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1,113 results on '"Hu, Lina"'

4. Efficacy and safety of oral ibrexafungerp in Chinese patients with vulvovaginal candidiasis: a phase III, randomized, double-blind study

Author

Wang, Xiaoqian, Wang, Wenying, Li, Jingjing, An, Ruifang, Chen, Lihong, Lin, Jiajing, Xu, Dabao, Qiu, Jin, Song, Weihua, Patiman, Mijiti, Ruan, Hongjie, Wang, Gang, Xue, Fengxia, Wang, Xu, Luo, Xiaowan, Ruan, Qi, Shi, Ling, Zhang, Chun, Hu, Lina, Wang, Shijin, Shi, Hong, Wang, Xiaoli, Zhang, Songling, Li, Yingxiong, Lu, Jing, Wang, Baojin, Xu, Hongyan, Ye, Hong, Zhang, Bei, Zhang, Chunlian, Qian, Sumin, Wu, Qiong, Jia, Wen, Li, Chuan, and Liao, Qinping

Published
2024
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9. First principles study on the mechanism of abnormal viscosity change of pure Al & Pb melts based on Wulff cluster model

Author

Shao, Anchen, Hu, Lina, Song, Lin, Hua, Minghao, Xue, Jiajia, Wu, Shuang, Tian, Xuelei, and Lin, Xiaohang

Subjects
Condensed Matter - Materials Science
Abstract

In this paper, the Wulff cluster model combined phonon calculation is used to investigate the relationship between the structure of metallic melts (Pb/Al) and the abnormal viscosity change. Although absolute value of the surface energy does not change significantly with temperature, the Wulff shape changed evidently. When temperature raise to 975K, Pb(321) surface that has the highest interaction strength completely disappears, while the abnormal viscosity drop happens at the same temperature range. Oppositely, Al(100) surface that has the lowest interaction strength disappears when temperature is higher than 1075K, and at the same temperature range, the abnormal viscosity rise has been observed. The abnormal viscosity drop corresponds to the disappearance of surface with the highest interaction strength (Pb(321) surface), while the rise one corresponds to the disappearance of surface with the lowest adsorption energy (Al(100) surface). All evidence indicates that the uniformity between abnormal viscosity change and the change of Wulff shape is not a coincidence. A possible mechanism of the abnormal viscosity change is that it caused by the significant structure change of cluster (short range ordering) in the metallic melts.

Published
2022

27. Effect of Water Distribution during Pre-drying on the Microstructure and Texture Properties of Peach Crisps Produced by Hot Air-Vacuum Freeze Drying

Author

YU Wanjia, JIN Xin, HU Lina, XIAN Meilin, LIU Ping, BI Jinfeng

Subjects
peach crisp, combined drying, water mobility, microstructure, texture properties, Food processing and manufacture, TP368-456
Abstract

In this study, experiments were conducted to investigate the effect of moisture distribution during pre-drying on the microstructure and textural quality of hot air-vacuum freeze dried peach slices. The moisture distribution during the hot air pre-drying process at different temperatures (40, 60 and 80 ℃) and the product temperature during heating were monitored. Three levels of dry-basis moisture content (7, 6 and 5 g/g) were selected as moisture conversion points for each temperature. The color, shrinkage rate, microstructure, pore distribution, textural properties and hygroscopicity of peach crisps were measured. The results showed that drying temperature had a great impact on the moisture distribution during the pre-drying process, but the overall trends of moisture mobility were consistent among the different drying temperatures. The lower the moisture content of the pre-dried sample, the closer the color of the final dried sample to that of the fresh sample. The color of the sample dried at 40 ℃ with a moisture conversion point of 5 g/g was the closest to that of the fresh sample. Drying time had a greater effect on the shrinkage rate than temperature. It took longer to dry peach slices to the same moisture conversion point at 40 ℃ than 60 and 80 ℃. The sample shrank distinctly during both pre-drying and combined drying. There was a significant difference in the pore structure between the freeze-dried and combined dried samples. The sample with a moisture conversion point of 5 g/g had the most heterogeneous pore structure. The average hardness value of the hot air-vacuum freeze dried sample increased by 52.11% compared with that of the freeze-dried sample. The lower the moisture content of the pre-dried sample, the higher the hardness value of the hot air-vacuum freeze dried sample. This study showed that hot air pre-drying can effectively control the crunchiness and hardness of peach crisps. The decrease in the hygroscopicity of the hot air-vacuum freeze dried sample compared with the vacuum freeze dried one may be related to the structure changes during the pre-drying process. In summary, hot air-vacuum freeze drying is conducive to improving the texture quality and storage stability of peach crisps than vacuum freeze drying.

Published
2023
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45. Efficacy and safety of Fufang Furong Effervescent Suppository for the treatment of mixed vaginitis: a randomized, multicenter, and non-inferiority study

Author

Liu, Ying, Li, Meng, Yi, Hongying, Song, Dianrong, Lou, Ying, Fan, Shangrong, Yang, Xingsheng, Lu, Jing, Hu, Lina, Zhou, Ping, An, Ruifang, Han, Fengjuan, Luo, Xiping, Gao, Shan, Song, Weihua, Yang, Yongxiu, Xue, Fengxia, Yin, Zhaojun, Wang, Wenying, Zhang, Bei, Li, Ping, Sun, Yuhui, Qiao, Qiao, Hao, Min, Zhang, Dai, Liu, Zhaohui, Wei, Hongbo, Zou, Ting, Ma, Jinxiang, Wei, Shaobin, and Liao, Qinping

Published
2023
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