Lv62
2230 积分 2024-09-11 加入
Development and in vitro evaluation of borax cross-linked tamarind seed polysaccharide hydrogel films as an antioxidant and self-healing material for wound healing
7天前
已完结
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure
17天前
已完结
Ethanol-Switchable Silane Crosslinking of Hydrogels
20天前
已完结
Xanthan Gum and Tamarind Seed Polysaccharide Blend Bioinks: Toward Solving Printability-Integrity Conundrum in Extrusion Bioprinting Without a Crosslinking Agent
23天前
已完结
Anomalous Stiffening and Ion-Induced Coil–Helix Transition of Carrageenans under Monovalent Salt Conditions
1个月前
已完结
The Characteristics and Mechanism of Curdlan Gum Replacing Sucrose to Enhance the Gelation of High-Methoxy Pectin and Its Improvement Effect on Gummy Candy
1个月前
已完结
Nanostructure of Native Pectin Sugar Acid Gels Visualized by Atomic Force Microscopy
1个月前
已完结
Primary, Secondary, Tertiary and Quaternary Structure Levels in Linear Polysaccharides: From Random Coil, to Single Helix to Supramolecular Assembly
1个月前
已完结
c,T-Dependence of the viscosity and the self-diffusion coefficients in some aqueous carbohydrate solutions
2个月前
已完结
The Characteristics and Mechanism of Curdlan Gum Replacing Sucrose to Enhance the Gelation of High-Methoxy Pectin and Its Improvement Effect on Gummy Candy
2个月前
已完结
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