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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: 李粟晋,陶阳,李丹丹,文光忠,周剑忠,Manickam Sivakumar,韩永斌,Chai Wai Siong.Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles,CHEMOSPHERE,2021,276:-(Participating authors)

电场处理对酶活力的影响,中国食品学报,2021,21(2021年11期):377-388(Correspondence Author)

林鹏程,张钟元,江宁,李丹丹,韩永斌,陶阳.紫菜热风/微波联合干燥工艺优化及品质分析,食品工业科技,2021,43(2022年02期):215-225(Participating authors)

Gong Wenjin,Li Dandan,Wu Yue,Manickam Sivakumar,Sun Xun,Han Yongbin,Tao Yang,Liu Xiaoli.Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution,Ultrasonics Sonochemistry,2021,80(Participating authors)

Xu Enbo,Ma Shuohan,Wu Zhengzong,Wang Wenjun,Zhang Ximing,Tian Jinhu,Li Dandan,Zhou Jianwei,Liu Donghong.Bifunctional Fe3O4 nanoparticles as magnet and inducer in bioextruded fabrication of starch-based composite with hierarchical pore architecture,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,190:876-886(Participating authors)

蒋黎明,陶阳,韩永斌,李丹丹.中强电场对α-淀粉酶水解玉米淀粉的影响,食品工业科技,2021,43(2022年01期):80-86(Correspondence Author)

李丹丹,陶阳,杨哪,韩永斌.电场辅助淀粉改性的研究进展,食品科学,2021,(First Author)

吴越,李粟晋,陶阳,李丹丹,韩永斌,Show Pau Loke,文光忠,周剑忠.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)

陶阳,李丹丹,Chai Wai Siong,Show Pau Loke,杨旭海,Manickam, Sivakumar,谢广杰,韩永斌.Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation,ULTRASONICS SONOCHEMISTRY,2021,72:-(Participating authors)

李丹丹,蒋黎明,陶阳,杨哪,韩永斌.Enhancement of efficient and selective hydrolysis of maize starch via induced electric field,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(First Author)

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