World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
55
Citations
8714
World Ranking
12366
National Ranking
1947

Overview

Yaoqi Tian is affiliated with Jiangnan University in China and focuses research efforts within the broad disciplines of Agricultural and Biological Sciences and Nursing. Their work spans several subfields, notably Nutrition and Dietetics, Food Science, Biomaterials, Plant Science, and Molecular Biology.

The research topics addressed by Yaoqi Tian revolve around food composition and properties, proteins in food systems, polysaccharides composition and applications, microbial metabolites in food biotechnology, nanocomposite films for food packaging, GABA and rice research, as well as surface modification and superhydrophobicity.

Frequent collaborators in their research include Rongrong Ma, Jinling Zhan, Xiaoxue Lu, Xiaohua Pan, and Tianyi Yang.

Yaoqi Tian has contributed to multiple scholarly journals with a consistent publication record. Major publication venues where their work appears include:

  • Food Chemistry
  • Food Hydrocolloids
  • Carbohydrate Polymers
  • International Journal of Biological Macromolecules
  • Critical Reviews in Food Science and Nutrition

The following are notable recent papers authored by Yaoqi Tian or co-authored with collaborators, including their publication year and venue:

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry, 2021, Trends in Food Science & Technology
  • Recent advances in intelligent food packaging materials: Principles, preparation and applications, 2021, Food Chemistry
  • Evaluation of starch retrogradation by infrared spectroscopy, 2021, Food Hydrocolloids
  • A review of structural transformations and properties changes in starch during thermal processing of foods, 2020, Food Hydrocolloids
  • Stimulus-responsive hydrogels in food science: A review, 2021, Food Hydrocolloids

Best Publications

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

    Hao Cheng;Long Chen;David Julian McClements;Tianyi Yang

  • Recent Advances in Intelligent Food Packaging Materials: Principles, Preparation and Applications

    Hao Cheng;Hao Xu;David Julian McClements;Long Chen

  • Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

    Long Chen;Yaoqi Tian;Qunyi Tong;Zipei Zhang

  • Evaluation of starch retrogradation by infrared spectroscopy

    Hao Lu;Rongrong Ma;Ranran Chang;Yaoqi Tian

  • Starch retrogradation studied by thermogravimetric analysis (TGA)

    Yaoqi Tian;Yin Li;Xueming Xu;Zhengyu Jin

  • Effect of frying on the pasting and rheological properties of normal maize starch

    Long Chen;Yaoqi Tian;Yuxiang Bai;Jinpeng Wang

  • Stimulus-responsive hydrogels in food science: A review

    Zhongyu Yang;Long Chen;David Julian McClements;Chao Qiu

  • A review of structural transformations and properties changes in starch during thermal processing of foods

    Yi Wang;Long Chen;Tianyi Yang;Yun Ma

  • Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)

    Xiuting Hu;Xueming Xu;Zhengyu Jin;Yaoqi Tian

  • Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

    Long Chen;Yaoqi Tian;Binghua Sun;Canxin Cai

  • Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.

    Long Chen;Yaoqi Tian;Binghua Sun;Jinpeng Wang

  • Influence of β-cyclodextrin on the short-term retrogradation of rice starch.

    Yaoqi Tian;Yin Li;Frank A. Manthey;Xueming Xu

  • Inhibition of wheat starch retrogradation by tea derivatives.

    Haihua Zhang;Binghua Sun;Shikang Zhang;Yuejin Zhu

  • Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.

    Long Chen;Long Chen;Haihua Zhang;David Julian McClements;Zipei Zhang

  • Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

    Ranran Chang;Hao Lu;Xiliang Bian;Yaoqi Tian

  • Surface chemical compositions and dispersity of starch nanocrystals formed by sulfuric and hydrochloric acid hydrolysis.

    Benxi Wei;Xueming Xu;Zhengyu Jin;Yaoqi Tian

  • Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

    Long Chen;Yaoqi Tian;Zipei Zhang;Qunyi Tong

  • Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

    Yaoqi Tian;Jianwei Zhao;Zhengjun Xie;Jinpeng Wang

  • Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase

    Mohanad Bashari;Ahmed Eibaid;Jinpeng Wang;Yaoqi Tian

  • Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

    Binghua Sun;Yaoqi Tian;Long Chen;Zhengyu Jin

  • Polyphenols from blueberries modulate inflammation cytokines in LPS-induced RAW264.7 macrophages.

    Anwei Cheng;Haiqing Yan;Caijing Han;Wenliang Wang

  • Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium

    Benxi Wei;Xiuting Hu;Hongyan Li;Chunsen Wu

  • Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation

    Lulu Zhang;Xiuting Hu;Xueming Xu;Zhengyu Jin

Frequent Co-Authors

Zhengyu Jin
Zhengyu Jin Jiangnan University
Xueming Xu
Xueming Xu Jiangnan University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Chengmei Liu
Chengmei Liu Nanchang University
Bo Jiang
Bo Jiang Jiangnan University
Jie Chen
Jie Chen Jiangnan University

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