丁树文
教师姓名：丁树文
教师拼音名称：dingshuwen
职称：副教授
学历：大学本科毕业
电子邮箱：
毕业院校：武汉地质学院
所属院系：资源与环境学院
所在单位：资源与环境学院
其他联系方式
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科学研究
研究领域
动物疼痛生理调控机制、动物普通病分子机理和小动物疾病防制
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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.
专利
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著作成果
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