Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ming‐Yin Wu"'
The Comparison between Novel and Conventional Phase Field Simulation of Ferroelectric Microstructure
Autor:
Ming-Yin Wu, 吳銘胤
98
The phase field approach has been employed extensively to study the evolution of microstructure and patterns of domains. There are two phase field models in current literature: conventional and unconventional methods. The main difference betw
The phase field approach has been employed extensively to study the evolution of microstructure and patterns of domains. There are two phase field models in current literature: conventional and unconventional methods. The main difference betw
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/08743667296760805128
Autor:
Ming-Yin Wu, 吳明穎
97
Modern people are busy and dine out often, it generally results in less dietary fiber intake and higher rate of cardiovascular diseases and colon cancer. Dietary fiber facilitates gastrointestinal motility and prevents cardiovascular diseases
Modern people are busy and dine out often, it generally results in less dietary fiber intake and higher rate of cardiovascular diseases and colon cancer. Dietary fiber facilitates gastrointestinal motility and prevents cardiovascular diseases
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/22723180586285681736
Publikováno v:
Nephrology. 27:877-885
Patients with end-stage kidney disease (ESKD) exhibit an elevated cardiovascular risk. Chronic inflammation is one of the main mechanisms of cardiovascular disease (CVD). Lipopolysaccharide has been proposed as a link between systemic inflammation an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::099018906206b3ab08eb2c37f6443919
https://doi.org/10.1111/nep.14107
https://doi.org/10.1111/nep.14107
Publikováno v:
Journal of Food and Drug Analysis. 20
Wheat bran is one of the major dietary fiber sources widely used in the food industry in order to produce fiber-enriched foods. The effects of wheat bra n substitution (0-30%). water absorption (46-62%) and electric power (4-12 kW) of steamer on stre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a573a591572578de3e7f564ddc2d4451
https://doi.org/10.38212/2224-6614.2083
https://doi.org/10.38212/2224-6614.2083
Autor:
MING-YIN WU1, SY-YU SHIAU1 syshiau@tajen.edu.tw
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p549-558. 10p.
Publikováno v:
Journal of Food & Drug Analysis. Sep2015, Vol. 23 Issue 3, p493-500. 8p.
Publikováno v:
Journal of Food and Drug Analysis, Vol 23, Iss 3, Pp 493-500 (2015)
The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF) in this study was extracted and incorporated into dough and mantou (i.e., steamed bread). The effects of PCF substitu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8008da30393ae41a626cf54a240a6219
https://doi.org/10.1016/j.jfda.2014.10.010
https://doi.org/10.1016/j.jfda.2014.10.010
Autor:
Ming-Yin Wu, Sy-Yu Shiau
Publikováno v:
Journal of Food Processing and Preservation. 39:549-558
Pineapple peel fiber (PPF) was extracted and incorporated into dough and steamed bread. Results showed that the substitution of wheat flour by PPF resulted in stiffer and less extensible dough with or without fermentation. The hardness and gumminess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5caf031449a96316d2d838d88b24ada0
https://doi.org/10.1111/jfpp.12260
https://doi.org/10.1111/jfpp.12260
Autor:
MING-YIN WU1 (AUTHOR), YUNG-HO CHANG2 (AUTHOR), SY-YU SHIAU1 (AUTHOR) syshiau@mail.tajen.edu.tw, CHENG-CHANG CHEN3 (AUTHOR)
Publikováno v:
Journal of Food & Drug Analysis. Mar2012, Vol. 20 Issue 1, p133-142. 10p. 4 Charts, 5 Graphs.