• 食品加工工艺与技术    • 食用油脂     • 食品贮藏与保鲜     • 食品营养与安全     • 食品发酵与酿造     • 生物工程（TS类应用基础研究）     • 食品分析检测与溯源     • 食品成分提取与应用     • 专题综述

王宏伟, 国思琪, 苏会雨, 等. 亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响[J]. 轻工学报, 2023, 38(6): 1-10.
WANG H W, GUO S Q, CHEN B Y, et al. Effects of flaxseed gum and Artemisia sphaerocephala Krasch. gum on the quality of frozen dough and steamed bread[J]. Journal of Light Industry, 2023, 38(6): 1-10.

张艳艳, 吴昊, 白冰洁, 等. 冻结过程中面团水分均匀度及面筋网络结构变化的规律研究[J]. 轻工学报, 2023, 38(6): 11-17.
ZHANG Y Y, WU H, BAI B J, et al. Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process[J]. Journal of Light Industry, 2023, 38(6): 11-17.

李燕华, 李力, 黄芮, 等. 菌酶协同改性麸皮对重组全麦粉及其挂面品质的影响[J]. 轻工学报, 2023, 38(6): 18-27.
LI Y H, LI L, TIAN X L, et al. Effect of bacteria-enzyme synergistic modified bran on qualities of recombinant whole wheat flour and its noodles[J]. Journal of Light Industry, 2023, 38(6): 18-27.

吴庆峰, 李华, 薛晴晴, 等. 响应面法优化小麦发面饼的制作工艺研究[J]. 轻工学报, 2023, 38(6): 28-36.
WU Q F, LI H, XUE Q Q, et al. Study on processing technology of wheat leavened pancake by response surface method[J]. Journal of Light Industry, 2023, 38(6): 28-36.

望运滔, 陈曦, 梁晴, 等. 魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响[J]. 轻工学报, 2023, 38(5): 17-25.
WANG Y T, CHEN X, LIANG Q, et al. Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel[J]. Journal of Light Industry, 2023, 38(5): 17-25.

肖更生, 林可为, 沈乔眉, 等. 岭南特色水果干燥加工技术研究进展[J]. 轻工学报, 2023, 38(4): 1-10.
XIAO G S, LIN K W, SHEN Q M, et al. Research progress on drying processing technology of Lingnan characteristic fruits[J]. Journal of Light Industry, 2023, 38(4): 1-10.

李喜宏, 杨梦娇, 梁富浩, 等. 非热加工技术调控果蔬产品内源酶活性研究进展[J]. 轻工学报, 2023, 38(4): 11-19.
LI X H, YANG M J, LIANG F H, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19.

赵电波, 闫曙亮, 栗俊广, 等. 不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响[J]. 轻工学报, 2023, 38(4): 20-26.
ZHAO D B, YAN S L, LI J G, et al. Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels[J]. Journal of Light Industry, 2023, 38(4): 20-26.

刘晓丽, 郭曹羽, 林锴立, 等. 壳聚糖基抑菌抗氧化活性复合膜的制备及其性能研究[J]. 轻工学报, 2023, 38(4): 27-36.
LIU X L, GUO C Y, LIN K L, et al. Preparation and properties of chitosan-based antibacterial and antioxidative composite films[J]. Journal of Light Industry, 2023, 38(4): 27-36.

楚鹏飞, 倪众, 卢晨曦, 等. 低温长时间热加工对海参体壁蛋白质消化吸收特性的影响[J]. 轻工学报, 2023, 38(4): 37-45.
CHU P F, NI Z, LU C X, et al. Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein[J]. Journal of Light Industry, 2023, 38(4): 37-45.

王瑞雪, 李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响[J]. 轻工学报, 2023, 38(4): 46-52,60.
WANG R X, LI Y Q. Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels[J]. Journal of Light Industry, 2023, 38(4): 46-52,60.

张明君, 李迎秋. 牡丹籽酱油的制备及其抗氧化活性研究[J]. 轻工学报, 2023, 38(4): 53-60.
ZHANG M J, LI Y Q. Study on the preparation and antioxidant properties of peony seed soy sauce[J]. Journal of Light Industry, 2023, 38(4): 53-60.

董胜男, 惠明, 田青, 等. 甘麦大枣汤提取工艺对比分析[J]. 轻工学报, 2023, 38(4): 61-68.
DONG S N, HUI M, TIAN Q, et al. Comparative analysis of extraction technology of Ganmai Dazao decoction[J]. Journal of Light Industry, 2023, 38(4): 61-68.

邓莉梅, 刘宇佳, 朱杰, 等. 甾醇分子差异对脂质体结构稳定性的影响[J]. 轻工学报, 2023, 38(2): 33-40.
DENG L M, LIU Y J, ZHU J, et al. Effect of sterol molecular difference on the structural stability of liposomes[J]. Journal of Light Industry, 2023, 38(2): 33-40.

赵文鹏, 赵昌玉, 单洪雁, 等. 花色苷在不同环境因素和食品基质中的降解规律[J]. 轻工学报, 2023, 38(2): 41-47.
ZHAO W P, ZHAO C Y, SHAN H Y, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47.

