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21篇 您的检索式:作者名="Eleya"
    题名 作者 年代 出处 被引量
1水–岩作用下断续节理砂岩力学特性劣化机理显示文摘在库水位周期性升降作用下,库水消落带节理岩体的损伤劣化很可能导致库岸边坡向不稳定的方向发展。基于此,开展了断续节理砂岩的水–岩作用试验,结合力学试验和微细观结构检测综合分析其劣化规律及机理。结果显示:(1)在长期水–岩作用过程中,断续节理岩样的抗压强度、变形模量劣化趋势明显,而且存在明显非均匀性,其中前3个水-岩作用周期的阶段劣化度明显较大,5个水–岩作用周期之后的阶段劣化度明显减小并趋于稳定。(2)水–岩作用下,不同节理倾角岩样的力学参数劣化幅度不一样,阶段劣化度总体呈U型分布,节理倾角在0°和90°附近时,节理岩样从明显的张性破坏逐渐向剪性破坏转变,破坏模式变化特征比较明显,对应力学参数劣化幅度较大;节理倾角为60°左右时,节理岩样总体保持顺节理面的剪切破坏,破坏模式变化特征不明显,对应力学参数劣化幅度比较小,这些变化也使得节理岩样各向异性力学特征逐渐减弱。(3)在水库长期运行过程中,消落带节理岩体的产状直接影响水–岩作用的劣化趋势和变形破坏特征,因此,在库岸边坡长期变形稳定分析中,不仅要关注消落带岩体力学性质的劣化,也要关注节理岩体的产状差异及其在水–岩作用下变形破坏模式的转化。邓华锋 齐豫 李建林 姜桥 Eleyas Assefa 李新哲 2021岩土工程学报2021,43,4:25
2Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties显示文摘J. Li M.M. Ould Eleya S. Gunasekaran 2005Food Hydrocolloids2005,,5:2
3Gelation of whey proteinand xanthan mixture:Effect of heating rate on rheological properties 显示文摘U J 0ULD ELEYA M M GUNASEKARAN S 2006Food Hydrocolloids2006,20,5:1
4Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels 显示文摘Ould Eleya M M Ko S Gunasekaran S 2004Food Hydrocolloids2004,18,2:1
5Gelation of whey protein and xanthan mixture: effect of heating rate on rheologi- cal properties 显示文摘LI J ELEYA M M O GUNASEKARAN S 2006Food Hydrocolloids2006,20,67:1
6Whey protein concentrate hydrogels as bioactive carriers显示文摘GUNASEKARAN S XIAO L OULD ELEYA M M 2006Journal of Applied Polymer Science2006,99,:1
7Gelation of wheyprotein and xanthan mixture:EfFecct of heating rate onrheological properties 显示文摘Li J Ould Eleya M M Gunasekaren S 2006Food Hydrocolloids2006,20,5:1
8Whey Protein Concentrate Hydrogels as Bioactive Carriers 显示文摘Gunasekaran S Xiao L Ould Eleya M M 2006Journal of Applied Polymer Science2006,99,5:1
9Rheology of κ- carrageenan and β- lactoglobulin mixed gels 显示文摘Ould Eleya M M Turgeon S L 2000Food Hydrocolloids2000,14,:1
10Whey proteinconcentrate hydrogels as bioactive carriers显示文摘Gunasekaran S Xiao L Ould Eleya M 2006Journal of AppliedPolymer Science2006,99,5:1
11Gelation of whey protein and xanthan mixture : effect of heating rate on theological properties 显示文摘Li J Ould Eleya M M Gunasekaran S 2006Food Hydrocolloids2006,20,:1
12Whey protein concentrate hydrogels as bioactivc carriers显示文摘Gunasekaran S Xiao L Ould Eleya M 0,,05:1
13Can Chlamydia trachomatis directly damage your sperm显示文摘EleyA Pacey AA Galdiero M 2005Lancet Infect Dis2005,5,1:1
14The effects of pH on the rheology of β -lactoglobulin/κ -carrageenan mixed gels显示文摘OULD ELEYA M M TURGEON S L 2000Food Hydrocolloids2000,14,3:1
15Rheology of κ-carrageenan and β-lactoglobulin mixed gels 显示文摘Ould Eleya M M Turgeon S L 2000Food Hydrocolloids2000,14,:1
16Gelation of whey protein and xanthan mixture: effect of heating rate on rheologial properties显示文摘LI J ELEYA OULD M M GUNASEKARAN S 2006Food Hydrocolloids2006,20,:1
17Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties 显示文摘Li J Ould Eleya M M Gunasekaran S 2006Food Hydrocolloids2006,20,5:1
18Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels显示文摘ELEYA M M O GUNASEKARAN S K S 2004Food Hydrocolloids2004,18,:1
19The effects of pH on the rheology of β-actoglobu1in /κ-carrageenan mixed gels显示文摘Ould Eleya M M Turgeon S L 2000Food Hydrocolloids2000,14,3:1
20Whey protein concentrate hydrogels as bioactive carriers显示文摘GUNASEKARAN S XIAO L ELEYA M M O 2006Journal of Applied Polymer Science2006,99,:1
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