Lv32
204 积分 2024-02-29 加入
Structure and mechanical properties of acetylated κ-carrageenan gels
4小时前
待确认
Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review
4小时前
待确认
Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains
6小时前
待确认
Xanthan gum in aqueous solutions: Fundamentals and applications
9小时前
待确认
On the structure of aggregated kappa-carrageenan helices. A study by cryo-TEM, optical rotation and viscometry
10小时前
待确认
Structural Analysis of Polysaccharide Networks by Transmission Electron Microscopy: Comparison with Small-Angle X-ray Scattering
10小时前
待确认
Nanoscale TEM Imaging of Hydrogel Network Architecture
10小时前
待确认
Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy
12小时前
待确认
Thermal studies on Tremella fuciformis polysaccharide-water interaction
2天前
已完结
Hydration and drying of various polysaccharides studied using DSC
2天前
已完结
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