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50 积分 2024-07-04 加入
Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics
1个月前
已完结
乳液基羟丙基甲基纤维素/乳清蛋白分离物（HPMC / WPI）可食用膜的物理特性。
1个月前
已完结
APPLICATION OF SURFACE FRICTION MEASUREMENTS FOR SURFACE CHARACTERIZATION OF HEAT-SET WHEY PROTEIN GELS
1个月前
已完结
Theory of viscoelastic lubrication
1个月前
已完结
Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties
1个月前
已完结
Bi-functional quercetin/copper nanoparticles integrating bactericidal and anti-quorum sensing properties for preventing the formation of biofilms
8个月前
已完结
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