Yaoyao Dong

Functional Properties and Structural Characteristics of Starch–Fatty Acid Complexes Prepared at High Temperature

Qi Li, Yaoyao Dong, Yuan Gao et al. · Journal of Agricultural and Food Chemistry · 2021 · 77 citations

Agriculture, Chemistry, Food Science +17

Investigation on food packaging polymers: Effects on vegetable oil oxidation

Keqing Hu, Zongyao Huyan, Shaoxuan Ding et al. · Food Chemistry · 2020 · 38 citations

Agriculture, Chemistry, Food Science +14

Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes

Jia Chen, Lingyan Zhang, Qi Li et al. · LWT · 2020 · 35 citations

Agriculture, Chemistry, Food Science +8

Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking

Shaoxia Shi, Yaoyao Dong, Qi Li et al. · RSC Advances · 2020 · 28 citations · Full text

Agriculture, Food Science, Food Processing +16

Starch–palmitic acid complex formation and characterization at different frying temperature and treatment time

Qi Li, Shaoxia Shi, Shuang‐kui Du et al. · LWT · 2020 · 28 citations

Agriculture, Food Science, Food Chemistry +9