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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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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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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Effect of Adding Xylitol on Physical Properties of Rice Flour Sponge Cake [PDF]
departmental bulletin ...
Fujii, Keiko +8 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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Research on properties of PAD [PDF]
, 2016 随着LED亮度的不断提升和制程的不断优化，相同光效下芯片的尺寸越缩越小，芯片制造成本也不断降低，市场占有率不断扩大。因此，对于芯片可靠性的研究及不断改善逐渐成为了LED应用所面临的难点之一，尤其缺乏芯片长期老化失效的分析以及对芯片严苛使用环境下的失效模式的分析。 本论文通过GaN基LEDs芯片端金属电极（PAD）性能的研究，分析并改善了芯片端长期老化以及在严苛工作环境下的老化可靠性。同时，在此基础上设计了新的PAD降成本结构，降低了PAD端贵金属的耗量。本文的主要结论如下： （1）对于R-PAD结构 ...
王锋
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