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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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Influence of Low Energy Density Laser Re-Melting on the Properties of Cold Sprayed FeCoCrMoBCY Amorphous Alloy Coatings 期刊论文
Coatings, 2021, 卷号: 11, 期号: 6, 页码: 695
Authors:  Chao Han;  Li Ma;  Xudong Sui(隋旭东);  Bojiang Ma;  Guosheng Huang
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添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化 期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:  许丹;  赵宇慈;  曾凡逵;  刘刚
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马铃薯雪花全粉  纸杯蛋糕  营养品质  热机械学特性  面团  微观结构  
Synergistic effects of 3D porous graphene and T161 as hybrid lubricant additives on 316 ASS surface 期刊论文
Tribology International, 2021, 卷号: 161, 期号: 0, 页码: 107072
Authors:  Weicong Gu;  Ke Chu;  Zhibin Lu;  Guangan Zhang;  Shunshun Qi
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Preparation of porous carbon nanomaterials and their application in sample preparation: A review 期刊论文
Trends in Analytical Chemistry, 2021, 期号: 143, 页码: 116421
Authors:  Yu Wang;  Jia Chen;  Hirotaka Ihara;  Ming Guan;  Hongdeng Qiu
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