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430 积分 2025-03-28 加入
Effect of Sodium Sulfate on the Gelling Behavior of Agarose and Water Structure Inside the Gel Networks
11小时前
待确认
Effect of sucrose on agarose gels mechanical behaviour
3天前
已完结
The agarose double helix and its function in agarose gel structure
7天前
已完结
Preparation, Characterization, andin VitroGastrointestinal Digestibility of Oil-in-Water Emulsion-Agar Gels
20天前
已完结
Thermoreversible gelation of κ-Carrageenan: relation between conformational transition and aggregation
21天前
已完结
Tough Ion-Conductive Hydrogel with Anti-Dehydration as a Stretchable Strain Sensor for Gesture Recognition
1个月前
已完结
Prevention of collagen hydrogel contraction using polydopamine-coating and alginate outer shell increases cell contractile force
1个月前
已完结
Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry
1个月前
已完结
Starch Retrogradation: A Comprehensive Review
1个月前
已完结
Syneresis in food gels and its implications for food quality
1个月前
已完结
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