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Ban Xiaofeng

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

SCHOLARLY PAPERS

3

DOWNLOADS

221

TOTAL CITATIONS

1

Scholarly Papers (3)

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1.

A New Micro-Agar Dilution Method to Determine the Minimum Inhibitory Concentration of Essential Oils Against Microorganisms

Downloads 185 (413,774)
Citation 1

A New Micro-Agar Dilution Method to Determine the Minimum Inhibitory Concentration of Essential Oils Against Microorganisms

Number of pages: 27 Posted: 09 Mar 2023
Chen Shuangdi, Zhaofeng Li, Zhengbiao Gu, Ban Xiaofeng, Hong Yan, Cheng Li and Caiming Li
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 113 (629,668)

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Minimum Inhibitory Concentration, Essential Oils, Antimicrobial, Micro-Agar Dilution Method

A New Micro-Agar Dilution Method to Determine the Minimum Inhibitory Concentration of Essential Oils Against Microorganisms

Number of pages: 31 Posted: 15 Jul 2023
Chen Shuangdi, Zhaofeng Li, Zhengbiao Gu, Ban Xiaofeng, Hong Yan, Cheng Li and Caiming Li
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 72 (887,392)
Citation 1

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Minimum inhibitory concentration, Essential oils, Antimicrobial, Micro-agar dilution method

2.

Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers

Number of pages: 64 Posted: 08 Oct 2025
Haocun Kong, Kunrong Wu, Zhaofeng Li, Zhengbiao Gu, Lining Kang, Ban Xiaofeng, Hong Yan, Cheng Li and Caiming Li
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jilin Academy of Agricultural Sciences, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 29 (1,332,057)

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Crystal dumpling wrappers, Starch gel, 1, 4-α-glucan branching enzyme, Starch modification, Freeze-thaw stability

3.

Impact of Molecular Structure on the Digestibility and Processing Performance of Terminally Shortened Maltodextrins

Number of pages: 39 Posted: 01 Jun 2026
Jiaxin Xu, Haocun Kong, Danyang Li, Caiming Li, Ban Xiaofeng, Zhengbiao Gu and Zhaofeng Li
Bohai University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 7 (1,584,314)

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Maltodextrin, β-Amylase, Digestibility, viscosity, Molecular structure