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2026(1):1-6 ,DOI: 10.12301/spxb202600071
Abstract:
The concept of medicinal and edible homology is increasingly integral to the development of future foods, serving as a key driver for innovation and upgrading within the food industry. This paper outlined the current state of China's food industry and analyzed emerging trends in future foods, highlighting flavor and health as two core imperatives. It was posited that future food innovation would be increasingly propelled by technological advancements and evolving consumer concepts, striving to preserve traditional culinary flavors while better addressing the modern consumers' integrated demands for health, nutrition, and convenience. In this context, foods defined by their health attributes were poised to lead the market. Substances derived from the principle of medicinal and edible homology, which are valued for their regulatory effects on human physiological functions and unique health-promoting properties, were represented as a vital resource for future food innovation. Food products that successfully merged medicinal and edible properties with inherent health value could simultaneously deliver taste satisfaction and address the dual contemporary demands for nutrition and health. The paper advocated that modern scientific and technological tools should be used to deeply investigate and systematically unlock the health potential of medicinal and edible homology substances, thereby developing a broader range of specific functional foods. It also called for fostering interdisciplinary collaboration between the food industry and fields such as traditional Chinese medicine and biotechnology to collectively drive the food industry toward a healthier and more sustainable future.
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CHAI Guobi, ZHANG Jianan, SUN Jingping, DU Shanshan, LI Ying, ZHANG Qidong, FAN Wu, SHI Qingzhao, MAO Jian, JI Lingbo, ZONG Guohao, FENG Weihua, LU Peng, CAO Peijian, ZHAO Mouming, XIE Jianping
2026(1):7-18 ,DOI: 10.12301/spxb202400826
Abstract:
Sensory peptides are short-chain peptides with flavor characteristics or affecting flavor effects. Beyond their advantages of diverse sources, high bioavailability, and safety, certain peptides exhibit physiological regulatory functions. Firstly, the four stages of research on sensory peptides were summarized. The initial stage was the 1950s to the 1970s, when sensory peptides were isolated from natural food materials and their artificial synthesis was achieved. The rapid development stage was the 1980s to the 1990s, when analytical techniques and taste receptor research were used to systematically explore the structure-activity relationship and sensory evaluation methods. The process and application stage took place in the first decade of the 21st century, when the focus was placed on the optimization of enzymatic hydrolysis processes and the development of compound condiments to promote industrialization. And the multi-functional and precision stage has continued from 2010 to the present, when artificial intelligence and green manufacturing were combined to expand the high-throughput screening of sensory peptides and their nutritional and health functions. Secondly, by integrating multi-source databases and conducting systematic literature mining, a standardized dataset covering 781 sensory peptides was constructed from dimensions including screening strategies and information, inclusion principles of sensory peptides, standardized database category information, taste types, chain lengths, molecular weights, sources, and processing technologies. Their taste-type distribution, sequence characteristics, and source discovery were comprehensively analyzed to map current research landscapes. Furthermore, 182 sensory peptides with clear bioactivity reports were screened through high-throughput sequence alignment, and their sensory types, bioactivities, and “sensory-bioactivity” distribution characteristics were summarized. The research paradigms for three high-frequency bioactivities, ACE inhibition, DPP-IV inhibition, and antioxidant effects, were systematically summarized. This study aimed to provide multi-dimensional database support for the sensory peptide industry and offer a reference for the synergistic study of “flavor-function” dual attributes of sensory peptides.
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KOU Xingran, LIU Jiang, ZHANG Jingzhi, ZENG Zhijun, ZHANG Hailun, SUN Jiaqi, CHEN Shiyan, HUANG Xin, KE Qinfei
2026(1):19-31 ,DOI: 10.12301/spxb202600038
Abstract:
In recent years, functional flavors and fragrances have emerged as a research hotspot at the intersection of food science, sensory science, and neuroscience. This shift stems from consumers' evolving expectations—they no longer seek merely traditional sensory experiences but increasingly value the deeper health benefits, including emotional and neuroregulatory effects, offered by flavors and fragrances. The active aromatic compounds within these products act upon the nervous system through the olfactory pathway in the nasal cavity, thereby influencing human emotional states and mental well-being. The physiological processes by which aroma molecules, after nasal inhalation, bind to specific receptors on olfactory sensory neurons were systematically elucidated. Signals are then integrated and encoded in the olfactory bulb before being transmitted through relevant central nervous pathways, ultimately participating in emotional, cognitive, and stress responses. Concurrently, functional flavors and fragrances can modulate the nervous system and emotional states via neurotransmitters, neuroendocrine systems, and emotion-related neural networks. Regarding evaluation methods, this paper summarized a multi-level integrated analysis system centered on neural signal detection and cellular-level olfactory receptor function assessment. By systematically reviewing olfactory mechanisms, neuro-regulatory effects, and evaluation methodologies, this review aimed to provide research references for elucidating the emotional and neuro-regulatory mechanisms and functional evaluation of functional flavors and fragrances. This work seeked to contribute to the development of novel delicious and healthy foods.
