...
机译:乳液填充凝胶的变形和破裂:胶凝剂浓度和油滴大小的影响
TI Food & Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN Wageningen, The NetherlandsrnWageningen University & Research Centre, Centre for Innovative Consumer Studies, P.O. Box 17, 6700 A Wageningen, The Netherlands Wageningen University & Research Centre, Centre for Innovative Consumer Studies, P.O. Box 17, 6700 AA Wageningen, The Netherlands;
TI Food & Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN Wageningen, The Netherlands Wageningen University & Research Centre, Department of Agrotechnology and Food Science, Bomenweg 2, 6703 HD Wageningen, The Netherlands;
Wageningen University & Research Centre, Laboratory for Physical Chemistry and Colloid Science, P.O. Box 8038, 6700 EK Wageningen, The Netherlands;
TI Food & Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN Wageningen, The Netherlands NIZO food research, Texture Department, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands;
TI Food & Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN Wageningen, The Netherlands NlZO food research, Texture Department, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands;
carrageenan gels; gelatine gels; WPI gels; emulsions; large deformations; oil droplet size; strain-dependency;
机译:乳液填充凝胶的变形和断裂:含油量和变形速度的影响
机译:油滴和凝胶基质之间的相互作用影响剪切乳液填充凝胶的润滑性能
机译:液滴-基质相互作用对乳液填充凝胶大变形性能的影响
机译:从凝胶液滴微阵列至凝胶液滴微阵列的集体转移:在高灵敏度复用珠粒免疫测定中的应用
机译:交联聚合物凝胶的变形和断裂。
机译:油滴大小和界面蛋白膜对鱼肌原纤维蛋白-油复合凝胶性能的影响
机译:一些胶凝剂及其浓度对油棕榈聚玻璃转化为植物的影响
机译:通过使用液体胶凝剂鉴定和开发胶凝燃料;最终的评论