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李丹丹

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wang Guangzheng, Cheng Xu, Yang Tao, Du Yisheng, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.The molecular mechanism of enhanced heat-induced polymerization behavior of gluten by mixed (3-conglycinin and hydrolysates of glycinin,FOOD HYDROCOLLOIDS,2025,167:-(Participating authors)

Zhang Yao, Xing Baofang, Feng Qian, Zhu Zhiting, Ni Xinjing, Wang Dongxu, Li Dandan.Fractionation on debranched waxy maize starch by gradient ethanol combined with annealing to improve in vitro digestion resistance and hydrothermal stability of type 3 resistant starch,FOOD CHEMISTRY,2025,480:-(Correspondence Author)

Bilal Muhammad, Trung Hoang, Chen Chengpu, Yar Muhammad Shahar, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Wang Pei.Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process,FOOD CHEMISTRY,2025,497:-(Participating authors)

Cao Huifang,Ma Wen,Zhu Qingqing,Yao Siyu,Feng Jinsong,Li Dandan,Chen Jianchu,Zhou Jianwei,Liu Donghong,Xu Enbo.Porous starch-probiotics encapsulation for 3D-printed chocolate,JOURNAL OF FOOD ENGINEERING,2025,387(Participating authors)

Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,(First Author)

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,462(First Author)

Cao Huifang, Ma Wen, Zhu Qingqing, Yao Siyu, Feng Jinsong, Li Dandan, Chen Jianchu, Zhou Jianwei, Liu Donghong, Xu Enbo.Porous starch-probiotics encapsulation for 3D-printed chocolate,JOURNAL OF FOOD ENGINEERING,2025,(Participating authors)

Li Wantian, Han Teng, Wen Yuxin, Zhang Hao, Li Dandan.Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion,FOODS,2025,14(9):-(Correspondence Author)

Xie Chong, Liu Yujie, Su Lei, Zhang Chong, Li Dandan, Wang Pei, Liu Jing, Yang Runqiang.The effects of germination and different milling degrees on the nutritional properties of rice bran,JOURNAL OF CEREAL SCIENCE,2025,124:-(Participating authors)

Li Yutong, Hu Luoluo, Zhang Yun, Wang Pei, Han Yongbin, Li Dandan.Effect of magnetic field treatment on the texture of cooked rice subjected to freeze-thaw cycles: Changes in water phase transition, starch retrogradation, and rice grain structure.,International journal of biological macromolecules,2025,311(Pt 3):143670-143670(Correspondence Author)

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