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Akademický článek

Resistance characteristics of gas-liquid two-phase flow in stick venturi scrubbers

Autor: XIA Yi-min, YANG Duan, HU Cheng-huan, TANG Pu-hua, BU Ying-yong

Publikováno v: 工程科学学报, Vol 39, Iss 3, Pp 449-455 (2017)

In order to grasp the resistance characteristics of gas-liquid two-phase flow in stick venturi scrubbers, based on the multiphase flow theory, a three-dimensional CFD model was established. The impacts of stick spacing, air flow and liquid-gas ratio

Externí odkaz: https://doaj.org/article/75d865f4d33343568b8ee8940ed07c17

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Akademický článek

Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

Autor: Bai Xuting, Li Tao, Zhao Honglei, Li Xuepeng, Zhu Wenhui, Bu Ying, Li Jianrong, Xu Yongxia

Publikováno v: E3S Web of Conferences, Vol 233, p 02040 (2021)

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of

Externí odkaz: https://doaj.org/article/a3dbc41b77e64e5cbb4f06a65fc66868

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Akademický článek

Combining bioinformatic prediction and assay experiment to identify novel xanthine oxidase inhibitory peptides from Pacific bluefin tuna (Thunnus Orientalis)

Autor: Bu Ying, Wang Fei, Zhu Wenhui, Li Xuepeng

Publikováno v: E3S Web of Conferences, Vol 185, p 04062 (2020)

In this work, we aim to combine bioinformatic prediction with a special experiment to search xanthine oxidase (XOD) inhibitory peptides from myosin of Pacific bluefin tuna (Thunnus Orientalis). The program Peptide Cutter, Peptide Ranker, Peptide Prop

Externí odkaz: https://doaj.org/article/3301a02783484e509d0f620d25b6b6a2

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Akademický článek

Effects of different of salt-reducing formulas on the quality characteristics of clam sausage

Autor: Bu Ying, Xu Wenting, Zhu Wenhui, Li Xuepeng, Su Laijin

Publikováno v: E3S Web of Conferences, Vol 213, p 01016 (2020)

In this paper, Meretrix meretrix Linnaeus and Nemipterus virgatus surimi were used as raw materials, and the effects of different salt-reducing formulas on the characteristics of low-sodium clam meat sausage was studied. The results showed that there

Externí odkaz: https://doaj.org/article/fcc8cfaf48eb4228893249b9943c694b

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Akademický článek

Preparation of nano-TiO2 composite photocatalytic material and its degradation performance on aldehydes

Autor: Lv Yanan, Li Tao, Zhao Honglei, Li Xuepeng, Bu Ying, Xu Yongxia

Publikováno v: E3S Web of Conferences, Vol 213, p 01009 (2020)

Chitosan-TiO2 photocatalytic composite was prepared using anatase nano-TiO2 and edible chitosan. Fourier Transform Infrared Spectroscopy (FT-IR), ultraviolet visible (UV-vis) and scanning electron microscopy (SEM) was used to characterize the structu

Externí odkaz: https://doaj.org/article/de2a112509874d2a8174afafff32645b

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