Dr Dongdong Ni
Honorary Fellow
Queensland Alliance for Agriculture and Food Innovation
Journal Articles
Jia, Bin, Devkota, Lavaraj, Sissons, Mike, Attenborough, Edward, Ni, Dongdong and Dhital, Sushil (2025). Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta. Food Chemistry, 492 145293, 1-12. doi: 10.1016/j.foodchem.2025.145293
Ni, Dongdong, Smyth, Heather E., Mayr, Hannah, Gunness, Purnima, Cozzolino, Daniel and Gidley, Michael J. (2024). Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study. International Journal of Food Science and Technology, 59 (11), 8461-8472. doi: 10.1111/ijfs.17131
Zhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849
Ni, Dongdong, Nelis, Joost L.D., Dawson, Amanda L., Bourne, Nicholas, Juliano, Pablo, Colgrave, Michelle L., Juhász, Angéla and Bose, Utpal (2024). Application of near-infrared spectroscopy and chemometrics for the rapid detection of insect protein adulteration from a simulated matrix. Food Control, 159 110268. doi: 10.1016/j.foodcont.2023.110268
Dongdong, Ni and Cozzolino, Daniel (2023). Possibilities on the application of vibrational spectroscopy and data analytics in precision nutrition. TrAC Trends in Analytical Chemistry, 163 117067. doi: 10.1016/j.trac.2023.117067
Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Critical Reviews in Food Science and Nutrition, 64 (12), 1-11. doi: 10.1080/10408398.2022.2134840
Hoffman, Louwrens Christiaan , Ni, Dongdong , Dayananda, Buddhi , Ghafar, N. Abdul and Cozzolino, Daniel (2022). Unscrambling the provenance of eggs by combining chemometrics and near-infrared reflectance spectroscopy. Sensors, 22 (13) 4988, 4988. doi: 10.3390/s22134988
Hoffman, Louw, Ni, Dongdong, Dayananda, Buddhi, AbdulGhafar, Nuratifah and Cozzolino, Daniel (2022). Inside the egg—demonstrating provenance without the cracking using near infrared spectroscopy. Food Analytical Methods, 15 (11), 3013-3019. doi: 10.1007/s12161-022-02348-6
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study. Innovative Food Science and Emerging Technologies, 78 103033, 103033. doi: 10.1016/j.ifset.2022.103033
Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory study. Frontiers in Nutrition, 9 872169, 872169. doi: 10.3389/fnut.2022.872169
Nguyen, Thoa T. L., Flanagan, Bernadine M., Tao, Keyu, Ni, Dongdong, Gidley, Michael J., Fox, Glen P. and Gilbert, Robert G. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chemistry, 372 131291, 131291. doi: 10.1016/j.foodchem.2021.131291
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics. Foods, 11 (5) 711, 711. doi: 10.3390/foods11050711
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 265 120312, 120312. doi: 10.1016/j.saa.2021.120312
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2021). Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva. Food Hydrocolloids, 120 106896, 106896. doi: 10.1016/j.foodhyd.2021.106896
Ni, Dongdong, Gunness, Purnima, Smyth, Heather E. and Gidley, Michael J. (2021). Exploring relationships between satiation, perceived satiety, and plant‐based snack food features. International Journal of Food Science and Technology, 56 (10) ijfs.15102, 5340-5351. doi: 10.1111/ijfs.15102
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2021). Towards personalised saliva spectral fingerprints: comparison of mid infrared spectra of dried and whole saliva samples. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 253 119569, 119569. doi: 10.1016/j.saa.2021.119569
Conference Papers
Ni, Dongdong, Smyth, Heather, Cozzolino, Daniel and Gidley, Mike (2022). Saliva interprets oral sensory physiology, oral processing behavior, and human satiety. 16th Australia and New Zealand Sensory and Consumer Science Symposium , Brisbane, QLD Australia, 5-7 February 2022.
Ni, Dongdong, Cozzolino, Daniel, Gidley, Mike and Smyth, Heather (2022). Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
Ni, Dongdong, Gunness, Nima, Smyth, Heather E. and Gidley, Mike (2020). Relationships between perceived satiation, subsequent satiety, and plant-based food features. 9th European Conference on Sensory and Consumer Research, Virtual, 13-16 December 2020.
Ni, Dongdong, Gunness, Nima, Smyth, Heather and Gidley, Mike J. (2020). Exploring relationships between perceived satiation, subsequent satiety, and plant-based food features. 15th Australian and New Zealand Sensory and Consumer Science Symposium, Online, February 2020.
Ni, Dongdong, Gunness, Purnima , Smyth, Heather E. and Gidley, Michael J. (2019). Relationships between perceived satiation, subsequent satiety, and plant-based food features. 5th International Conference on Food Structure, Digestion and Health, Rotorua, New Zealand, 1-3 October 2019.
Thesis
Ni, Dongdong (2022). Food and human factors contributing to food intake & appetite (satiation and satiety). PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/9b49422
Seminar Papers
Ni, Dongdong, Gunness, Nima, Smyth, Heather and Gidley, Mike (2021). Exploring relationships between perceived satiation, subsequent satiety, and plant-based snack food features. INFOGEST Webinars on Food Digestion. INFOGEST Webinars on Food Digestion.
Ni, Dongdong, Smyth, Heather, Cozzolino, Daniel and Gidley, Mike (2020). Food type, human physiology and psychology factors affect perceived satiation and satiety differently: Implications for food intake. Seminar Series. Queensland Alliance for Agriculture and Food Innovation, University of Queensland.