Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Bi-Cheng Wu"'
Autor:
Bi-Cheng Wu, 吳必成
107
Larry Eisenberg and Thomas H. Noe published a paper: Systemic Risk in Financial Systems in 2001. In my thesis, we take a review of their work and make some improvement. Following Larry Eisenberg and Thomas H. Noe’s step, we analyse the str
Larry Eisenberg and Thomas H. Noe published a paper: Systemic Risk in Financial Systems in 2001. In my thesis, we take a review of their work and make some improvement. Following Larry Eisenberg and Thomas H. Noe’s step, we analyse the str
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/733dra
Publikováno v:
Food Research International. 78:18-26
Biopolymer microgels formed by electrostatic complexation are often susceptible to disintegration when environmental conditions are changed, and so methods are required to improve their stability. In this study, microgels were formed by electrostatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4d2d729a43b69999741fd5c7806d42
https://doi.org/10.1016/j.foodres.2015.11.013
https://doi.org/10.1016/j.foodres.2015.11.013
Autor:
Bi-cheng Wu, David Julian McClements
Publikováno v:
Food Research International. 78:177-185
In this study, hydrocolloid microgels fabricated by electrostatic complexation of gelatin and pectin were developed as possible starch mimetics. The impact of covalent cross-linking on the physicochemical and structural properties of the microgels wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78162006411fe93ee54ffdc93a198335
https://doi.org/10.1016/j.foodres.2015.10.020
https://doi.org/10.1016/j.foodres.2015.10.020
Autor:
David Julian McClements, Bi-cheng Wu
Publikováno v:
Food Research International. 76:777-786
The objective of this study was to develop model reduced-calorie food emulsions with desirable textural and optical properties based on controlled aggregation of food-grade colloidal particles and biopolymers. The model food emulsion consisted of fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e0292c40dedd0a8bd0ae5c71ceddb5d
https://doi.org/10.1016/j.foodres.2015.06.034
https://doi.org/10.1016/j.foodres.2015.06.034
Autor:
Bi-cheng Wu, David Julian McClements
Publikováno v:
Food Research International. 72:231-240
Hydrogel microspheres may be used for various applications within foods, cosmetics, and pharmaceuticals, such as texture modification, encapsulation, or controlled release. The aim of this research was to examine the key parameters affecting the form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a46b58c74ac7163f1b8504d7fe108175
https://doi.org/10.1016/j.foodres.2015.02.028
https://doi.org/10.1016/j.foodres.2015.02.028
Autor:
Bi-cheng Wu, David Julian McClements
Publikováno v:
Food Hydrocolloids. 47:87-93
The creation of high quality reduced-calorie food products is challenging because the removal of digestible fats or carbohydrates compromises quality attributes. The aim of this research was to create hydrogel microspheres from gelatin and octenyl su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2826eac710918953060ba2937b2f72af
https://doi.org/10.1016/j.foodhyd.2015.01.021
https://doi.org/10.1016/j.foodhyd.2015.01.021
Autor:
Zhi-yuan Yao, Bi-cheng Wu
Publikováno v:
Proceedings of the 2017 International Conference on Manufacturing Engineering and Intelligent Materials (ICMEIM 2017).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7aeb9ac1c8ec38fe6ec5ea5a9852032
https://doi.org/10.2991/icmeim-17.2017.90
https://doi.org/10.2991/icmeim-17.2017.90
Publikováno v:
Journal of Food Engineering. 116:462-471
The creation of high quality reduced-fat food products is challenging because the removal of fat adversely affects quality attributes, such as appearance, texture, and flavor. This study investigated the impact of pH-induced droplet aggregation on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::644641e48f841cddb919973ff0221a16
https://doi.org/10.1016/j.jfoodeng.2012.12.020
https://doi.org/10.1016/j.jfoodeng.2012.12.020
Publikováno v:
Foodfunction. 8(2)
This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties. Initially, the role of fat droplets and starch granules in foods is discussed, and then differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13e31d9db819db1310869241a5b54681
https://pubmed.ncbi.nlm.nih.gov/27501417
https://pubmed.ncbi.nlm.nih.gov/27501417
Publikováno v:
2015 Symposium on Piezoelectricity, Acoustic Waves, and Device Applications (SPAWDA).
In this paper, a new type of micro droplet generation system is proposed. It is composed of the drive component (the linear ultrasonic motor and controller), the micro droplet generation component (the syringe and the catheter), signal generator and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4eac8bab27c14946ab97542e362696ca
https://doi.org/10.1109/spawda.2015.7364497
https://doi.org/10.1109/spawda.2015.7364497