Yonghao Li

发表

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Foods.

Investigations on edge quality and its effect on tensile property and fracture patterns of QP980

Jun Chen, Mingru Zhou, Xifeng Li, 2019, Journal of Manufacturing Processes.

Cu2Sb decorated Cu nanowire arrays for selective electrocatalytic CO2 to CO conversion

Abdullah M. Asiri, Tingshuai Li, Luchao Yue, 2021, Nano Research.

Behavior of Engineered Cementitious Composites (ECCs) Subjected to Coupled Sustained Flexural Load and Salt Frost

B. Šavija, Hongzhi Zhang, Yanhua Guan, 2022, Materials.

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Mouming Zhao, Qiangzhong Zhao, Tong-xun Liu, 2023, Food chemistry.

Promotion effect of alkali metal added to impregnated cobalt catalysts in the gas-phase catalytic oxidation of benzyl alcohol

Y. Ichihashi, S. Tsuruya, D. Nakashima, 2004 .

FeSe2 nanocrystalline aggregated microspheres with ultrahigh pseudocapacitive contribution for enhanced sodium-ion storage

Yihang Hou, Dongjie Guo, Yonghao Li, 2023, CrystEngComm.

Treatment dependent sodium-rich Prussian blue as a cathode material for sodium-ion batteries.

Peiyuan Wang, Feilong Gong, Yonghui Zhang, 2022, Dalton transactions.