Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Chai Liu"'
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13247 (2023)
In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 20
Externí odkaz:
https://doaj.org/article/e2fdf17466354913807a196ddf188922
Autor:
Chai Liu, Liuyang Shen, Huiran Liu, Xue Gong, Chenghai Liu, Xianzhe Zheng, Shuo Zhang, Chen Yang
Publikováno v:
Foods, Vol 12, Iss 15, p 2938 (2023)
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microw
Externí odkaz:
https://doaj.org/article/d1154b56c8d949a58be4e7985fb09cdb
Autor:
Hongkun Xue, Hao Xu, Xiaorui Wang, Liuyang Shen, Han Liu, Chai Liu, Qingyu Qin, Xianzhe Zheng, Qingyan Li
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Microwave power as directly controlled parameter determines the absorption of microwave energy inside extraction vial and the yield of objective component in microwave-assisted extraction (MAE). The aim of this study was to elucidate the effects of m
Externí odkaz:
https://doaj.org/article/aa28446400b84f0e8446de58629b4e37
Autor:
Liuyang Shen, Chenghai Liu, Wenyu Ma, Wang Lei, Shilei Li, Chai Liu, Zhao Yueming, Xianzhe Zheng
Publikováno v:
Drying Technology. 40:1881-1900
To elucidate the utilization efficiency of microwave energy (UEME) of granular food, germinated brown rice (GBR) as a representational material, in a continuous microwave dryer, the propagation of ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c142232dc0dbaf1d1146fda7c1817425
https://doi.org/10.1080/07373937.2021.1890770
https://doi.org/10.1080/07373937.2021.1890770
Autor:
Kamruzzaman, Liu Hui, Zhang Youpeng, Liuyang Shen, Chai Liu, Wang Lei, Chenghai Liu, Xianzhe Zheng, Yong Zhu
Publikováno v:
Biosystems Engineering. 195:64-88
To understand the complex continuous microwave drying of germinated brown rice (GBR) and clarify the drying characteristics, the heat and mass transfer of GBR under continuous microwave drying was investigated numerically and experimentally. A three-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e7baaf4ba03bbbe1a0998cea8fcb427
https://doi.org/10.1016/j.biosystemseng.2020.05.002
https://doi.org/10.1016/j.biosystemseng.2020.05.002
Publikováno v:
SRM Journal of Research in Dental Sciences, Vol 1, Iss 1, Pp 99-102 (2010)
Externí odkaz:
https://doaj.org/article/032a63e2f1f84e62a83791537c0166cf
Publikováno v:
SRM Journal of Research in Dental Sciences, Vol 1, Iss 1, Pp 20-25 (2010)
Externí odkaz:
https://doaj.org/article/99ae92c7ad6e4892b3fe4ef84255b171
Publikováno v:
SRM Journal of Research in Dental Sciences, Vol 1, Iss 1, Pp 36-40 (2010)
Externí odkaz:
https://doaj.org/article/b0175dc7ac614b7b8dc5f3bd5039d50d
Publikováno v:
SRM Journal of Research in Dental Sciences, Vol 1, Iss 3, Pp 266-272 (2010)
Externí odkaz:
https://doaj.org/article/5d3290dadd034403aebba8bdd19b877d
Autor:
Teh Chai Liu
Publikováno v:
Journal of Dentistry and Oral Sciences.
Aim: The present study was carried out to compare clinically and radiographically the efficacy of regenerative potential of Demineralizedfreeze-dried bone allograft (DFDBA) and Bioactive glass putty (Novabone© dental putty) in mandibular grade II fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f882e47ce81fe972793c15bed133b7eb
https://doi.org/10.37191/mapsci-2582-3736-3(3)-100
https://doi.org/10.37191/mapsci-2582-3736-3(3)-100