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Lü Ang, WANG Sanying, YANG Shaoqing, PAN Tianyi, JIANG Zhengqiang, JIN Ziheng
2026(1):32-41, 69 ,DOI: 10.12301/spxb202500176
Abstract:
Off-flavor” from radish red pigment has severely restricted its applications in food industry. In this study, the myrosinase gene (Cmyr) from Citrobacter sp. was cloned and expressed in Komagataella phaffii GS115. The purified enzyme was characterized and used for removing the “off-flavor” from radish red pigment. The transformant was incubated in a 5L fermenter for high cell density fermentation (132h), and produced extracellular myrosinase enzyme activity of 433.2U/mL and protein concentration of 6.8mg/mL. The recombinant enzyme was purified through Q-Sepharose anion exchange chromatography column to obtain the electrophpresis-grade pure enzyme. SDS-PAGE showed that the molecular weight of purified enzyme was about 70kDa. After purification, the optimal pH and temperature of recombinant myrosinase (Cmyr) were pH 7.0 and 35℃, respectively. The enzyme was stable up to 40℃ and within pH 6.0-8.0. It showed the highest specific activity (146U/mg) towards sinigrin. CmyR was used to remove the off-flavor from radish red pigment and effectively reduced “off-flavor” from radish red pigment at 0.3U/g (wet weight of radish), pH 6.0, and 40℃ for 8h. Compared with other radish red pigments, there was no significant “off-flavor” reversion in radish red pigment treated with Cmyr, after storage at 55℃ for 30d. Therefore, Cmyr has great potential for application in removing the off-flavor from radish red pigment.
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QIN Ruiyang, GAO Yuchen, ZHU Yuxuan, YANG Shengzhi, Lü Linjie, SHI Yingguo, CHEN Shuang, XU Yan
2026(1):42-55 ,DOI: 10.12301/spxb202500033
Abstract:
The solid-state distillation process of Baijiu is a crucial period for regulating the migration of cyanide and ethyl carbamate (EC) into the final product. However, balancing the unique flavor characteristics of Baijiu with the reduction and control of cyanide and EC remains a major challenge. Based on mass transfer conditions encountered in actual production, including steam pressure (0.01,0.02,0.03MPa), steamer loading height (55,70, 85cm), and the mass fraction of auxiliary materials relative to the total mass of fermented grains (1%, 4%, 7%), the contents of cyanide and EC in the distillate of Baijiu solid-state distillation were quantitatively analyzed using GC-MS. Combined with extraction kinetic analysis, the effects of different mass transfer conditions (steam velocity, number of theoretical plates, porosity) on the distillation of these two compounds were investigated.The results showed that compared with the original production process, a proper reduction in steamer loading height achieved a decrease from 3.19μg/kg to 0.61μg/kg in the distillate yield of EC in the raw distillate, while an appropriate reduction in the mass fraction of auxiliary materials led to a decrease from 20.35μg/kg to 10.46μg/kg in cyanide distillate yield. In actual production, increasing steam pressure within a reasonable range, reducing steamer loading height, and decreasing the mass fraction of auxiliary materials were found to facilitate the reduction of EC distillation. In contrast, cyanide distillation was not significantly affected by steam pressure or steamer loading height, but a reduction in the mass fraction of auxiliary materials significantly decreased cyanide distillation. Furthermore, gas chromatography-flame ionization detection (GC-FID) was used to analyze changes in the main flavor compounds of the distillate. It was found that adjustments to steam pressure, steamer loading height, and the mass fraction of auxiliary materials exerted only minor effects on alcohols and esters among the flavor compounds, whereas their effects on acids were significantly greater than those on alcohols and esters. Considering the distillate yields of cyanide, EC, and ethanol, as well as changes in the main flavor compounds, the results indicated that reducing steamer loading height, increasing steam pressure, and decreasing the mass fraction of auxiliary materials could restrict the distillation of cyanide and EC without significantly compromising the flavor of Baijiu.
