Zobrazeno 1 - 10
of 285
pro vyhledávání: '"Zhao, Peiyao"'
With the prevalence of social media, the connectedness between people has been greatly enhanced. Real-world relations between users on social media are often not limited to expressing positive ties such as friendship, trust, and agreement, but they a
Externí odkaz:
http://arxiv.org/abs/2402.15980
In an integrated electricity-gas system (IEGS), the tight coupling of power and natural gas systems is embodied by frequent changes in gas withdrawal from gas-fired units to provide regulation services for the power system to handle uncertainty, whic
Externí odkaz:
http://arxiv.org/abs/2304.10215
Inspired by the impressive success of contrastive learning (CL), a variety of graph augmentation strategies have been employed to learn node representations in a self-supervised manner. Existing methods construct the contrastive samples by adding per
Externí odkaz:
http://arxiv.org/abs/2212.06423
Autor:
Cheng, Xu, Zhen, YiChao, Xiao, Mengjian, Zhao, Peiyao, Hui, Kezhen, Zhang, Weichen, Jiang, Ying, Guo, Limin, Fu, Zhenxiao, Cao, Xiuhua, Wang, Hong, Wang, Xiaohui
Publikováno v:
In Journal of the European Ceramic Society January 2025 45(1)
Autor:
Qiu, Runkang, Wang, Ge, Zhao, Peiyao, Liu, Liya, Awais, Muhammad, Fan, Bei, Huang, Yatao, Tong, Litao, Wang, Lili, Accoroni, Cecilia, Wang, Fengzhong
Publikováno v:
In International Journal of Biological Macromolecules December 2024 282 Part 1
Publikováno v:
In Applied Energy 1 December 2024 375
Autor:
Qiu, Runkang, Qiu, Guodong, Zhao, Peiyao, Awais, Muhammad, Fan, Bei, Huang, Yatao, Tong, Litao, Wang, Lili, Liu, Liya, Wang, Fengzhong
Publikováno v:
In Food Hydrocolloids August 2024 153
Publikováno v:
In Energy 15 February 2024 289
Autor:
Hui, Kezhen, Zhang, Weichen, Zhen, Yichao, Cheng, Xu, Zhao, Peiyao, Guo, Limin, Wang, Xiaohui
Publikováno v:
In Applied Surface Science 15 January 2024 643
Autor:
Zhao, Peiyao, Kou, Delin, Qiu, Runkang, Li, Shugang, Awais, Muhammad, Tong, Litao, Wang, Lili, Fan, Bei, Wang, Fengzhong, Liu, Liya
Publikováno v:
In Food Hydrocolloids March 2025 160 Part 1