丁士勇
硕士生导师
教师姓名：丁士勇
教师拼音名称：dingshiyong
所在单位：食品科学技术学院
学历：硕士研究生毕业
职称：副教授
毕业院校：华中农业大学
所属院系：食品科学技术学院
其他联系方式
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论文成果
- The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products A review.Trends in Food Science & Technology,2021,111670-679.
- Evaluation of specifific volume, texture, thermal features, water mobility, and inhibitory effffect of staling in wheat bread affffected by maltitol.Food Chemistry,2019,283123-130.
- Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.Food Chemistry,2017,233369-377.
- The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles.LWT-FOOD SCIENCE AND TECHNOLOGY,2013,
- Germicidal efficacy of sanitizers on food-borne bacteria and effect of sanitizers in CIP and SIP simulation.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2013,237(2):265-274.
- 山梨糖醇对面包储藏期间品质的影响.中国粮油学报,2018,(1):19-24.
- 变性淀粉及谷盶粉对面团特性的影响研究.食品研究与开发,2007,(7):43-48.
- 主成分分析法优选枸杞乳酸菌发酵饮品发酵剂..农 业 工 程 学 报,2021,(4):286-292.
- 油炸方便面货架期探讨.食品科学,2006,(6):110-111.
- 面团α化对油炸方便面含油率的影响.食品科技,2009,(7):135-137.
