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第一作者或通讯作者发表SCI论文90篇（2014-2019)，其中一区17篇，二区49篇；ESI高被引论文7篇。(https://www.researchgate.net/profile/Qingjie_Sun2)
ESI高被引论文7篇
1.Ge,Shengju;Li,Man;Ji,Na;Liu,Jing;Mu,Hongyan;Xiong,Liu;Sun,Qingjie.(2018年).PreparationofaStrongGelatin-ShortLinearGlucanNanocompositeHydrogelbyaninSituSelf-AssemblyProcess.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,177-186.IF=3.412.ESI高被引论文，他引次数1
2Liu,QingLi,Fang;Lu,Hao;Li,Man;Liu,Jing;Zhang,Shuangling;Sun,Qingjie;Xiong,Liu.(2018年).Enhanceddispersionstabilityandheavymetalionadsorptioncapabilityofoxidizedstarchnanoparticles.FOODCHEMISTRY.242,256-263.IF=4.946.ESI高被引论文，他引次数15次
3.Qin,Yang;Liu,Chengzhen;Jiang,Suisui;Xiong,Liu;Sun,Qingjie(2016年).Characterizationofstarchnanoparticlespreparedbynanoprecipitation:Influenceofamylosecontentandstarchtype.IndustrialCropsandProducts.87,182-190.IF=3.181.ESI高被引论文，他引次数29
4.Qiu,C.;Chang,R.;Yang,J.;Ge,S.;Xiong,L.;Zhao,M.;Li,M.;Sun,Q.(2017年).Preparationandcharacterizationofessentialoil-loadedstarchnanoparticlesformedbyshortglucanchains.FoodChemistry.221,1426-1433.IF=4.946.ESI高被引论文，他引次数11
5.LeiDai,ChaoQiu,LiuXiong,QingjieSun.(2015).Characterisationofcornstarch-basedfilmsreinforcedwithtarostarchnanoparticles.FoodChemistry,174,82-88.IF=4.052.ESI高被引论文，他引次数31
6.QingjieSun,ZhongjieHan,LiWang,LiuXiong.(2014).Physicochemicaldifferencesbetweensorghumstarchandsorghumflourmodifiedbyheat-moisturetreatment.FoodChemistry,145,756-764.IF=3.391.ESI高被引论文，他引次数53
7.Sun,Qingjie;Li,Guanghua;Dai,Lei;Ji,Na;Xiong,Liu.(2014年).Greenpreparationandcharacterizationofwaxymaizestarchnanoparticles.FOODCHEMISTRY.162,223-228.IF=3.391ESI高被引论文，他引次数33
一区论文
1.Chang,Ranran;Li,Man;Ge,Shengju;Yang,Jie;Sun,Qingjie;Xiong,Liu.(2018年).Glucose-responsivebiopolymernanoparticlespreparedbyco-assemblyofconcanavalinAandamylopectinforinsulindelivery.INDUSTRIALCROPSANDPRODUCTS.112,98-104.IF=3.849.他引次数1
2.YangQin,ChengzhenLiu,SuisuiJiang,LiuXiong,QingjieSun.(2016)Characterizationofstarchnanoparticlespreparedbynanoprecipitation:Influenceofamylosecontentandstarchtype.IndustrialCropsandProducts,87,182-190.IF=3.181.
3.ShaoningCui,ShuanglingZhang,ShengjuGe,LiuXiong,QingjieSun.(2016).Greenpreparationandcharacterizationofsize-controllednanocrystallinecelluloseviaultrasonic-assistedenzymatichydrolysis.IndustrialCropsandProducts,83,346-352.IF=3.181.
4.XiaojingLi,NaJi,ChaoQiu,MingtaoXia,LiuXiong,QingjieSun.(2015).Theeffectofpeanutproteinnanoparticlesoncharacteristicsofprotein-andstarch-basednanocompositefilms:Acomparativestudy.IndustrialCropsandProducts,77,565-574.IF=3.449.
