Table of Content

01 May 2026, Volume 49 Issue 3

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Basic Research

Effects of Oligosaccharides from Different Milk Sources on the Immune Activity of RAW264.7 Macrophages

College of Food Science and Technology, Northwest University, Xi’an 710069, China

2026, 49(3):  1-10.  DOI: 10.7506/rykxyjs1671-5187-20260205-010

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human milk; goat milk; bovine milk; free oligosaccharides; immunomodulation; mechanism

Whole Genome Sequencing and Safety Evaluation of Lactiplantibacillus plantarum SC-1

State Key Laboratory of Dairy Biotechnology, Key Laboratory of Functional Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China

2026, 49(3):  11-16.  DOI: 10.7506/rykxyjs1671-5187-20260220-015

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Lactiplantibacillus plantarum; whole genome sequencing; safety evaluation; functional genes

Biotechnology

Inhibitory Effect of Bifidobacterium longum subsp. longum BD3150 on Enterohemorrhagic Escherichia coli O157:H7

State Key Laboratory of Dairy Biotechnology, Key Laboratory of Functional Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China

2026, 49(3):  17-24.  DOI: 10.7506/rykxyjs1671-5187-20260220-014

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Bifidobacterium; antibacterial activity; agar diffusion method; cell free supernatant; human milk oligosaccharides

Processing technology

Formulation Optimization and Quality Analysis of Oat-Barley Grass Powder Composite Yogurt

College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China

2026, 49(3):  25-32.  DOI: 10.7506/rykxyjs1671-5187-20260205-009

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barley grass powder; oat powder; plant-based yogurt; orthogonal experiment; formulation optimization; antioxidant activity

Analysis & Detection

Determination of Lactoferrin in Dairy Products: A Comparative Study of Ultra-high Performance Liquid Chromatography with Ultraviolet Detection and Liquid Chromatography-Tandem Mass Spectrometry

Key Laboratory of Cattle and Sheep Milk and Meat Products Risk Control and Key Technology, State Administration for Market Regulation, Inner Mongolia Yili Industrial Group Co. Ltd., Hohhot 010110, China

2026, 49(3):  33-40.  DOI: 10.7506/rykxyjs1671-5187-20260127-006

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ultra-high performance liquid chromatography with ultraviolet detection; liquid chromatography-tandem mass spectrometry; lactoferrin; dairy products; signature peptides

Identification of Water Adulteration in Non-bovine Milks Using Near-Infrared Spectroscopy Combined with a Convolutional Neural Network Model

College of Smart Agriculture (Research Institute), Xinjiang University, Ürümqi 830017, China

2026, 49(3):  41-47.  DOI: 10.7506/rykxyjs1671-5187-20260205-011

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near-infrared spectroscopy; non-bovine milks; water adulteration identification; convolutional neural network

Determination of Six Quinolone Residues in Milk by High Performance Liquid Chromatography-Tandem Mass Spectrometry Coupled with PRIME HLB Column Purification Method

Agricultural and Rural Development Service Center of Yingkou City, Liaoning Province, Yingkou 115000, China

2026, 49(3):  48-54.  DOI: 10.7506/rykxyjs1671-5187-20251230-093

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milk; quinolone; PRIME HLB column; high performance liquid chromatography-tandem mass spectrometry

Reviews

Reduction Mechanism of Low-temperature Plasma on the Structure and Allergenicity of Major Allergen Proteins in Cow Milk

College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China

2026, 49(3):  55-65.  DOI: 10.7506/rykxyjs1671-5187-20260310-017

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cow milk; allergen protein; low-temperature plasma; protein structure; allergenicity reduction

Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China

2026, 49(3):  66-73.  DOI: 10.7506/rykxyjs1671-5187-20251230-094

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fermented dairy products; bioactive peptides; elderly population; health; mechanism of action

Research Progress on the Physicochemical Properties of Inulin and Its Application in Dairy Products

State Key Laboratory of Dairy Biotechnology, Key Laboratory of Functional Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China

2026, 49(3):  74-79.  DOI: 10.7506/rykxyjs1671-5187-20260119-003

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inulin; physicochemical properties; extraction process; dairy products; fat replacer; prebiotics