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Food Chemistry|January 24, 2026
Divergent temperature regulation of dough sheet extensibility driven by moisture threshold during mixingJunkui Li, Yajing Qi, Shuyi Liu, et al.Foods (Basel, Switzerland)|September 27, 2025
Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and MaturationQifei Wu, Wei Li, Yajing Qi, et al.Journal of Texture Studies|March 26, 2024
Folding during sheeting improved qualities of dried noodles through gluten network proteinsYaojia Li, Haitao Zheng, Yajing Qi, et al.Journal of Texture Studies|December 6, 2021
Improvements of dried noodles qualities using two-stage resting: Explanation from macro and micro perspectivesXue Li, Yajing Qi, Alkassoumi Hassane Hamadou, et al.Journal of the Science of Food and Agriculture|June 7, 2025
Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storageBin Xu, Yiran Huang, Xiaoqian Zhou, et al.Journal of Texture Studies|September 22, 2022
Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten networkYanan Shi, Xue Li, Yajing Qi, et al.Food Chemistry|February 7, 2021
Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenolsHao Zhang, Antonio Dario Troise, Yajing Qi, et al.Food Chemistry|January 22, 2026
Updated insights into designing bioactive compounds-loaded protein-based nanoparticles using pH-driven method: Positive impacts of technical evolutions based on existing theoretical frameworkJiyao Zhang, Alkassoumi Hassane Hamadou, Yajing Qi, et al.Comprehensive Reviews in Food Science and Food Safety|August 25, 2025
Synergistic Regulation Mechanism of Noodle Quality by Multi-Stage Resting: Coupled Effects of Moisture Distribution, Stress Relaxation, Gas Elimination, and Enzymatic Activity ModulationQiong Bai, Shuyi Liu, Li Ma, et al.Journal of the Science of Food and Agriculture|April 14, 2018
Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chipsYajing Qi, Hao Zhang, Gangcheng Wu, et al.Pageof 5