Selected(0)Clear
Items/Page: Sort: |
| A study on improving the antibacterial properties of palygorskite by using cobalt-doped zinc oxide nanoparticles 期刊论文 Applied Clay Science, 2021, 期号: 209, 页码: 106112 Authors: Liu JL(刘俊丽); Gao CY(高朝阳); Liu H(刘辉); Pang LY(庞玲艳); He XM(何轩梦); Hui AP(惠爱平); Wang AQ(王爱勤) Adobe PDF(3503Kb)  |  Favorite  |  View/Download:51/0  |  Submit date:2021/12/07 |
| 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) Adobe PDF(118450Kb)  |  Favorite  |  View/Download:138/1  |  Submit date:2019/11/25 |
| 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 Adobe PDF(789Kb)  |  Favorite  |  View/Download:23/0  |  Submit date:2022/11/27 Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| Roles of silanes and silicones in forming superhydrophobic and superoleophobic materials 期刊论文 Journal of Materials Chemistry A, 2016, 卷号: 4, 期号: 36, 页码: 13677-13725 Authors: Li LX(李凌霄); Li BC(李步成); Dong J(董洁); Zhang JP(张俊平); Zhang JP(张俊平) Adobe PDF(4606Kb)  |  Favorite  |  View/Download:154/2  |  Submit date:2016/12/15 |
| The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文 Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408 Authors: Liu H(刘红); Ceng FK(曾凡逵); Wang QH(王庆煌); Ou SY(欧仕益); Tan LH(谭乐和); Gu FL(谷风林); Wang QH(王庆煌) Adobe PDF(495Kb)  |  Favorite  |  View/Download:328/2  |  Submit date:2014/01/23 Cryogenic Grinding Hammer Milling Sensory Property Flavour Quality Storage |