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李丹丹

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Zhang Yao,Wang Dongxu,Zhang Zhihong,Guan Huanan,Zhang Yanjie,Xu Dan,Xu Xueming,Li Dandan.Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten,Comprehensive Reviews in Food Science and Food Safety,2024,23(3)(Participating authors)

Li Dandan,Li Haifei,Tao Yang,Li Ganghua,Xu Enbo,Han Yongbin,Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour,FOOD RESEARCH INTERNATIONAL,2023,174(First Author)

Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.,Food research international (Ottawa, Ont.),2023,174(Pt 2):113663-113663(First Author)

Chen Caiwen,Tao Yang,Han Yongbin,Ding Yanfeng,Jian Xingliang,Li Dandan.Preparation of germinated brown rice with high & gamma;-aminobutyric acid content and short root by magnetic field treatment,JOURNAL OF CEREAL SCIENCE,2023,112(Correspondence Author)

曹格,陈楚瑶,韩永斌,李丹丹.红豆预熟化工艺及理化性质的研究,粮油食品科技.,2023,(Correspondence Author)

Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour,FOOD RESEARCH INTERNATIONAL,2023,174:-(First Author)

Chen Caiwen, Tao Yang, Han Yongbin, Ding Yanfeng, Jian Xingliang, Li Dandan.Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment,JOURNAL OF CEREAL SCIENCE,2023,112:-(Correspondence Author)

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake,Food Chemistry,2023,404(Correspondence Author)

Li Dandan,Liu Ruyuan,Tao Yang,Shi Yaning,Wang Pei,Han Yongbin.Enhancement of the carboxymethylation of corn starch via induced electric field,CARBOHYDRATE POLYMERS,2023,319(First Author)

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on gamma-aminobutyric acid content and sensory characteristics of germinated brown rice cake,FOOD CHEMISTRY,2023,404(Correspondence Author)

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