Overview
Availability
- Dr Dongdong Ni is:
- Available for supervision
Fields of research
Research interests
-
Human and food interactions
Major research interests are linking human nutrition with both human factors like human physiology: e.g. oral physiology, food oral processing, digestion, gut fermentation; and food factors like food flavour, composition, and structure matrix. Insights into human-food interactions and relationships in terms of personalised nutrition, food oral-gastro-intestinal fate, eating behaviours, and food allergy. Interpreting through multiple scales from food matrix structure to nutrients molecular as well as health functions.
Works
Search Professor Dongdong Ni’s works on UQ eSpace
2024
Journal Article
Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study
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
2024
Journal Article
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels
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
2023
Journal Article
Possibilities on the application of vibrational spectroscopy and data analytics in precision nutrition
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
2022
Journal Article
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)
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
2022
Journal Article
Unscrambling the provenance of eggs by combining chemometrics and near-infrared reflectance spectroscopy
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
2022
Journal Article
Inside the egg—demonstrating provenance without the cracking using near infrared spectroscopy
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
2022
Journal Article
Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study
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
2022
Journal Article
Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory study
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
2022
Journal Article
Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles
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
2022
Journal Article
Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics
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
2022
Conference Publication
Saliva interprets oral sensory physiology, oral processing behavior, and human satiety
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.
2022
Conference Publication
Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety
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.
2022
Journal Article
A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism
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
2021
Journal Article
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
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
2021
Journal Article
Exploring relationships between satiation, perceived satiety, and plant‐based snack food features
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
2021
Journal Article
Towards personalised saliva spectral fingerprints: comparison of mid infrared spectra of dried and whole saliva samples
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
2020
Conference Publication
Relationships between perceived satiation, subsequent satiety, and plant-based food features
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.
2020
Conference Publication
Exploring relationships between perceived satiation, subsequent satiety, and plant-based food features
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.
2019
Conference Publication
Relationships between perceived satiation, subsequent satiety, and plant-based food features
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.
Supervision
Availability
- Dr Dongdong Ni is:
- Available for supervision
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