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ZHU Jiaqi, SHU Chao, ZHANG Xue, ZHANG Junxiang
2026(1):56-69 ,DOI: 10.12301/spxb202500374
Abstract:
To establish an objective evaluation method for the aroma richness of Cabernet Sauvignon dry red wine integrated with machine learning and identify the key aroma compounds influencing wine aroma richness, volatile compounds in 14 Cabernet Sauvignon dry red wine samples from different production regions and vintages were subjected to qualitative/quantitative analysis and odor activity value (OAV) analysis by gas chromatography-mass spectrometry, basic physicochemical indicators determination, and sensory fuzzy comprehensive evaluation method based on fuzzy mathematics. Contents of titratable acid, residual sugar, volatile acid, alcohol content, free SO2, total phenols, tannins and anthocyanins, and the pH value were also determined. Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to mine key differential compounds affecting aroma richness, and machine learning algorithms were finally applied to evaluate wine aroma richness. The results showed that 14 wine samples could be classified into four aroma richness grades (high, medium, low, and extremely low) using the sensory fuzzy comprehensive evaluation method. Further comparative analysis based on these four grades revealed that wine aroma richness was significantly positively correlated with titratable acid and volatile acid contents, as well as volatile fatty acid compound contents. OAV analysis indicated that the OAVs of ethyl acetate, isoamyl acetate, phenethyl acetate, and α-damascenone were significantly positively correlated with aroma richness. OPLS-DA results demonstrated that isobutanol, ethyl decanoate, decanal, phenethyl acetate, and α-damascenone (VIP > 1, P<0.01) were the key differential aroma compounds affecting aroma richness, with vintage and production region significantly influencing damascenone content. Among three machine learning algorithms, backpropagation (BP) neural network, random forest (RF), and support vector machine (SVM), the RF algorithm exhibited high stability, and the important feature factors screened for aroma richness were mostly esters and volatile fatty acids.This study was expected to provide theoretical guidance for objective aroma evaluation and quality control in the actual production of Cabernet Sauvignon dry red wine.
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LU Jingjing, YAO Yuexin, LI Senlin, YANG Ran, QU Lingbo, ZHAO Changcheng
2026(1):70-81, 92 ,DOI: 10.12301/spxb202500071
Abstract:
Watermelon soybean paste, a local special food, is a traditional fermented soybean product in Henan, Anhui, and Shandong provinces. The fermentation process of watermelon soybean paste makes it an excellent source for umami peptide research due to the hydrolysis of proteins by microbial proteases, which generated abundant umami amino acids and peptides. In this study, three novel umami peptides (AKEKFD, LAELK, and LTFVER) purified from watermelon soybean paste were selected as research subjects to evaluate their taste characteristics. The mouse enteroendocrine STC-1 cell line was employed as a taste perception model to assess the effects of these peptides on intracellular calcium fluorescence signals, while quantitative real-time PCR was used to measure the mRNA expression levels of the umami receptor T1R1 and T1R3. The results showed that all three peptides elicited calcium ion fluorescence signal responses in STC-1 cells, with each response lasting approximately 1 min. Among them, 1.0mmol/L LAELK induced the highest peak response. However, the umami-enhancing effects did not increase with the increase of peptide concentrations. Further investigation revealed that these peptides activated the umami receptors T1R1 and T1R3 and up-regulated their mRNA expression. Specifically, AKEKFD and LAELK significantly enhanced the mRNA expression of both T1R1 and T1R3, whereas LTFVER primarily increased the expression of T1R1. This study aimed to provide a theoretical foundation for understanding the umami mechanism of peptides, supporting their functional application and promoting the utilization of watermelon soybean paste.
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HUANG Qingru, WANG Huatian, SUN Min, YUE Heng, FENG Tao, TONG Chuanwang, YAO Lingyun
2026(1):82-92 ,DOI: 10.12301/spxb202400811
Abstract:
i>Camellia seed cake is an underutilized by-product derived from the Camellia oil refining process, which is a rich source of plant proteins that has not yet been fully exploited. In this study, Camellia seed cake was employed as the raw material for the production of Camellia seed peptides through microbial fermentation. The Bacillus subtilis CGMCC NO.29154 strain was identified as the optimum fermentation strain for Camellia seed peptides by evaluating the peptide yield and antioxidant activity of the fermentation products. An orthogonal experiment was conducted to optimize the fermentation parameters of the peptides in a 5 L bioreactor. The results demonstrated that the highest peptide yield of 12.15% was achieved following 22h of fermentation at a substrate concentration of 30g/L Camellia seed cake powder (60 mesh), 4g/L sucrose, a fermentation rotational speed of 180r/min, a liquid loading rate of 50%, an aeration volume of 0.30vvm (the aeration rate for 1min was 0.30 times the volume of the fermentation broth), and an inoculum volume of 19%. Furthermore, the fermented Camellia seed peptides demonstrated notable antioxidant and hyaluronidase inhibitory activities. The IC50 values for DPPH, ABTS+ and hydroxyl radical scavenging were 1.18,0.65 and 1.18mg/mL for shake flask culture and 0.72,0.52 and 0.85mg/mL for bioreactor culture, respectively. The IC50 values for hyaluronidase inhibition were 4.58mg/mL for shake flask culture and 4.17mg/mL for bioreactor culture. All of these values were significantly (P<0.05) superior to those of unfermented Camellia seed cake. The present study indicated that Bacillus subtilis CGMCC NO.29154 had good application potential for preparing bioactive peptides from fermented Camellia seed cake. Further optimization of the fermentation process, including scale-up, could enhance the yield and quality of these peptides, which could in turn lay a scientific foundation for the high-value utilization of Camellia seed cake and the industrial production of Camellia seed peptides.
