Zobrazeno 1 - 10
of 451
pro vyhledávání: '"Cao, Yanfei"'
Autor:
Wang, Shijie, Lu, Xingyu, Guan, Jian, Liu, Hongwei, Lei, Chengshuai, Sun, Chen, Zhou, Lina, Liu, Ming, Huang, Ju, Cao, Yanfei, Wang, Qiang, Li, Dianzhong
Publikováno v:
In Journal of Materials Research and Technology July-August 2024 31:3551-3562
Autor:
Xiong, Xinwei, Quan, Feng, Zhang, Yu, Cao, Yanfei, Zhang, Keqian, Li, Weiye, Luo, Haizhong, Jia, Yanglei, Liao, Zhi, Liu, Xiao
Publikováno v:
In Aquaculture 15 May 2024 585
Autor:
Wang, Leitao, Sun, Chen, Cao, Yanfei, Guo, Qianwei, Song, Kaiyan, Liu, Hanghang, Liu, Hongwei, Fu, Paixian
Publikováno v:
In Journal of Materials Research and Technology May-June 2024 30:9481-9493
Publikováno v:
In Tribology International May 2024 193
Autor:
Cao, Yanfei1 (AUTHOR), Xu, Linxiang1 (AUTHOR), Xiong, Xinwei1 (AUTHOR), Liu, Xiao1 (AUTHOR) liuxiao@zjou.edu.cn
Publikováno v:
BMC Genomics. 3/27/2024, Vol. 25 Issue 1, p1-12. 12p.
Publikováno v:
In Journal of Materials Science & Technology 1 September 2024 192:28-41
Publikováno v:
In Heliyon 15 April 2024 10(7)
Autor:
Shao, Ziheng, Zhu, Yankun, Zhang, Peng, Cao, Yanfei, Wang, Bin, Xu, Zikuan, Liu, Hanzhong, Gu, Xuezhong, Liu, Hongwei, Li, Dianzhong, Zhang, Zhefeng
Publikováno v:
In International Journal of Fatigue February 2024 179
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 20-28 (2023)
This study aimed to assess the effect of soy lecithin (Soy L, 0.2%–1.0%), glucose oxidase (GOX, 0.3–1.5 U/g), and transglutaminase (TG, 0.3–1.5 U/g) on dough elongation properties and texture qualities of steamed bread. The optimum formulation
Externí odkaz:
https://doaj.org/article/10899c71c9a540afb560331ea6e56904
Publikováno v:
In Journal of Materials Science & Technology 10 January 2024 169:243-250