1. Yunlong Li,Shanshan Gao,Xiaolong Ji,Hang Liu,Na Liu,Jiachuan Yang,Mei Lu,Lin Han,Min Wang*. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch[J]. International Journal of Biological Macromolecules,2020,163:1729-1737.doi:10.1016/j.ijbiomac.2020.09.116 (SCI, 中科院一区 IF=8.03)
2.Yunlong Li , Wenwen Chen , Hongmei Li , Jilin Dong and Ruiling Shen *.Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles [J]. Foods 2022, 11, 3822-3822.https://doi.org/10.3390/foods11233822 (SCI, 中科院二区 IF=5.56)
3.李云龙，刘 璇，赵一迪，刘 媛，王 健.甜荞澄清饮料工艺优化及品质评价[J].粮食与油脂，2023，36（2）：125-128.
4..Yun-long Li,Gui-mei Dong,Ji-lin Dong,Ying-ying Zhu,Rui-ling Shen.The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles.International Journal of Food Engineering,g. 2023; 19(9): 377–385(第一作者)
5.Yunlong Li, Jianan Wei, Siyi Zhu, Xiaoli Zhou, Yiming Zhou,*, Minglong Wang *,Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis [J]. Food Chemistry: X 22 (2024) 101475 .https://doi.org/10.1016/j.fochx.2024.101475 (SCI, 中科院一区 IF=5.56)(第一作者)
6.Feng Y ,Zhu J ,Li Y *, et al. Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough.[J].Foods (Basel, Switzerland), 2024, 13 (8): 1233.(SCI, 中科院二区 IF=4.7)(通讯作者)
7.Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He *, Min Wang.The potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch. LWT - Food Science and Technology 218 (2025) 117533 https://doi.org/10.1016/j.lwt.2025.117533 (SCI, 中科院一区TOP IF=6)(第一作者)
8.Qi Li, Linhua Cui , Jiaying Zhu, Ting Zhang , Guoqiang Gao , Yunlong Li ,Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu [J]. Food Chemistry:X26(2025) 102307.https://doi.org/10.1016/j.fochx.2025.102307 (SCI, 中科院一区TOP IF=6.5)(通讯作者)
9. Linhua Cui , Jiaying Zhu , Ting Zhang, Qi Li , Yunlong Li * and Guoqiang Gao High-Throughput Sequencing Reveals the Microbial Community Succession Process During the Fermentation of Traditional Daizhou Huangjiu.Fermentation.2025,11,0 https://doi.org/10.3390/fermentation11030000 (SCI, 中科院三区 IF=3.3)(通讯作者-学生)
10.Yunlong Li , Jiaqi Wu, Zhe Cheng , Jilin Dong, Ruiling Shen *.The effect of millet substitutes on structural of pea protein isolate composite under high moisture extrusion[J].Journal of Agriculture and Food Research.https://doi.org/10.1016/j.jafr.2025.102298 (SCI, 中科院二区top IF=6.2)(第一作者)
11.Zhe Cheng , Shunzhang Ma , Ruiling Shen, Jilin Dong *, and Yunlong Li *.Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature.. Foods 2025,14, 3750. https://doi.org/10.3390/ foods14213750 (SCI, 中科院二区 IF=4.7)(通讯作者)
12.Yunlong Li, Shunzhang Ma, Jilin Dong, Zhe Cheng & Ruiling Shen *.Incorporation of mushroom powder:enhancing structure and flavor in peamung bean composite protein.npj science of food.2026 https://doi.org/10.1038/s41538-025-00666-7 (SCI, 中科院一区top IF=6.3)(第一作者)
13.吕湘颖,刘瑾,张玲,程哲,李云龙*.苦荞麸皮蛋白低共熔溶剂提取工艺优化及其功能特性和结构表征的研究[J].核农学报,2026,40(04):762-773.(通讯作者-学生一作)
14.《荞麦加工理论与技术应用》，郑州大学出版社，2026年1月（李云龙、申瑞玲，董靓儿著）
