Zobrazeno 1 - 10
of 207
pro vyhledávání: '"LINGYAN KONG"'
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 289-299 (2024)
ABSTRACT: Electrospinning is a simple and versatile technique that uses electrostatic forces to create fibers in the nano to micro range from a variety of materials, both synthetic and natural. Due to the high surface area to volume ratio, high poros
Externí odkaz:
https://doaj.org/article/1a8d3e0112324c77879973e2cc6d2b40
Autor:
Ning Ding, Xi-Ao Yang, Min Xu, Yun Wang, Zhengyu Jin, Yining Wang, Huadan Xue, Lingyan Kong, Zhiwei Wang, Daming Zhang
Publikováno v:
Insights into Imaging, Vol 15, Iss 1, Pp 1-10 (2024)
Abstract Objectives To assess the performance of the “dark blood” (DB) technique, deep-learning reconstruction (DLR), and their combination on aortic images for large-vessel vasculitis (LVV) patients. Materials and methods Fifty patients diagnose
Externí odkaz:
https://doaj.org/article/d8956f88090f4810a5eb94220802662c
Publikováno v:
Zhongguo gonggong weisheng, Vol 40, Iss 9, Pp 1052-1058 (2024)
Objective To analyze the epidemiological characteristics and spatial clustering of severe fever with thrombocytopenia syndrome (SFTS) in Dalian from 2011 to 2023, and provide evidence for the prevention and control of SFTS. Method The incidence data
Externí odkaz:
https://doaj.org/article/4a4787718d1a483b8eeb21a4dd359bd2
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 88-98 (2024)
Soy milk, rich in vitamin D and calcium, is a common alternative to dairy milk. However, its distinct 'beany off-flavor' has limited its acceptance, particularly in Western countries. A new technique employing preformed 'empty' V-type starch has been
Externí odkaz:
https://doaj.org/article/4f6f0d0d21104dae8cdcc7e5b748b429
Publikováno v:
Next Materials, Vol 3, Iss , Pp 100164- (2024)
Alloy nanomaterials exhibit superior plasmonic properties that can exceed traditional single-metal nanomaterials. Hence, they hold great potential for developing highly sensitive sensors capable of detecting small analytes in nanoscale. The self-asse
Externí odkaz:
https://doaj.org/article/eb9358cc2bfc43378ae166ffe71a0cc4
Autor:
Bo Pan, Ying Xu, Ru Yao, Xi Cao, Xingtong Zhou, Zhixin Hao, Yanna Zhang, Changjun Wang, Songjie Shen, Yanwen Luo, Qingli Zhu, Xinyu Ren, Lingyan Kong, Yidong Zhou, Qiang Sun
Publikováno v:
Journal of Translational Medicine, Vol 21, Iss 1, Pp 1-14 (2023)
Abstract Background The 70-gene signature (70-GS, MammaPrint) test has been recommended by the main guidelines to evaluate prognosis and chemotherapy benefit of hormonal receptor positive human epidermal receptor 2 negative (HR + /Her2−) early brea
Externí odkaz:
https://doaj.org/article/106d405f9d5545debbbe09aff7be8c43
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100977- (2024)
Artificial intelligence (AI) has played a critical role in the enhancement and automation of global food production and delivery. The assessment of ripeness through microwave images and AI presents a unique opportunity to enhance the current process
Externí odkaz:
https://doaj.org/article/82b86c84e7074cccaa1b6ed1ab67e451
Autor:
Weiwei Li, Lingyan Kong, Manzhang Xu, Jiuwei Gao, Lei Luo, Yingzhe Li, Kexin Wang, Yilin Zhou, Lei Li, Yuan Wei, Xiaoshan Zhang, Ruoqing Zhao, Mengdi Chen, Yuting Yan, Xiaoguang Luo, Zhaohe Dai, Lu Zheng, Xuewen Wang, Wei Huang
Publikováno v:
Research, Vol 7 (2024)
Real-time thermal sensing through flexible temperature sensors in extreme environments is critically essential for precisely monitoring chemical reactions, propellant combustions, and metallurgy processes. However, despite their low response speed, m
Externí odkaz:
https://doaj.org/article/26cacb221eac4c34912c4ad8d986d96e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 13-19 (2023)
To improve the stability and utilization rate of ginger essential oil (GEO), GEO nanoemulsion stabilized by acid-modified attapulgite, emulsified by flaxseed gum and embedded by chitosan hydrochloride were prepared in this laboratory. The characteris
Externí odkaz:
https://doaj.org/article/b70b8a8cf4b041c9966359e5cbcea15b
Autor:
Jingyi Zhou, Lingyan Kong
Publikováno v:
Food Frontiers, Vol 4, Iss 2, Pp 902-910 (2023)
Abstract Starch, especially its amylose component can form inclusion complex (IC) with various small molecules, such as flavor and aroma compounds. Complexation of flavor compounds using starch matrices is driven by the hydrophobic interaction and th
Externí odkaz:
https://doaj.org/article/10c8bc22b7d24c3298999d9566a32cdd