梁楚容, 王琴, 马路凯, 等. 发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp的稳定性研究[J]. 轻工学报, 2023, 38(2): 48-55.
LIANG C R, WANG Q, MA L K, et al. Study on the stability of fermented polypeptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp[J]. Journal of Light Industry, 2023, 38(2): 48-55.

李可, 王琳梦, 高慧健, 等. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性[J]. 轻工学报, 2023, 38(2): 14-23,62.
LI K, WANG L M, GAO H J, et al. Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system[J]. Journal of Light Industry, 2023, 38(2): 14-23,62.

王岸娜, 王雪冰, 吴立根. 离子浓度对明胶与直链淀粉相互作用的影响[J]. 轻工学报, 2023, 38(1): 1-9.
WANG A N, WANG X B,WU L G. Effect of ionic concentration on the interaction between gelatin and amylose[J]. Journal of Light Industry, 2023, 38(1): 1-9.

冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26.
FENG Z Q, YU Y P, WANG Y, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26.

张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33.
ZHANG X X, ZHANG S Y, ZHAO L,et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33.

林子璇, 董会龙, 牛猛, 等. 湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化[J]. 轻工学报, 2023, 38(1): 34-44.
LIN Z X, DONG H L, NIU M, et al. Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle[J]. Journal of Light Industry, 2023, 38(1): 34-44.

罗钰湲, 李辛娅, 梁佳翔, 等. 菠萝皮渣纤维素/皂土复合水凝胶的制备及其染料吸附性能[J]. 轻工学报, 2022, 37(5): 41-49.
LUO Y Y, LI X Y, LIANG J X, et al. Preparation and dye adsorption properties of pineapple peel cellulose/bentonite composite hydrogels[J]. Journal of Light Industry, 2022, 37(5): 41-49.

于鑫淼, 王琼琼, 王平, 等. pH敏感型智能包装薄膜的制备及其理化特性研究[J]. 轻工学报, 2022, 37(3): 26-35.
YU X M, WANG Q Q, WANG P, et al. Preparation and physicochemical properties of pH-sensitivity intelligent packaging films[J]. Journal of Light Industry, 2022, 37(3): 26-35.

王艳, 张煜松, 刘兴丽, 等. 湿热处理对绿豆淀粉结构及理化特性的影响[J]. 轻工学报, 2022, 37(3): 36-42.
WANG Y, ZHANG Y S, LIU X L, et al. Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch[J]. Journal of Light Industry, 2022, 37(3): 36-42.

郭艳艳, 李华, 朱宣宣. 酶法改性麦麸及其对面粉粉质特性和面团拉伸特性的影响[J]. 轻工学报, 2022, 37(3): 43-50,57.
GUO Y Y, LI H, ZHU X X. Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties[J]. Journal of Light Industry, 2022, 37(3): 43-50,57.

刘晓丽,姜伯成,姜启兴,等. 粒径对熟制风味龙虾中香辛料品质的影响[ J]. 轻工学报,2022,37(2):23-29.
LIU X L,JIANG B C,JIANG Q X,et al. Effect of particle size on quality of spices in cooked flavor crayfish[J].Journal of Light Industry,2022,37(2):23-29.

尹丽莎,朱莹莹,董吉林,等. 超声处理对藜麦分离蛋白功能特性和微观结构的影响[ J]. 轻工学报,2022,37(2):38-43.
YIN L S,ZHU Y Y,DONG J L,et al. Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates[J]. Journal of Light Industry,2022,37(2):38-43.

李振杰,熊亚妹,刘远上,等. 复凝聚法制备甜橙油纳米微胶囊的研究[J]. 轻工学报,2022,37(2):44-50.
LI Z J,XIONG Y M,LIU Y S,et al. Study on the preparation of sweet orange oil nanocapsules by complex coacervation[J]. Journal of Light Industry,2022,37(2):44-50.

安江珊,王利妍,刘琨毅,等. 晒青茶灭菌方法研究[J].轻工学报, 2022,37(1):40-45.
AN J S,WANG L Y,LIU K Y,et al. Study of sterilization methods for sun-dried green tea[J]. Journal of Light Industry, 2022,37(1):40-45.

白燕,宋爽,朱蓓薇,等. NaCl 对吐温20 与海藻酸钠相互作用的影响[J]. 轻工学报, 2022,37(1):26-32.
BAI Y,SONG S,ZHU B W,et al. The effect of NaCl on the interaction between Tween 20 and sodium alginate[J]. Journal of Light Industry, 2022,37(1):26-32.

栗俊广,张旭玥,陈宇豪,等.鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响[J].轻工学报,2021,36(6):30-37.
LI J G,ZHANG X Y,CHEN Y H,et al. Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein[J]. Journal of Light Industry, 2021, 36(6): 30-37.

董吉林,朱莹莹,申瑞玲.全谷物膳食纤维对小麦面团及其主要组分的影响研究进展[J].轻工学报,2021,36(5):1-8.
DONG J L, ZHU Y Y, SHEN R L. Research progress in the effects of whole grain dietary fiber on wheat dough and its main components[J]. Journal of Light Industry, 2021, 36(5): 1-8.

