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中国科技核心期刊
ISSN 1671-5187
CN 31-1881/S
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2022 International Symposium of Animal-Sourced Food Science and Human Wellness
The 11th International Symposium of Food Science And the 6th Summit Forum of Chi...
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01 May 2026, Volume 49 Issue 3
Previous Issue
Basic Research
Effects of Oligosaccharides from Different Milk Sources on the Immune Activity of RAW264.7...
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 Esch...
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 Performa...
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 ...
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-...
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 ...
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 T...
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...
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
Journal Information
Bimonthly, Started in 1978
Superintended by: Bright Food (Group)Co.,Ltd.
Sponsored by: Bright Dairy & Food Co.,Ltd.
Publishing Unit:
Editorial Department of DSAT Journal
Co-Sponsored by:
State Key Laboratory of Dairy Biotechnology
China Food Publishing Co.
ISSN 1671-5187
CN 31-1881/S
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