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KONG Chunli, ZHANG Yixuan, HAN Haoying, ZHANG Zheting, WANG Bei, ZHOU Sumei
2026(1):93-105 ,DOI: 10.12301/spxb202400681
Abstract:
In order to investigate the reasons for the light milk flavor of white kidney bean compound milk products, and to determine the better formula of white kidney bean compound milk products, sensory evaluation score and the stability of the compound milk products were used as evaluation indexes. The types and proportions of excipients in the white kidney bean compound milk products were firstly optimized, and four types of white kidney bean compound milk products with better formulations were identified and their nutritional compositions were determined. The volatile compounds of the four groups of white kidney bean compound milk products with better formulations were then analyzed by SPME-GC-MS using pure white kidney bean milk and whole milk as the controls, to determine the types of volatile compounds in the white kidney bean compound milk products. It was found that the components detected in all the six groups of samples were nonanaldehyde and benzaldehyde. Then, the main flavor compounds of white kidney bean compounded milk were determined by ROAV method, and the ROAV values of 1-octen-3-ol were larger in all four groups of white kidney bean compound milk products. 2,4-Decadienal was an important flavor compound in the samples of group A [m(white kidney beans)∶m (millet)∶m (oats)=3∶1∶1] and B [m (white kidney beans)∶m (millet)∶m (coix seed)=3∶1∶1], which mainly showed fishy smell. However, the adverse effect of the off-flavor compounds on the flavor was reduced in group C [m (white kidney beans)∶m (oats)∶m (coix seed)=3∶1∶1]and D4 [m (white kidney beans)∶m (millet)∶m (coix seed)∶m (oats)=9∶4∶1∶1]. 2-Octanone is an important flavor compound of milk compound with milky and cheesy flavor, which was present in group B, C and D4 with a higher content, and also had a modifying effect on the flavor of these groups. Finally, with the help of flavor profiles, the aroma profiles and flavor differences of the four groups of white kidney bean compound milk products were determined, and it was found that the four groups of white kidney bean compound milk products had enhanced cereal, creamy, fruity and sweet flavors compared to the pure white kidney bean group. Among these, the creamy and fatty flavors of group D4 were relatively prominent, probably due to its higher 2-octanone content. It was hoped that the study could provide theoretical references for promoting the innovation of plant-based milk industry, constructing plant-based milk systems closer to the flavor of milk, and enabling precise regulation of the flavor.
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BI Shuang, WANG Wendong, SU Kai, SHI Chunhe, YAN Lichang, LIU Ye
2026(1):106-116 ,DOI: 10.12301/spxb202300588
Abstract:
Driven by growing health demands and policy support, the plant-based legume milk beverage market has developed rapidly, with raw materials extending from soybeans to various other legumes, offering significant nutritional and functional benefits. However, the prevalent issue of undesirable flavors generated during processing has become a key technical bottleneck restricting the further development of the industry. The nutritional and functional properties and processing suitability of different legume materials were first evaluated, their potential and limitations as plant-based protein sources were analyzed, and the off-flavor compounds and their sensory characteristics in both soybean and other legume milks were systematically reviewed. Second, the formation mechanisms of these off-flavor compounds were elaborated, focusing particularly on enzymatic and non-enzymatic oxidation pathways with unsaturated fatty acids as substrates, and the related reaction processes and the mechanisms of off-flavor generation were analyzed. Building on this, the currently employed strategies and technical approaches for off flavor control from multiple dimensions, including raw material varieties, pretreatment methods (such as fat removal, heat treatment, and germination), and processing techniques (such as oxygen-limited grinding, enzymatic hydrolysis, and fermentation) were comprehensively summarized. Finally, by systematically reviewing the technological progress and innovation trends in this field, the paper aimed to provide a theoretical reference and practical basis for effectively improving the flavor quality of legume milks and promoting the high-quality development of the plant-based beverage industry.
