Science and Technology of Food Industry

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

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Effect of Zein on Buckwheat Dough Properties
Effects of Protein Glycosylation by Hydrothermal Processing on the Gelling Properties and Gel Microstructures of Egg White Proteins
Effects of Aqueous Extract of Zanthoxylum bungeanum on Gel Properties of Mandarin Fish (Siniperca chuatsi) Surimi Gel
Effects of Microcrystalline Cellulose Concentration in Complex Colloidal System on Stability of Chestnut Suspension
Molecular Mechanism Underlying the Non-covalent Interaction between Sinapic Acid and Rice Bran Glutelin
Growth Prediction of Alicyclobacillus acidoterrestris in Orange Juice Based on Near-infrared Spectroscopy
Antioxidant Properties of Capsaicin and Capsicum Aqueous Extracts and Their Effects on Human Fecal Microbe Culture in Vitro
Lactic Acid Fermentation by Bacillus coagulans with Mixed Carbon Sources
In Vitro Digestion Products of Fats in Sorghum/Rice Mixture and Their Oxidative Stability
Potential Mechanism for the Prevention and Treatment Effect of Non-alcoholic Fatty Liver Disease：Aspergillus cristatus Fermented Taxilli Herba Tea Based on Process Optimization
Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage
Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation
Isolation and Identification of Starch Flocculants in Quinoa Acid Pulp and Its Application in Quinoa Protein Extraction
Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
Natural Deep Eutectic Solvents Extraction and Purification of Rice Bran Esterase and Its Characteristics
Preparation of Glutinous Millet Resistant Starch by Thermal-press Processing Method and the Effect of Its Addition Amount on the Texture and GI of Biscuits
Ultrasonic Assisted Extraction Process of Flavonoids from Houttuynia cordata Thunb and Its Antioxidant Activity
Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine
Application and Research Progress of Internet+Blockchain Technology in Food Safety Traceability System
Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics
Hot Air Drying Characteristics and Process Optimization of Cowpea
Optimization and Characterization of Extraction Technology of Soluble Dietary Fiber from Yam Peel Residue
Extraction of Blackcurrant Seed Oil by Ultrasound-Assisted Aqueous Enzymatic Method and Its Quality Analysis
Effect of Super Sweet Corn on the Processing and Flavour of High Protein Natto
Suitability Evaluation of Different Varieties of Lotus Rhizome for Lotus Rhizome Balls
Determination of Shrimp Allergens in Meat Products by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Simultaneous Determination of Four Pesticide Residues in Fruits and Vegetables by Colloidal Gold Immunochromatography
Comparative Analysis Between Scarfskin and Scarcocarp of Citrus medica L. var. sarcodactylis Swingle by HPLC Fingerprints and Multi-components Content Determination
Research on Construction of Quality Evaluation System for Wheat Futures Trading Based on Blockchain
Analysis of Volatile Components of Nine Punica grcanatum L. Cultivars Grown in Xinjiang Based on Electronic Nose and HS-SPME-GC-MS
Autolysis Process of Shrimp By-products and Identification of Potential Antifreeze Peptides
Quality Analysis of Traditional and Wild Yunnan Congou Black Tea
Rapid Prediction for the Firmness of Guichang Kiwifruit by Hyperspectral Imaging
Effects of High-pressure Processing on the Storage Properties of Yak Meat
Inhibitory Effect of Furfuryl Thioacetate on Browning in Fresh-cut Eggplant
Protective Effect of Ganoderma lucidum Polysaccharide on Myocardial Tissue in Mice under Exercise Fatigue
Effects of Camel Milk on Glucolipid Metabolism in Mice with Nonalcoholic Fatty Liver Disease
In Silico Analysis of Novel DPP-IV Inhibitory Peptides Released from Camel Milk Lactoferrin and the Possible Pathways Involved in Diabetes Protection
Protective Effect of the Anthocyanidin Extract of Hippophae rhamnoides L. on H1299 Cell Injury Induced by Hydrogen Peroxide and Effect of Nrf2/HO-1 Pathway
Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein
Status of Food Additives in 3D Food Printing
Application of New Paper-based Microfluidic Sensing Materials in Food Analysis
A Review of Nutritional Components and Biological Activity of Ficus carica
Research Progress of Exogenous γ-Aminobutyric Acid in Improving Neurological Diseases by Regulating Intestinal Flora
Effects on Starch Properties and Application in Functional Foods of Konjac Glucomannan
Research Progress on Residue Detection of Methods of Fluoroquinolones and Amphenicols in Animal-derived Foods Based on Liquid Chromatographic and Liquid Chromatographic Mass Spectrometry
Research Progress on Catalytic Conversion of Cellulose to Glucose and Polyols
Research Progress on Physiological Functions of DHA Algal Oil and Its Synergistic Application in Food
Research Progress of Casein Glycosylation and Changes in Functional Properties
Research Progress on Modification and Application of Pea Protein in Food Field
Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes
Effect of Different Drying Processes on the Quality of Ficus hirta Vahl.
Effect of Apple Pomace Crude Polysaccharide on the Quality and Antioxidant Activity of Fermented Milk
Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment
Hypolipidemic and Antioxidant Effects of Fermented Rice Buckwheat on High-fat Caenorhabditis elegans
Effects of Sub-gelatinization Heat Treatment on Functional Properties of Corn Starch-Piperine Complex
Effects of Different Pretreatment Methods on Quality Characteristics of Freeze-dried Blueberry Powder
Effect of Auricularia auricula Polysaccharide on the Quality Improvement of Fresh Wet Whole Wheat Noodles
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