Publications by authors named "Yongli Pei"
Enzyme-modified cheese (EMC) produced by enzyme hydrolysis is a natural, cost-effective, and flexible alternative to using natural cheese in industrial applications. The modification of cheese by enzymes can increase their benefits for consumer acceptance and health, and intensify the specific cheese flavor. We evaluated the properties of cheese with added protease (Ep) or lipase (El), including texture, sensory, organic acids, volatile compounds, and free amino acids.
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- The study focuses on developing advanced multiphase composite electrocatalysts to improve the performance of intermediate-temperature solid oxide fuel cells (IT-SOFCs).
- A self-assembled nanocomposite, featuring a main spinel oxide and additional phases, is created using a coprecipitation method, which greatly enhances the oxygen reduction reaction (ORR) kinetics.
- The resulting cathode demonstrates a significant peak power density of 1144.1 mW cm at 750 °C and shows stable operation for about 120 hours, attributed to its unique structural features and mechanical compatibility.