Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Xuliang Nie"'
Autor:
Xin Li, Ruizhe Hu, Zhiqiang Xiong, Dan Wang, Zhixia Zhang, Chongbo Liu, Xiaojun Zeng, Dezhi Chen, Renchao Che, Xuliang Nie
Publikováno v:
Nano-Micro Letters, Vol 16, Iss 1, Pp 1-17 (2023)
Highlights Fe3+, Co2+, H3BTC, and collagen peptide are used to achieve a one-step assembly of stable FeCo-MOG/CP by manipulating the complexation effect and solution polarity. By optimizing pyrolysis, two kinds of nitrogen-doped carbon aerogels loade
Externí odkaz:
https://doaj.org/article/463c8cd376a14ae795b3b5c185bf6af4
Autor:
Rong Zeng, Cong Huang, Jie Wang, Yuan Zhong, Qingwen Fang, Shuzhen Xiao, Xuliang Nie, Shangxing Chen, Dayong Peng
Publikováno v:
Crystals, Vol 13, Iss 8, p 1254 (2023)
In this paper, four new compounds with quinazolinone structure were designed and synthesized based on the special biological activity of quinazolinone. The four new compounds containing quinazolinone structures were synthesized using a one-pot method
Externí odkaz:
https://doaj.org/article/a8c064cbdf4840aa97d83131df358d06
Publikováno v:
Molecules, Vol 27, Iss 7, p 2142 (2022)
Coumarin possesses the aromatic group and showed plentiful activities, such as antioxidant, preventing asthma and antisepsis. In addition, coumarin derivatives usually possess good solubility, low cytotoxicity and excellent cell permeability. In our
Externí odkaz:
https://doaj.org/article/fbdf8a4e54204eb399be6e5db7549827
Publikováno v:
PLoS ONE, Vol 12, Iss 8, p e0182912 (2017)
In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional
Externí odkaz:
https://doaj.org/article/d7b4e89cb96a45549d24d52e5abf463d
Autor:
Fanxin Zeng, Zhongping Yin, Jiguang Chen, Xuliang Nie, Ping Lin, Tao Lu, Meng Wang, Dayong Peng
Publikováno v:
Molecules, Vol 24, Iss 18, p 3309 (2019)
To obtain α-glucosidase inhibitors with high activity, 19 NB-DNJDs (N-benzyl-deoxynojirimycin derivatives) were designed and synthesized. The results indicated that the 19 NB-DNJDs displayed different inhibitory activities towards α-glucosidase in
Externí odkaz:
https://doaj.org/article/3907c9bb98114db2ac6d13dc3e737dc6
Publikováno v:
Carbon. 198:195-206
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::159eba4e145fec782c865daf44958a5c
https://doi.org/10.1016/j.carbon.2022.07.018
https://doi.org/10.1016/j.carbon.2022.07.018
Publikováno v:
Cellulose. 29:1419-1433
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83ada6d26da9b9f0e19ed63ee7b49689
https://doi.org/10.1007/s10570-021-04375-8
https://doi.org/10.1007/s10570-021-04375-8
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f85a8bc71286f6771faa8b7e81325b2
https://doi.org/10.2139/ssrn.4129002
https://doi.org/10.2139/ssrn.4129002
Publikováno v:
Poultry Science. 98:5166-5176
Salted eggs, which are a traditional Chinese egg product, are favored by Chinese consumers and have become very popular in other Asian countries due to their unique features such as "fresh, fine, tender, loose, gritty and oily texture." In order to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20ee49c850297f49e9ea0037b079da5b
https://doi.org/10.3382/ps/pez232
https://doi.org/10.3382/ps/pez232
Publikováno v:
Food Hydrocolloids. 80:68-77
In this study, we aimed to investigate the changes in gelation behavior of raw (without heating) and cooked (with heating) salted egg yolks during pickling. Results indicated that the decreasing trend in the main peak T22 of raw and cooked salted egg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ead0afbc022a9f68dac21813351ba97
https://doi.org/10.1016/j.foodhyd.2018.01.026
https://doi.org/10.1016/j.foodhyd.2018.01.026