丁士勇｜华中农业大学｜学者主页

期刊论文

2026

Preparation of cryogel‐templated oleogels and application in cookies

Jiaqi Jin, Lu Zhou, Jianxun Guo, Yanli Wang, Shiyong Ding

Journal of the Science of Food and Agriculture

DOI

2024

五倍子单宁酸微胶囊的制备、性质表征及“双抗”活性评估

张娜，何郎志，杨心彪，陈赤清，刘义稳，鲁群，黄艳春，丁士勇，刘睿

《食品与发酵工业》

DOI

2024

Study on the Enhanced Calcium Ion Adsorption Capacity of Magnetic Materials Modified by the Enzymatic and Activated Comodification Esterification of Starch (Fe3O4@EES)

Yaqi Cao, Shiyong Ding

Chemistry Africa

DOI

2023

醋酸酯化淀粉制备工艺优化

黄靓澳，谢静，曹雅琪，刘睿，鲁群，丁士勇

《粮食与油脂》

2023

Preparation of grafted starch by IPDI coupling and its antibacterial properties

Jingao Huang, Yaqi Cao, Shiyong Ding

Biomaterials

DOI

2022

淀粉基气凝胶的制备及其表征方法研究进展

谢静，黄靓澳，刘睿，鲁群，丁士勇

《中国粮油学报》

2022

淀粉微球气凝胶的制备及吸附性能与形态研究

谢静，黄靓澳，曹雅琪，刘睿，鲁群，丁士勇

《中国粮油学报》

2022

Composite modification of starch and adsorption capacity of starch microspherical aerogel

Jing Xie, Shiyong Ding

International Journal of Biological Macromolecules

DOI

2021

The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review

Shiyong Ding, Jun Fen Yang

Trends in Food Science & Technology

DOI

2019

Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

Shiyong Ding, Bo Peng, Youqian Li, Jun Fen Yang

Food Chemistry

DOI

2018

山梨糖醇对面包储藏期间品质的影响

彭博，刘琴，丁士勇

《中国粮油学报》

2017

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng, Youqian Li, Shiyong Ding, Jun Fen Yang

Food Chemistry

DOI

2011

Structure and properties of starch/PVA/nano-SiO2 hybrid films

Kunhua Yao, Jie Cai, Miao Liu, Yan Yu, Hanguo Xiong, Shanwen Tang, Shiyong Ding

Carbohydrate Polymers

DOI

2009

面团α化对油炸方便面含油率的影响

丁士勇，刘友明

《食品科技》

2007

变性淀粉及谷朊粉对面团特性的影响研究

丁士勇，刘文豪，熊善柏

《食品研究与开发》

2007

干燥处理对稻谷吸湿产生裂纹敏感性的影响

刘友明，丁士勇，谭军，张家年

《粮油食品科技》

2006

一次性可饲淀粉托盘的工艺条件及其性能研究

邹鹏，熊汉国，张美玲，丁士勇

《粮食与饲料工业》

书籍章节

2025

Polyols utilization mechanism and health benefits

Shiyong Ding, Jun Yang

Elsevier eBooks

DOI

丁士勇

精选作品

期刊论文

Preparation of cryogel‐templated oleogels and application in cookies

五倍子单宁酸微胶囊的制备、性质表征及“双抗”活性评估

Study on the Enhanced Calcium Ion Adsorption Capacity of Magnetic Materials Modified by the Enzymatic and Activated Comodification Esterification of Starch (Fe3O4@EES)

醋酸酯化淀粉制备工艺优化

Preparation of grafted starch by IPDI coupling and its antibacterial properties

淀粉基气凝胶的制备及其表征方法研究进展

淀粉微球气凝胶的制备及吸附性能与形态研究

Composite modification of starch and adsorption capacity of starch microspherical aerogel

The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review

Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

山梨糖醇对面包储藏期间品质的影响

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Structure and properties of starch/PVA/nano-SiO2 hybrid films

面团α化对油炸方便面含油率的影响

变性淀粉及谷朊粉对面团特性的影响研究

干燥处理对稻谷吸湿产生裂纹敏感性的影响

一次性可饲淀粉托盘的工艺条件及其性能研究

书籍章节

Polyols utilization mechanism and health benefits

研究方向