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1930 积分 2024-09-11 加入
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天前
已完结
Nanostructure of Native Pectin Sugar Acid Gels Visualized by Atomic Force Microscopy
7天前
已完结
Primary, Secondary, Tertiary and Quaternary Structure Levels in Linear Polysaccharides: From Random Coil, to Single Helix to Supramolecular Assembly
8天前
已完结
c,T-Dependence of the viscosity and the self-diffusion coefficients in some aqueous carbohydrate solutions
20天前
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
22天前
已完结
Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannans
26天前
已完结
Cryogelation of xanthan
28天前
已完结
Sandcastle Worm Cement-Mimicking Underwater Adhesives via Liquid–Liquid Phase Separation and Auto-Catalyzed Network Strengthening
28天前
已完结
Phase Change Emulsion Gel for Smart Windows With Bidirectional Light Regulating and Energy Storage Based on Refractive Index Matching
1个月前
已完结
One-pot synthesis of soft, shape-stable and conductive phase-change hydrogels
1个月前
已完结
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