Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Fengxian Guo"'
Autor:
Yingnan Lin, Qin-ying Li, Qingming Qu, Li Ding, Zhen Chen, Fubiao Huang, Shihong Hu, Wei Deng, Fengxian Guo, Chuankai Wang, Panmo Deng, Li Li, Hao Jin, Cong Gao, Beibei Shu, Jie Jia
Publikováno v:
Journal of Rehabilitation Medicine, Vol 54 (2022)
Objective: Robot-assisted neuro-rehabilitation therapy plays a central role in upper extremity recovery of stroke. However, the efficacy of robotic training on the upper extremity is not yet well defined, and little attention has been devoted to its
Externí odkaz:
https://doaj.org/article/1460894afe25496e993b4b7059299e02
Publikováno v:
Foods, Vol 12, Iss 7, p 1506 (2023)
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and diffe
Externí odkaz:
https://doaj.org/article/bc6213cec868475082fb521ec7c26310
Publikováno v:
Foods, Vol 11, Iss 16, p 2471 (2022)
Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while
Externí odkaz:
https://doaj.org/article/bedcd84c53e0464aa56cdd4f578d091e
Publikováno v:
IEEE Access, Vol 5, Pp 13455-13464 (2017)
Via processing the computation intensive applications (apps) at the network edge, mobile edge computing (MEC) becomes a promising technology to enhance the ability of the user equipments (UEs). Most existing works usually focus on whether to offload
Externí odkaz:
https://doaj.org/article/a010735e3ba241b1ae6143e26eabf6a1
Publikováno v:
Molecules, Vol 22, Iss 11, p 1801 (2017)
In this study, the encapsulation mechanism of oxyresveratrol and β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was studied. As this research shows, oxyresveratrol and two cyclodextrins (CDs) were able to form inclusion complexe
Externí odkaz:
https://doaj.org/article/ba7cb1cbc4e14114af9231ee558a05c0
Publikováno v:
China Communications. 20:218-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db1180d6268d8df15bbea1c646579b25
https://doi.org/10.23919/jcc.2023.03.016
https://doi.org/10.23919/jcc.2023.03.016
Autor:
Yong Cheng, Yanming Guan, Fengxian Guo, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He
Publikováno v:
International Journal of Food Science & Technology. 57:3783-3794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cd29d5d9050b42bcb238bd8dc796295
https://doi.org/10.1111/ijfs.15706
https://doi.org/10.1111/ijfs.15706
Publikováno v:
IEEE Internet of Things Journal. 8:11891-11915
Nowadays, many disruptive Internet-of-Things (IoT) applications emerge, such as augmented/virtual reality online games, autonomous driving, and smart everything, which are massive in number, data intensive, computation intensive, and delay sensitive.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::748df5b8f8cc170b4b7f2b85c0bf5dab
https://doi.org/10.1109/jiot.2021.3063686
https://doi.org/10.1109/jiot.2021.3063686
Autor:
Guowei Zhang, Fengxian Guo, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zongping Zheng, Zhiyong He
Publikováno v:
Journal of Food Biochemistry. 46
In this study, Colla corii asini (CCA) was fractionated into three fractions with different molecular weights using ultracentrifugation equipment. Components with a molecular weight of10 kDa in F1 accounted for 81.90%, whereas that in F2 and F3 was 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7542f5a64bb1c4dd63b08eff19e4055c
https://doi.org/10.1111/jfbc.14174
https://doi.org/10.1111/jfbc.14174
Publikováno v:
Food Science & Nutrition, 8(10):5275-5283
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 10, Pp 5275-5283 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 10, Pp 5275-5283 (2020)
Soy protein is wildly used in food industry due to its high nutritional value and good functionalities. However, the poor storage stability of commercial soy protein products has puzzled both the producers and the users for a long time. The current s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54bac2241742813824a119c16f4fab0f
https://doi.org/10.1002/fsn3.1759
https://doi.org/10.1002/fsn3.1759