Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Jilu Feng"'
Autor:
Cole A. McCormick, Hilary Corlett, Jack Stacey, Cathy Hollis, Jilu Feng, Benoit Rivard, Jenny E. Omma
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-16 (2021)
Abstract Carbonate rocks undergo low-temperature, post-depositional changes, including mineral precipitation, dissolution, or recrystallisation (diagenesis). Unravelling the sequence of these events is time-consuming, expensive, and relies on destruc
Externí odkaz:
https://doaj.org/article/17fb5a720dcb470ea8a72d4125b7c7e3
Publikováno v:
International Journal of Applied Earth Observations and Geoinformation, Vol 102, Iss , Pp 102420- (2021)
Heavy metals in soil are harmful environmental pollutants due to their toxicity and copper (Cu) is a key indicator. Detecting and mapping the distribution of soil property using remote sensing technique is cost-effective. In this study, GF5 hyperspec
Externí odkaz:
https://doaj.org/article/28112f653d6c4d0d8b424b51204cdb9a
Publikováno v:
Remote Sensing, Vol 14, Iss 10, p 2420 (2022)
The contamination of farmlands with hazardous metals from mining puts the safety of agricultural commodities at risk. For remediation, it is crucial to map the spatial distribution of contaminated soil. Typical sampling-based procedures are time-cons
Externí odkaz:
https://doaj.org/article/75e90ad2f7ba4d2f94360e2046cb47ab
Autor:
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C. Berton-Carabin
Publikováno v:
Journal of Agricultural and Food Chemistry, 71(11), 4717-4728
Journal of Agricultural and Food Chemistry 71 (2023) 11
Journal of Agricultural and Food Chemistry 71 (2023) 11
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a20085cc7507b03f149971e1b4e96e4
https://doi.org/10.1021/acs.jafc.2c07365
https://doi.org/10.1021/acs.jafc.2c07365
Publikováno v:
ISPRS Journal of Photogrammetry and Remote Sensing. 189:36-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a206f3eb79156866e48847314ebb1a4
https://doi.org/10.1016/j.isprsjprs.2022.04.019
https://doi.org/10.1016/j.isprsjprs.2022.04.019
Autor:
Jilu Feng, Claire C. Berton-Carabin, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Karin Schroën
Publikováno v:
Food Hydrocolloids 139 (2023)
Food Hydrocolloids, 139
Food Hydrocolloids, 139
The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In this paper, we explore the emulsifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ec71caf9a67c0043b9129818455b36
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers
Autor:
Haolin Zhou, Nicholas B. Harris, Tian Dong, Korhan Ayranci, Jilu Feng, Benoit Rivard, Paul Hackley, Javin Hatcherian
Publikováno v:
GSA Bulletin. 134:2130-2144
Organic matter (OM) accumulation in organic matter-rich mudstones, or black shales, is generally recognized to be controlled by combinations of bioproductivity, preservation, and dilution. However, specific triggers of OM deposition in these formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f63daec41caa144212fc202049303edd
https://doi.org/10.1130/b36091.1
https://doi.org/10.1130/b36091.1
Publikováno v:
The International Journal of Advanced Manufacturing Technology. 106:5407-5420
Regeneration chatter in the vertical milling process of titanium alloy thin-walled workpieces seriously affects the material’s machining surface quality and efficiency. Therefore, the prediction of stable cutting depths is a critical requirement fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c295ea23f65c1aad395abee64a5e3a7
https://doi.org/10.1007/s00170-020-05031-4
https://doi.org/10.1007/s00170-020-05031-4
Publikováno v:
Trends in Food Science and Technology 121 (2022)
Trends in Food Science and Technology, 121, 129-141
Trends in Food Science and Technology, 121, 129-141
Background: Lipid oxidation gives rise to the formation of off-flavors and is therefore a major concern for food quality. When present in food emulsions (e.g., milk, yogurts, salad dressings), labile polyunsaturated lipids usually oxidize faster than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd1a652484960e82220ace0d392ea0c3
https://research.wur.nl/en/publications/maillard-reaction-products-as-functional-components-in-oil-in-wat
https://research.wur.nl/en/publications/maillard-reaction-products-as-functional-components-in-oil-in-wat
Autor:
Jilu Feng
Oil-in-water (O/W) emulsions, where oil droplets are dispersed in an aqueous phase, often experience various physical and chemical destabilization phenomena, which compromise the quality and shelf life of the final products. To achieve acceptable she
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74fc101468265d3fdf84789ed8d45e45
https://research.wur.nl/en/publications/maillard-reaction-based-routes-for-stable-food-emulsions
https://research.wur.nl/en/publications/maillard-reaction-based-routes-for-stable-food-emulsions