许真,靳学远,段君,等.双螺杆挤压对枣渣膳食纤维的改性研究[J].轻工学报, 2021, 36(5): 9-15.
XU Z,JIN X Y,DUAN J,et al.Study on modification of dietary fiber from jujube pomace by twin-screw extrusion[J]. Journal of Light Industry, 2021, 36(5): 9-15.

马琦,申瑞玲,朱莹莹,等.低糖咖啡风味萌动青稞蛋糕的研制[J].轻工学报, 2021, 36(5): 16-23.
MA Q,SHEN R L,ZHU Y Y,et al.Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23.

刘营营,范莹莹,石佳宁,等.香辛料对莲藕泡菜挥发性风味成分和理化性质的影响[J].轻工学报,2021,36(5):34-41.
LIU Y Y, FAN Y Y, SHI J N, et al. Effects of spices on the volatile flavor components and physical and chemical properties of lotus root kimchi[J]. Journal of Light Industry, 2021, 36(5): 34-41.

彭明军,朱莹莹,董吉林,等.藜麦绿茶营养代餐粉的研制及工艺优化[J]. 轻工学报, 2021, 36(5): 24-33.
PENG M J, ZHU Y Y, DONG J L, et al. Preparation and process optimization of quinoa green tea nutritional meal replacement powder[J]. Journal of Light Industry, 2021, 36(5): 24-33.

翟娅菲,田佳丽,娄楷奇,等.芒果猕猴桃复合果酱工艺配方的优化[J].轻工学报, 2021, 36(3): 12-19
ZHAI Y F, TIAN J L, LOU K Q, et al.Optimization of technical formula of mango kiwi fruit compound jam[J]. Journal of Light Industry, 2021, 36(3): 12-19.

曾庆培,杨焕彬,许艺馨,等.盐焗鸡用天然色素着色及护色研究[J].轻工学报, 2021, 36(3): 20-27.
ZENG Q P,YANG H B,XU Y X,et al.Research on coloring with natural pigment and color-fixation for salt-baked chicken[J]. Journal of Light Industry, 2021, 36(3): 20-27.

杨焕彬, 曾庆培, 李京, 等. 广东隔水蒸鸡产业化生产关键工艺优化[J]. 轻工学报, 2021, 36(2): 1-9.
YANG H B, ZENG Q P, LI J, et al. Optimization of key process for the industrialization of Guangdong steam chicken[J]. Journal of Light Industry, 2021, 36(2): 1-9.

王琳琳, 高兴明, 韦海涛, 等. 固定化酶在食品工业中的应用研究进展[J]. 轻工学报, 2021, 36(2): 25-33.
WANG L L, GAO X M, WEI H T, et al. Research progress in the application of immobilized enzymes in food industry[J]. Journal of Light Industry, 2021, 36(2): 25-33.

刘兴丽, 杨龙松, 赵双丽, 等. 马铃薯蛋白-黄原胶微凝胶的制备及其乳化特性研究[J]. 轻工学报, 2021, 36(1): 1-8.
LIU X L, YANG L S, ZHAO S L, et al. Study on preparation and emulsion property of potato protein-xanthan gum microgel[J]. Journal of Light Industry, 2021, 36(1): 1-8.

许可, 邱国栋, 李星科, 等. 冻藏时间对面团水分物态变化及品质特性的影响[J]. 轻工学报, 2021, 36(1): 9-16.
XU K, QIU G D, LI X K, et al. Effect of frozen storage time on water transformation and quality characteristics of dough[J]. Journal of Light Industry, 2021, 36(1): 9-16.

葛珍珍, 王维静, 郑岩, 等. 葡萄果冻的研制及其工艺配方的优化[J]. 轻工学报, 2020, 35(4): 16-22.
GE Z Z, WANG W J, ZHENG Y, et al. Development of grape jelly and optimization of its technical formula[J]. Journal of Light Industry, 2020, 35(4): 16-22.

马歌丽, 孙福艳, 钟海明, 等. 减压蒸发法制备深共熔溶剂及其理化特性研究[J]. 轻工学报, 2020, 35(2): 1-6.
MA G L, SUN F Y, ZHONG H M, et al. Preparation of deep eutectic solvent by vacuum evaporation and research of its physicochemical property[J]. Journal of Light Industry, 2020, 35(2): 1-6.

祁立波, 尚珊, 傅宝尚, 等. 鱿鱼松夹心酥的制作工艺及焙烤过程中的风味变化研究[J]. 轻工学报, 2020, 35(1): 1-12.
QI L B, SHANG S, FU B S, et al. Study on the process of crispy cake with shredded squid stuffing and its flavor changes during baking[J]. Journal of Light Industry, 2020, 35(1): 1-12.

陈雪珍, 陈燕红. 薏米红豆超微全粉面包工艺配方的响应面优化[J]. 轻工学报, 2020, 35(1): 28-34.
CHEN X Z, CHEN Y H. Optimization of bread prepared with superfine coix rice and red bean powder using response surface methodology[J]. Journal of Light Industry, 2020, 35(1): 28-34.