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Akademický článek

Temporal periodic solutions of non-isentropic compressible Euler equations with geometric effects

Publikováno v: Advances in Nonlinear Analysis, Vol 13, Iss 1, Pp 789-812 (2024)

In this article, we investigate the general qusi-one-dimensional nozzle flows governed by non-isentropic compressible Euler system. First, the steady states of the subsonic and supersonic flows are analyzed. Then, the existence, stability, and unique

Externí odkaz: https://doaj.org/article/4595cbdab915423f90caea4293bb548a

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Report

Temporal periodic solutions to nonhomogeneous quasilinear hyperbolic equations driven by time-periodic boundary conditions

Autor: Fang, Xixi, Qu, Peng, Yu, Huimin

We consider the temporal periodic solutions to general nonhomogeneous quasilinear hyperbolic equations with a kind of weak diagonal dominant structure. Under the temporal periodic boundary conditions, the existence, stability and uniqueness of the ti

Externí odkaz: http://arxiv.org/abs/2306.09653

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Akademický článek

Genetic engineering drives the breakthrough of pig models in liver disease research

Autor: Xu, Chenhao, Fang, Xixi, Xu, Xiao, Wei, Xuyong

Publikováno v: In Liver Research September 2024 8(3):131-140

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Akademický článek

Prediction model of pressure injury occurrence in diabetic patients during ICU hospitalization——XGBoost machine learning model can be interpreted based on SHAP

Autor: Xu, Jie, Chen, Tie, Fang, Xixi, Xia, Limin, Pan, Xiaoyun

Publikováno v: In Intensive & Critical Care Nursing August 2024 83

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Akademický článek

Regulation Mechanism of Processed Cheese Stretchability

Autor: SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie

Publikováno v: Shipin Kexue, Vol 44, Iss 16, Pp 25-33 (2023)

In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifyi

Externí odkaz: https://doaj.org/article/e4c73a079ec64720ba8b548388f1062f

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Dissertation/ Thesis

La digestibilité des fromages commerciaux : impact de la structure et de la texture des fromages

Autor: Fang, Xixi

La structure et la texture des aliments solides et leur évolution pendant la digestion affectent leur désintégration et la vitesse de libération et de dégradation des protéines. Il a été démontré que la cinétique de digestion a un impact s

Externí odkaz: https://hdl.handle.net/20.500.11794/25959

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