Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread [PDF]
, 2022 We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
FANG Shu-ting +7 more
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Research on Thermosensitive Coatings for Thermal Runaway Warning in Energy Storage Power Station [PDF]
, 2023 [Introduction] Lithium iron phosphate battery storage power plants are an important basis for new power systems to consume large-scale new energy, however, the thermal runaway of battery cells seriously threatens the operational safety of storage power ...
Chaolu NIU +8 more
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Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage [PDF]
, 2020 In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored.
CHEN Jie +5 more
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Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality [PDF]
, 2021 This article aims to improve the stretching quality of the flat noodles products by optimizing the key processes such as refining, formula and steaming on the breaking distance of whole grain flat noodles.The results show that the breaking distance of ...
DONG Hong-hao +7 more
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Dianci bileiqi, 2021 ZnO压敏电阻是电子和信息化领域重要的过电压防护器件,对电子与通信系统的运行安全有着至关重要的作用。本研究基于压敏电阻直流老化特性实验平台,开展了热电应力下ZnO压敏电阻温度特性、荷电率特性以及长期直流电压下老化特性的变化规律研究。实验与分析结果证明:1)在电应力与热应力作用下,ZnO压敏电阻的泄漏电流和功率损耗随着荷电率增大而增大;2)同一型号压敏电阻在同温度(115℃),不同荷电率下两组直流老化实验,泄漏电流曲线经历了快速上升、缓慢下降至平稳、激增3个变化阶段,两组老化时间存在较大差异; 3 ...
黄海博, 孙伟, 万翔, 姚学玲
doaj
Research Progress on the Effects of Anthocyanidin Compounds on Physicochemical Properties of Starch [PDF]
Anthocyanidin compounds include proanthocyanidins, anthocyanidins, anthocyanins, etc. Among them, proanthocyanidin is a kind of polyphenol compound, then anthocyanidin and anthocyanin belong to flavonoid compounds.
Bin LI +7 more
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The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle [PDF]
, 2021 In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second stage ...
HUA Miao-miao +7 more
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Effect of Adding Xylitol on Physical Properties of Rice Flour Sponge Cake [PDF]
departmental bulletin ...
Fujii, Keiko +8 more
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Assessment Method for Health State of Li-Ion Batteries Based on Sparrow Search Algorithm [PDF]
, 2023 [Introduction] Accurate estimation of the Li-ion batteries' State of Health (SoH) is essential for future intelligent battery management systems. To solve the problems of poor quality of data features and difficulties in adjusting model parameters, this ...
Chao WANG +6 more
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