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Characterization of transverse plasma jet and its effects on ramp induced separation

Experimental thermal and fluid science, 2018-12, Vol.99, p.584-594

2018

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Experimental investigation of incident shock wave/boundary layer interaction controlled by pulsed spark discharge array

Experimental thermal and fluid science, 2022-04, Vol.132, p.110515, Article 110515

2022

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Suppressing unsteady motion of shock wave by high-frequency plasma synthetic jet

Chinese journal of aeronautics, 2021-09, Vol.34 (9), p.60-71

2021

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Experimental and Numerical Study on Incident Shock Wave/Boundary Layer Interaction Control

Actuators, 2022-06, Vol.11 (6), p.148

2022

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Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Food bioengineering, 2023-06, Vol.2 (2), p.151-163

2023

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Evaluation of a Mycobacterium avium subsp. paratuberculosis leuD Mutant as a Vaccine Candidate against Challenge in a Caprine Model

Clinical and Vaccine Immunology, 2013-04, Vol.20 (4), p.572-581

2013

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Evaluation of a Salmonella vectored vaccine expressing Mycobacterium avium subsp. paratuberculosis antigens against challenge in a goat model

PloS one, 2013-08, Vol.8 (8), p.e70171-e70171

2013

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Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Food hydrocolloids, 2019-02, Vol.87, p.933-942

2019

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Study upon kinetic process of apple juice adsorption de-coloration by using adsorbent resin

Journal of food engineering, 2007-07, Vol.81 (1), p.243-249

2007

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Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins

Food hydrocolloids, 2024-05, Vol.150, p.109643, Article 109643

2024

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Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties

Food hydrocolloids, 2024-04, Vol.149, p.109514, Article 109514

2024

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Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins

Food hydrocolloids, 2024-04, Vol.149, p.109530, Article 109530

2024

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Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white

International journal of biological macromolecules, 2024-05, Vol.268 (Pt 1), p.131843-131843, Article 131843

2024

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Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Food hydrocolloids, 2019-09, Vol.94, p.11-19

2019

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Boundary-layer viscous correction method for hypersonic forebody/inlet integration

Acta astronautica, 2021-12, Vol.189, p.638-657

2021

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Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property

Food chemistry, 2024-11, Vol.459, p.140377, Article 140377

2024

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Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Food hydrocolloids, 2020-05, Vol.102, p.105621, Article 105621

2020

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Suppression of pressure feedback of the rotating detonation combustor by a Tesla inlet configuration

Applied thermal engineering, 2022-11, Vol.216, p.119123, Article 119123

2022

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Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro

Food research international, 2023-07, Vol.169, p.112812-112812, Article 112812

2023

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The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?

Food research international, 2022-10, Vol.160, p.111668-111668, Article 111668

2022

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Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes

Food hydrocolloids, 2022-12, Vol.133, p.107977, Article 107977

2022

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Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Food hydrocolloids, 2020-06, Vol.103, p.105654, Article 105654

2020

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Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition

Food chemistry, 2020-06, Vol.314, p.126206-126206, Article 126206

2020

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Experimental study on high‐energy surface arc plasma excitation control of cylindrical detached shock wave

Contributions to plasma physics (1988), 2021-02, Vol.61 (2), p.n/a

2021

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Strong interactions of incident shock wave with boundary layer along compression corner

Chinese journal of aeronautics, 2020-12, Vol.33 (12), p.3149-3157

2020

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Characterization of transverse plasma jet and its effects on ramp induced separation

Experimental investigation of incident shock wave/boundary layer interaction controlled by pulsed spark discharge array

Suppressing unsteady motion of shock wave by high-frequency plasma synthetic jet

Experimental and Numerical Study on Incident Shock Wave/Boundary Layer Interaction Control

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Evaluation of a Mycobacterium avium subsp. paratuberculosis leuD Mutant as a Vaccine Candidate against Challenge in a Caprine Model

Evaluation of a Salmonella vectored vaccine expressing Mycobacterium avium subsp. paratuberculosis antigens against challenge in a goat model

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Study upon kinetic process of apple juice adsorption de-coloration by using adsorbent resin

Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins

Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties

Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins

Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Boundary-layer viscous correction method for hypersonic forebody/inlet integration

Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property

Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Suppression of pressure feedback of the rotating detonation combustor by a Tesla inlet configuration

Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro

The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?

Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition

Experimental study on high‐energy surface arc plasma excitation control of cylindrical detached shock wave

Strong interactions of incident shock wave with boundary layer along compression corner

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