Yajing Qi

1.4k total citations · 1 hit paper
54 papers, 1.0k citations indexed

About

Yajing Qi is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Yajing Qi has authored 54 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Nutrition and Dietetics, 33 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Yajing Qi's work include Food composition and properties (38 papers), Microbial Metabolites in Food Biotechnology (23 papers) and Polysaccharides Composition and Applications (12 papers). Yajing Qi is often cited by papers focused on Food composition and properties (38 papers), Microbial Metabolites in Food Biotechnology (23 papers) and Polysaccharides Composition and Applications (12 papers). Yajing Qi collaborates with scholars based in China, United States and Italy. Yajing Qi's co-authors include Mohammed Obadi, Bin Xu, Bin Xu, Gangcheng Wu, Hui Zhang, Hao Zhang, Shuyi Liu, Xiguang Qi, Qinghui Jiang and Zhijian Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Yajing Qi

51 papers receiving 1.0k citations

Hit Papers

High-amylose maize starch: Structure, properties, modific... 2022 2026 2023 2024 2022 40 80 120
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. High-amylose maize starch: Structure, properties, modifications and industrial applications
    2022 122 citations Mohammed Obadi, Yajing Qi et al. Carbohydrate Polymers profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Yajing Qi China 19 601 516 219 123 83 54 1.0k
Davide Barbanti Italy 19 185 0.3× 575 1.1× 240 1.1× 235 1.9× 52 0.6× 48 1.0k
Dan Xu China 27 1.3k 2.2× 1.2k 2.3× 509 2.3× 79 0.6× 153 1.8× 92 2.0k
Anna Żbikowska Poland 18 375 0.6× 727 1.4× 116 0.5× 188 1.5× 52 0.6× 124 1.1k
G. K. Sharma India 20 436 0.7× 515 1.0× 317 1.4× 136 1.1× 20 0.2× 91 1.1k
Teresa De Pilli Italy 23 611 1.0× 812 1.6× 389 1.8× 182 1.5× 69 0.8× 65 1.4k
Anna Pęksa Poland 18 238 0.4× 544 1.1× 265 1.2× 109 0.9× 43 0.5× 46 929
T.A. Shittu Nigeria 17 789 1.3× 823 1.6× 511 2.3× 81 0.7× 44 0.5× 78 1.4k
Vanna Tulyathan Thailand 11 321 0.5× 359 0.7× 277 1.3× 149 1.2× 66 0.8× 20 731
Bojana Filipčev Serbia 17 538 0.9× 530 1.0× 272 1.2× 114 0.9× 30 0.4× 75 923
Georgiana Gabriela Codină Romania 23 814 1.4× 952 1.8× 392 1.8× 139 1.1× 74 0.9× 106 1.5k

Countries citing papers authored by Yajing Qi

Since Specialization
Citations

This map shows the geographic impact of Yajing Qi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Yajing Qi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yajing Qi more than expected).

Fields of papers citing papers by Yajing Qi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Yajing Qi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Yajing Qi. The network helps show where Yajing Qi may publish in the future.

Co-authorship network of co-authors of Yajing Qi

This figure shows the co-authorship network connecting the top 25 collaborators of Yajing Qi. A scholar is included among the top collaborators of Yajing Qi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Yajing Qi. Yajing Qi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Ashraf, Jawad, Tabussam Tufail, Jiyao Zhang, et al.. (2025). Fabrication of novel pullulan/carboxymethyl chitosan-based edible film incorporated with ultrasonically equipped aqueous zein/turmeric essential oil nanoemulsion for effective preservation of mango fruits. International Journal of Biological Macromolecules. 294. 139330–139330. 12 indexed citations
3.
Li, Junkui, Yajing Qi, Alkassoumi Hassane Hamadou, & Bin Xu. (2025). Variation in quality of noodles by regulating the dynamic transition behavior of gluten proteins though dough crumbles temperature control method at different stages of mixing. Food Research International. 208. 116209–116209. 2 indexed citations
4.
Li, Changlin, Yajing Qi, Xinyu Wang, et al.. (2025). Platinum-based intermetallics for oxygen reduction catalysis: from binary to high-entropy. 1(1).
5.
Liu, Jingjing, Yajing Qi, Alkassoumi Hassane Hamadou, et al.. (2024). Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development. International Journal of Food Science & Technology. 59(5). 3167–3175. 5 indexed citations
6.
Zheng, Hai-Tao, et al.. (2024). Folding during sheeting improved qualities of dried noodles through gluten network proteins. Journal of Texture Studies. 55(2). e12826–e12826. 5 indexed citations
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Qi, Yajing, et al.. (2024). Modulation of retrogradation properties by removal and retention of starch granule-associated lipids: A case study on buckwheat and wheat starches. Food Research International. 196. 115122–115122. 5 indexed citations
10.
Qi, Yajing, et al.. (2024). Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch. International Journal of Biological Macromolecules. 265(Pt 1). 130686–130686. 13 indexed citations
11.
Qi, Yajing, et al.. (2024). Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology. Journal of Cereal Science. 118. 103964–103964. 3 indexed citations
12.
Jin, Ming, et al.. (2023). Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars. Food Research International. 174(Pt 1). 113501–113501. 16 indexed citations
13.
Qi, Yajing, Jiahao Cheng, Chen Yu, & Bin Xu. (2023). Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism. Journal of Texture Studies. 54(6). 947–957. 3 indexed citations
14.
Obadi, Mohammed, Yajing Qi, & Bin Xu. (2022). High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydrate Polymers. 299. 120185–120185. 122 indexed citations breakdown →
15.
Qi, Yajing, Alkassoumi Hassane Hamadou, Jinlong Xu, et al.. (2022). Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles. Food Chemistry. 403. 134430–134430. 21 indexed citations
16.
Zhang, Hao, Antonio Dario Troise, Yajing Qi, et al.. (2021). Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols. Food Chemistry. 349. 129018–129018. 37 indexed citations
17.
Pan, Ruirong, Mohammed Obadi, Haiteng Li, et al.. (2021). In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure. Food Chemistry. 368. 130806–130806. 54 indexed citations
18.
Obadi, Mohammed, Yajing Qi, & Bin Xu. (2021). Highland barley starch (Qingke): Structures, properties, modifications, and applications. International Journal of Biological Macromolecules. 185. 725–738. 68 indexed citations
19.
Qi, Yajing, Hui Zhang, Hao Zhang, et al.. (2018). Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions. Journal of Agricultural and Food Chemistry. 66(47). 12536–12543. 43 indexed citations
20.
Qi, Yajing, Hao Zhang, Gangcheng Wu, et al.. (2018). Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. Food Chemistry. 250. 98–104. 53 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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