Zobrazeno 1 - 10
of 760
pro vyhledávání: '"ZHAO Jun-wei"'
Autor:
Hui Gao, Zhao Jun-Wei
Publikováno v:
Journal of Applied Science and Engineering, Vol 25, Iss 6, Pp 1031-1044 (2022)
Deep foundations (piles) are pushed into the soil so as to carry out as permanent support of structures. Because piles can carry a large value of load, they must be precisely designed in terms of settlement. Hence, controlling and estimating of pile
Externí odkaz:
https://doaj.org/article/6b5b8f4563764fb39981f2b53290ef09
Publikováno v:
Cailiao gongcheng, Vol 48, Iss 5, Pp 100-105 (2020)
The nano-TiO2 microspheres were prepared by a hydrothermal method with urea in ethanol/water solution in the presence of sodium sulfate. The prepared samples were characterized by X-ray diffraction, transmission electron microscopy, N2 adsorption-des
Externí odkaz:
https://doaj.org/article/d1aaa927a3604287ad26eeac85890d2d
Autor:
Yinping Zhang, Ruirui Chen, Yujun Liu, Shuwen Xu, Shuguang Gao, Haiyang Zhang, Hongmei Miao, Lingling Qin, Xiangyu Zhou, Kiran Thakur, Cheng Li, Juan Li, Pengcheng Wei, Zhao-Jun Wei
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 9, Iss , Pp 100231- (2024)
The loss of sesame capsule seed prior to harvest poses a significant economical challenge in mechanized production. The metabolites involved in capsule closure are still unclear. Using comparative metabolome and transcriptome analysis, this work inve
Externí odkaz:
https://doaj.org/article/806676bdc1f346b7b3452a4a20fdf201
Autor:
Jian-Guo Zhang, Ying Zhang, Wang-Wei Zhang, Jing-Jing Wang, Fei Hu, Kiran Thakur, Zhao-Jun Wei
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100631- (2024)
In this work, Lycium barbarum and Platycodon grandiflorus were combined with highly active Saccharomyces cerevisiae and Hansen de Bary yeast to perform mixed-yeast fermentation for 0d, 14d, and 30d During the fermentation process, pH showed a decreas
Externí odkaz:
https://doaj.org/article/6bd1f32708274234a349d68da2c5627e
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100578- (2024)
We examined the impact of varying ageing times (0, 6, 12, and 15 months) on the alterations in the concentration of key volatile compounds in Cheddar cheese as it ripened. With PCA of E-nose and PLS-DA of gas GC–MS and GC-IMS, the cheddar cheese sa
Externí odkaz:
https://doaj.org/article/57126c9d8d614afda01eb7b86ff8dac1
Autor:
Zhi-Jing Ni, Ying Xue, Qing Zhu, Kiran Thakur, Qian Zhong, Ya-Jing An, Wei Wang, Yi-Long Ma, Zhao-Jun Wei
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100490- (2024)
Lately, the inclusion of oleogels has emerged as an alternative strategy for the preparation of chocolate. The present study used Lycium barbarum seed oil-based oleogel through a combination of glyceryl monostearate and vegetable wax as gelling facto
Externí odkaz:
https://doaj.org/article/77459be8697548d1b9a13122b5c99147
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101773- (2024)
This study investigated the effects of Lycium barbarum pulp (LBP) on the properties of mixed dough and gluten protein. The results showed that appropriate addition of LBP (5 %) significantly improved the performance of the dough, promoted the aggrega
Externí odkaz:
https://doaj.org/article/d8d6123e6edc43b9b4ffdf88d1c1fb75
Autor:
Zhi Li, Xu-Yang Zhang, Yi-Long Ma, Qian-Lan Wu, Xin Guo, Zheng-Fang Wu, Ya-Fang Shang, Shao-Hua Yang, Xiang-Li Niu, Zhao-Jun Wei
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37549- (2024)
Since time immortal, people have used the well-known Chinese Chaenomeles fruit Xuan-Mugua for both traditional medicine and nourishment. With an aim to explore the digestive and antioxidant properties of the phenolics, Xuan-Mugua peel and pulp were e
Externí odkaz:
https://doaj.org/article/7b4feea0846144499b1e53fe9c5e63cc
Publikováno v:
Journal of Functional Foods, Vol 118, Iss , Pp 106302- (2024)
In the search for novel therapeutics that utilize structure-based functional food design, we bring forth the renewed interest in the endogenous B2 biosynthesis pathway or B2 metabolites while highlighting the most recent understanding of advancements
Externí odkaz:
https://doaj.org/article/affef55985f846b693c95add0b08853b
Autor:
Qing-Jun Wei, Wang-Wei Zhang, Jing-Jing Wang, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Jian-Guo Zhang, Zhao-Jun Wei
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101497- (2024)
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel an
Externí odkaz:
https://doaj.org/article/e10e629ab8de4789af696516b8d9762e