Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Haining Gu"'
Autor:
Shengwei Xiao, Yuyu Zhao, Shuqi Jin, Zhicai He, Gaigai Duan, Haining Gu, Hongshun Xu, Xingyu Cao, Chunxin Ma, Jun Wu
Publikováno v:
e-Polymers. 22:719-732
Building long-lasting antimicrobial and clean surfaces is one of the most effective strategies to inhibit bacterial infection, but obtaining an ideal smart surface with highly efficient, controllable, and regenerative properties still encounters many
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::298d94d0917e32cbcf474dd2d4791f32
https://doi.org/10.1515/epoly-2022-0055
https://doi.org/10.1515/epoly-2022-0055
Autor:
Haining GUAN, Xiaoqin DIAO, Dengyong LIU, Jianrong LI, Xuepeng LI, Shumin YI, Jinbo FAN, Zhinan ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 371-377 (2024)
Cultivating high-level composite applied professional postgraduates with master's degree is not only an inevitable need for building first-class universities and disciplines, but also a significant way to actively serve the implementation of rural re
Externí odkaz:
https://doaj.org/article/ea5c820c28ee4eabb8b493877ceb3ad8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 352-361 (2024)
Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product. How to isolate and identify the key aroma or taste compounds from a large number of flavor com
Externí odkaz:
https://doaj.org/article/48de48b7384c43e5afb18c18824f968c
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106981- (2024)
This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with so
Externí odkaz:
https://doaj.org/article/3053a0b7dc36417c912508edd7363cf7
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 26-40 (2024)
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/
Externí odkaz:
https://doaj.org/article/b38253b87f604dc980eae00fde3aa5a7
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101163- (2024)
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup
Externí odkaz:
https://doaj.org/article/b0c626aa3f724891a72c141b7e6f5c2c
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 196-203 (2023)
The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sau
Externí odkaz:
https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28
Autor:
Rongrong Li, Yuyuan Ye, Rener Chen, Jie Zhang, Fangli Qiu, Qizhong Zhou, Huajiang Jiang, Haining Gu, Yu-Guo Zhuang
Publikováno v:
Tetrahedron. 72:5290-5294
A host–guest molecular recognition is reported between cucurbit[7]uril and butyrylcholine with the driving forces of hydrophobic and charge-dipole interactions. On the basis of this recognition, an enzyme- and photo-responsive supramolecular amphip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05629c0ec96c34c8dee53cb3d547d4f8
https://doi.org/10.1016/j.tet.2016.05.022
https://doi.org/10.1016/j.tet.2016.05.022
Publikováno v:
Organic Letters. 17:4160-4163
Various nanomorphologies were obtained by simply changing the fabrication conditions, such as the pH of the system, different solvent, or different concentration, of bola-amphiphilic pillar[5]arene Bola-AP5. Importantly, hybrid microtubules as a micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d60b9cc2efcbe0f63fe34e34dd3d404
https://doi.org/10.1021/acs.orglett.5b01910
https://doi.org/10.1021/acs.orglett.5b01910
Publikováno v:
Chemical Communications. 51:12220-12223
The formation of a pH-responsive fluorescent [5]pseudorotaxane by self-assembly of cationic water-soluble pillar[5]arenes and a tetraphenylethene derivative was reported.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a08295e36a4b0acf02d69c1874870805
https://doi.org/10.1039/c5cc04720j
https://doi.org/10.1039/c5cc04720j