Zobrazeno 1 - 10
of 1 883
pro vyhledávání: '"Shan XUE"'
Publikováno v:
IET Science, Measurement & Technology, Vol 18, Iss 7, Pp 325-333 (2024)
Abstract Simultaneous electromagnetic field probing system (SEMPS) has been popular in recent years. Herein, a simultaneous electromagnetic field probing system with Y‐shaped separation detection structure (SEMPS Y) is first proposed, in which the
Externí odkaz:
https://doaj.org/article/8c82d63baf7748fe9b16cf5084ae55b5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 176-186 (2024)
In order to further develop and improve the quality of pork meatballs, Plackett-Burman combined with Box-Behnken experimental design was used to optimize the processing formula of pork meatball added with soluble antioxidant dietary fiber (SADF) from
Externí odkaz:
https://doaj.org/article/456d4c60f6a24af6ad3429b64682b38f
Publikováno v:
BMC Pulmonary Medicine, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Background Coronavirus disease 2019 (COVID-19) has had a global social and economic impact. An easy assessment procedure to handily identify the mortality risk of inpatients is urgently needed in clinical practice. Therefore, the aim of this
Externí odkaz:
https://doaj.org/article/91e67a21b1d34cce918fc6fc462f1171
Publikováno v:
IET Science, Measurement & Technology, Vol 18, Iss 1, Pp 25-32 (2024)
Abstract The de‐embedding calibration method has been proposed to achieve high‐precision calibration for a single port electric field or magnetic field probe, which can effectively eliminate the calibration ripple. However, the method's effective
Externí odkaz:
https://doaj.org/article/16a52f97778f469fbfe31de3da5e43da
Publikováno v:
Foods, Vol 13, Iss 22, p 3654 (2024)
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat c
Externí odkaz:
https://doaj.org/article/ce3b80de25d44b1f83ca4809cd829b7c
Publikováno v:
Gels, Vol 10, Iss 11, p 683 (2024)
In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly. Then, the AVE
Externí odkaz:
https://doaj.org/article/0a85c4a5eb8a4496898f608b1edc0a03
Publikováno v:
Frontiers in Big Data, Vol 7 (2024)
Social media has profoundly changed our modes of self-expression, communication, and participation in public discourse, generating volumes of conversations and content that cover every aspect of our social lives. Social media platforms have thus beco
Externí odkaz:
https://doaj.org/article/30db3343b5db4faf8c40378eab497a71
Publikováno v:
Gels, Vol 10, Iss 8, p 533 (2024)
In this study, novel functional ZEO-complex gels were prepared using sodium alginate, inulin, grape seed extract (GSE), and Zanthoxylum bungeanum essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on
Externí odkaz:
https://doaj.org/article/59007f5bf0b94a01a0d32df24cf184e3
Publikováno v:
工程科学学报, Vol 45, Iss 9, Pp 1539-1549 (2023)
With the development and advancement of science and technology, the development and innovation of unmanned aerial vehicle (UAV) technology and products have brought great convenience to people in the fields of aerial photography, plant protection, el
Externí odkaz:
https://doaj.org/article/42755481fe7245e097df03adc515541d
Autor:
Shan XUE, Lingling ZHUANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 16-24 (2023)
In this study, the Pickering emulsion of soybean protein isolate (SPI)-carrageenan-xanthan terpolymer was prepared. The effects of ratio of SPI to carraneenan-xanthan, pH, mass concentration of carraneenan, mass concentration of xanthan and volume of
Externí odkaz:
https://doaj.org/article/4e259d5915164fc9ab33d73187533f0f