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Cheddar干酪理化性质变化对其质构及微观结构的影响 被引量:5
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作者 贺殷媛 徐红华 《中国乳品工业》 CAS 北大核心 2008年第8期7-11,16,共6页
在贮藏过程中干酪的理化变化对其质构起到重要作用,由于蛋白质的降解破坏了其网络结构,脂肪水解和氧化使脂肪球发生聚集融合,形成脂肪槽,这些变化促进了干酪质构的变化,使其质地变软。本文系统研究Cheddar干酪在贮藏期的蛋白质水解程度... 在贮藏过程中干酪的理化变化对其质构起到重要作用,由于蛋白质的降解破坏了其网络结构,脂肪水解和氧化使脂肪球发生聚集融合,形成脂肪槽,这些变化促进了干酪质构的变化,使其质地变软。本文系统研究Cheddar干酪在贮藏期的蛋白质水解程度、脂肪水解和氧化程度、质构及微观结构的变化,分析蛋白质水解、脂肪水解对质构和微观结构的影响。 展开更多
关键词 干酪 蛋白质水解 脂肪水解 质构 微现结构
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The nonresonant perturbation theory based field measurement and tuning of a linac accelerating structure 被引量:3
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作者 FANG WenCheng TONG DeChun +4 位作者 GU Qiang ZHAO ZhenTang SHENG Xing CHEN LiFang WANG Lin 《Science China(Physics,Mechanics & Astronomy)》 SCIE EI CAS 2013年第11期2104-2109,共6页
Assisted by the bead pull technique,nonresonant perturbation theory is applied for measuring and tuning the field of the linac accelerating structure.The method is capable of making non-touching amplitude and phase me... Assisted by the bead pull technique,nonresonant perturbation theory is applied for measuring and tuning the field of the linac accelerating structure.The method is capable of making non-touching amplitude and phase measurements,real time mismatch feedback and field tuning.Some key considerations of the measurement system and of a C-band traveling-wave structure are discussed,and the bead pull measurement and the tuning of the C-band traveling-wave linac accelerating structure are presented at last. 展开更多
关键词 nonresonant perturbation accelerating structure RF test tuning
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Evaporating behaviors of water droplet on superhydrophobic surface 被引量:2
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作者 HAO PengFei LV CunJing HE Feng 《Science China(Physics,Mechanics & Astronomy)》 SCIE EI CAS 2012年第12期2463-2468,共6页
We investigated the dynamic evaporating behaviors of water droplet on superhydrophobic surfaces with micropillars.Our experimental data showed that receding contact angles of the water droplet increased with the decre... We investigated the dynamic evaporating behaviors of water droplet on superhydrophobic surfaces with micropillars.Our experimental data showed that receding contact angles of the water droplet increased with the decreasing of the scale of the micropillars during evaporation,even though the solid area fractions of the microstructured substrates remained constant.We also experimentally found that the critical contact diameters of the transition between the Cassie-Baxter and Wenzel states are affected not only by the geometrical parameters of the microstructures,but also by the initial volume of the water droplet.The measured critical pressure is consistent with the theoretical model,which validated the pressure-induced impalement mechanism for the wetting state transition. 展开更多
关键词 DROPLET EVAPORATION SUPERHYDROPHOBIC
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