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2021年4月7日，记者从山西大学获悉，山西大学激光光谱研究所陈旭远教授带领的团队在三维竖直石墨烯制备及储能应用领域取得突破性进展。研究成果近日发表在《ACS Appl. Mater. Interfaces》上。论文第一作者为博士生韩杰敏，通讯作者为马一飞副教授、王梅教授和陈旭远教授，论文合作者还包括贾锁堂教授、肖连团教授。
基于LH-OAT分布式水文模型参数敏感性分析
分布式物理水文模型 LH-OAT 参数敏感性 流溪河模型
2013/9/22
为了有效进行分布式水文模型参数的优选，消除模型计算过程中的不确定性，更好地理解参数对水文模拟的影响，开展了模型参数敏感性分析。使用LH-OAT方法，对比分析了3个不同的流域中多个目标函数下的分布式物理水文模型——流溪河模型的参数敏感性，将其参数敏感性归为：极敏感，敏感，一般敏感和不敏感4类。研究表明，模型参数的敏感性并不是一成不变的，在不同流域，不同评价目标下，会发生一定程度的改变。
Isolation and characterisation of starch from different barley and oat varieties
oat barley isolation starch properties
2014/2/25
Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, ...
超声波预处理对燕麦蛋白制备ACE抑制肽的影响（Effect of Oat-seed Protein Pretreatment by Ultrasonic on Preparation of ACE Inhibitory Peptides）
燕麦蛋白 ACE抑制肽 超声波
2010/12/29
利用燕麦蛋白制备ACE抑制肽时先利用超声波对燕麦蛋白原料进行预处理研究。以ACE抑制活性和水解度为指标，考察了超声波功率、处理时间、超声波工作/间歇时间对燕麦蛋白预处理效果的影响。结果表明，超声波预处理的最佳工艺参数为：超声波功率500W，处理时间20min，超声波工作时间2 s、间歇时间2 s，该条件下酶解产物对ACE的半抑制浓度IC50值从0.533mg/mL降到0.299mg/mL...
Enzymatic Hydrolysis of Oat Flour Protein Isolates to Enhance Antioxidative Properties
Antioxidant chelating capacity hydroperoxides protein hydrolysates
2010/9/30
Oat is an important cereal for human consumption and has relatively higher protein content
compared to other cereals. Numerous studies have shown that oat polyphenols had antioxidant properties but n...
汽车动力转向器计算机辅助测试（OAT）系统
汽车 动力转向器 计算机辅助测试
2008/11/25
该产品采用通用微机为控制核心，采用应变式测力原理对液压油压力和手力扭矩进行监测，实现转向器手力特性的自动测量、状态和图形的动态显示，指示调整余量及调整方向，数据及特性曲线的自动记录输出，有储存和再处理功能，并可对多台CAT系统实现网络化集中管理。为消除环境温度及油温对测量结果的影响，系统具有温度自动检测及补偿修正功能，提高了测量精度。针对工厂现场干扰源多、环境条件十分恶劣的现状，研究出了专用的高抗...
Starch Structures and Physicochemical Properties of a Novel ß-glucan-enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction5
Oat bran starch ß -glucan physicochemical lipid extraction hydrocolloid
2008/11/1
Starch structures and physicochemical properties of C-trim30, a ß-glucan-enriched oat product (32% ß-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to ...
The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
fiber fermentation yogurt quality lactose hydrolysis
2008/3/28
Calorie-reduced yogurts that were fortified with 1.32% oat fiber were prepared from lactose-hydrolyzed milk, alone and supplemented with 2 and 4% sucrose or with 1.6, 3.6, and 5.5% fructose. Treated s...
Antioxidant activity, β-glucan and lipid contents of oat varieties
oat antioxidants phenolic compounds β-glucans fatty acids EPR
2014/3/3
The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a si...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
oats HPLC ferulic acid coumaric acid total phenolic compounds
2014/3/4
Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany...
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
oats species varieties protein fractions immunological testing coeliac disease gluten-free diet
2014/3/19
The applicability was evaluated of 16 different oats species and varieties of different provenance in the coeliac diet in view of the composition of the protein complex and immunological testing durin...