Synopsis of recent research by authors named "Yajing Qi"
- Yajing Qi's recent research efforts focus on the interplay between the structural properties of starch in various food systems (such as noodles) and their resulting textural qualities, emphasizing the mechanisms by which cooking and processing conditions affect food quality.
- Another significant area of study includes the biochemical reactions that lead to the formation of undesirable compounds, like acrylamide, in food products, particularly investigating the role of compounds such as epicatechin in modifying these reactions under specific thermal conditions.
- Additionally, Qi explores the effects of natural and chemical components on the quality and stability of food matrices and environmental systems, such as the impact of dispersants on oil spill management and the properties of various flour-dough systems, broadening the application of findings in both food science and environmental contexts.