5.Yang,Jie;Wang,Yanfei;Li,Man;Wu,Hao;Zhen,Tianyuan;Xiong,Liu;Sun,Qingjie.(2019)pH-SensitiveChitosan-SodiumPhytateCore-ShellHollowBeadsandNanocapsulesfortheEncapsulationofActiveIngredients.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2894-2905.IF=3.412.
6.Liu,Qing;Li,Man;Xiong,Liu;Qu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).CharacterizationofCationicModifiedDebranchedStarchandFormationofComplexNanoparticleswithkappa-CarrageenanandLowMethoxylPectin.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2906-2915.IF=3.412.
7.Lu,Hao;Ji,Na;Li,Man;Wang,Yanfei;Xiong,Liu;Zhou,Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).PreparationofBoraxCross-LinkedStarchNanoparticlesforImprovementofMechanicalPropertiesofMaizeStarchFilms.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2916-2925.IF=3.412.
8.Wang,Yihui;Li,Man;Xu,Xingfeng;Tang,Wenting;Xiong,Liu;Sun,Qingjie.(2019年).FormationofProteinCoronaonNanoparticleswithDigestiveEnzymesinSimulatedGastrointestinalFluids.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2296-2306.IF=3.412.
9.LiuChengzhen,SunQingjie.(2019).Developmentofself-healingdouble-networkhydrogels:Enhancementofthestrengthofwheatglutenhydrogelsbyinsitumetal–catecholcoordination.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.http://dx.doi.org/10.1021/acs.jafc.9b01649.IF=3.412.
10.Ji,Na;Qin,Yang;Li,Man;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Qingjie.(2018年).FabricationandCharacterizationofStarchNanohydrogelsviaReverseEmulsificationandInternalGelation.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,9326-9334.IF=3.412.
11.Yang,Jie;Xiong,Liu;Li,Man;Sun,Qingjie.(2018).Chitosan-SodiumPhytateFilmswithaStrongWaterBarrierandAntimicrobialPropertiesProducedviaOne-Step-Consecutive-StrippingandLayer-by-Layer-CastingTechnologies.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,6104-6115.IF=3.412.
12.Qin,Yang;Xiong,Liu;Li,Man;Liu,Jing;Wu,Hao;Qiu,Hongwei;Mu,Hongyan;Xu,Xingfeng;Sun,Qingjie.(2018年).PreparationofBioactivePolysaccharideNanoparticleswithEnhancedRadicalScavengingActivityandAntimicrobialActivity.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,4372-4383.IF=3.412.
13.ChengZhenLiu,ManLi,NaJi,XiongLiu,QingjieSun.(2017).Morphologyandcharacteristicsofstarchnanoparticlesself-assembledviaafacileultrasonicationmethodforpeppermintoilencapsulation.JournalofAgriculturalandFoodChemistry.IF=3.412.
14.XiaoJingLi,NaJi,ManLi,ShuangLingZhang,XiongLiu,QingJieSun.(2017).Morphologyandstructuralpropertiesofnovelshortlinearglucan/proteinhybridnanoparticlesandtheirinfluenceontherheologicalpropertiesofstarchgel.JournalofAgriculturalandFoodChemistry.IF=.3.412
15.XiaojingLi,ManLi,JingLiu,NaJi,CaifengLiang,QingjieSun,andLiuXiong.(2017).PreparationofHollowBiopolymerNanospheresEmployingStarchNanoparticleTemplatesforEnhancementofPhenolicAcidAntioxidantActivities.JournalofAgriculturalandFoodChemistry,19,3868-3882.IF=3.412.
16.Jiang,Suisui;Li,Man;Chang,Ranran;Xiong,Liu;Sun,Qingjie.(2018年).Invitroinhibitionofpancreaticalpha-amylasebysphericalandpolygonalstarchnanoparticles.FOOD&FUNCTION.9,355-363.IF=3.289.
