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Polydopamine nanoparticles doped in liquid crystal elastomers for producing dynamic 3D structures

Journal of materials chemistry. A, Materials for energy and sustainability, 2017, Vol.5 (14), p.6740-6746

2017

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Seamless multimaterial 3D liquid-crystalline elastomer actuators for next-generation entirely soft robots

Science advances, 2020-02, Vol.6 (9), p.eaay8606-eaay8606

2020

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Converse Responses of Biochar Application on N2O Emissions in Soils at Different pH Values in a Subtropical Citrus Orchard

Agronomy (Basel), 2024-08, Vol.14 (8), p.1831

2024

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Reduction in N2O Emissions and Improvement in Nitrifier and Denitrifier Communities through Bamboo-Biochar-Based Fertilization in Pomelo Orchard Soil

Agronomy (Basel), 2023-10, Vol.13 (10), p.2504

2023

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Enhancing Soil Nitrogen Retention Capacity by Biochar Incorporation in the Acidic Soil of Pomelo Orchards: The Crucial Role of pH

Agronomy (Basel), 2023-08, Vol.13 (8), p.2110

2023

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Effects of milling methods on rheological properties of fermented and non-fermented dough

Grain & oil science and technology (Online), 2020-09, Vol.3 (3), p.77-86

2020

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Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage

Food chemistry, 2021-12, Vol.365, p.130492-130492, Article 130492

2021

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Liquid‐Crystalline Soft Actuators with Switchable Thermal Reprogrammability

Angewandte Chemie International Edition, 2020-03, Vol.59 (12), p.4778-4784

International ed. in English, 2020

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Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough

Food chemistry, 2023-03, Vol.404, p.134715-134715, Article 134715

2023

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Untethered Recyclable Tubular Actuators with Versatile Locomotion for Soft Continuum Robots

Advanced materials (Weinheim), 2018-07, Vol.30 (29), p.e1801103-n/a

2018

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Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Food hydrocolloids, 2024-09, Vol.154, p.110122, Article 110122

2024

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Durable liquid-crystalline vitrimer actuators

Chemical science (Cambridge), 2019-03, Vol.10 (10), p.3025-3030

2019

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The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

Food hydrocolloids, 2024-03, Vol.148, p.109460, Article 109460

2024

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Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism

International journal of biological macromolecules, 2023-05, Vol.238, p.124139-124139, Article 124139

2023

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In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

Journal of cereal science, 2023-11, Vol.114, p.103814, Article 103814

2023

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Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

Journal of cereal science, 2023-03, Vol.110, p.103648, Article 103648

2023

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Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

Food science & technology, 2022-01, Vol.154, p.112757, Article 112757

2022

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Harnessing the Day–Night Rhythm of Humidity and Sunlight into Mechanical Work Using Recyclable and Reprogrammable Soft Actuators

ACS applied materials & interfaces, 2019-08, Vol.11 (32), p.29290-29297

2019

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Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour

Food science & technology, 2022-10, Vol.168, p.113828, Article 113828

2022

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Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

Food science & technology, 2023-06, Vol.182, p.114860, Article 114860

2023

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Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

Journal of cereal science, 2024-11, Vol.120, p.104040, Article 104040

2024

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Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

Food science & technology, 2022-01, Vol.153, p.112562, Article 112562

2022

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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Journal of cereal science, 2020-03, Vol.92, p.102908, Article 102908

2020

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Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Food science & technology, 2023-02, Vol.175, p.114477, Article 114477

2023

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Effect of different milling mechanical forces on the structures and properties of wheat flour

International journal of food science & technology, 2022-04, Vol.57 (4), p.1945-1953

2022

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Polydopamine nanoparticles doped in liquid crystal elastomers for producing dynamic 3D structures

Seamless multimaterial 3D liquid-crystalline elastomer actuators for next-generation entirely soft robots

Converse Responses of Biochar Application on N2O Emissions in Soils at Different pH Values in a Subtropical Citrus Orchard

Reduction in N2O Emissions and Improvement in Nitrifier and Denitrifier Communities through Bamboo-Biochar-Based Fertilization in Pomelo Orchard Soil

Enhancing Soil Nitrogen Retention Capacity by Biochar Incorporation in the Acidic Soil of Pomelo Orchards: The Crucial Role of pH

Effects of milling methods on rheological properties of fermented and non-fermented dough

Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage

Liquid‐Crystalline Soft Actuators with Switchable Thermal Reprogrammability

Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough

Untethered Recyclable Tubular Actuators with Versatile Locomotion for Soft Continuum Robots

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Durable liquid-crystalline vitrimer actuators

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

Harnessing the Day–Night Rhythm of Humidity and Sunlight into Mechanical Work Using Recyclable and Reprogrammable Soft Actuators

Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Effect of different milling mechanical forces on the structures and properties of wheat flour

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