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10篇 您的检索式：作者名="Fengmin Su"

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		题名	作者	年代	出处	被引量
	1	Diagnostic value of anti-cyclic citrullinated peptide antibodies in northern Chinese Han patients with rheumatoid arthritis and its correlation with disease activity显示文摘	Li Hui Song Wuqi Li Yang Liu Yanhong Bai Jing Li Xiu Mu Fengyun Wang Yao Zhang Fengshan Su Liju Zhang Fengmin	2010	Clinical Rheumatology2010，，4：	1
	2	Enhancement of bubble absorption process using a CNTs-ammonia binary nanofluid显示文摘	Ma Xuehu Su Fengmin Chen Jiabin	2009	International Communi cations in Heat and Mass Transfer2009，36，：	1
	3	Effect of rainwater harvesting with ridge and furrow on yield of potato in semiarid areas显示文摘	Yuan Tian Derong Su Fengmin Li Xiaoling Li	2003	Field Crops Research2003，，3：	1
	4	Effect of rainwater harvesting with ridge and furrow on yield of potato in semi- arid areas显示文摘	Tian Yuan Su Derong Li Fengmin	2003	Field Crops Research2003，84，3：	1
	5	Heat and mass transfer enhancement of the bubble absorption for a binary nanofluid显示文摘	Xuehu Ma Fengmin Su Jiabin Chen	2007	Journal of Mechanical Science and Technology2007，，21：	1
	6	Effect of rainwater harvesting with ridge and furrow on yield of potato in semiarid areas显示文摘	Tian Yuan Su Derong Li Fengmin	2003	Field Crops Research2003，84，3：	1
	7	Effect of rainwater harvesting with ridge and furrow on yield of potato in semiarid areas显示文摘	Yuan Tian Derong Su Fengmin Li Xiaoling Li	2003	Field Crops Research2003，，3：	1
	8	Heat and mass transfer enhancement of the bubble absorption for a binary nanofluid显示文摘	Ma Xuehu Su Fengmin Chen Jiabin	2007	Journal of Mechancial Science and Technology2007，21，：	1
	9	Heat and mass transfer enhancement of the bubble absorption for a binary nanofluid显示文摘	Ma Xuehu Su Fengmin Chen Jiabin		0，，11：	1
	10	Dissolution and enzymatic hydrolysis of casein micelles studied by dynamic light scattering显示文摘The effects of temperature,ionic strength,and enzymatic hydrolysis on the average hydrodynamic radius(Rh)of casein micelles in phosphate buffer were studied by using dynamic light scattering.The results showed that the average Rh value of casein micelles decreased irreversibly during the heating,decreased with the increase of ionic strength in lower ionic strength solution(less than 0.05 mol/L),but opposite in higher ionic strength solution(above 0.1 mol/L).The Rh value of casein increased rapidly during the process of enzymatic hydrolysis,and the structural model of casein micelles in the enzymatic hydrolysis process was also proposed,i.e.the casein micelle changed from compact sphere into unfolded and regularly flocky peptides.	LIU Rui QI Wei SU Rongxin ZHANG Yubin JIN Fengmin HE Zhimin	2007	Frontiers of Chemical Science and Engineering2007，1，2：	0

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