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青鸢
Lv2
2
190 积分
2023-11-29 加入
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Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications
12分钟前
待确认
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
22分钟前
已完结
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
23分钟前
已完结
Role of conformation transition of high acyl gellan in the design of double network hydrogels
25分钟前
已完结
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
1天前
已完结
Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
1天前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
1天前
已完结
Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties
1天前
已完结
Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives
1天前
已完结
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
9天前
已完结
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