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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, 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)

Liu Anqi,Zhang Yining,Zhao Xiaohui,Li Dandan,Xie Chong,Yang Runqiang,Gu Zhenxin,Zhong Yingxin,Jiang Dong,Wang Pei.The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten,FOOD HYDROCOLLOIDS,2023,134(Participating authors)

陈彩雯,李丹丹,陶阳,谢广杰,韩永斌.加酶挤压对小麦淀粉结构和理化性质的影响,食品工业科技,2022,43(2022年15期):50-57(Co corresponding author)

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