Shaofei Zhang

Taiyuan University of Technology

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Zhijia Zhang

Tianjin Polytechnic University

Jianli Kang

Tianjin University

Qin Huang

Westlake University

Zhijun Qiao

Shanxi Agricultural University

Shizhao Wang

Hebei Medical University

Yingying Zhao

Hebei University of Technology

Junsheng Yuan

Hebei University of Technology

Zhenyang Yu

Shaoxing University

Yan Lin

Tsinghua University

Rutian Bi

Shanxi Agricultural University

Cooperative Institutions

Tianjin Polytechnic University

Hebei University of Technology

Tianjin University

Collaborative Innovation Center of Chemical Science and Engineering Tianjin

Shanxi Agricultural University

Chinese Academy of Sciences

Kunming University of Science and Technology

Zhejiang University

Suzhou University of Science and Technology

Shandong University of Science and Technology

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Ultrahigh areal capacity of self-combusted nanoporous NiCuMn/Cu flexible anode for Li-ion battery

Chemical Engineering Journal (2019)

Shaofei Zhang Zhijia Zhang Hongwei Li Zhenyang Yu Qin Huang

Nanoporous

10.1016/j.cej.2019.123097

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Citations (19)

Construction of integrated model of bipolar membrane electrodialysis membrane process and gas absorption-ion reaction process

Separation and Purification Technology (2023)

Ruochen Shen Shaofei Zhang Yawei Du Jingtao Bi Mengmeng Sun

Reaction rate

Chemical reaction engineering

10.1016/j.seppur.2023.125331

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Spatial Extraction of Wheat-Corn Rotation Areas in Sushui River Basin Based on NDVI Differences in Key Phenological Stages

Polish Journal of Environmental Studies (2024)

Yingqiang Jing Hongfen Zhu Shaofei Zhang Rutian Bi

Food security is the cornerstone of the sustainable development of a country, and ensuring sufficient arable land is crucial for achieving this.However, owing to socio-economic development since the 1990s, the proportion of grain cultivation has decreased.In contrast, the number of cultivation areas for fruits, vegetables, and other economic crops has increased, indicating a substantial shift in the acreage and distribution of grain cultivation.In 2022, it was proposed that fertile farmland be dedicated to grain cultivation, as stated in the "Various economic crops shall not compete with grain for land" policy, to further

10.15244/pjoes/176045

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Facile synthesized Cu-SnO2 anode materials with three-dimensional metal cluster conducting architecture for high performance lithium-ion batteries

Chinese Chemical Letters (2018)

Zhijia Zhang Yuxuan Hou Shaofei Zhang Guoliang Zhang Ming Li

10.1016/j.cclet.2018.06.017

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Citations (17)

Epitaxial growth of Cu2-xSe on Cu (220) crystal plane as high property anode for sodium storage

Chinese Chemical Letters (2023)

Zhijia Zhang Shihao Sun Yuefang Chen Yanhao Wei Mengmeng Zhang

Crystal (programming language)

10.1016/j.cclet.2023.108922

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Influence of Different Cooking Methods on the Maillard Reactions of Marine Products

Journal of Coastal Research (2020)

Shaofei Zhang

Zhang, S.F., 2020. Influence of different cooking methods on the Maillard reactions of marine products. In: Al-Tarawneh, O. and Megahed, A. (eds.), Recent Developments of Port, Marine, and Ocean Engineering. Journal of Coastal Research, Special Issue No. 110, pp. 197–200. Coconut Creek (Florida), ISSN 0749-0208.Marine products are favored by people for their rich mineral elements and high-quality protein content. However, different cooking methods can lead to the loss of different nutrients in marine products, and trigger different Maillard reactions. With the marine product oysters as an example, this study adopted different cooking methods to explore their influence on the Maillard reactions, and conducted a research on the features of the products. The research results showed that: different cooking methods, cooking times, and cooking temperatures can cause reductions in the content of zinc and protein in oysters. Obviously, with the increase of the cooking time, the Maillard reactions increased as well; under the same cooking time, the degree of Maillard reactions was: fry> boil> steam; with the increase of the cooking temperature, the Maillard reactions showed an enhancing trend. The research in this paper provides a theoretical basis for the entire Maillard reactions during the cooking process of marine products.

Cooking methods

10.2112/jcr-si110-047.1

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Selective electrodialysis process for the separation of potassium: Transmembrane transport of ions in multicomponent solution systems

Separation and Purification Technology (2022)

Shaofei Zhang Shizhao Wang Zhiyuan Guo Zhiyong Ji Yingying Zhao

Brine

Quinary

Separation process

10.1016/j.seppur.2022.121926

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Citations (20)