Zobrazeno 1 - 10
of 345
pro vyhledávání: '"Qingjie SUN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 352-359 (2024)
Bacillus protease, a microbial protease known for its diverse range, significant activity and extensive research, has been widely used in the food industry. This review covers various aspects, including the screening and selection of protease high-pr
Externí odkaz:
https://doaj.org/article/a775d0c80eb4461eb9915115af7f2a50
Publikováno v:
Virtual and Physical Prototyping, Vol 19, Iss 1 (2024)
In recent years, there has been a growing focus on additive manufacturing of martensitic stainless steel with exceptional performance. This study introduces a new pathway to fabricate martensitic stainless steel through heterogeneous double-wire arc-
Externí odkaz:
https://doaj.org/article/364fe71366884a0e9bfdfb706b6e84e2
Publikováno v:
Virtual and Physical Prototyping, Vol 19, Iss 1 (2024)
ABSTRACTMicron TiB2 particles were added to the 2319 aluminum alloy using a surface coating method during the additive process. The study focused on the formation, microstructure, and properties in order to achieve deposited components with a uniform
Externí odkaz:
https://doaj.org/article/3ec93aac55e1491fb2869234ea243966
Publikováno v:
Materials, Vol 17, Iss 19, p 4722 (2024)
Titanium and titanium alloys with a medium thickness of 5 to 12 mm are widely used for ocean platforms, military equipment and in other fields because of their light weight, appropriate strength and corrosion resistance. In this study, autogenous las
Externí odkaz:
https://doaj.org/article/154c0f46dcc643bf9f7ef6d42cc4f45e
Autor:
Song Cui, David Julian McClements, Xingfeng Xu, Bo Jiao, Liyang Zhou, Hualu Zhou, Liu Xiong, Qiang Wang, Qingjie Sun, Lei Dai
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 135-147 (2023)
As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly di
Externí odkaz:
https://doaj.org/article/0e8ee6da147e47d78b89fde1cc7fe5fb
Publikováno v:
Journal of Materials Research and Technology, Vol 26, Iss , Pp 4835-4847 (2023)
The gas tungsten arc welding (GTAW) molten pool are numerical and experimentally determined to be wetting and stirring with an extra transverse alternating magnetic field (ETAMF). The trace particle behaviors in the molten pool were identified to dem
Externí odkaz:
https://doaj.org/article/61a9ea9c58ec4c61bd424e38dd76c86d
Autor:
Zhiwei Lin, Linjie Zhan, Kaili Qin, Yang Li, Yang Qin, Lu Yang, Qingjie Sun, Na Ji, Fengwei Xie
Publikováno v:
Foods, Vol 13, Iss 12, p 1837 (2024)
Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch–protein-based nanoparticle approach to improve th
Externí odkaz:
https://doaj.org/article/cbb773b8cf294b3db77ecd52db3f9f8c
Publikováno v:
Journal of Materials Research and Technology, Vol 25, Iss , Pp 1193-1207 (2023)
CO2 shielding gas was innovatively employed for TC4/304SS dissimilar metal arc welding, overcoming the limitation of active gas application for Ti welding. The effect of CO2 addition on welding process was investigated. Our results show that the CO2+
Externí odkaz:
https://doaj.org/article/b09a5d3638334ee895afcca06abb0e42
Publikováno v:
Journal of Materials Research and Technology, Vol 24, Iss , Pp 5805-5822 (2023)
In this work, the welding of 40 mm thick-walled ferromagnetic super martensitic stainless steels (super-MSS) welded by magnetic-field-assisted (MFA) narrow gap-gas tungsten arc welding (NG-GTAW) is reported and a defect-free joint is successfully obt
Externí odkaz:
https://doaj.org/article/dd637f45bb4c42b99031fa6ee7378d64
Publikováno v:
Foods, Vol 13, Iss 9, p 1355 (2024)
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concent
Externí odkaz:
https://doaj.org/article/98dbf67c2e2e4dae81721a5c9b27b6c2