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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: Zhang Yao,Xing Baofang,Kong Degui,Gu Zixuan,Yu Yongjian,Zhang Yanjie,Li Dandan.Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,254(Correspondence Author)

Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang.Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi,FOOD BIOSCIENCE,2024,59(Participating authors)

Zhu Rui,Ma Xiaoxuan,Li Dandan,Han Yongbin,Manickam Sivakumar,Jiao Yang,Flores Erico Marlon Moraes,Tao Yang.Three-dimensional mass transfer modeling and phenolic chemistry exploration for ultrasound-assisted and microwave drying of goji berry,FOOD RESEARCH INTERNATIONAL,2024,193(Participating authors)

Ma Xiaoxuan,Zhu Rui,Li Jue,Manickam Sivakumar,Show Pau Loke,Li Dandan,Han Yongbin,Flores Erico Marlon Moraes,Tao Yang.Mass transfer study on noncovalent adsorption and desorption of soluble phenolics by plant cell wall materials for green purification,CHEMICAL ENGINEERING JOURNAL,2024,479(Participating authors)

王宏千,戴勤宇,朱芮,张充,韩永斌,李丹丹,陶阳.超声、红外耦合热风干制可得然胶传质模型构建及品质分析,食品工业科技,2024,(Participating authors)

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)

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