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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: 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)

Li Dandan,Tao Yang,Shi Yaning,Wu Zhengzong,Xu Enbo,Cui Bo,Han Yongbin.Preparation of porous starch by α-amylase-catalyzed hydrolysis under a moderate electric field,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,137(First Author)

李丹丹,黄艺,陶阳,徐恩波,张荣广,韩永斌.Effect of metal salts on alpha-amylase-catalyzed hydrolysis of broken rice under a moderate electric field,FOOD RESEARCH INTERNATIONAL,2020,137:-(First Author)

李丹丹,陶阳,史雅凝,韩永斌,杨哪,徐学明.Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric field,FOOD CHEMISTRY,2020,309:-(First Author)

李丹丹,杨哪,陶阳,徐恩波,金征宇,韩永斌,徐学明.Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects,FOOD HYDROCOLLOIDS,2020,101:-(First Author)

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