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LIU Zhenjie, CHEN Shu, HUANG Peihao, ZOU Tiangui, LIN Xiuhua, RONG Shun, PENG Feiting, CHEN Wei, GUO Weipeng
2026(1):117-126 ,DOI: 10.12301/spxb202500322
Abstract:
Poly-L-lysine (ε-PL) is a polycationic antimicrobial peptide with a high positive charge density, widely used as a natural preservative in the food industry. However, ε-PL is susceptible to the influence of negatively charged polysaccharides and other components in food matrices. In order to investigate the kinetics of complexation kinetics between ε-PL and negatively charged polysaccharides , including sodium alginate (NaAlg), sodium carboxymethyl cellulose (CMC-Na), and κ-carrageenan (Carra), and explore the dissociation effects of temperature, pH, ionic strength, and food ingredients (sucrose) on the ε-PL/PS(-) complexes, the interaction mechanism between PS(-) and ε-PL was analyzed with infrared spectra. The results showed that the mass ratio of NaAlg or CMC-Na to ε-PL had a significant effect on the formation of complexes. There was no interaction at the mass ratio of NaAlg or CMC-Na/ε-PL at 1∶1, and the rapid formation of complexes was observed at mass ratio of 8∶1 or above. While for Carra, the complexation process was slower than that of NaAlg and CMC-Na with ε-PL. Temperatures above 40℃caused the dissociation of the ε-PL/NaAlg and ε-PL/CMC-Na complexes, but had no effect on the complexation of ε-PL/Carra. All three ε-PL/PS(-) complexes were dissociated under alkaline conditions. The ε-PL/NaAlg and ε-PL/CMC-Na complexes were dissociated by NaCl, and the complete dissociation was achieved at the NaCl concentration of 30mg/mL and 25mg/mL, respectively. There was no dissociation effect of NaCl on the ε-PL/Carra complexes. Sucrose at 50mg/mL led to the complete dissociation of ε-PL/NaAlg complexes, and 90mg/mL sucrose induced the complete dissociation of ε-PL/CMC-Na complexes, while sucrose was ineffective for the ε-PL/Carra complexes. The infrared spectra indicated that the electrostatic forces and hydrogen bonds were responsible for the interactions between NaAlg, CMC-Na and Carra with ε-PL. This study aimed to provide a scientific guideline for the practical application and functional regulation of ε-PL in the food industry.
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YUAN Manman, ZHANG Mengzhen, MA Xuan, WANG Changlu, GUO Qingbin, SUN Zhen'ou
2026(1):127-138 ,DOI: 10.12301/spxb202500252
Abstract:
Alzheimer's disease (AD) has become an important factor affecting the quality of life of the elderly. Aβ42 transgenic Drosophila, an AD model organism with human APP (amyloid precursor protein) gene transferred, is one of the models in genetic research. Walnut kernel polysaccharides were extracted from walnuts, and their chemical composition and monosaccharide composition were determined. Using Aβ42 transgenic Drosophila as a model, the effect of walnut kernel polysaccharides on aging induced by AD was investigated. The results showed that walnut kernel polysaccharides significantly prolonged the lifespan, improved the climbing index and food intake of Aβ42 transgenic Drosophila. Meanwhile, the decrease in intestinal permeability was ameliorated, and the levels of Aβ42, acetylcholinesterase activity and cyclic adenosine monophosphate content in the brain tissue of Drosophila were reduced. Additionally, walnut kernel polysaccharides effectively enhanced the activities of superoxide dismutase and catalase, and reduced the content of malondialdehyde in AD Drosophila melanogaster. RT-PCR results also showed that walnut kernel polysaccharides significantly alleviated the imbalance of oxidative stress in the brain tissue of Aβ42 transgenic Drosophila at the transcriptional level. In conclusion, walnut kernel polysaccharides have the potential to alleviate aging caused by AD, and the mechanism might be related to relieving brain oxidative stress imbalance, thereby reducing Aβ42 levels, acetylcholinesterase activity and cyclic adenosine monophosphate content. This study aimed to provide a theoretical basis for the processing and utilization of walnut kernel polysaccharides in the fields of precision nutrition, special medical diets and functional foods.
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FAN Haoran, SUN Lin, CAI Yuchen, HUANG Wei, LI Hongyan, WANG Jing
2026(1):139-150 ,DOI: 10.12301/spxb202500384
Abstract:
Amylase in the oral cavity hydrolyzes starch-based thickeners, leading to reduced viscosity and posing a threat to the dietary safety of patients with dysphagia. Studies have shown that some plant extracts can inhibit the activity of α-amylase, providing a direction for the improvement of starch-based thickeners. White kidney bean extract (WKBE, a protein-based inhibitor) and mulberry leaf extract (MLE, a non-protein-based inhibitor) were added to hydroxypropyl distarch phosphate (HDP), and the effects of the two plant extracts on the rheological and functional properties of HDP were investigated. The results showed that both plant extracts improved the flow characteristics of composite granules, and HDP-WKBE composite granules exhibited better fluidity, shorter wetting time, and shorter dispersion time. Rheological analysis indicated that WKBE enhanced the pseudoplasticity of starch, increased in the dynamic moduli (G′ and G″) and viscosity, and strengthened gel network. In contrast, MLE inhibited the entanglement of starch chains, resulting in decreased the viscoelasticity and viscosity of starch. According to the International Dysphagia Diet Standardization Initiative framework, the gel prepared from HDP-MLE was categorized as Level 2 (slightly thick, suitable for patients with mild dysphagia), while the gel prepared from HDP-WKBE was categorized as Level 3 (moderately thick, suitable for patients with moderate dysphagia). In vitro simulated oral digestion experiments confirmed that both gels effectively resisted the hydrolysis by α-amylase, with HDP-WKBE gel showing better stability (viscosity decay rate of only 17.20%). In addition, neutral to weakly alkaline environments and protein-containing media such as milk and soybean milk were more conducive to maintaining the viscosity stability of the gels and ensuring the dietary safety of patients with dysphagia. The findings of this study aimed to provide technical and theoretical support for the development of functional thickeners for patients with dysphagia.
