Lv11
30 积分 2025-09-02 加入
Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt
5小时前
已完结
Rheological insights on Carboxymethyl cellulose hydrogels
20天前
已完结
Gelation of gellan – A review
21天前
已完结
Characterization and properties of gellan-κ-carrageenan mixed gels
21天前
已完结
Protein/polysaccharide complexes and coacervates in food systems
24天前
已完结
Binary Interaction Parameters, Ternary Systems: Realistic Modeling of Liquid/Liquid Phase Separation
25天前
已完结
Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation
1个月前
已完结
Effects of excess curdlan on the localized phase separation and gel strength deterioration of myofibrillar protein under different ionic strengths evidenced by Df and microrheology
1个月前
已完结
Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions
1个月前
已完结
In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion
1个月前
已完结
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