Zobrazeno 1 - 10
of 39
pro vyhledávání: '"DONG Shiqin"'
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 210-218 (2024)
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or t
Externí odkaz:
https://doaj.org/article/ce6e3f6da0e3473087cf343dec47cee5
Autor:
Chen, Le, Yin, Shengxin, Dong, Shiqin, Xu, Peng, Liu, Yongle, Xiang, Xiaole, Huang, Qun, Ye, Lin
Publikováno v:
In Food Chemistry 30 August 2024 450
Autor:
Dong, Shiqin, He, Haiyang, Qiu, Zhilian, Peng, Liguo, Qin, Shuang, Fang, Jianjun, Liu, Dianwen, Shen, Peilun
Publikováno v:
In Minerals Engineering 1 August 2024 213
Autor:
Chen, Le, Dong, Shiqin, Xu, Peng, Yu, Zhuosi, He, Yating, Liu, Yongle, Xiang, Xiaole, Huang, Qun, Li, Shugang, Ye, Lin
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 3
The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
Autor:
Xiang, Xiaole, Dong, Shiqin, Chen, Le, Liu, Yongle, Wu, Yingqun, Yu, Meijuan, Hu, Gan, Li, Shugang, Ye, Lin
Publikováno v:
In Food Research International December 2024 197 Part 1
Autor:
Xiang, Xiaole, Chen, Le, Dong, Shiqin, Li, Zixiao, Liu, Yongle, Wu, Yingqun, Li, Shugang, Ye, Lin
Publikováno v:
In Food Research International November 2024 195
Autor:
Qiu, Zhilian, Fang, Jianjun, Liu, Dianwen, He, Haiyang, Peng, Liguo, Qin, Shuang, Dong, Shiqin, Dong, Liuyang, Shen, Peilun
Publikováno v:
In Advanced Powder Technology June 2024 35(6)
Autor:
Peng, Liguo, He, Haiyang, Qiu, Zhilian, Qin, Shuang, Dong, Shiqin, Liu, Dianwen, Fang, Jianjun, Shen, Peilun
Publikováno v:
In Advanced Powder Technology May 2024 35(5)
Autor:
Yang, Qiaoli, Dong, Shiqin
Publikováno v:
Phys.Lett.B 843 (2023) 138004
QCD axions can be a substantial part of dark matter if their mass $m_a\sim10^{-5}$eV. Since the axions were created by the misalignment mechanism, their local energy spectrum density is large. Consequently, the axion-induced atomic transition rate is
Externí odkaz:
http://arxiv.org/abs/1912.11472
Autor:
Xiang, Xiaole, Chen, Le, Dong, Shiqin, Wang, Faxiang, Li, Xianghong, Huang, Yiqun, Liu, Yongle, Huang, Qun, Li, Shugang, Ye, Lin
Publikováno v:
In Food Chemistry 15 December 2023 429