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JIN Yuchang, CAO Ying, LIU Yaotong, GAO Xin, YANG Xiaoxue, MA Yanqiu
2026(1):151-166 ,DOI: 10.12301/spxb202500550
Abstract:
The challenges of waste from egg yolk oil byproducts and freeze protection during pork mince freezing were simultaneously addressed, egg yolk protein antifreeze peptides (EYP-AFP) were developed to explore their potential applications in food preservation. Peptides were extracted from defatted egg yolk powder. Enzymatic hydrolysis conditions were optimized based on yeast survival rate and degree of hydrolysis. The effects of EYP-AFP on physicochemical properties during pork mince freezing and thawing were evaluated. Results indicated that preparing EYP-AFP under conditions of alkaline protease treatment (56℃, pH 9,90min, 9890U) followed by neutral protease treatment (45℃, pH 8,125min, 10100U) increased yeast survival rate after freeze-thaw cycles to 94.44%±1.05%. When EYP-AFP was added to pork mince at mass fraction of 2%, 4% and 6%, after three freeze-thaw cycles, the 6% EYP-AFP group exhibited 18.3% and 20.24% reductions in thawing and cooking losses, respectively, compared with the untreated group. Water retention capacity increased by 16.53%, and pH rose by 0.8. Color, texture and electronic noise measurements indicated that EYP-AFP altered the color of minced pork, reduced the hardness, elasticity, chewiness, and cohesiveness of cooked minced meat, and increased volatile compounds such as methyl compounds, alcohols, and hydrogenated compounds. Furthermore, after one freeze-thaw cycle, the 6% EYP-AFP group exhibited an 11.66% increase in non-flowing water content and an 11.38% decrease in free water content compared with the untreated group. Simultaneously, the determination of microstructure indicated that EYP-AFP filled the spaces around muscle fiber bundles, resulting in a denser surface structure. The results indicated that EYP-AFP effectively inhibited thawing loss, water migration, and ice crystal growth during the freeze-thaw process of pork mince, enhanced its water-holding capacity, and improved texture softness. This study aimed to provide new insights for reusing egg yolk oil byproducts and addressing the poor storage stability of pork mince.
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WANG Xiuqi, WANG Yu, ZHANG Guangchen, HUA Dong, LIU He
2026(1):167-179 ,DOI: 10.12301/spxb202500357
Abstract:
In order to explore the effects of germination treatment on the physicochemical properties and structural characteristics of brown rice (2 Japonica rice and 2 glutinous rice), several advanced analytical techniques, including infrared spectroscopy, X-ray diffraction, Raman spectroscopy, differential scanning calorimetry, and rapid visco-analysis, were utilized to analyze the changes in amylose content, amylopectin content, reducing sugar content, and α-amylase activity of Japonica rice and glutinous rice germinated for 0h, 24h, and 48h. Meanwhile, quantitative real-time PCR technology was used to analyze the expression patterns of starch metabolism-related genes during germination at the molecular level. The changes in starch crystal structure and gelatinization properties were also investigated. The results showed that the ash content of glutinous rice reached its peak value at 24h of germination, with Songnianyihao at 1.60% and Zhongbaojianuo at 1.80%, while that of Japonica rice exhibited a decreasing trend with the extension of germination time. Under the same germination time treatment, glutinous rice had higher contents of amylopectin and reducing sugars, as well as higher α-amylase activity compared with Japonica rice. Quantitative real-time PCR results indicated that the gene OsAMY1 might dominate the regulation of α-amylase activity in brown rice, thereby promoting the starch hydrolysis of brown rice. Germination led to a significantly higher relative expression level of the OsAMY1 gene in Zhongbaojianuo compared with Japonica rice. This up-regulated expression resulted in increased α-amylase activity, which ultimately contributed to a higher reducing sugar content in Zhongbaojianuo compared with Japonica rice. Germination treatment reduced the short-range molecular order of starch in the four brown rice varieties, with the most significant change observed in glutinous rice variety Zhongbaojianuo, where R1047/1022 decreased by 27.30% and the full width at half height value FWHH increased by 17.44%. The relative crystallinity of starch in 4 brown rice varieties decreased after germination, with the most notable decline of 50.49% (Songnianyihao) and 28.85% (Zhongbaojianuo) observed in glutinous rice. And germination treatment also had an impact on gelatinization properties. As germination progressed, the gelatinization enthalpy of Japonica rice decreased, while that of glutinous rice increased. The gelatinization viscosity of all four brown rice varieties showed a downward trend, and glutinous rice exhibited better retrogradation resistance and stronger thermal stability. Principal component analysis revealed that the up-regulated OsAMY1 gene activated α-amylase activity, thereby accelerating the transformation of starch molecules into amorphous structures and enhancing the retrogradation resistance and thermal stability of Japonica and glutinous rice. This study provided an evidence-based foundation for optimizing the processing adaptability and guiding the product development of both Japonica and glutinous rice.
