Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yong-Jian Ke"'
Autor:
Shu-Yang Chen, Jing-Xiao Zhang, Qi-Chang Ni, Martin Skitmore, Pablo Ballesteros-Pérez, Yong-Jian Ke, Jian Zuo, Hao-Jie Sun
Publikováno v:
Frontiers in Neuroscience, Vol 16 (2022)
To increase the speed and efficiency of expressways construction, information management is being gradually introduced into the construction process. However, progress is limited due to the complexity of expressway engineering and application limitat
Externí odkaz:
https://doaj.org/article/dd3b55c889f34bad9daa564bce877079
Publikováno v:
Journal of Food Measurement and Characterization. 16:410-419
The antioxidant peptides from wampee seed protein (WSP) were prepared by enzymatic hydrolysis, and the hydrolysis parameters were optimized by response surface methodology. The obtained peptides’ properties were investigated by foaming capacity (FC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db52a0641bb1f8cab2035e55fe92490a
https://doi.org/10.1007/s11694-021-01164-6
https://doi.org/10.1007/s11694-021-01164-6
Publikováno v:
Korean Journal of Chemical Engineering. 38:1669-1675
Gardenia yellow pigment (GYP) loaded alginate beads were prepared by the ionic gelation technique, and the preparation parameters were optimized by response surface methodology for high encapsulation efficiency. The optimized parameters were alginate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::541553a5d5fdb3091fb0d1bcd58f1ee1
https://doi.org/10.1007/s11814-021-0807-3
https://doi.org/10.1007/s11814-021-0807-3
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39 Supplement 1, Pages: 324-331, Published: 29 NOV 2018
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39 Supplement 1, Pages: 324-331, Published: 29 NOV 2018
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d5496e4c3d279d0ec90b4d659d28c13
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027102&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027102&lng=en&tlng=en
Publikováno v:
Journal of Asian Architecture & Building Engineering; Nov2023, Vol. 22 Issue 6, p3598-3611, 14p
Autor:
Chen, Shu-Yang, Zhang, Jing-Xiao, Ni, Qi-Chang, Skitmore, Martin, Ballesteros-Pérez, Pablo, Ke, Yong-Jian, Zuo, Jian, Sun, Hao-Jie
Publikováno v:
Frontiers in Neuroscience; 6/2/2022, Vol. 16, p1-22, 22p
Publikováno v:
Journal of Food Measurement & Characterization; Feb2022, Vol. 16 Issue 1, p410-419, 10p
Publikováno v:
Korean Journal of Chemical Engineering; Aug2021, Vol. 38 Issue 8, p1669-1675, 7p
Autor:
Albert P. C. Chan, Esther Cheung
Over the last ten years public private partnerships have become ever more popular worldwide, expanding the body of experience among construction professionals, government agencies, and industry. In these economically challenging times, PPP has emerge