17.JieYang,RanranChang,ShengjuGe,MeiZhao,CaifengLiang,LiuXiong,QingjieSun.(2016).Theinhibitioneffectofstarchnanoparticlesontyrosinaseactivityanditsmechanism.FoodandFunction,7,4804-4815.IF=2.686.
二区论文
18.Yang,Jie;Li,Man;Wang,Yanfei;Wu,Hao;Zhen,Tianyuan;Xiong,Liu;Sun,Qingjie.(2019年).DoubleCross-LinkedChitosanCompositeFilmsDevelopedwithOxidizedTannicAcidandFerricIonsExhibitHighStrengthandExcellentWaterResistance.BIOMACROMOLECULES.20,801-812.IF=5.738.
19.JieYang,FangLi,ManLi,ShuanglingZhang,JingLiu,CaifengLiang,QingjieSun,LiuXiong.(2017).Fabricationandcharacterizationofhollowstarchnanoparticlesbygelationprocessfordrugdeliveryapplication.CarbohydratePolymers,173,223-232.IF=5.158.
20.JieYang,HaoLu,ManLi,JingLiu,ShuangIingZhang,LiuXiong,Qingjie.Sun.Developmentofchitosan-sodiumphytatenanoparticlesasapotentantibacterialagent.(2017).CarbohydratePolymers,178,311-321.IF=5.158.
21.YangQin,ShuanglingZhang,JingYu,JieYang,LiuXiong,QingjieSun.(2016).Effectsofchitinnano-whiskersontheantibacterialandphysicochemicalpropertiesofmaizestarchfilms.CarbohydratePolymers,147,372-378.IF=4.811.
22.XiaojingLiChaoQiuNaJiCuixiaSunLiuXiongQingjieSun.(2015).Mechanical,barrierandmorphologicalpropertiesofstarchnanocrystals-reinforcedpeastarchfilms.CarbohydratePolymers,121,155-162.IF=4.219.
23.NaJi,XiaojingLi,ChaoQiu,GuanghuaLi,QingjieSun,LiuXiong.(2015).Effectsofheatmoisturetreatmentonthephysicochemicalpropertiesofstarchnanoparticles.CarbohydratePolymers,117,605-609.IF=4.219.
24.QingjieSun,CuixiaSun,LiuXiong.(2014).Functionalandpastingpropertiesofpeastarchandpeanutproteinisolateblends.CarbohydratePolymers,101,11,34-1139.IF=4.074.
25.QingjieSun,MinGong,YingLi,LiuXiong.(2014).EffectofRetrogradationTimeonPreparationandCharacterizationofProsoMilletStarchNanoparticles.CarbohydratePolymers,101,133-138.IF=4.074.
26.QingjieSun,HaoranFan,LiuXiong.(2014).Preparationandcharacterizationofstarchnanoparticlesthroughultrasonic-assistedoxidationmethods.CarbohydratePolymers,106,359-364.IF=4.074.
27.QingjieSun,MinGong,YingLi,LiuXiong.(2014).EffectofDryHeatTreatmentonthePhysicochemicalPropertiesandStructureofProsoMilletFlourandStarch.CarbohydratePolymers,110,128-134.IF=4.074.
28.Lin,Qianzhu;Li,Man;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年)Characterizationandantioxidantactivityofshortlinearglucan-lysinenanoparticlespreparedbyMaillardreaction.FOODHYDROCOLLOIDS.92,86-93.IF=5.089.
29Lu,Hao;Xiong,Liu;Li,Man;Chen,Haihua;Xiao,Junxia;Wang,Shiqing;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).Separationandcharacterizationoflinearglucansdebranchedfromnormalcorn,potatoandsweetpotatostarches.FOODHYDROCOLLOIDS.89,196-206.IF=5.089.
30Liu,Qing,Li,Man;Xiong,Liu;Qiu,Lizhong);Bian,Xiliang,Sun,Chunrui;Sun,Qingjie.(2018)Oxidationmodificationofdebranchedstarchforthepreparationofstarchnanoparticleswithcalciumions.FOODHYDROCOLLOIDS,85,86-92.IF=5.089.
