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丁

丁昌江 (Changjiang Ding)

inner mongolia university of technology

H指数:17

被引数:940

个人简介

现就职于理学院物理实验中心物理学科，教授，硕士生导师。1997-2001年就读于内蒙古大学理工学院物理电子学专业，获工学士学位；2001-2004年就读于内蒙古大学理工学院生物物理专业，获理学硕士学位；2006-2013年就读于内蒙古大学物理科学与技术学院理论物理专业，获理学博士学位。主讲《大学物理实验》《近代物理实验》《物理兴趣与创新实验》《实验设计与数据分析》等课程。

教育背景

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工作经历

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荣誉奖项

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Electrohydrodynamic Drying of Sweet Potatoes: Drying Characteristics, Mathematical Models, and Volatile Components

电场辅助干燥技术在甘薯干燥中的应用：干燥特性、数学模型和挥发性成分

Journal of Food Science

IF3.4

2026-05-260

PRE

Effect of electrohydrodynamic drying on the drying characteristics and nutritional quality of lettuce

电场流体动力学干燥对生菜干燥特性和营养品质的影响

IF6.3

2026-03-230

PRE

Electrohydrodynamic drying of potato (Solanum tuberosum L.): Comparative evaluation of drying characteristics, physicochemical properties and volatile profiles

电场流体动力学干燥马铃薯（Solanum tuberosum L.）：干燥特性、物理化学性质和挥发性成分的对比评价

Food Chemistry: X

IF8.2

2025-10-020

OAAI

Comprehensive analysis of ultrasound-assisted electrohydrodynamic technology on drying characteristics, quality attributes, and volatile profiles of yam (Dioscorea opposita)

超声波辅助电水动力学技术对山药（Dioscorea opposita）干燥特性、质量属性及挥发性成分谱的综合分析

Ultrasonics Sonochemistry

IF9.7

2025-09-060

OAAI

Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)

电场液动力干燥、热风干燥和自然风干燥技术对金针菇（Pleurotus eryngii）品质属性及鲜味增强的比较分析

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-06-010

OA

Study on the damage and variation of Agropyron mongolicum induced by the combined action of discharge plasma and plasma-activated water

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2025-03-010

PRE

Study on the Effects of High-Voltage Discharge Plasma Drying on the Volatile Organic Compounds and Texture Characteristics of Oat Grass

AGRICULTURE-BASEL

IF3.6

2025-02-210

OA

The mutagenic effect of cold plasma on Medicago sativa L.

FREE RADICAL BIOLOGY AND MEDICINE

IF8.2

2024-10-010

PRE

Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)

FOOD CHEMISTRY-X

IF8.2

2024-10-013

OAAI

Insight into the surface discharge cold plasma efficient inactivation of Pseudomonas fluorescens in water based on exogenous reactive oxygen and nitrogen species: Synergistic mechanism and energy benefits

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2024-09-011

PRE

Effects of discharge plasma on seed germination and volatile compounds content of

FREE RADICAL BIOLOGY AND MEDICINE

IF8.2

2024-09-011

PRE

Study on the Drying Characteristics and Physicochemical Properties of Alfalfa under High-Voltage Discharge Plasma

AGRICULTURE-BASEL

IF3.6

2024-07-122

OA

The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-07-013

OAAI

Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry ( Lycium barbarum L.)

电流体力学对枸杞干燥特性和挥发性特征的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-013

OAAI

Efficient degradation of imidacloprid by surface discharge cold plasma: Mechanism of interaction between ROS and molecular structure and evaluation of residual toxicity

表面放电冷等离子体高效降解吡虫啉: ROS与分子结构相互作用机制及残留毒性评价

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2024-03-0110

PRE

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

FOOD CHEMISTRY-X

IF8.2

2024-03-015

OAAI

Study on the thawing characteristics of beef in plasma-activated water

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-03-014

PRE

Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-012

OAAI

Electrohydrodynamic drying of citrus (Citrus sinensis L.) peel: Comparative evaluation on the physiochemical quality and volatile profiles

IF9.8

2023-12-0115

PRE

Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam

FOOD CHEMISTRY-X

IF8.2

2023-12-0111

OAAI