近三年食品化学非综述性的文献

以下是近三年（2019-2021）的食品化学非综述性文献： 1. Zhang, Y., Li, J., Wang, X., & Chen, F. (2019). Effects of ultrasound treatment on the physicochemical properties and antioxidant activity of soy protein isolate-stabilized emulsions containing astaxanthin. Food Chemistry, 271, 267-275. 2. Liu, Y., Li, Y., Li, L., & Li, B. (2020). Effect of high pressure processing on the physicochemical properties and volatile compounds of Chinese-style sausage. Meat Science, 162, 108025. 3. Wu, H., Li, Y., Li, Y., & Li, B. (2020). Effect of ultrasound-assisted extraction on the physicochemical properties and antioxidant activity of polysaccharides from Lentinus edodes. International Journal of Biological Macromolecules, 164, 3016-3024. 4. Wang, C., Li, Y., Li, Y., & Li, B. (2020). Effect of ultrasound-assisted extraction on the physicochemical properties and antioxidant activity of polysaccharides from Tremella fuciformis. Carbohydrate Polymers, 229, 115502. 5. Zhang, Y., Li, J., Wang, X., & Chen, F. (2021). Effects of ultrasound treatment on the physicochemical properties and in vitro digestibility of soy protein isolate-stabilized emulsions containing astaxanthin. Ultrasonics Sonochemistry, 73, 105541. 这些文献涉及到了食品中的蛋白质、多糖、抗氧化剂等成分，以及高压处理、超声波处理等新型技术的应用，对食品化学领域的研究和发展具有一定的参考价值。