李丹丹

副教授
硕士生导师

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所在单位：食品科技学院
学历：研究生教育
学位：博士学位
毕业院校：江南大学

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科研论文

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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(参与作者)
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(参与作者)
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(通讯作者)
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,(第一作者)
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:-(参与作者)
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:-(参与作者)
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:-(第一作者)
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(第一作者)
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:-(第一作者)
Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric field,FOOD CHEMISTRY,2020,309:-(第一作者)

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