المؤلفون: Xuesong LI, Fan YANG, Gengxu ZHANG, Leixin FAN, Yuehui HAO, Jiaxin GAO, Jingming LI, Hong ZHU

المصدر: Shipin gongye ke-ji, Vol 44, Iss 2, Pp 10-18 (2023)

مصطلحات موضوعية: plant-based chicken nuggets, processing technology, sensory characteristics, affective test, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/14b630b3823f4c808028c221e4b29bfa

المؤلفون: Guangyu Wang, Fangqin Cheng, Yiwei Pang, Hu Shi, Aniu Qian, Yiming Liu, Zhiping Du, Yuehui Hao, Chan-Hwa Chung

المصدر: ACS Applied Materials & Interfaces. 12:54791-54797

مصطلحات موضوعية: Supercapacitor, Materials science, business.industry, 02 engineering and technology, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, Energy storage, 0104 chemical sciences, Carbide, Electrode, Pseudocapacitor, Optoelectronics, General Materials Science, 0210 nano-technology, business, Current density, Diode, Voltage

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4ab8dff494a2d194c1333cef78c99f0d
https://doi.org/10.1021/acsami.0c16959

المؤلفون: Aniu, Qian, Yiwei, Pang, Guangyu, Wang, Yuehui, Hao, Yiming, Liu, Hu, Shi, Chan-Hwa, Chung, Zhiping, Du, Fangqin, Cheng

المصدر: ACS applied materialsinterfaces. 12(49)

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::26f4f000c50d98bf2bc743d0f9174c5e
https://pubmed.ncbi.nlm.nih.gov/33231415

المؤلفون: Weining Huang, Akihiro Ogawa, Zhibin Li, Feng Wang, Tang Xiaojuan, Qibo Zou, Yuehui Hao

المصدر: Food Hydrocolloids. 57:153-159

مصطلحات موضوعية: Sucrose, General Chemical Engineering, Egg protein, 04 agricultural and veterinary sciences, General Chemistry, Food chemistry, Erythritol, Sponge cake, Apparent viscosity, Xylitol, 040401 food science, food.food, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Maltitol, Organic chemistry, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0d023af24175ff417f3d213942ad1273
https://doi.org/10.1016/j.foodhyd.2016.01.006