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1.
Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from... 相似文献
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Journal of Porous Materials - In this work, a trifluoromethanesulfonic acid (TFOH) modified clay (TFOH-Clay) was developed for the removal of trace olefins in heavy naphtha. 5%TFOH-Clay can... 相似文献
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Multimedia Tools and Applications - Tree species classification is a necessary and challenging task for both multimedia technique and forestry engineering. Continuous developments in multimedia and... 相似文献
5.
Peng Wang Yan Li Yujiao Qu Baowei Wang Jingxin Sun Chunwei Miao Ming Huang He Huang Congxiang Zhang 《International Journal of Food Science & Technology》2022,57(6):3428-3439
The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP. 相似文献
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Wireless Networks - In order to improve the transmission stability of sensor networks, a sensitive data mining method based on Pan Boolean algebra is proposed. According to the output correctness,... 相似文献
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Mobile Networks and Applications - Inverse kinematics is an important basic theory in walking control of biped robot. This study focuses on the parameter setting using the improved algorithm in... 相似文献
9.
Journal of Materials Science - The CsPbBr3/Cs4PbBr6 perovskite composite material has received wide attention due to its good stability and photoelectric properties, and it is promising to appear... 相似文献
10.
Juan José Burbano He/him Darío Marcelino Cabezas María Jimena Correa 《International Journal of Food Science & Technology》2022,57(8):4772-4781
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products. 相似文献