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| Ionogel infiltrated paper as flexible electrode for wearable all-paper based sensors in active and passive modes 期刊论文
Nano Energy, 2019, 卷号: 66, 期号: 104161, 页码: 1-7
Authors: Huanhuan Liu; Gengrui Zhao ; Mengqi Wu; Zhirong Liu; Deli Xiang; Chao Wu; Yuanyuan Cheng; Honggang Wang; Zhong Lin Wang; Linlin Li
 Adobe PDF(1725Kb) |  Favorite | View/Download：80/0 | Submit date：2020/11/26 |
| Structure, thermal stability and optical simulation of ZrB2 based spectrally selective solar absorber coatings 期刊论文
Solar Energy Materials and Solar Cells, 2019, 期号: 193, 页码: 178-183
Authors: Xiang-Hu Gao(高祥虎); Xiao-Li Qiu(邱晓丽); Xiao-Ting Li(李晓婷); Wolfgang Theiss; Bao-Hui Chen(陈宝辉); Hui-Xia Guo(郭惠霞); Tian-Hong Zhou(周添红); Gang Liu(刘刚)
Adobe PDF(1184Kb) | Favorite | View/Download：100/0 | Submit date：2019/11/25
Structure Thermal stability Optical simulation Solar absorber coating |
| Structure, thermal stability and chromaticity investigation of TiB2 based high temperature solar selective absorbing coatings 期刊论文
Solar Energy, 2019, 期号: 181, 页码: 88-94
Authors: Xiao-Li Qiu(邱晓莉); Xiang-Hu Gao(高祥虎); Tian-Hong Zhou(周添红); Bao-Hui Chen(陈宝辉); Jia-Zheng Lu(陆佳政); Hui-Xia Guo(郭惠霞); Xiao-Ting Li(李晓婷); Gang Liu(刘刚)
Adobe PDF(3688Kb) | Favorite | View/Download：114/0 | Submit date：2019/11/25
Titanium boride Solar selective absorbing coatings Structure Thermal stability Chromaticity |
| Influence of surface melting on the deuterium retention in pure and lanthanum oxide doped tungsten 期刊论文
Nuclear Fusion, 2019, 期号: 59, 页码: 016022
Authors: Yue Yuan; Wangguo Guo; Wang Peng（王鹏）; Shilian Qu; Wei Liu; Guang-Nan Luo; Long Cheng; Guang-Hong Lu
Adobe PDF(1574Kb) | Favorite | View/Download：84/1 | Submit date：2019/11/13 |
| 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 |
