Lv1
10 积分 2026-06-03 加入
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
10小时前
已完结
Biomimetic Conductive Hydrogel Scaffolds with Anisotropy and Electrical Stimulation for In Vivo Skeletal Muscle Reconstruction
1个月前
已完结
Hydrogel Nanoarchitectonics of a Flexible and Self‐Adhesive Electrode for Long‐Term Wireless Electroencephalogram Recording and High‐Accuracy Sustained Attention Evaluation
1个月前
已完结
Acid‐Induced in Situ Phase Separation and Percolation for Constructing Bi‐Continuous Phase Hydrogel Electrodes With Motion‐Insensitive Property
1个月前
已完结
In vivo dynamic tracking of cerebral chloride regulation using molecularly tailored liquid/liquid interfacial ultramicro iontronics
1个月前
已完结
Immunostimulatory hydrogel with synergistic blockage of glutamine metabolism and chemodynamic therapy for postoperative management of glioblastoma
1个月前
已完结
Chiroptical switching and strong circularly polarized luminescence in peptide supramolecular assemblies
1个月前
已完结
A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
3个月前
已完结
Preparation of two-step cold-set low oleogel-microgels phase bigels and its application in tender fish balls: Pork fat substitute and cryoprotectant
3个月前
已完结
Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability
3个月前
已完结
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