Yajing Qi

5PUBLICATIONS
6CO-AUTHORS
Food chemistry and food sensory scienceFood engineeringFood packaging, preservation and processingChemical and thermal processes in energy and combustionField organic and low chemical input horticulture
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Publications (5)

|Aug 15, 2026
Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.

|Aug 25, 2025
Synergistic Regulation Mechanism of Noodle Quality by Multi-Stage Resting: Coupled Effects of Moisture Distribution, Stress Relaxation, Gas Elimination, and Enzymatic Activity Modulation.

Qiong Bai, Shuyi Liu, Li Ma

|Jun 07, 2025
Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storage.

Bin Xu, Yiran Huang, Xiaoqian Zhou

|Nov 07, 2018
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.

Yajing Qi, Hui Zhang, Hao Zhang

|Apr 14, 2018
Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.

Yajing Qi, Hao Zhang, Gangcheng Wu

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Frequent Collaborators

3 joint publications

Bin Xu

1 joint publications

Hui Zhang

1 joint publications

Li Wang

1 joint publications

Mohammed Obadi