Li-tao Tong

Key Laboratory Of Agro Products Processing, Ministry Of Agriculture
Beijing, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 34 publications

Recent advances and critical insights of cellulose nanocrystals in active food packaging.

Recent advances and critical insights of cellulose nanocrystals in active food packaging.

Journal: Critical reviews in food science and nutrition

Published: June 05, 2026

Self-healing materials for food packaging: Design principles, activation mechanisms and implications for food safety.

Self-healing materials for food packaging: Design principles, activation mechanisms and implications for food safety.

Journal: Food research international (Ottawa, Ont.)

Published: June 03, 2026

Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku.

Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku.

Journal: Food chemistry: X

Published: February 27, 2026

Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models.

Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models.

Journal: Food research international (Ottawa, Ont.)

Published: December 24, 2025

Deciphering the interaction mechanism between Litsea pungens Hemsl. Oil (LPHO) characteristic flavor substances and starch in complexation behavior.

Deciphering the interaction mechanism between Litsea pungens Hemsl. Oil (LPHO) characteristic flavor substances and starch in complexation behavior.

Journal: International journal of biological macromolecules

Published: August 18, 2025

Elucidating the effect of Litsea pungens Hemsl. oil (LPHO) with different crystalline starches complexed on flavor release and structural properties.

Elucidating the effect of Litsea pungens Hemsl. oil (LPHO) with different crystalline starches complexed on flavor release and structural properties.

Journal: Carbohydrate polymers

Published: August 01, 2025

Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel.

Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel.

Journal: Carbohydrate polymers

Published: May 14, 2025

Exploring the impact of leavening method on the characteristics of dough properties and bread quality: A review.

Exploring the impact of leavening method on the characteristics of dough properties and bread quality: A review.

Journal: Food chemistry

Published: March 24, 2025

An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms.

An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms.

Journal: Comprehensive reviews in food science and food safety

Published: March 14, 2025

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku.

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku.

Journal: Food chemistry: X

Published: February 24, 2025

Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold water.

Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold water.

Journal: Carbohydrate polymers

Published: November 09, 2024

Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China.

Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China.

Journal: Food research international (Ottawa, Ont.)

Published: August 22, 2024

Showing 1-12 of 34

Last Updated: 09/26/2026