1Antioxidant and Hypoglycemic Activity of Polysaccharide from Panzhihua Black TruffleWEI Xinyue, CHEN Kebao, GUAN TongweiFood Nutrition1-72Hypoglycemic and Lipid Lowering Effects of Potato Resistant Starch on Hyperlipidemia RatsYUCHI Miao, WU Jianmei, GAO Lu, LIU Dengyu, QU LinFood Nutrition8-143Regulatory Effect of Fermented Soybean Dietary Fiber on Gut Microbiota of SowsGUO Yongjing, LIU Guo, FENG Konglong, SONG Mingyue, DAI Weijie, HUANG Zaocheng, CAO YongFood Nutrition15-24,1344Effects of Pleurotus citrinipileatus Polysaccharides on the of Secretion Cytokines and Nitric Oxide Synthase (NOS) in An in Vitro Induced Inflammation ModelLUO Xiaoheng, ZHAO Zhekun, GAO Yi, ZHAO ShuangFood Nutrition25-32,1945The Ameliorating Effect of Brassica napiformis Superfine Powder on Chronic Obstructive Pulmonary Disease in MiceCHEN Linglin, ZHA Xueqiang, LI Qiangming, LUO Jianping, YANG LeiFood Nutrition33-40,1846Nutritional Components Analysis and Evaluation of Anchovy (Engraulis encrasicholus)LING Shengnan, LIU Teyuan, CHEN Xueye, WANG Hongli, WANG Xichang, SHI WenzhengFood Nutrition41-487Isolation and Identification of a Basophilic Bacterium BD from "Bursted" Pidan and De novo Sequencing Analysis of the StrainZHANG Hao, YANG Linjie, ZHANG Tengfei, SUN Jing, LIANG Zhenhua, PI Jinsong, DU JinpingBioengineering49-55,738Formation of Viable but Non-culturable State of Cronobacter sakazakii during Milk FermentionCAO Yifang, ZHOU Ailian, BAI Hong, YU Yigang, XIAO XinglongBioengineering56-62,1249Synergistic Inhibitory Activity of Momordica charantia Saponin and Whey Protein Hydrolysate on Dipeptidyl Peptidase-ⅣYU Haikun, Rayhnigul, WU Shangyi, CHEN Jiali, XIA Kouna, LI Mohan, YUE XiqingBioengineering63-7310Molecular Dynamics Simulation Combined with Thermal Stability Experiments to Analyze the Interaction Mechanism between Acetylglucosamine and LipaseZHENG Dunjin, SHEN Ruifeng, HE Kangping, LUO Jiawei, CHEN Yinxi, HUANG Jiahui, YU Jieting, ZHENG Shaopeng, GU Weiming, CAO ShilinBioengineering74-8111Physicochemical Properties and Antioxidant Activities of the Polysaccharides from Chinese Water Chestnut PeelsZENG Fanke, PAN Leiman, ZHANG Yi, LAI Furao, WU Hui, ZHANG MengmengFood Biochemistry82-88,8112Enhancing the Thermal Stability of Purple Cabbage Anthocyanins and Mechanisms of Co-pigmentation Using Five Polyphenolic CompoundsSUN Chenchen, GAO Qingchao, LI Yahui, ZHANG Zhiyong, WANG Shulin, LIANG YingFood Biochemistry89-9613Synergistic Bactericidal Effect of the Combined Use of Ultrasound and Chlorogenic Acid against Aeromonas salmonicida BiofilmsSUN Jinyue, LIU Fang, WU Haihong, SUN Zhilan, SUN YuanchengFood Storage and Preservation97-10414Advantages of Spray Liquid Nitrogen Quick Freezing and Gradient Thawing for Quality Preservation of LitchiWU Weijun, CHENG Lina, XU Yujuan, YU Yuanshan, ZOU Bo, LI Jun, XIAO GengshengFood Storage and Preservation105-11415Isolation and Identification of Beef-derived Pseudomonas and Comparison of Their Decay-causing AbilityZHANG Ruoyu, LUO Xin, ZHU Lixian, LIU Yunge, CHEN Xue, HAO Jiangang, HUANG Xin, ZHANG YiminFood Storage and Preservation115-12416Establishment of Three-dimensional Heat Transfer Model for Catalytic Infrared Tomato Peeling and Calculation of Equipment Energy ConsumptionLIU Ying, QU Wenjuan, YANG Siyu, MA Haile, PAN Zhongli, JIANG QunhuiFood Processing125-13417Physico-chemical Characteristics Improvement and Scenting Process Optimization of Jasmine Broken Green TeaYE Fei, GUI Anhui, LIU Panpan, WANG Shengpeng, HU Shanbin, LEI Dayan, HAN Hanshan, YANG Qiguo, GAO Shiwei, ZHENG PengchengFood Processing135-14218Comparative Analysis of the Effects of Different Moisture Contents on the Quality of Self-heating Grilled Trichiurus haumelaCHANG Lili, WANG Ailin, LIU Zhiyu, SHI Wengang, JIANG Pengfei, LIANG Pengcheng, ZHOU Tiancheng, SUN Chenglong, TANG YueFood Processing143-151,32719Procyanidins Regulatethe Multi-scale Structures and in Vitro Digestibility of Rice Starch during FermentationTU Yuan, LI Xiaoxi, LU Ping, CHEN Ling, LI LinFood Processing152-158,28520Comparative Analysis of Antioxidant Activity of Five Kinds of Soy SaucesFENG Tuo, SHAN Pei, SHENG Mingjian, WANG Zejian, WANG Bo, ZHANG Zhihong, GAO XianliFood Processing159-167,313