扬州大学教师个人主页服务平台 Ding Xiangli--Home--Paper Publications

丁香丽副高级

扬州大学旅游烹饪学院烹饪与营养教育专业教师

Paper Publications Current position: Home > Scientific Research > Paper Publications

[1] 王兰静,王菲,钱淑君,仝锡奎,于水中.无麸质大米面包品质评价方法的建立及原料品种适用性研究.美食研究,2022,39(02):72-78.
[2] 张莉莉,全振阳,李伦.蛋白质组成对苔麸面条品质影响及其作用机制.美食研究,2023,40(02):66-71.
[3] 全振阳,张莉莉,李伦.植物基食品研究进展.食品研究与开发,2023,44(22):199-204.
[4] Quan Z Y,Zhang L L,Chang W P,Ding X L,Qian J Y.Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions.[SCI].Foods,2023,(12):
[5] Tang J H,Xie C,Chang W P,Quan Z Y.Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat.Foods,
[6] Ding X L,Quan Z Y,Zhang L L,Li L.Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch.[SCI].International Journal of Food Science & Technology,2024,59(2):1094-1103.
[7] Ding X.,Li L,Chang W P,Quan Z Y..Effect of egg white protein on the protein structure of highland barley noodles during processing.[SCI].Food Chemistry,2024,433137320.
[8] Ding Xiangli,王兰静,李婷婷,王菲,全振阳,周萌,霍中洋,钱建亚.Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.FOODS,2021,10(11)
[9] Ding Xiangli,李婷婷,张晖,关成冉,钱建亚,周晓燕.Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles.FOODS,2020,9(11)

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