南京农业大学教师个人主页 LDD--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Li Dandan,Chen Caiwen,Tao Yang,Huang Yi,Wang Pei,Han Yongbin.Changes in the structural and catalytic characteristics of alpha-amylase under moderate electric field,FOOD HYDROCOLLOIDS,2022,130(First Author)

刘阳,李丹丹,陶阳,张荣广,韩永斌.超声和碳酸氢钠处理对绿豆浸泡特性的影响,食品工业科技,2022,43(2022年15期):42-49(Co corresponding author)

陈彩雯,田佳宁,于坤正,李丹丹.电场处理对普鲁兰酶水解糯米淀粉的影响,食品与机械,2022,38(2022年07期):1-6+67(Correspondence Author)

陈楚瑶,李丹丹,陶阳,张荣广,韩永斌.微波预处理对红豆吸水特性、外观及淀粉特性的影响,食品工业科技,2022,(Co corresponding author)

Li Dandan,Yu Xinhong,Wang Pei,Cui Bo,Xu Enbo,Tao Yang,Han Yongbin.Effect of pre-gelatinization on alpha-amylase-catalyzed hydrolysis of corn starch under moderate electric field,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022,221:1335-1344(First and corresponding author)

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)

total89 7/9
first previous next last Page; GET MORE