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ZHANG Bo, ZHAO Han, LAI Xinzhu, WANG Junxiao, LI Dajing, LIU Chunju, NIU Liying, MA Yanhong, Lü Chunmao
2026(1):180-194 ,DOI: 10.12301/spxb202500309
Abstract:
The evolution of pore structures during drying plays a critical role in shaping the mechanical and textural properties of fruit and vegetable slices. The impact of pore formation on the mechanical properties and texture of honey peach (Prunus persica) slices dried by freeze-drying (FD) and freeze-drying combined with expansion puffing drying (FP) process was investigated. Changes in pore micro-structures and texture parameters were characterized, and correlations between pore formation and mechanical behavior and texture of honey peach slices were systematically analyzed. The results showed that FD induced noticeable cellular explosion , while sucrose impregnation preserved pore integrity and promoted the formation of smaller, more uniform pores. In the FP process, with the decrease in moisture content, non-impregnated samples exhibited progressive pore enlargement, leading to the formation of macropores. In contrast, sucrose-treated samples maintained cellular structure during FP, effectively reducing brittle fracture. Sucrose impregnation enhanced cellular stiffness and slice hardness while decreasing viscoelasticity, whereas xylooligosaccharide impregnation improved stress relaxation behavior and elasticity. Correlation and principal component analysis revealed that porosity (three-dimensional pore parameter) was the dominant factor influencing hardness, while two-dimensional parameters such as pore perimeter significantly affected hardness and elastic modulus, and pore roundness exerted a significant effect on elasticity. The results showed that the pore structure formed during the drying process of honey peach slices directly affected their mechanical properties and texture. Sugar impregnation combined with FP could regulate the pore structure to improve the texture quality of honey peach slices. This study aimed to provide theoretical reference and technical support for the quality optimization of dried fruit and vegetable products.
Volume ,2026 Issue 1
Special Edition
风味物质的健康功效探索
Foundational Research
Applied Technology
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Structural Characterization of Whey Protein Isolate - Soy Lecithin - Tea Polyphenol Ternary Complex and Stability Study of Its Delivery of α-Linolenic Acid Emulsion
zhangzhixing, xumin, gengyimeng, renruiqi, xujinglong, xujiayu, liulu
Abstract:
To construct an efficient emulsion delivery system for α-linolenic acid (ALA), tea polyphenols (TP), whey protein isolate (WPI), and soy lecithin (SL) were used as raw materials. The WPI-SL-TP ternary complex was synthesized by varying the mass concentration of TP (0-1.0 mg/mL), followed by the incorporation of ALA to create the emulsion. The effects of TP mass concentration on the structural and functional properties of the complex, as well as on the encapsulation efficiency and stability of the ALA emulsion were analyzed. The findings indicated that TP combined with WPI-SL through a static quenching mechanism, primarily driven by hydrophobic interactions, which facilitated the reorganization of the protein secondary structure. With the increase of TP mass concentration, the surface hydrophobicity of the complex decreased, leading to a reduction in the contact angle and an enhancement of emulsifying activity. These structural and property changes directly influenced the performance of the emulsion. The addition of TP increased the encapsulation efficiency of ALA from 65% to approximately 80%. When the TP mass concentration was lower than 0.6 mg/mL, the complex structure remained inadequately developed, resulting in emulsion droplet aggregation, increased particle size, decreased absolute potential, and reduced ALA encapsulation efficiency. When the mass concentration of TP reached 0.8 mg/mL and above, the complex exhibited enhanced electrostatic repulsion and steric hindrance due to the increased binding of TP. This interaction resulted in the formation of an emulsion characterized by smaller particle size, higher absolute potential, and more uniform dispersion, thereby significantly improved the encapsulation efficiency of ALA. Stability assessments indicated that the emulsion achieved optimal thermal stability at the TP mass concentration of 0.8 mg/mL. This study aimed to provide a theoretical foundation for the design of efficient delivery systems for active lipids, based on the synergistic effects of proteins, phospholipids, and polyphenols.
