Zobrazeno 1 - 10
of 153
pro vyhledávání: '"Kao WU"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 285-292 (2023)
In this paper, zein was added to the KGM/EC composite film solution based on the previous research about konjac glucomannan (KGM)/ethyl cellulose (EC) composite films, and the KGM/EC/zein ternary composite films were prepared by the solution casting
Externí odkaz:
https://doaj.org/article/22071a07890b43549caa12b2c611edc5
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 1, Pp 392-399 (2022)
Konjac glucomannan is a natural polymer with a wide range of sources, low price, excellent film-forming, biocompatibility, degradability and renewability. In many researches on composite materials based on konjac glucomannan, konjac glucomannan-based
Externí odkaz:
https://doaj.org/article/01cf8e98dd14454bb436317f93b52035
Autor:
Ren-You Gan, Kin-Weng Kong, Hua-Bin Li, Kao Wu, Ying-Ying Ge, Chak-Lun Chan, Xian-Ming Shi, Harold Corke
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
The red sword bean (Canavalia gladiata) is an underutilized edible bean cultivated in China. It was previously found to have the highest content of antioxidant polyphenols among 42 edible beans, mainly gallic acid, and gallotannins in its red bean co
Externí odkaz:
https://doaj.org/article/a12fd029dd5a4c5f8ff6f00a1b6a16cc
Publikováno v:
International Journal of Low-Carbon Technologies. 18:123-130
A good aromatherapy experience of an incense stick with filter material depended heavily on the barrier effect of the filter material particles and the comfort temperature of the aroma. The lack of accurate methods to determine the aroma temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f21d04cf42c81d1dc2bfcd76067d932b
https://doi.org/10.1093/ijlct/ctac113
https://doi.org/10.1093/ijlct/ctac113
Autor:
Ying Kuang, Qinjian Xiao, Yichen Yang, Menglong Liu, Xiaosa Wang, Pengpeng Deng, Kao Wu, Yi Liu, Bo Peng, Fatang Jiang, Cao Li
Publikováno v:
Materials; Volume 16; Issue 8; Pages: 3164
Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70bfca43efefe24161ff6aba09b419fc
Autor:
Kao Wu, Ru Wang, Zijian Ye, Yuxuan Tao, Huaxin Wu, Weiwei Sun, Junjie Cheng, Ying Kuang, Fatang Jiang, Sheng Chen
Publikováno v:
Journal of Porous Materials.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::959cc37caabada3cabbcc6f3ac942ba9
https://doi.org/10.1007/s10934-023-01438-y
https://doi.org/10.1007/s10934-023-01438-y
This paper proposes a model that generates a drum track in the audio domain to play along to a user-provided drum-free recording. Specifically, using paired data of drumless tracks and the corresponding human-made drum tracks, we train a Transformer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c04eacc4a752ed949098a2a88ea3a076
http://arxiv.org/abs/2210.06007
http://arxiv.org/abs/2210.06007
Autor:
Ying Kuang, Si Zhao, Puming Liu, Menglong Liu, Kao Wu, Yi Liu, Pengpeng Deng, Cao Li, Fatang Jiang
Publikováno v:
Food Hydrocolloids. 141:108733
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f456c0406d1edbd66b9a10bb8ae458b7
https://doi.org/10.1016/j.foodhyd.2023.108733
https://doi.org/10.1016/j.foodhyd.2023.108733
Publikováno v:
Trends in Food Science & Technology. 112:753-763
Natural polymers such as protein and polysaccharide belong to the basic kinds of food soft mater. With great diversity and complexity, the intermolecular assembly structure formed by these polymers can form stable co soluble complexes or have phase s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d516e69a7224ff0982f45c094453e525
https://doi.org/10.1016/j.tifs.2021.04.034
https://doi.org/10.1016/j.tifs.2021.04.034
Autor:
Kao Wu, Xu Yan, Dandan Zhu, Yuxuan Tao, Yang Zeng, Xin Li, Weiwei Sun, Hong Qian, Fatang Jiang, Sheng Chen
Publikováno v:
International Journal of Biological Macromolecules. 241:124629
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3b8dbdb3a0899c8edfeb75d23877242
https://doi.org/10.1016/j.ijbiomac.2023.124629
https://doi.org/10.1016/j.ijbiomac.2023.124629