Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect by CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan

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Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper by CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong

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Analysis of the Effect of Rolling Speed on the Congou Black Tea Quality Using Electronic Tongue and Metabolomics by WU Shimin, YU Qinyan, ZHU Jiayi, HUA Jinjie, SHEN Shuai, JIANG Yongwen, YUAN Haibo, LI Jia

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Research Progress in Heterologous Expression, Fermentation and Application of Microbial Transglutaminase by YAN Wenhui, SUN Xinjie, XI Xiangheng, WANG Chenying, REN Xidong

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A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products by WANG Jing, LIU Yuanxiao, WEN Jiping

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Research Progress on Effect of Transglutaminase-Induced Cross-Linking on Gel Properties of Myofibrillar Protein by ZHANG Jingming, FENG Yangyang, SHI Pingru, KONG Baohua, CAO Chuan’ai, WANG Hui, LIU Qian

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Analysis of the Differences in Major Bioactive Components and Flavor Characteristics of Toona sinensis Buds from Six Production Areas by ZHANG Jianhui, ZHANG Mengqi, CAI Shijia, JIANG Kaili, MA Luoluo, MA Qianyun, WANG Jie, SUN Jianfeng, WANG Wenxiu

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Research Progress on Health Benefits and Implementation Strategies of Dietary Methionine Restriction by LU Manman, QIAN Jing, YANG Yuhui, XIE Yanli, LE Guowei

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Fabrication of Pickering Emulsions Stabilized by Burdock Rhamnogalacturonan I (RG-1)-Type Pectin/Zein Composite Particles and Their Utilization for the Delivery of Curcumin by WU Tong, FENG Jin, HUANG Wuyang, WANG Jing, LI Ying, CHEN Xiao’e

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Physiological Response of Postharvest Tea Leaves under Vibration Stress by HAO Zhilong, LIN Hongzheng, XU Xingyan, LI Xinlei, YU Xiaomin, YUE Chuan, SUN Yun, JIN Xinyi

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Research Advances in Interface Engineering Design to Regulate Bioavailability of Lipophilic Nutrients Encapsulated in Lipid-based Emulsion Delivery Systems by ZHANG Yingzhu, HU Junjie, LI Bin, LIU Shilin, LI Yan

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Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectro... by LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo

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Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough by DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao

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Preparation, Purification and Identification of a Novel Antioxidant Peptide from Haematococcus pluvialis and Its Effect on the Antioxidant Capacity of Caenorhabditis elegans by HE Wanshi, ZHENG Qinsheng, CHEN Xiaoyan, XIA Zenghui, CAO Yong, LIU Xiaojuan

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Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat by CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, LI Qiaoyan, ZHAO Jiaying

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Inhibitory Effect and Mechanism of Lactobacillus reuteri on Inflammation and Apoptosis of Intestinal Epithelial Cells by CHEN Peng, ZHONG Yuna, YU Liwen, HU Jin, XIE Meiying

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Enzymatic Properties of Recombinant Thermophilic Xylanase from Pseudothermotoga thermarum and Its Application in Beer Brewing by LI Qingfei, LIU Yue, YAN Xing, NIE Xinling, LI Xiangqian, TAN Zhongbiao, SHI Hao

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Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures by LUO Xin, SU Shuang, LIU Yuan, LI Bing, LI Lin, LIANG Kexin, ZHANG Xia

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Transcriptomic Analysis of Chilled Tan Lamb by CHEN Xueyan, YANG Bo, LUO Ruiming, ZHANG Qian, WANG Jinxia, LI Rong, HU Lijun

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Rapid Identification of Vegetable Oil Species Using Low-Field Nuclear Magnetic Resonance by PENG Dan, SHI Cuiyi, CHEN Mingyang, ZHOU Qi, YANG Guolong

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