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90 积分 2025-10-11 加入
On the temperature dependence of elasticity of thermo-reversible gels
1个月前
已完结
Effects of sugar on the sol-gel transition in gellan gum aqueous solutions
1个月前
已完结
Effects of Partial Replacement of Gelatin in High Sugar Gels with Gellan on their Textural, Rhelogical, and Thermal Properties
1个月前
已完结
Principles of polymer chemistry
2个月前
已完结
LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
3个月前
已完结
Tangible evidence of the tranformation from enthalpic to entropic gellan networks at high levels of co-solute
3个月前
已完结
Gelation mechanism and network structure of mixed solution of low- and high-acyl gellan studied by dynamic viscoelasticity, CD and NMR measurements
3个月前
已完结
Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
4个月前
已完结
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