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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: 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)

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:-(Correspondence Author)

Zhang Yining,Zhang Wei,Yang Bailu,Li Weiwei,Bilal Muhammad,Li Dandan,Xie Chong,Yang Runqiang,Wang Pei.Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,204(Participating authors)

Yang Tao, Zhang Yining, Guo Li, Li Dandan, Liu Anqi, Bilal Muhammad, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei.Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism,BIOMACROMOLECULES,2024,:-(Participating authors)

He Meimei,Guo Tianwei,Li Dandan,Xie Chong,Wang Pei,Yang Runqiang.Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice,FOOD SCIENCE AND BIOTECHNOLOGY,2024,(Participating authors)

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