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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Li Fang,Manickam Sivakumar,Xie Guangjie,Ma Xiaoxuan,Li Dandan,Li Tong,Han Yongbin,Tao Yang.Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics,SEPARATION AND PURIFICATION TECHNOLOGY,2025,353(参与作者)
Yang Tao, Zhang Yining, Guo Li, Li Dandan, Liu Anqi, Bilal Muhammad, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei.Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism,BIOMACROMOLECULES,2024,:-(参与作者)
Zhang Yao,Xing Baofang,Kong Degui,Gu Zixuan,Yu Yongjian,Zhang Yanjie,Li Dandan.Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,254(通讯作者)
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(第一作者)
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,(通讯作者)
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:-(通讯作者)
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(第一作者)
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(通讯作者)
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(参与作者)
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(共同通讯作者)

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