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枸杞子中化学成分的分离分析研究 学位论文
理学博士, 北京: 中国科学院大学, 2022
Authors:  赵维花
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枸杞子，净化材料，不同生长期，质谱成像，空间分布  
The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:  Yuci Zhao;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Dan Xu;  Gang Liu
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乳液/泡沫模板法构筑多孔材料及其性能研究 学位论文
工学博士, 北京: 中国科学院大学, 2021
Authors:  于惠
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多孔材料  Pickering 乳液/泡沫  吸附  分离  热再生  
Investigation of 3-aminopropyltriethoxysilane modifyingattapulgite for Congo red removal: Mechanisms and site energy distribution 期刊论文
Powder Technology, 2021, 期号: 383, 页码: 74-83
Authors:  Yang S(杨商);  Zhao F(赵峰);  Sang QQ(桑倩倩);  Zhang Y(张媛);  Chang L(常乐);  Huang DJ(黄大建);  Mou B(牟斌)
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马铃薯功能因子与加工性能的研究 学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:  许丹
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马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein  
A novel solar absorber coating based on Mo-MoO3 nanocrystalline embedded into amorphous TiC: Microstructure, thermal stability and failure analysis 期刊论文
Infrared Physics & Technology, 2020, 卷号: 2020, 期号: 109, 页码: 103407
Authors:  Xiao-Li Qiu （邱晓丽）;  Xiang-Hu Gao （高祥虎）;  Cheng-Yu He （何成玉）;  Gang Liu （刘刚）
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Optical design, thermal shock resistance and failure mechanism of a novel multilayer spectrally selective absorber coating based on HfB2 and ZrB2 期刊论文
Solar Energy Materials and Solar Cells, 2020, 卷号: 2020, 期号: 211, 页码: 110533
Authors:  Xiao-Li Qiu （邱晓丽）;  Xiang-Hu Gao （高祥虎）;  Cheng-Yu He （何成玉）;  Gang Liu （刘刚）
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Spectral selectivity, Optical simulation, HfB2, ZrB2, Thermal shock resistance, Failure mechanism  
MAYA BLUE PIGMENTS DERIVED FROM CLAY MINERALS 专著章节
出自: Nanomaterials From Clay Minerals: A New Approach to Green Functional Materials, 美国/英国:Elsevier, 2019
Authors:  Dong J(董洁);  Zhang JP(张俊平)
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A SuperLEphilic/Superhydrophobic and Thermostable Separator Based on Silicone Nanofilaments for Li Metal Batteries 期刊论文
iscience, 2019, 期号: 16, 页码: 420-432
Authors:  Yang YF(杨燕飞);  Li BC(李步成);  Li LX(李凌霄);  stefan, seeger;  Zhang JP(张俊平)
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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao;  Yan Shang;  Gang Liu
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Bread  Wheat flour  Potato flour  Rheological properties  Volatile aroma components