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Environmental Science. Processes & Impacts|October 3, 2023
Formation and sedimentation of oil-mineral aggregates in the presence of chemical dispersantWenxin Li, Zhixin Qi, Deqi Xiong, et al.Journal of Agricultural and Food Chemistry|October 13, 2015
Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of AdductsWeixin Wang, Yajing Qi, James R Rocca, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|October 18, 2011
Surface-enhanced Raman scattering study of riboflavin on borohydride-reduced silver colloids: Dependence of concentration, halide anions and pH valuesFangfang Liu, Huaimin Gu, Yue Lin, et al.Journal of Agricultural and Food Chemistry|November 7, 2018
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard ReactionsYajing Qi, Hui Zhang, Hao Zhang, et al.Food Chemistry|March 15, 2026
Multiscale insights into dough crumb resting: Unraveling water mobility-network structure interactions under moisture-temperature couplingQiong Bai, Yajing Qi, Shuyi Liu, et al.Food Research International (Ottawa, Ont.)|March 27, 2026
Ion-specific modulation of the propylene glycol alginate-gluten network governs the textural and digestive properties of noodlesBin Xu, Ziyu Li, Lina Xie, et al.Food Chemistry|March 21, 2026
Precooking-dehydration of pulses: Multiscale mechanisms, quality trade-offs, and advances in co-cooking strategiesQian Zhang, Yajing Qi, Shuyi Liu, et al.Journal of Texture Studies|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysisYu Chen, Mohammed Obadi, Shuyi Liu, et al.Food Chemistry|February 8, 2018
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp modelsYajing Qi, Hao Zhang, Gangcheng Wu, et al.Food Chemistry|October 2, 2022
Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodlesJin Du, Hongxun Tao, Yajing Qi, et al.Pageof 5