None Stuart Burrows
6 Papers
16 Citations
None Stuart Burrows is an academic researcher. The author has contributed to research in topics: Chemistry & Emulsion. The author has an hindex of 4, co-authored 6 publications. Previous affiliations of None Stuart Burrows include University of Miami.
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Papers
Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
TL;DR: In this article , the physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from 60% (v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH 3.0 using whey protein isolate (WPI) as the stabilizer and soybean lecithin (SL) or ECC as supplementary surfactants were investigated.
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Evaluating alternative ebullition models for predicting peatland methane emission and its pathways via data–model fusion
Scott D. Bridgham,Lifen Jiang,Avni Malhotra,Dong Ryeol Ryu,Milenko Vescovi,Ellis Ye Yuan,Lars Bernhard Schöne,Marc S. Levine,Jing Zheng,Oliver Cromwell,THOMAS F. MATHEWS,Raquel Barrena,None Stuart Burrows,Aihua Liu,Pallavi Dubey,Jonas T. Kaplan +15 more
TL;DR: In this paper , the ebullition bubble growth volume threshold approach (EBG) and modified Ebullition concentration threshold approach were used to simulate peatland CH4 emissions.
Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein
Tiantian Ma,Neeraj Kumar Mishra,Youling L. Xiong,Youling L. Xiong,None Stuart Burrows,Jiang Jiang +5 more
TL;DR: In this article, O/W emulsions prepared with pH12-shifting (pH12) and high-intensity ultrasound (US) treated pea protein were imbedded into the PPI gel matrix with or without CaCl2, and the effects on rheological, textural and water-binding properties of the composite hydrogels were investigated.
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Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
None Stuart Burrows,Wang Ying,Ruohui Lin,Ziye Song,Shucheng Zhang,Xiangzhong Zhao,Jiang Jiang,Yuanfa Liu +7 more
TL;DR: In this article, the physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from 60% (v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH 3.0 using whey protein isolate (WPI) as the stabilizer and soybean lecithin (SL) or ECC as supplementary surfactants were investigated.
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Research on Construction Method of SoS Architecture Knowledge Graph
None Stuart Burrows
- 01 Jan 2022
TL;DR: In this paper , the architecture knowledge graph is constructed based on the architecture meta-model and user requirements, and the architecture named entities are recognized based on Bi-directional Long Shot-Term Memory Neural Network and CRF.
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