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Combinational Auction-Based Service Provider Selection in Mobile Edge Computing Networks

IEEE access, 2017-01, Vol.5, p.13455-13464

2017

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Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Journal of food science, 2015-02, Vol.80 (2), p.C279-C287

2015

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Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

International journal of food science & technology, 2018-05, Vol.53 (5), p.1131-1139

2018

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Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis

Molecules (Basel, Switzerland), 2017-10, Vol.22 (11), p.1801

2017

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Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein

Foods, 2023-04, Vol.12 (7), p.1506

2023

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Comparative Effectiveness of Robot-Assisted Training Versus Enhanced Upper Extremity Therapy on Upper and Lower Extremity for Stroke Survivors: A Multicentre Randomized Controlled Trial

Journal of rehabilitation medicine, 2022-08, Vol.54, p.jrm00314-jrm00314

2022

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Genotyping-by-sequencing to determine the genetic structure of a Tibetan medicinal plant Swertia mussotii Franch

Genetic resources and crop evolution, 2021-02, Vol.68 (2), p.469-484

2021

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Towards the deep convergence of communication and computing in RAN: Scenarios, architecture, key technologies, challenges and future trends

China communications, 2023-03, Vol.20 (3), p.218-235

2023

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Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Foods, 2022-08, Vol.11 (16), p.2471

2022

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Efficient Mobility Management in Mobile Edge Computing Networks: Joint Handover and Service Migration

IEEE internet of things journal, 2023-10, Vol.10 (20), p.1-1

2023

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Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

Food chemistry, 2023-01, Vol.399, p.133924-133924, Article 133924

2023

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An Efficient Distributed Machine Learning Framework in Wireless D2D Networks: Convergence Analysis and System Implementation

IEEE transactions on vehicular technology, 2023-05, Vol.72 (5), p.6723-6738

2023

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An Efficient Computation Offloading Management Scheme in the Densely Deployed Small Cell Networks With Mobile Edge Computing

IEEE/ACM transactions on networking, 2018-12, Vol.26 (6), p.2651-2664

2018

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l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

Food science & technology, 2021-12, Vol.152, p.112382, Article 112382

2021

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Enabling Massive IoT Toward 6G: A Comprehensive Survey

IEEE internet of things journal, 2021-08, Vol.8 (15), p.11891-11915

2021

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Adaptive Resource Allocation in Future Wireless Networks With Blockchain and Mobile Edge Computing

IEEE transactions on wireless communications, 2020-03, Vol.19 (3), p.1689-1703

2020

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Communication-Computing Built-in-Design in Next-Generation Radio Access Networks: Architecture and Key Technologies

IEEE network, 2024-05, Vol.38 (3), p.100-108

2024

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Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Trends in food science & technology, 2023-12, Vol.142, p.104218, Article 104218

2023

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Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

Food chemistry, 2024-05, Vol.440, p.138215-138215, Article 138215

2024

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Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins

Food chemistry, 2025-01, Vol.463 (Pt 1), p.141114, Article 141114

2025

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An Adaptive Wireless Virtual Reality Framework in Future Wireless Networks: A Distributed Learning Approach

IEEE transactions on vehicular technology, 2020-08, Vol.69 (8), p.8514-8528

2020

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A novel routing method for dynamic control in distributed computing power networks

Digital communications and networks, 2024-03

2024

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Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing

Food chemistry, 2022-08, Vol.386, p.132811-132811, Article 132811

2022

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pH dominates the formation of ginkgo seed protein and whey protein composite gels

Food bioscience, 2024-08, Vol.60, p.104245, Article 104245

2024

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The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies

Food chemistry, 2024-07, Vol.447, p.138873-138873, Article 138873

2024

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Combinational Auction-Based Service Provider Selection in Mobile Edge Computing Networks

Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis

Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein

Comparative Effectiveness of Robot-Assisted Training Versus Enhanced Upper Extremity Therapy on Upper and Lower Extremity for Stroke Survivors: A Multicentre Randomized Controlled Trial

Genotyping-by-sequencing to determine the genetic structure of a Tibetan medicinal plant Swertia mussotii Franch

Towards the deep convergence of communication and computing in RAN: Scenarios, architecture, key technologies, challenges and future trends

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Efficient Mobility Management in Mobile Edge Computing Networks: Joint Handover and Service Migration

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

An Efficient Distributed Machine Learning Framework in Wireless D2D Networks: Convergence Analysis and System Implementation

An Efficient Computation Offloading Management Scheme in the Densely Deployed Small Cell Networks With Mobile Edge Computing

l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

Enabling Massive IoT Toward 6G: A Comprehensive Survey

Adaptive Resource Allocation in Future Wireless Networks With Blockchain and Mobile Edge Computing

Communication-Computing Built-in-Design in Next-Generation Radio Access Networks: Architecture and Key Technologies

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins

An Adaptive Wireless Virtual Reality Framework in Future Wireless Networks: A Distributed Learning Approach

A novel routing method for dynamic control in distributed computing power networks

Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing

pH dominates the formation of ginkgo seed protein and whey protein composite gels

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies

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