Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kejing Shen"'
Autor:
Zhifeng Xin, Xue Dong, Yi‐Rong Wang, Qian Wang, Kejing Shen, Jing‐Wen Shi, Yifa Chen, Ya‐Qian Lan
Publikováno v:
Advanced Science, Vol 10, Iss 21, Pp n/a-n/a (2023)
Abstract The efficient CO2 electroreduction into high‐value products largely relies on the CO2 adsorption/activation or electron‐transfer of electrocatalysts, thus site‐specific functionalization methods that enable boosted related interactions
Externí odkaz:
https://doaj.org/article/739c93ad38a9401b9eaa339e88ff9b65
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used
Externí odkaz:
https://doaj.org/article/e7e18d41eaf34c3581fa4eec50ccb293
Autor:
Zhifeng Xin, Xue Dong, Yi‐Rong Wang, Qian Wang, Kejing Shen, Jing‐Wen Shi, Yifa Chen, Ya‐Qian Lan
Publikováno v:
Advanced Science.
Publikováno v:
ACS Applied Materials & Interfaces. 13:54959-54966
Metal–organic frameworks (MOFs) with plenty of active sites and high porosity have been considered as an excellent platform for the electroreduction of CO2, yet they are still restricted by the low...
Publikováno v:
Chinese Chemical Letters. 34:107458
Autor:
Zhifeng, Xin, Jingjing, Liu, Xinjian, Wang, Kejing, Shen, Zibo, Yuan, Yifa, Chen, Ya-Qian, Lan
Publikováno v:
ACS applied materialsinterfaces. 13(46)
Metal-organic frameworks (MOFs) with plenty of active sites and high porosity have been considered as an excellent platform for the electroreduction of CO
Autor:
Xiangyun Xie, Guangrong Huang, Yizhou Fang, Yuting Chen, Huilin Ren, Shuqian Xia, Kejing Shen, Wenting Mu
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e40120, Published: 29 JAN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 JAN 2021
Food Science and Technology, Volume: 42, Article number: e40120, Published: 29 JAN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 JAN 2021
For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703d3fcabc235d5dc9976fbe489513fa
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002215&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002215&tlng=en
Publikováno v:
RSC advances. 9(30)
A high-efficiency drug delivery system has been successfully constructed based on visible-light triggered binding and releasing between tetra-ortho-methoxy-substituted azobenzene (mAzo) and β-cyclodextrin (β-CD) modified mesoporous silica nanoparti