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417 results on '"Bai, Ju"'

4. Complexity Management of Emergency Projects from the Perspective of Complex Adaptive Systems Theory—The Case of the National Exhibition and Convention Center (Shanghai)

Author

Chen, Zhiwei, Zheng, Xian, Bai, Ju, Huo, Tao, Barbosa-Povoa, Ana Paula, Editorial Board Member, de Almeida, Adiel Teixeira, Editorial Board Member, Gans, Noah, Editorial Board Member, Gupta, Jatinder N. D., Editorial Board Member, Heim, Gregory R., Editorial Board Member, Hua, Guowei, Editorial Board Member, Kimms, Alf, Editorial Board Member, Li, Xiang, Editorial Board Member, Masri, Hatem, Editorial Board Member, Nickel, Stefan, Editorial Board Member, Qiu, Robin, Editorial Board Member, Shankar, Ravi, Editorial Board Member, Slowiński, Roman, Editorial Board Member, Tang, Christopher S., Editorial Board Member, Wu, Yuzhe, Editorial Board Member, Zhu, Joe, Editorial Board Member, Zopounidis, Constantin, Editorial Board Member, Li, Jing, editor, Lu, Weisheng, editor, Peng, Yi, editor, Yuan, Hongping, editor, and Wang, Daikun, editor

Published
2023
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25. Four-year follow-up of LCAR-B38M in relapsed or refractory multiple myeloma: a phase 1, single-arm, open-label, multicenter study in China (LEGEND-2)

Author

Zhao, Wan-Hong, Wang, Bai-Yan, Chen, Li-Juan, Fu, Wei-Jun, Xu, Jie, Liu, Jie, Jin, Shi-Wei, Chen, Yin-Xia, Cao, Xing-Mei, Yang, Yun, Zhang, Yi-Lin, Wang, Fang-Xia, Zhang, Peng-Yu, Lei, Bo, Gu, Liu-Fang, Wang, Jian-Li, Zhang, Hui, Bai, Ju, Xu, Yan, Zhu, Han, Du, Juan, Jiang, Hua, Fan, Xiao-Hu, Li, Jian-Yong, Hou, Jian, Chen, Zhu, Zhang, Wang-Gang, Mi, Jian-Qing, Chen, Sai-Juan, and He, Ai-Li

Published
2022
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26. Five-year remission without disease progression in a patient with relapsed/refractory multiple myeloma with extramedullary disease treated with LCAR-B38M chimeric antigen receptor T cells in the LEGEND-2 study: a case report

Author

Wang, Bai-Yan, Zhao, Wan-Hong, Chen, Yin-Xia, Cao, Xing-Mei, Yang, Yun, Zhang, Yi-Lin, Wang, Fang-Xia, Zhang, Peng-Yu, Lei, Bo, Gu, Liu-Fang, Wang, Jian-Li, Bai, Ju, Xu, Yan, Wang, Xu-Geng, Zhang, Rui-Li, Wei, Li-Li, Zhuang, Qiu-Chuan, Fan, Frank, Zhang, Wang-Gang, He, Ai-Li, and Liu, Jie

Published
2022
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41. Progress in key technologies for traceability of rice industry chain

Author

YANG Jian, ZHANG Xing-can, HUA Miao-miao, KANG Jian-ping, LIU Jian, BAI Ju-hong, WU Miao, and ZHONG Xue-ting

Subjects
rice safety, the whole industry chain, traceability system, key technology, food geographical origin tracing, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

As one of the main food crops in the world, the rice quality and safety situation is not optimistic, the development of rice traceability system has become a hot topic at home and abroad. This paper summarizes the research status of rice traceability technology from two aspects including the origin diagnosis technology (such as: physical index fingerprint technology, stable isotope technology, multi-element analysis technology, near-infrared spectroscopy technology) and the traceability system technology (such as: physical identification technology, information coding technology, information transmission technology). Based on this analysis, the development trend of rice traceability system was analyzed, and new technologies will continue to be applied to the traceability system.

Published
2020
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42. Study on quality improvement of fresh and wet rice noodle

Author

LIU Jian, KANG Jian-ping, ZHANG Xing-can, YANG Jian, BAI Ju-hong, HUA Miao-miao, ZHONG Xue-ting, and WU Miao

Subjects
fresh and wet rice noodle, quality improvement, cooking loss rate, broken rate, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four quality improvers on the quality of fresh and wet rice noodles were compared with potato modified starch, sodium pyrophosphate, lecithin and sodium alginate as quality improvers, and the cooking loss rate and sensory evaluation of fresh and wet rice noodles as indicators.On this basis,orthogonal tests were designed, and it was found that when adding 5% modified potato starch (dry matter mass fraction, the same below), 0.4% sodium pyrophosphate, 0.4% lecithin and 0.3% sodium alginate, the cooking loss rate of fresh and wet rice noodles was 1.3% and the sensory score was 91.4, which reached the best under the same conditions.Then, the fresh wet rice noodles were prepared with the optimal adding amount of quality improvers selected by single factor experiments, and the noodles with the optimal adding amount of compound quality improvers selected by orthogonal experiment, with the broken rate, cooking loss rate, transmittance and gelatinization degree as the indexes, and the fresh wet rice noodles without quality improvers as control group.Under the same conditions, for the fresh and wet rice noodles with the optimal addition amount of compound quality improver, the broken rate reduced to 1.7%, cooking loss rate reduced to 1.3%, transmittance increased to 0.836, gelatinization degree increased to 92.1%, and the quality improvement effect was the best in the comparative experiment.

Published
2019
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43. Study on quality improver of high content potato dried noodles

Author

YANG Jian, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, ZHONG Xue-ting, and BAI Ju-hong

Subjects
potato flour, noodles, quality improvement, uniform design, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.

Published
2019
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