2022 Vol.13 No. 19

Highlight: Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province

1

Progress in the application of three-phase partitioning technology in the extraction of nutrient components from food raw materials

YANG Chun-Hua, et al

6115-6123

2

Research progress on the preparation of esterified starch and its application in food

FU Yao, et al

6124-6131

3

Research progress of edible oil adulteration identification technology and model establishment

KONG Ling-Qi, et al

6132-6139

4

Effects of soluble soybean polysaccharides on the physical and chemical properties of rice starch

WU Na, et al

6140-6146

5

Study on physicochemical properties and in vitro digestibility of embryo rice flour with different degrees of dextrinization

WANG Zi-Yan, et al

6147-6154

Special Topic: Flavor Chemistry of Food and Sensory Evaluation

6

Analysis of defatting treatment on volatile flavor compounds of milk based on headspace-gas chromatography-ion mobility spectrometry

DONG Ya-Jing, et al

6155-6162

7

Effects of scallion green leaves on volatile substances in pepper flavor paste

HE Lian, et al

6163-6170

8

Optimization of processing technology of Kung Pao chicken by microwave and analysis of volatile flavor components

LIN Dan, et al

6171-6180

9

Differential analysis of volatile components in sour variety and sweet variety of Tamarindus indica L. based on gas chromatography-ion mobility spectrometry

LIU Yin, et al

6181-6189

10

Comparative analysis of characteristic aroma components of 3 kinds of representative Actinidia chinensis Planch species in Guizhou

WANG Jin-Hua, et al

6190-6197

11

Comparison of volatile components of Rosa roxburghii Tratt and Rosa sterilis based on gas chromatography-ion mobility spectrometry

ZHAO Rong-Fei, et al

6198-6204

Food Processing and Technology

12

Effects of different starches on the lubricating texture of biscuits

LIN Shun-Shun, et al

6205-6211

13

Study on the suitability of purple bud post-fermented Pu-erh tea and quality changes during the fermentation process

ZHAO Miao-Miao, et al

6212-6220

14

Study on the process optimization of stems and leaves of Panax notoginseng-leaves of Morus alba L. solid beverage and its antioxidant activity

GUAN Yan-Hui, et al

6221-6229

15

Quality analysis on black tea made from albinos tea leaves under different drying-shaping ways

LI Rong-Lin, et al

6230-6237

16

Process optimization of magnetic shell immobilized lipase by response surface methodology

DI Xue, et al

6238-6246

17

Development and quality characteristics analysis of Zanthoxylum bungeanum liquor based on orthogonal design and gas chromatography-mass spectrometry

XIONG Huan, et al

6247-6254

18

Optimization of incubation parameters for microwave-assisted wheat germ polypeptide enrichment

ZHAO Yue, et al

6255-6262

Food Nutrition and Functional Food

19

Research progress on alum-free nutritional fresh wet vermicelli from potato

GUO Hao, et al

6263-6270

20

Research progress on identification and composition of anthocyanins in wine

HUANG Lu-Lu, et al

6271-6280

21

Study on the mechanism of total ginsenoside ginseng root inhibiting oxidative stress of red blood cells induced by hydrogen peroxide

ZHAO Yu-Chu, et al

6281-6289

22

Mechanism of walnut proteolytic peptide in improving alcoholic cognitive decline in rats

DING Hang, et al

6290-6298

23

Study on the constituents and antibacterial activities of polyphenols from sweetpotato leaves (Ipomoea batatas L.)

ZHANG Yi, et al

6299-6305

24

Effects of dietary intervention of hawthorn, lotus leaf and Pu-erh tea on lipid metabolism in obese rat

WANG Chao, et al

6306-6311

25

Comprehensive evaluation of the quality of Brassica rapa L. ssp. rapa from different regions in Tibet based on principal component and cluster analysis

YU Cui-Cui, et al

6312-6319

Food Analysis and Detection

26

Recent advances in detection for foodborne pathogens with nanomaterials

YANG Xin-Yu, et al

6320-6326

27

Research progress on trace detection technology of betaine

ZHANG Xiao-Yan, et al

6327-6336

28

Applications advance of biosensing techniques on the detection of heavy metal in food

WEI Jing, et al

6337-6345

29

Research progress on immobilization of lactase

HOU Chao, et al

6346-6353

30

Research progress in risk assessment and prevention control of mycotoxins in tea

LI Jing-Rong, et al

6354-6360

31

Research progress of shellfish biological preservation technology

HAO En-Rui, et al

6361-6368

32

Migration law of cadmium during 2-ketogluconic acid production using hydrolysate of cadmium-contaminated rice as raw material

ZHAO Sheng-Wang, et al

6369-6376

33

Optimization of a method for the isolation and purification of bovine milk allergen β-lactoglobulin and analysis of its IgG binding capacity

YANG Yan, et al

6377-6384

34

Design and response of paper-based seepage chip for quick identification of dairy freshness

LI Ping, et al

6385-6390

35

Preparation of polydopamine magnetic molecularly imprinted polymers for enrichment of aflatoxin B in edible oil

HU Mei-Hua, et al

6391-6398

36

Analysis of the effect of reaction conditions on aflatoxin B1 antigen-antibody binding

YU Hou-Mei, et al

6399-6408

37

Determination of 25 kinds of non-steroidal anti-inflammatory drugs in dietary supplements by high performance liquid chromatography-tandem mass spectrometry

HU Xiao-Nan, et al

6409-6415

38

Effects of ozone treatment combined with low voltage electrostatic field on the quality of Citrus unshiu×sinensis during cold storage

ZHU Ya-Meng, et al

6416-6422

39

Simultaneous determination of 45 kinds of pesticide residues in wheat germ by QuEChERS-gas chromatography-mass spectrometry

LI Ting-Ting, et al

6423-6430

40

Establishment of the near infrared qualitative and quantitative models of 3 kinds of Forsythia suspense leaves tea by 19 kinds of spectral pretreatment and screening

ZUO Xu-Li, et al

6431-6440