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Application of PLC Technology in the Control System of Plate Shearing Machine

Applied Mechanics and Materials, 2013-02, Vol.312, p.777-781

Liu, Lu Ping

2013

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Thermal Simulation and Experiment on Cathode-heater Assembly of Space TWT

Dian zi yu xin xi xue bao = Journal of electronics & information technology, 2016-11, Vol.38 (11), p.2965-2971

2016

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4.5: Recent results on a X-band 70W space traveling wave tube

2010 IEEE International Vacuum Electronics Conference (IVEC), 2010, p.55-56

2010

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Effects of proteins on emulsion stability: The role of proteins at the oil–water interface

Food chemistry, 2022-12, Vol.397, p.133726-133726, Article 133726

2022

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Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Food chemistry, 2021-12, Vol.365, p.130427-130427, Article 130427

2021

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New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing

Critical reviews in food science and nutrition, 2023, Vol.63 (11), p.1564-1586

2023

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Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A review

Food chemistry, 2022-06, Vol.380, p.131838-131838, Article 131838

2022

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Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate

Food chemistry, 2022-07, Vol.382, p.132252-132252, Article 132252

2022

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Effect of pore characteristics on oil absorption behavior during frying of potato chips

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102508, Article 102508

2020

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Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration

Food hydrocolloids, 2023-01, Vol.134, p.108001, Article 108001

2023

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Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

Food chemistry, 2022-01, Vol.368, p.130848-130848, Article 130848

2022

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Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips

Food chemistry, 2021-05, Vol.345, p.128832-128832, Article 128832

2021

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Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process

Food chemistry, 2021-10, Vol.360, p.130045-130045, Article 130045

2021

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Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions

Food hydrocolloids, 2023-02, Vol.135, p.108179, Article 108179

2023

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A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

Food research international, 2022-07, Vol.157, p.111293-111293, Article 111293

2022

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Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions

Colloids and surfaces. A, Physicochemical and engineering aspects, 2022-10, Vol.651, p.129737, Article 129737

2022

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Effects of different drying methods on the storage stability of barley grass powder

Journal of the science of food and agriculture, 2022-02, Vol.102 (3), p.1076-1084

2022

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Synergistic Effect of Fluconazole and Calcium Channel Blockers against Resistant Candida albicans

PloS one, 2016-03, Vol.11 (3), p.e0150859-e0150859

2016

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Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions

Food hydrocolloids, 2023-07, Vol.140, p.108601, Article 108601

2023

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Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan

International journal of biological macromolecules, 2022-09, Vol.217, p.1012-1026

2022

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Personalized neoantigen vaccine prevents postoperative recurrence in hepatocellular carcinoma patients with vascular invasion

Molecular cancer, 2021-12, Vol.20 (1), p.164-164, Article 164

2021

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Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

Food research international, 2023-10, Vol.172, p.113060-113060, Article 113060

2023

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An accurate and real-time melt pool dimension measurement method for laser direct metal deposition

International journal of advanced manufacturing technology, 2021-06, Vol.114 (7-8), p.2421-2432

2021

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Real-time estimation of fuel injection rate and injection volume in high-pressure common rail systems

Energy (Oxford), 2024-07, Vol.298, p.131386, Article 131386

2024

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Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil

Carbohydrate polymers, 2021-01, Vol.252, p.117169-117169, Article 117169

2021

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Application of PLC Technology in the Control System of Plate Shearing Machine

Thermal Simulation and Experiment on Cathode-heater Assembly of Space TWT

4.5: Recent results on a X-band 70W space traveling wave tube

Effects of proteins on emulsion stability: The role of proteins at the oil–water interface

Effect of oil surface activity on oil absorption behavior of potato strips during frying process

New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing

Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A review

Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate

Effect of pore characteristics on oil absorption behavior during frying of potato chips

Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration

Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips

Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process

Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions

Effects of different drying methods on the storage stability of barley grass powder

Synergistic Effect of Fluconazole and Calcium Channel Blockers against Resistant Candida albicans

Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions

Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan

Personalized neoantigen vaccine prevents postoperative recurrence in hepatocellular carcinoma patients with vascular invasion

Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

An accurate and real-time melt pool dimension measurement method for laser direct metal deposition

Real-time estimation of fuel injection rate and injection volume in high-pressure common rail systems

Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil

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