Zobrazeno 1 - 10
of 81
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
Publikováno v:
Minerals, Vol 10, Iss 12, p 1137 (2020)
This is the second part of a study of predictive models of oil sand ore and froth characteristics using infrared hyperspectral data as a potential new means for process control. In Alberta, Canada, bitumen in shallow oil sands deposits is accessed by
Externí odkaz:
https://doaj.org/article/d2b67f273c2e4b4183811d0fc28d1ade
Publikováno v:
Minerals, Vol 10, Iss 12, p 1138 (2020)
This study is the first of two companion papers using hyperspectral data to generate predictive models of oil sand ore and froth characteristics as a potential new means for process control. In Alberta, Canada, shallow oil sands deposits are accessed
Externí odkaz:
https://doaj.org/article/9fd4dc8b0ed3400fbbccbe35795f6cb9
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
Publikováno v:
ISPRS Journal of Photogrammetry and Remote Sensing. 189:36-49
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
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