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| 1 | Effects of high pres-sure level and holding time on properties of duck muscle gels containing1%curdlan显示文摘 | CHEN Conggui WANG Rui SUN Gaojun | 2010 | Innovative Food Science and Emerging Technologies2010，11，4： | 1 |
| 2 | Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan显示文摘 | CHEN Conggui WANG Rui SUN Gaojun | 2010 | Innovative Food Science and Emerging Technologies2010，11，4： | 1 |
| 3 | Effects of high pressure and CaCI2 on properties of salt-soluble meat protein gels containing locust bean gum显示文摘 | MA Fei CHEN Conggui SUN Gaojun | 2012 | Innovative Food Science and Emerging Technologies2012，14，： | 1 |
| 4 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | Chen Conggui Borjigin Gerelt Jiang Shaotong | 2006 | Asian-Australasian Journal of Animal Sciences2006，19，11： | 1 |
| 5 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | CHEN Conggui GERELT B JIANG Shaotong | 2006 | Asian-Australasian Journal of Animal Sciences2006，19，11： | 1 |
| 6 | Approaching 19%efficiency and stable binary polymer solar cells enabled by a solidification strategy of solvent additive显示文摘Additives play a crucial role in enhancing the photovoltaic performance of polymer solar cells(PSCs).However,the typical additives used to optimize blend morphology of PSCs are still high boiling-point solvents,while their trace residues may reduce device stability.Herein,an effective strategy of“solidification of solvent additive(SSA)”has been developed to convert additive from liquid to solid,by introducing a covalent bond into low-cost solvent diphenyl sulfide(DPS)to synthesize solid dibenzothiophene(DBT)in one-step,which achieves optimized morphology thus promoting efficiency and device stability.Owing to the fine planarity and volatilization of DBT,the DBT-processed films achieve ordered molecular crystallinity and suitable phase separation compared to the additive-free or DPS-treated ones.Importantly,the DBT-processed device also possesses improved light absorption,enhanced charge transport,and thus a champion efficiency of 17.9%is achieved in the PM6:Y6-based PSCs with an excellent additive component tolerance,reproducibility,and stability.Additionally,the DBT-processed PM6:L8-BO-based PSCs are further fabricated to study the universality of SSA strategy,offering an impressive efficiency approaching19%as one of the highest values in binary PSCs.In conclusion,this article developed a promising strategy named SSA to boost efficiency and improve stability of PSCs. | Manjun Xiao Longfei Liu Yongdie Meng Baobing Fan Wenyan Su Conggui Jin Luocheng Liao Fan Yi Chao Xu Rui Zhang Alex K.-Y.Jen Wei Ma Qunping Fan | 2023 | Science China Chemistry2023，66，5： | 1 |
| 7 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | CHEN Conggui GERELT B JIANG Shaotong | 2006 | Asian- Australasian Journal of Animal Sciences2006，19，11： | 1 |
| 8 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | CHEN Conggui GERELT B JIANG Shaotong | 2006 | AsianAustralasian Journal of Animal Sciences2006，19，11： | 1 |
| 9 | Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaC12 and κ-carrageenan 显示文摘 | Fei Ma Conggui Chen Lei Zheng | 2013 | Meat Science2013，95，1： | 1 |
| 10 | Simultaneous optical absorption and viscoelasticity imaging based on photoa- coustic lock-in measurement显示文摘 | Zhao Yue Yang Sihua Chen Conggui | 2014 | Opt Lett2014，39，9： | 1 |
| 11 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | Chen Conggui Borjigin Gerelt Jiang Shaotong | 2006 | Asian-Australasian Journal of Animal Sciences2006，19，11： | 1 |
| 12 | Effect of high pressure processing on the gel properties of salt-soluble meat pro- tein containing CaC12 and K-carrageenan显示文摘 | Fei M Conggui C Lei Z al el | 2013 | Meat Science2013，95，1： | 1 |
| 13 | Effects of curdlan on the color,syneresis,cooking qualities,and textural properties of potato starch noodles显示文摘 | WANG Manjun CHEN Conggui SUN Gaojun | | 0，，08： | 1 |
| 14 | Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan显示文摘 | CHEN Conggui WANG Rui SUN Gaojun | 2010 | Innovative Food Science and Emerging Technologies2010，11，4： | 1 |
| 15 | Effects ofhigh pressure and CaC12 on properties of salt-soluble meat protein gels containing locust bean gum显示文摘 | Fei Ma Conggui Chen Gaojun Sun | 2012 | Innovative Food Science and Emerging Technologies2012，，14： | 1 |
| 16 | Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate显示文摘 | CHEN Conggui GERELT B J1ANG Shaotong | 2006 | Asian Australasian Journal of Animal Sciences2006，19，11： | 1 |
| 17 | Effect of high pressure processing on the gel properties of salt soluble meat protein containing CaCl2 and K-carrageenan显示文摘 | VIA Fei CHEN Conggui ZHENG Lei | 2013 | Meat Science2013，95，1： | 1 |
| 18 | Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing x-carrageenan显示文摘 | CHEN Xing CHEN Conggui ZHOU Yanzi | 2014 | Food Hydrocolloids2014，40，： | 1 |
| 19 | Effects of high pressure and CaC1, on properties of salt-soluble meat protein gels containing locust bean gum显示文摘 | MA Fei CItEN Conggui SUN Gaojun | 2012 | Innovative Food Science & Emerging Technologies2012，14，2： | 1 |
| 20 | Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin显示文摘 | ZHOU Yanzi CHEN Conggui CHEN Xing | 2014 | Journal of Agricultural and Food Chemistry2014，62，12： | 1 |
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