songxiaolei
|
- Associate professor
- Supervisor of Doctorate Candidates
- Supervisor of Master's Candidates
- Name (Pinyin):songxiaolei
- Date of Birth:1988-10-28
- E-Mail:
- Date of Employment:2019-03-08
- School/Department:材料科学与工程学院
- Administrative Position:无
- Education Level:Postgraduate (Doctoral)
- Business Address:长春工业大学北湖校区西区材料楼424
- Contact Information:151-1115-8545
- Degree:Doctoral Degree in Engineering
- Professional Title:Associate professor
- Status:Employed
- Academic Titles:无
- Alma Mater:中南大学
- Teacher College:材料科学与工程学院
- Discipline:Other specialties in Physics
Material Physics and Chemistry
Material Process Engineering
Other specialties in Material Science and Engineering
Material Science
Contact Information
- PostalAddress：
- OfficePhone：
- Telephone：
- Email：
- Paper Publications
- 贾紫恒，宋晓雷,Enhancing the high-temperature oxidation resistance of TiAl alloy via a novel Al2O3Ti5Si3 composite coating prepared through a modified pack cementation technique.Applied Surface Science,2025
- Ultralight, Elastic, Thermally Insulating, and High-Temperature Resistant Al2O3–SiO2–B2O3 Nanofibrous Aerogels Prepared via the Direct Foaming Method.ACS Applied Materials & Interfaces,2025
- Improving the high-temperature ductility of γ-TiAl matrix composites byincorporation of AlCoCrFeNi high entropy alloy particles.Journal of Alloys and Compounds,2025
- TiO2 nanofiber-derived in-situ Al2O3 particles reinforced TiAl matrix composites.Intermetallics,2024
- Microstructure and High-Temperature Mechanical Properties of CrMnFeCoNiTiAl Composites Prepared by Powder Metallurgy.Journal of Materials Engineering and Performance,2024
- One-dimensional electrospun alumina borate ceramics: transformation from fiber-like structure to ribbon-like structure at the increased concentrations of precursor sol.Journal of Sol-Gel Science and Technology,2024
- 牛晓晖,中国鹿科动物源药材药理作用十年研究进展.吉林中医药,2012,32(6):2
- 牛晓晖,宗颖,张辉.【核心】梅花鹿茸生物碱类成分及其对小鼠脾细胞增殖的影响.中药材,2014:3
- 牛晓晖,李晶峰,边学峰,孙佳明.鹿茸-山药药对补肾壮阳作用研究.中国现代中药,2019:3
- 牛晓晖,华东,牛晓晖.【核心】响应面法优化大蒜多糖的提取工艺研究.中国调味品,2014,39(5):2