Lv4
404 积分 2026-06-04 加入
Investigation of oral gels breakdown using image analysis
1个月前
已完结
Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior
1个月前
已完结
Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils
1个月前
已完结
Flow processing and gel formation--a promising combination for the design of the shape of gelatin drops
1个月前
已完结
Shapes and shaping of biopolymer drops in a hyperbolic flow
1个月前
已完结
Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing
1个月前
已完结
Seek self in the crowd: Low self-concept clarity enhances collective action participation
1个月前
已完结
Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing
1个月前
已完结
Optimization of gel mixture formulation based on weighted value using response surface methodology
2个月前
已完结
Formulation optimization of meloxicam sodium gel using response surface methodology
2个月前
已完结
皖公网安备34019202002308
