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[期刊论文] 作者：Xueyan Tang,Yuansheng Lou,Feng,
来源：国际计算机前沿大会会议论文集 年份：2016
With the development of the 3D GIS and the digital basin, it is important for us to deal with the rivers from the 3D space. Compared to traditional forms of 2D...
[期刊论文] 作者：Jianliang XU,Xueyan TANG,Wang-Chien LEE,
来源：城市道桥与防洪 年份：2008
该文从挂篮荷载计算、施工流程、支座及临时固结施工、挂篮安装及试验、合拢段施工、模板制作安装、钢筋安装、混凝土的浇筑及养生、测量监控等方面人手,介绍了S226海滨大桥...
Effect of alcalase hydrolysis followed by transglutaminase treat ment on the foaming properties of s
[会议论文] 作者：Jin Liu,Zhiyong He,Xueyan Tang,Jie Chen,
来源：13th International Biotechnology Symposium and Exhibition(第1 年份：2008
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[期刊论文] 作者：Yue-E SUN,Wenshui XIA,Xueyan TANG,Zhiyong HE,Jie CHEN,
来源：城市道桥与防洪 年份：2009
该文从挂篮荷载计算、施工流程、支座及临时固结施工、挂篮安装及试验、合拢段施工、模板制作安装、钢筋安装、混凝土的浇筑及养生、测量监控等方面人手,介绍了S226海滨大桥...
[会议论文] 作者：Yu Cheng,Youling L.Xiong,Jie Chen,Xueyan Tang,Zhivong He,
来源：第十四届世界食品科技大会 年份：2008
Abatraet:Potato protein is a byproduct of the potato starch industry,used generally as an animal feed ingredient.However,potato protein has a relatively high nutritional value,thus,the potential in th...
RHEOLOGICAL AND MICROSTRUCTURAL PROPERTEIS OF MYOFIBRILLAR PROTEINPREEMULSIFIED LIPID COMPOSITE GELS
[会议论文] 作者：Mangang Wu,Youling L Xiong,Jie Chen,Xueyan Tang,Zhiyong He,
来源：第十四届世界食品科技大会 年份：2008
The heat-induced gel network formation is one of the most important functional properties ofmyofibrillar protein (MP) during meat processing.Fat or oil,when homogenized to droplets,can be incorporated...
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