Issue
Total 10 articles [ 저자: Jiang X ]
No. Article
1 Korean Journal of Chemical Engineering, 38 (2), pp.400-405 (2021)
Theoretical investigation on the throttle pressure reducing valve through CFD simulation and validating experiments
Xu E, Nie C, Jiang X, et al.
2 Korean Journal of Chemical Engineering, 37 (11), pp.1829-1835 (2020)
Optimizing conical nozzle of venturi ejector in ejector loop reactor using computational fluid dynamics
Xu E, Jiang X, Ding L
3 Korean Journal of Chemical Engineering, 34 (10), pp.2619-2630 (2017)
Pb(II) ion adsorption by biomass-based carbonaceous fiber modified by the integrated oxidation and vulcanization
Jiang X, Shen D
4 Korean Journal of Chemical Engineering, 34 (5), pp.1328-1336 (2017)
Laminar flow and chaotic advection mixing performance in a static mixer with perforated helical segments
Meng H, Jiang X, Yu Y, et al.
5 Korean Journal of Chemical Engineering, 34 (5), pp.1563-1575 (2017)
Experimental and numerical predictions of ash particle erosion in SCR monolithic catalysts for coal-fired utility boilers
Yu C, Si F, Ren S, et al.
6 Korean Journal of Chemical Engineering, 33 (6), pp.1823-1830 (2016)
Catalytic oxidation and capture of elemental mercury from simulated flue gas using Mn-doped titanium dioxide
Zhi J, Yu X, Bao J, et al.
7 Korean Journal of Chemical Engineering, 32 (2), pp.342-349 (2015)
Equilibrium, kinetic and mechanism studies on the biosorption of Cu2+ and Ni2+ by sulfur-modified bamboo powder
Ai T, Jiang X, Yu H, et al.
8 Korean Journal of Chemical Engineering, 30 (4), pp.852-859 (2013)
Continuous phenol hydroxylation over ultrafine TS-1 in a side-stream ceramic membrane reactor
Jiang X, She F, Jiang H, et al.
9 Korean Journal of Chemical Engineering, 29 (10), pp.1413-1417 (2012)
Solubility of N-chloro succinimide in different pure solvents in the temperature range from 278.15 K to 333.15K
Zhu J, Shen F, Hu YH, et al.
10 Korean Journal of Chemical Engineering, 26 (5), pp.1313-1318 (2009)
Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor
Wang Y, Cheng Q, Ahmed Z, et al.