Li‐Tao Tong

机构：Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences · ORCID：0000-0002-9935-0275

发表论文 214 篇 · 总被引 4487 次 · h-index 40

代表论文

• Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion (2025 · Food Hydrocolloids · 被引 15)
• Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold water (2025 · Carbohydrate Polymers · 被引 15)
• Effects of psyllium polysaccharide with different molecular weights on the digestibility, physicochemical properties of rice starch, and interaction forces between them (2025 · International Journal of Biological Macromolecules · 被引 12)
• Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel (2025 · Carbohydrate Polymers · 被引 10)
• An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 8)
• Elucidating the effect of Litsea pungens Hemsl. oil (LPHO) with different crystalline starches complexed on flavor release and structural properties (2025 · Carbohydrate Polymers · 被引 7)