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Influence of microstructural parameters on mechanical behavior of polymer gels
1个月前
已完结
Investigation of Gellan Networks and Gels by Atomic Force Microscopy
2个月前
已完结
Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to the Rheological Behavior in Aqueous Systems in the Presence or Absence of Various Cations
2个月前
已完结
Gelatin vs Polysaccharide in Mixture with Sugar
2个月前
已完结
Martini 3 Coarse-Grained Force Field for Carbohydrates
3个月前
已完结
Martini 3 Coarse-Grained Force Field for Carbohydrates
3个月前
已关闭
Effect of pre‐frying on distribution of protons and physicochemical qualities of mackerel
3个月前
已完结
On the molecular mechanism of thermally reversible sol–gel transition with pronounced hysteresis of agarose in water
3个月前
已完结
Proton Magnetic Resonance Studies on Specifically Deuterated Sucrose Acetates
4个月前
已完结
Gellan gum, a bacterial gelling polymer
4个月前
已完结
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