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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: 李丹丹,吴正宗,王沛,徐恩波,崔波,韩永斌,陶阳.Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects,FOOD HYDROCOLLOIDS,2022,122:-(First Author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(Participating authors)

王红梅,陶阳,李怡婷,吴莎莎,李丹丹,刘旭伟,韩永斌,Manickam Sivakumar,Show Pau Loke.Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response,ULTRASONICS SONOCHEMISTRY,2021,73(73):-(Participating authors)

Huang Yi,Li Dandan,Yang Na,Tao Yang,Han Yongbin.The Effects of Electric Field Treatments on Enzyme Activity,Journal of Chinese Institute of Food Science and Technology,2021,21(11):377-388(Correspondence Author)

侯佳曼,李丹丹,崔波,陶阳,韩永斌.牛乳蛋白与淀粉相互作用的研究进展,食品工业科技,2021,42(2021年21期):408-413(Correspondence Author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(Participating authors)

李丹丹,陶阳,史雅凝,吴正宗,徐恩波,崔波,韩永斌.Preparation of porous starch by alpha-amylase-catalyzed hydrolysis under a moderate electric field,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,137:-(First Author)

刘贝妮,曹晔,余影,李丹丹,韩永斌,陶阳.气介式超声强化西兰花热风干燥过程中硫苷分解代谢途径相关物质的变化,食品工业科技,2021,43(2022年02期):101-111(Participating authors)

Shi Yaning,Zhou Kai,Li Dandan,Guyonnet Vincent,Hincke Maxwell T.,Mine Yoshinori.Avian Eggshell Membrane as a Novel Biomaterial: A Review,FOODS,2021,10(9):-(Participating authors)

Shi Yaning,Zhou Shiwen,Fan Saifeng,Ma Yuhan,Li Dandan,Tao Yang,Han Yongbin.Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota,CURRENT OPINION IN FOOD SCIENCE,2021,38:102-111(Participating authors)

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