31.Chang,Ranran;Xiong,Liu;Li,Man;Liu,Jing;Wang,Yanfei;Chen,Haihua;Sun,Qingjie.(2018年)Fractionationofdebranchedstarchwithdifferentmolecularweightsviaediblealcoholprecipitation.FOODHYDROCOLLOIDS,83,430-437.IF=5.089.
32.Cui,Shaoning;Li,Man;Zhang,Shuangling;Liu,Jing;Sun,Qingjie;Xiong,Liu.(2018年).Physicochemicalpropertiesofmaizeandsweetpotatostarchesinthepresenceofcellulosenanocrystals.FOODHYDROCOLLOIDS,77,220-227.IF=5.089.
33.Ge,Shengju;Liu,Qing;Li,Man;Liu,Jing;Lu,Hao;Li,Fang;Zhang,Shuangling;Sun,Qingjie;Xiong,Liu.(2018年).Enhancedmechanicalpropertiesandgellingabilityofgelatinhydrogelsreinforcedwithchitinwhiskers.FOODHYDROCOLLOIDS.75,1-12.IF=5.089.
34.RanranChang,JieYang,ShengjuGe,MeiZhao,CaifengLiang,LiuXiong,QingjieSun.(2017).SynthesisandSelf-AssemblyofOctenylSuccinicAnhydrideModifiedShortGlucanChainsBasedAmphiphilicBiopolymer:Micelles,UltrasmallMicelles,Vesicles,andLuteinEncapsulation/Release.FoodHydrocolloids,67,14-26.IF=5.089.
35.ChengzhenLiu,ManLi,JieYang,LiuXiong,QingjieSun.(2017).Fabricationandcharacterizationofbiocompatiblehybridnanoparticlesfromspontaneousco-assemblyofcasein/gliadinandproanthocyanidin.FoodHydrocolloids,73,74-89.IF=5.089.
36.ChengzhenLiu,SuisuJiangZhongjieHan,LiuXiong,QingjieSun.(2016).Invitrodigestionofstarchnanocrystalsandstarchnanoparticles:Acomparativestudy.FoodHydrocolloids,61,344-350.IF=4.747.
37.SuisuiJiang,ChenzhenLiu,ZhongjieHan,LiuXiong,QingjieSun.(2016).Evaluationofrheologicalbehaviorofstarchnanocrystalsbyacidhydrolysisandstarchnanoparticlesbyself-assembly:Acomparativestudy.FoodHydrocolloids,52,914-922.IF=4.747.
38.ChengZhenLiu,SuisuiJiang,ZhongJieHan,LiuXiong,QingjieSun.(2016).Invitrodigestionofnanoscalestarchparticlesandevolutionofthermal,morphological,andstructuralcharacteristics.FoodHydrocolloids,61,344-350.IF=4.747.
39.ChaoQiu,XiaojingLi,NaJi,YangQin,LiuXiong,QingjieSun.(2015).Rheologicalpropertiesandmicrostructurecharacterizationofnormalandwaxycornstarchdryheatedwithsoyproteinisolate.FoodHydrocolloids,48,1-7.IF=3.858.
40.Wang,Mengwei;Yang,Jie;Li,Man;Wang,YF(Wang,Yanfei;Wu,Hao;Xiong,Liu;Sun,Qingjie.(2019年).Enhancedviabilityoflayer-by-layerencapsulatedLactobacilluspentosususingchitosanandsodiumphytate.FOODCHEMISTRY.285,260-265.IF=4.946.
41.Ji,Na;Ge,Shengju;Li,Man;Wang,Yanfe;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).EffectofannealingonthestructuralandphysicochemicalpropertiesofwaxyricestarchnanoparticlesEffectofannealingonthepropertiesofstarchnanoparticles.FOODCHEMISTRY.286,17-21.IF=4.946.
