X
Xuebing Xing
Researcher at China University of Geosciences (Beijing)
Publications - 5
Citations - 319
Xuebing Xing is an academic researcher from China University of Geosciences (Beijing). The author has contributed to research in topics: Phase (matter) & Swallowing. The author has an hindex of 4, co-authored 4 publications receiving 262 citations. Previous affiliations of Xuebing Xing include China University of Geosciences (Wuhan).
Papers
More filters
Journal ArticleDOI
Reversible Electrochemical Intercalation of Aluminum in Mo6S8
TL;DR: The Chevrel phase Mo6S8 was prepared by reaction of CuCl2 and (NH4)2MoS4 in DMF (90 °C, 6 h) followed by heating of the precipitate in 5% H2/Ar atmosphere (1000 °C 7 h) as discussed by the authors.
Journal ArticleDOI
Reversible Electrochemical Intercalation of Aluminum in Mo6S8.
TL;DR: The Chevrel phase Mo6S8 was prepared by reaction of CuCl2 and (NH4)2MoS4 in DMF (90 °C, 6 h) followed by heating of the precipitate in 5% H2/Ar atmosphere (1000 °C 7 h).
Journal ArticleDOI
Removal of Chlorpheniramine from Water by Birnessite
Chao Xia,Guocheng Lv,Lefu Mei,Kenan Song,Zhaohui Li,Zhaohui Li,Xiaoyu Wang,Xuebing Xing,Ben Xu +8 more
TL;DR: In this paper, the removal of chlorpheniramine maleate (CP), an antihistamine drug used to treat rhinitis and urticaria, by birnessite, which is a common layered manganese oxide, in aqueous solution was investigated by batch studies, X-ray diffraction and Fourier transform infrared (FTIR) analyses, and molecular simulations.
Journal ArticleDOI
Mechanism and efficiency of methylene blue degradation by microwave-induced birnessites with different Mn average oxidation states
Juan Tao,Kenan Song,Guocheng Lv,Lefu Mei,Zhaohui Li,Libing Liao,Xiaoyu Wang,Xuebing Xing,Ben Xu +8 more
Journal ArticleDOI
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
TL;DR: Wang et al. as discussed by the authors developed an attractive 3D printed dysphagia diet using 3D printing based on Hypsizygus marmoreus incorporated with different concentrations (0.3%, 0.6, 0.9, w/w) of xanthan gum (XG), locust bean gum (LBG) and kappa-carrageenan gum (KG).