Výsledky vyhledávání

Akademický článek

The Challenge of Artificial Intelligence Scientists to the Epistemology of Science

Autor: DUAN Weiwen

Publikováno v: Nongye tushu qingbao xuebao, Vol 35, Iss 11, Pp 4-12 (2023)

[Purpose/Significance] This study aims to explore the challenges that artificially intelligent (AI) scientists may bring to scientific epistemology. [Method/Process] Scientific discovery has long been of interest to AI researchers. The next big step

Externí odkaz: https://doaj.org/article/893211348e134352a8dcc44a41813aeb

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Akademický článek

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide

Autor: Qiu, Hui, Duan, Weiwen, Hu, Weicheng, Wei, Shuai, Liu, Yanan, Sun, Qinxiu, Wang, Zefu, Han, Zongyuan, Liu, Yang, Liu, Shucheng

Publikováno v: In International Journal of Biological Macromolecules March 2024 260 Part 2

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Akademický článek

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

Autor: Duan, Weiwen, Qiu, Hui, Htwe, Kyi Kyi, Sun, Qinxiu, Han, Zongyuan, Wang, Zefu, Liu, Yang, Wei, Shuai, Liu, Shucheng

Publikováno v: In Food Hydrocolloids January 2024 146 Part A

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Akademický článek

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

Autor: Htwe, Kyi Kyi, Duan, Weiwen, Wei, Shuai, Sun, Qinxiu, Wang, Zefu, Han, Zongyuan, Liu, Yang, Liu, Shucheng

Publikováno v: In Food Research International December 2023 174 Part 1

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Akademický článek

Response Surface Optimization of Mesona Microwave Intermittent-Hot Air Combined Drying Process and Its Effect on Mesona Gel Quality

Autor: Xiaoxian TANG, Siting HE, Zhenhua DUAN, Yan LIU, DUAN Weiwen, Meiling TANG, Dan GAO

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 3, Pp 203-211 (2022)

Taking Mesona blumes as the research object, the effects of microwave power, microwave intermittent time, drying point and drying temperature on the extraction rate of polysaccharides were studied with the microwave intermittent hot air drying method

Externí odkaz: https://doaj.org/article/f0831c8e919a4ef8bc1c5de267f767b6

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