42.Ji,Na;Liu,Liu,Chengzhen;Li,Man;Sun,Qingjie;Xiong,Liu.(2018年).Interactionofcellulosenanocrystalsandamylase:Itsinfluenceonenzymeactivityandresistantstarchcontent.FOODCHEMISTRY.245,481-487.IF=4.946.
43.Chang,Ranran;Lu,Hao;Li,Man;Zhang,Shuangling;Xiong,Liu;Sun,Qingjie.(2018年).Preparationofextra-smallnisinnanoparticlesforenhancedantibacterialactivityafterautoclavetreatment.FOODCHEMISTRY,245,756-760.IF=4.946.
44.NaJi,ChengzhenLiu,ShuanglingZhang,JingYu,LiuXiong,QingjieSun.(2017).Effectsofchitinnano-whiskersonthegelatinizationandretrogradationofmaizeandpotatostarches.FoodChemistry,224,543-549.IF=4.947.
45.SuisuiJiang,YangQin,JieYang,ManLi,LiuXiong,QingjieSun.(2017).Enhancedantibacterialactivityoflysozymeimmobilizedonchitinnanowhiskers.FoodChemistry,221,1507-1513.IF=4.947.
46.XiaojingLi,ShengjuGe,JieYang,RanranChang,CaifengLiang,LiuXiong,MeiZhao,ManLi,QingjieSun.(2017).SynthesisandstudythepropertiesofStNPs/gumnanoparticlesforsalvianolicacidB-oraldeliverysystem.FoodChemistry,229,111-119.IF=4.947.
47.ShengjuGe,LiuXiong,ManLi,JingLiu,JieYang,RanranChang,CaifengLiang,QingjieSun.(2017).CharacterizationsofPickeringemulsionsstabilizedbystarchnanoparticles:Influenceofstarchvarietyandparticlesize.FoodChemistry,234,339-347.IF=4.947.
48.HaoranFan,NaJi,MeiZhao,LiuXiong,QingjieSun.(2016).Characterizationofstarchfilmsimpregnatedwithstarchnanoparticlespreparedby2,2,6,6-tetramethylpiperidine-1-oxyl(TEMPO)-mediatedoxidation.FoodChemistry,192,865-872.IF=4.529.
49.XiaojingLi,YangQin,ChengzhenLiu,SuisuiJiang,LiuXiong,QingjieSun.(2016).Size-controlledstarchnanoparticlespreparedbyself-assemblywithdifferentgreensurfactant:Theeffectofelectrostaticrepulsionorsterichindrance.FoodChemistry,199,365-363.IF=4.529.
50.ChaoQiu,YangQin,ShuanglingZhang,LiuXiong,QingjieSun.(2016).Acomparativestudyofsize-controlledworm-likeamylopectinnanoparticlesandsphericalamylosenanoparticles:theircharacteristicsandtheadsorptionpropertiesofpolyphenols.FoodChemistry,213579–587.IF=4.529.
51.QingjieSun,LeiDai,ChongNan,LiuXiong.(2014).Effectofheatmoisturetreatmentonphysicochemicalpropertiesofwheatstarchandxylitolmixture.FoodChemistry,143,54-59.IF=3.391.
52.QingjieSun,ZhongjieHan,LiWang,LiuXiong.(2014).Physicochemicaldifferencesbetweensorghumstarchandsorghumflourmodifiedbyheat-moisturetreatmen.FoodChemistry,145,756-764.IF=3.391.
53.QingjieSun,GuanghuaLi,LiuXiong.(2014).Greenpreparationandcharacterizationofwaxymaizestarchnanoparticlesthroughenzymolysisandrecrystallization.Foodchemistry,162,223-228.IF=3.391.
54.NaJi,CuixiaSun,YunxiaZhao,LiuXiong,QingjieSun.(2014).PurificationandidentificationofantioxidantpeptidesfrompeanutproteinisolatehydrolysatesusingUHR-Q-TOFmassspectrometer.Foodchemistry,161,148-154.IF=3.391.
55.QingjieSun,FumeiSi,LiuXiong,LijunChu.(2013).Effectofdryheatingwithionicgumsonphysicochemicalpropertiesofstarch.FoodChemistry,136,1421-1425.IF=3.259.