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JIA Yingmin, LIU Yangliu, CHEN Zhou
2017,35(6):1-9 ,DOI: 10.3969/j.issn.2095-6002.2017.06.001
Abstract:
For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
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Liangli (Lucy) Yu, LU Weiying, LIU Jie, DU Lijuan
2016,34(6):1-6 ,DOI: 10.3969/j.issn.2095-6002.2016.06.001
Abstract:
Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
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WEI Yi-min, WEI Shuai, GUO Bo-li, TIAN Yang
2013,31(2):1-6 ,DOI: 10.3969/j.issn.2095-6002.2013.02.001
Abstract:
Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
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LI Jianrong, LI Tingting, DING Ting
2016,34(1):1-8 ,DOI: 10.3969/j.issn.2095-6002.2016.01.001
Abstract:
Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
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2016,34(2):1-11 ,DOI: 10.3969/j.issn.2095-6002.2016.02.001
Abstract:
The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
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CHEN Feng, LI Hedong, WANG Yaqi, FU Haiyan, ZHENG Fuping
2017,35(3):1-15 ,DOI: 10.3969/j.issn.2095-6002.2017.03.001
Abstract:
Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
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WANG Shuo, ZHAO Yijie, LU Yang
2015,33(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.04.001
Abstract:
In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
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2013,31(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2013.04.001
Abstract:
The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
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2011,29(1):54-58 ,DOI: 10.3969/j.issn.2095-6002.2011.01.012
Abstract:
The effects of culture conditions on the growth of Chlorella. sp were studied. The nutrient factors showed obvious effect on Chlorella.sp. The culture conditions based on BG-11 were optimized by orthogonal experiments: Na2CO 3 0.02g/L, the initial pH 6, the ratio of nitrogen to phosphorus 30, inoculum 5%, temperature 25℃, illumination 8800lx. Under the optimal culture conditions, the growth rate of Chlorella.sp was enhanced significantly.
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2014,32(5):1-5 ,DOI: 10.3969/j.issn.2095-6002.2014.05.001
Abstract:
The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
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CHEN Jian, ZHOU Shenghu, WU Junjun, ZHOU Jingwen, DU Guocheng
2015,33(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.01.001
Abstract:
Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
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ZHU Yun-ping, YUAN Zuo-yun, LV Yue-gang
2011,29(1):15-17 ,DOI: 10.3969/j.issn.2095-6002.2011.01.004
Abstract:
The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
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RAO Pingfan, LIU Shutao, ZHOU Jianwu, GUO Jingke, KE Lijing
2015,33(3):1-4 ,DOI: 10.3969/j.issn.2095-6002.2015.03.001
Abstract:
Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
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WANG Shao-yun, ZHAO Jun, WU Jin-hong, CHEN Lin
2011,29(4):50-57 ,DOI: 10.3969/j.issn.2095-6002.2011.04.013
Abstract:
Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
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2012,30(3):1-12 ,DOI: 10.3969/j.issn.2095-6002.2012.03.001
Abstract:
China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
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ZHAO Jie-wen, HUANG Xiao-wei, ZOU Xiao-bo, HUANG Lin, SHI Ji-yong.
2013,31(1):9-13 ,DOI: 10.3969/j.issn.2095-6002.2013.01.002
Abstract:
Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
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2012,30(4):8-11 ,DOI: 10.3969/j.issn.2095-6002.2012.04.002
Abstract:
Mycotoxins, including aflatoxins (AFT), ochratoxin (OT), fumonisin (F), zearalenone (ZEN), deoxynivalenol (DON) and patulin (PAT) frequently contaminating agricultural products and feed were summarized. And then the influences of mycotoxin contaminants on human health and animal production were expatiated.
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2012,30(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2012.01.001
Abstract:
The research on aquatic products safety and the quality control technology was summarized and analyzed to reveal the present situation of aquatic products safety and quality control in China. Most of the research was focus on quality detection and control technology, others were about tracing system, early warning mechanism and risk assessment. At present, the enormous progress was made in technologies of quality detection and control. However, comparing with the advanced technology at abroad, the technology and management system in China still need to be improved. In the future, the aquatic food quality security technology should be promoted furtherly.
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Application of Low Field Nuclear Magnetic Resonance on the Rapid Determination of Frying Oil Quality
SHEN Yun-gang, XIAO Zhu-qing, CHEN Shun-sheng, ZHANG Ying-li, JIANG Wei, LAI Ke-qiang
2013,31(5):37-42 ,DOI: 10.3969/j.issn.2095-6002.2013.05.007
Abstract:
There has been growing concern about the frying oil quality due to its remarkable deterioration during the frying process. To investigate the performance of LF-NMR in the rapid determination of frying oil from various frying conditions, deep frying oil samples (n=107) including 96 soy bean oil samples and 11 shortening samples were collected from street vendors in 10 districts of Shanghai. Total polar compounds (TPC) and viscosity of the oil samples were determined. TPC values of 6 oil samples (56% of all the oil samples) were above the national standard for frying oil, indicating the quality problem of frying oil from the street vendors. The linear analysis showed a good linear relationship (R2=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
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LUO Zhi-wen, LIN Jian-long, YU Xiu-hong
2010,28(2):66-70 ,DOI: 10.3969/j.issn.2095-6002.2010.02.015
Abstract:
Aim at the problems about camera calibration for train wheel flange of dynamic testing system,the paper discusses the radial constraint-based camera calibration,chooses the camera calibration which contains distortion factors and developed the method of it by LabVIEW. This method makes use of the LabVIEW graphical development environment, embed core programs written in Matlab, has powerful data processing and nice interactive interface.
