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Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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122
Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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123
Isolation and Purification, Structural Characterization, Hypoglycemic Activity of Soluble β-Glucan from Cordyceps chrysanthemi
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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124
Anti-lung Cancer Mechanism of Quercetin Based on Network Pharmacology and Experimental Validation
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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125
Preparation of the Magnesium Hydroxide-Activated Carbon Composites and Optimize of Their Decolorization Process for Syrup
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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126
Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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127
Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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128
Research Progress on Immune Regulation Activities of Marine Sulfate Polysaccharides
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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129
Inhibition Mechanism of Pleurotus citrinipileatus Sing. Ergothioneine on Pancreatic Lipase Activity
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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130
Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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131
Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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132
Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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133
Comprehensive Evaluation of Starch and Noodles Quality of Different Sweet Potato Varieties Based on Principal Component Analysis and Cluster Analysis
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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134
Exploring the Anti-depression Mechanism of Polygonatum ordoratum Based on GEO Database Combined with Network Pharmacology and Molecular Docking Technology
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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135
Effects of Short-time High Concentration CO2 Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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136
Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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137
Degradation Kinetics of Ascorbic Acid in Xanthan Gum Solution
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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138
Differences in Metabolites of Different Varieties from Xinjiang Large-fruit Sea Buckthorn as Analyzed by Non-targeted Metabolomics
Published 2025-02-01“…The editorial department of Science and Technology of Food Industry…”
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139
Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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140
Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein
Published 2025-01-01“…The editorial department of Science and Technology of Food Industry…”
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