56.QingjieSun,TaoWang,LiuXiong,YunxiaZhao.(2013).TheEffectofHeatMoistureTreatmentonPhysicochemicalPropertiesofEarlyIndicaRice.FoodChemistry,141,853-857.IF=3.259.
57.NaJi,ChaoQiu,XiaojingLi,LiuXiong,QingjieSun.(2015).Studyontheinteractionbetweenbovineserumalbuminandstarchnanoparticlespreparedbyisoamylolysisandrecrystallization.ColloidsandSurfacesB:Biointerfaces,128,594-599.IF=3.887.
58.ChengzhenLiu,ShengjuGe,JieYang,YunyiXu,MeiZhao,LiuXiong,QingjieSun.(2016).Adsorptionmechanismofpolyphenolsontostarchnanoparticlesandenhancedantioxidantactivityunderadverseconditions.JournalofFunctionalFoods,26,632-644.IF=3.144.
59.SuisuiJiang,ChengzhenLiu,XiaojinWang,LiuXiong,QingjieSun.(2016).Physicochemicalpropertiesofstarchnanocompositefilmsenhancedbyself-assembledpotatostarchnanoparticles.LWT-FoodScienceandTechnology,69,251-257.IF=2.329.
60.ChaoQiu,JieYang,ShengjuGe,RanranChang,LiuXiong,QingjieSun.(2016).Preparationandcharacterizationofsize-controlledstarchnanoparticlesbasedonshortlinearchainsfromdebranchedwaxycornstarch.LWT-FoodScienceandTechnology,74,303-310.IF=2.329.
61.NaJi,ChengzhenLiu,ShuanglingZhang,LiuXiong,QingjieSun.(2016).Elaborationandcharacterizationofcornstarchfilmsincorporatingsilvernanoparticlesobtainedusingshortglucanchains.LWT-FoodScienceandTechnology,74,311-318.IF=2.329.
62.QingjieSun,ChongNan,LeiDai,LiuXiong.(2015).EffectofHeat-moistureTreatmentwithMaltitolonPhysicochemicalpropertiesofwheatstarch.LWT-FoodScienceandTechnology,62,319-324.IF=2.329.
63.YangQin,RanranChang,ShengjuGe,LiuXiong,QingjieSun.(2017).Synergisticeffectofglycerolandionicstrengthontherheologicalbehaviorofcellulosenanocrystalssuspensionsystem.InternationalJournalofBiologicalMacromolecules,102,1073-1082.IF=3.909.
64.ChengzhenLiu,YangQin,XiaojingLi,QingjieSun,LiuXiong,ZhuzhuLiu.(2016).Preparationandcharacterizationofstarchnanoparticlesviaself-assemblyatmoderatetemperature.InternationalJournalofBiologicalMacromolecules,84,354-360.IF=3.671.
65.HaoranFan,NaJi,MeiZhao,LiuXiong,QingjieSun.(2015).InteractionofbovineserumalbuminwithstarchnanoparticlespreparedbyTEMPO-mediatedoxidation.InternationalJournalofBiologicalMacromolecules,333-338.IF=3.138.
66Yang,Jie;Xiong,Liu;Li,Man;Xiao,Junxia;(Geng,Xin;Wang,Baowei;Sun,Qingjie.(2019年).PreparationandCharacterizationofTadpole-andSphere-ShapedHeminNanoparticlesforEnhancedSolubility.NANOSCALERESEARCHLETTERS.14.IF=3.125.
三区论文
67.SuisuiJiang,LeiDai,YangQin,LiuXiong,QingjieSun.(2016).Characterizationofoctenylsuccinicanhydridemodifiedtarostarchnanoparticles.PlosOne,2,399-406.IF=2.806.
68.YangQin,ChengzhenLiu,SuisuiJiang,JinmiaoCao,LiuXiong,QingjieSun.(2016).FunctionalPropertiesofGlutinousRiceFlourbyDry-HeatTreatmen.PlosOne,8.IF=2.806.
