Synopsis of recent research by authors named "Sijie Hu"
- Sijie Hu's recent research focuses on the development and optimization of imaging protocols for spinal metastases, along with advancements in food science, particularly regarding the stability of emulsions and flavor preservation methods.
- A notable study assessed the feasibility of a simplified imaging protocol using the Dixon T2-weighted sequence, suggesting its potential for increasing efficiency in diagnosing spinal metastases with vertebral compression fractures.
- Other investigations into food technology revealed that high internal phase emulsions (HIPEs) can effectively preserve flavor substances under freeze-thaw conditions, emphasizing the role of glycosylated proteins and residual sugars in enhancing emulsion stability for applications such as 3D food printing.
