Institute of Agro-Products Processing Science and Technology

Recent papers from Institute of Agro-Products Processing Science and Technology

1. Dietary carbohydrate structure affects the gut microbial diversity, succession, and compartmentalization in black soldier fly larvaeFrontiers in Microbiology · 2026
2. Functional gene modules of lactic acid bacteria in fermented foods: Environmental regulation, validation, and synthetic community designTrends in Food Science & Technology · 2026
3. Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable ProductsFoods · 2026
4. Isolation and characterization of phenolic compounds from Camellia polyodonta flowers: Nobotanin D attenuates lipid accumulation via PI3K/AKT-mediated regulationJournal of Functional Foods · 2026
5. MOF/polymer synergistic hybrid materials transforming the farm-to-table chain: chemical construction, performance regulation, and applicationsAdvanced Composites and Hybrid Materials · 2026
6. GC–O–MS-Guided Volatilomics and Microbiome Profiling Prioritize Candidate Odorants and Associated Microbial Taxa during Flowering-Driven Aroma Remodeling of Tibetan Dark TeaJournal of Future Foods · 2026
7. Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component AnalysisComprehensive Reviews in Food Science and Food Safety · 2026
8. Beyond Mixed Utilization: Fractionation, Functional Divergence, and Precision Applications of Soybean 7S and 11S GlobulinsComprehensive Reviews in Food Science and Food Safety · 2026
9. Pectin–Protein Complexes: A Design‐Oriented Platform for Tailoring Food Texture ModificationComprehensive Reviews in Food Science and Food Safety · 2026
10. Unlocking Long‐Range Exciton Diffusion via Hydrogen‐Bonded‐to‐Covalent Organic Framework Transformation for Photocatalytic H 2 O 2 SynthesisAngewandte Chemie · 2026
11. Unlocking Long‐Range Exciton Diffusion via Hydrogen‐Bonded‐to‐Covalent Organic Framework Transformation for Photocatalytic H 2 O 2 SynthesisAngewandte Chemie International Edition · 2026
12. Deciphering the bitterness contribution of Zanthoxylum bungeanum Maxim and its masking mechanismJournal of the Science of Food and Agriculture · 2026
13. Dynamic Changes in Antioxidant Activity and Ethanol Adsorption Capacity of Sugarcane Vinegar During In Vitro Digestion: Insights into the Prevention of Alcoholic Liver DiseaseFoods · 2026
14. Effects of single and mixed lactic acid bacteria inoculation on physicochemical properties and volatile flavor compounds of fermented bamboo shootsLWT · 2026
15. Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturationFood Chemistry X · 2026
16. Chondroitin Sulfate Supplementation Is Associated with Body Weight Control in Ovariectomized Rats: A Multi-Omics Study of Gut Microbiota and Metabolite ProfilesBiomolecules · 2026
17. Pesticide Residues in Soybeans and Soybean Oil: TransferDynamics During Processing and Risk AssessmentJournal of Agricultural and Food Chemistry · 2026
18. Evaluation of the In Vivo Antioxidant Capacity of Sheep Hemoglobin Hydrolysate in a Rat ModelBiology · 2026
19. Biorefinery of Sweet Potato: Advancing Industry Standards Towards a Global Circular Bioeconomy Aligned with the United Nations’ Sustainable Development GoalsFood and Bioprocess Technology · 2026
20. Title: Citric Acid-Stabilized Amorphous CaCO ₃ as a High-Surface-Area Carrier for Functional Food IngredientsACS Omega · 2026