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Stable food grade wax/attapulgite superhydrophobic coatings for anti-adhesion of liquid foods 期刊论文
Journal of Colloid And Interface Science, 2023, 期号: 650, 页码: 865–874
Authors:  Ding Wei;  Wei Jinfei;  Zhang Junping
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Superhydrophobicity  Food packing  Attapulgite  Paraffin wax  Anti-adhesive  
Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen;  Fankui Zeng;  Gang Liu
Adobe PDF(3810Kb)  |  Favorite  |  View/Download:27/0  |  Submit date:2023/11/03
Preparation of Food Grade Superhydrophobic Coatings Based on Attapulgite Nanorods 期刊论文
ACS Sustainable Chemistry & Engineering, 2023, 卷号: 11, 期号: 4, 页码: 1405-1413
Authors:  Dong, Jie;  Ding, Wei;  Wei, Jinfei;  Tian, Ning;  Nan, Xueli;  Zhang, Junping
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Attapulgite  Superhydrophobic  Wettability  Steric acid  Environmentally friendly  
金属有机框架功能化硅胶核 壳型液相色谱固定相的研究 学位论文
理学博士, 北京: 中国科学院大学, 2022
Authors:  司甜甜
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液相色谱固定相,硅基核-壳结构,金属有机框架,亲水模式,混合模式  
三维放射状TiO2基色谱分析材料研究 学位论文
理学硕士, 北京: 中国科学院大学, 2022
Authors:  梅玲
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三维放射状TiO2,色谱固定相,金属有机框架,固相萃取材料,苯甲酰脲农残  
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  
Chapter 11 Fabrication and Applications of Carbon/Clay Minerals Composites 专著章节文集论文
出自: Nanomaterials From Clay Minerals: A New Approach to Green Functional Materials:Elsevier, 2019
Authors:  Bin Mu;  Aiqin Wang
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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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Superhydrophobic coatings with high repellency to daily consumed liquid foods based on food grade waxes 期刊论文
Journal of Colloid and Interface Science, 2018, 卷号: 515, 页码: 255-263
Authors:  Zhao, Xia;  Hu, Tao;  Zhang JP(张俊平);  Zhang JP(张俊平)
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Superhydrophobicity  Self-cleaning  Wettability  Anti-adhesion  Contact Angle  
A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860
Authors:  Xu D(许丹);  Liu H(刘红);  Jin CY(靳承煜);  Cao CM(曹春梅);  Li WG(李文刚);  Zeng FK(曾凡逵);  Zhao YC(赵宇慈);  Liu G(刘刚);  Ceng FK(曾凡逵);  Liu G(刘刚)
Adobe PDF(1563Kb)  |  Favorite  |  View/Download:161/2  |  Submit date:2018/01/02
Potato  Hongmei  Sensory Evaluations  Glycoalkaloids  Phenolic Compounds  Fructose