69.QingjieSun,XianghuiBu,LiuXiong.(2015).EffectoftheAmountandParticleSizeofWheatFiberonthePhyochemicalPropertiesandGelMorphologyofStarches.PlosOne,e0128665.IF=4.411.
70.QingjieSun,YanXing,ChaoQiu,LiuXiong.(2014).ThePastingandTexturalPropertiesofCornStarchinGlucose,FructoseandMaltoseSyrup.PlosOne,e95862.IF=3.234.
71.QingjieSun,TingtingXi,YingLi,LiuXiong.(2014).CharacterizationofCornStarchFilmsReinforcedwithCaCO3Nanoparticles.PlosOne,e106727.IF=3.234.
72.NaJi,YangQin,TingtingXi,LiuXiongandQingjieSun.(2017).Effectofchitosanontheantibacterialandphysicalpropertiesofcornstarchnanocompositefilms.Starch/Stärke,69,1-9.IF=2.173.
73.NaJiChaoQiuYicaiXuLiuXiongQingjieSun.(2017).Differencesinrheologicalbehaviorbetweennormalandwaxycornstarchesmodifiedbydryheatingwithhydrocolloids.Starch/Stärke,69.IF=2.173.
74.ChengzhenLiu,SuisuiJiang,ShuanglingZhang,TingtingXi,QingjieSunandLiuXiong.(2016).Characterizationofediblecornstarchnanocompositefilms:Theeffectofself-assembledstarchnanoparticles.Starch/Stärke,,68,239-248.IF=1.837.
75.MinGong,XiaojingLi,LiuXiongandQingjieSun.(2016).Retrogradationpropertyofstarchnanoparticlespreparedbypullulanaseandrecrystallization.Starch/Stärke,68,230-238.IF=1.837..
76.ChaoQiu,JinmiaoCao,LiuXiongandQingjieSun.(2015).Differencesinphysicochemical,morphological,andstructuralpropertiesbetweenricestarchandriceflourmodifiedbydryheattreatment.Starch/Stärke,67,756–764.IF=1.523.
77.XiaojingLiYanXingQingjieSunLijunChuandLiuXiong.(2015).EffectofFoodGumsonPropertiesofPeaStarchandVermicellipreparedfromPeaStarch.Starch/Stärke,66,1-8.IF=1.523.
78.QingjieSun,LeiDai，ChongNan,NaJi,LiuXiong.(2014).Effectsofheatmoisturetreatmentwitherythritolonthephysicochemicalpropertiesofwheatstarch.Starch/Stärke,66,496-501.IF=1.677.
79.QingjieSun,ChongNan,NaJi,LiuXiong.(2014).EffectofSugarAlcoholsonPhysicochemicalPropertiesofWheatStarch.Starch/Stärke,66,1-7.IF=1.677.
80.QingjieSun,YanXing,LiuXiong.(2014).Effectofxylitolonwheatdoughpropertiesandbreadcharacteristics.InternationalJournalofFoodScienceandTechnology,49,1159-1167.IF=1.384.
81.QingjieSun,XiaoleiZhu,FumeiSi,LiuXiong.(2015).Effectofacidhydrolysiscombinedwithheatmoisturetreatmentonstructureandphysicochemicalpropertiesofcornstarch.JournalofFoodScienceandTechnology,52,375-382.IF=1.504.
82.QingjieSun,LijunChu,LiuXiong,FumeiSi.(2015).Effectsofdifferentisolationmethodsonthephysicochemicalpropertiesofpeastarchandtexturalpropertiesofvermicelli.JournalofFoodScienceandTechnology,52,327-334.IF=1.504.
83.NaJiChaoQiuYicaiXuLiuXiongQingjieSun.(2017).Thesynergisticeffectofglycerolandsodiumchlorideonthedegreeofchitinnano-whiskergelsreinforcement.ColloidandPolymerScience,7.IF=1.967.
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