharides and Their Biological Activity
Research Progress on Antitumor Mechanism of 6-Shogaol
Research Progress on the Characteristics and Detection of Wheat Dough Crumbs during Flour Mixing of Noodle Making
Effects of Different Color Protection and Drying Methods Treatment on the Quality of Asparagus Powder
Study on Emulsification of Micronized Carrot Residue
Effects of Codonopsis pilosula Dosage on Qualities of Babao Tea
Effects of Salting Conditions on the Morphology and Composition of Cooked Salted Duck Eggs Yolk
Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes
Effects of Substrate Concentration on Debranched Recrystallized Starch from Three Different Sources
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