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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

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Paper Publications Home >> Scientific Research >> Paper Publications: He Meimei, Guo Tianwei, Li Dandan, Xie Chong, Wang Pei, Yang Runqiang.Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.,Food science and biotechnology,2025,34(1):125-135(Participating authors)

Wang Guangzheng, Du Yisheng, Cheng Xu, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten,FOOD CHEMISTRY,2025,494:-(Participating authors)

Chen Caiwen, Xu Enbo, Wang Pei, Sang Shangyuan, Han Yongbin, Li Dandan.Improvement of the textural properties of brown rice by magnetic field-assisted germination,JOURNAL OF CEREAL SCIENCE,2025,123:-(Correspondence Author)

Zhang Xuejiao, Zheng Xiaoyuan, Tao Yang, Xie Chong, Li Dandan, Han Yongbin.Moderate electric field-stimulated brown rice germination: Insights into membrane permeability modulation and antioxidant system activation,FOOD CHEMISTRY,2025,479:-(Co corresponding author)

Guo Tianwei, Wu Yiwei, Zhong Yingxin, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Zhou Qin, Wang Pei.Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging,JOURNAL OF CEREAL SCIENCE,2025,121:-(Participating authors)

Niu Xilin, Du Yisheng, Wang Guangzheng, Liu Anqi, Yang Kesheng, Liu Guannan, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.Revealing the Cryoprotective Mechanism of Wheat Bran Antifreeze Arabinoxylan on Yeast Viability by Metabolite Profiling and Comparative Transcriptome Analysis,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025,:-(Participating authors)

Wang Guangzheng, Cheng Xu, Yang Tao, Du Yisheng, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.The molecular mechanism of enhanced heat-induced polymerization behavior of gluten by mixed (3-conglycinin and hydrolysates of glycinin,FOOD HYDROCOLLOIDS,2025,167:-(Participating authors)

Zhang Yao, Xing Baofang, Feng Qian, Zhu Zhiting, Ni Xinjing, Wang Dongxu, Li Dandan.Fractionation on debranched waxy maize starch by gradient ethanol combined with annealing to improve in vitro digestion resistance and hydrothermal stability of type 3 resistant starch,FOOD CHEMISTRY,2025,480:-(Correspondence Author)

Bilal Muhammad, Trung Hoang, Chen Chengpu, Yar Muhammad Shahar, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Wang Pei.Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process,FOOD CHEMISTRY,2025,497:-(Participating authors)

Cao Huifang,Ma Wen,Zhu Qingqing,Yao Siyu,Feng Jinsong,Li Dandan,Chen Jianchu,Zhou Jianwei,Liu Donghong,Xu Enbo.Porous starch-probiotics encapsulation for 3D-printed chocolate,JOURNAL OF FOOD ENGINEERING,2025,387(Participating authors)

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