机译:高剪切均质化对酸诱导的SPI凝胶流变学,微观结构和分形维数的影响
College of Engineering, China Agricultural University, P. 0. Box 50, 17 Qinghua Donglu, Beijing 100083, China;
College of Engineering, China Agricultural University, P. 0. Box 50, 17 Qinghua Donglu, Beijing 100083, China;
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China;
College of Engineering, China Agricultural University, P. 0. Box 50, 17 Qinghua Donglu, Beijing 100083, China;
School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;
Rheology; High shear homogenization; Soy protein isolate; Acid-induced gel; Gel strength; Fractal dimension;
机译:高压均质化对柑橘纤维油分散体流变学,微观结构和分形维数的影响
机译:不同离子强度下酸诱导的SPI凝胶的粘弹性和分形分析
机译:牙龈对酸诱导的SPI-胶混合凝胶的流变学特性和微观结构的影响
机译:利用粘滞凝胶网络模型模拟唾液和粘蛋白水合物的剪切和扩展流变学
机译:胶体凝胶的键动力学,微观结构和流变性。
机译:单向流动剪切应力对初期全血凝块和纤维蛋白凝胶的形成分形微观结构和刚度的影响
机译:单向流动剪切应力对早期全血凝块和纤维蛋白凝胶形成,分形组织和刚性的影响
机译:二氧化硅溶胶 - 凝胶中的分形结构和分形时间。