Lv1
98 积分 2022-01-22 加入
科研进行时
Improved partially saturated method for the lattice Boltzmann pseudopotential multicomponent flows
2天前
已完结
A new lattice Boltzmann model for liquid–solid phase transition and its application in the simulation of sessile droplet solidification – focusing on volume change
2天前
已完结
Investigation of bubble dynamics in a micro-channel with obstacles using a conservative phase-field lattice Boltzmann method
1个月前
已完结
Functional properties of Mozzarella cheese on pizza: a review
1个月前
已关闭
Phase field-lattice Boltzmann model for two-phase flows with near-contact interactions
1个月前
已完结
Phase-field-based lattice Boltzmann method for two-phase flows with interfacial mass or heat transfer
1个月前
已完结
Mozzarella cheese: Impact of three commercial culture strains on composition, proteolysis and functional properties
2个月前
已关闭
Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties
2个月前
已完结
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
2个月前
已完结
Freezing‐induced changes in goat cheese: Effect of freezing rate, storage and freeze–thaw cycles
3个月前
已关闭
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