Protein Gels
Author:
Publisher
Elsevier
Reference201 articles.
1. DIELECTRIC CONSTANTS OF SOME ORGANIC SOLVENT-WATER MIXTURES AT VARIOUS TEMPERATURES
2. Glue and Gelatin;Alexander,1923
3. The Effect of Temperature and Solvent Type on the Intrinsic Viscosity of High Polymer Solutions
4. A Statistical Treatment of Crystallization Phenomena in High Polymers.
5. The Theory of Permanent Set at Elevated Temperatures in Natural and Synthetic Rubber Vulcanizates
Cited by 471 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01
2. Formation mechanism and inhibition methods of frozen egg yolk gelation: A review;Trends in Food Science & Technology;2024-06
3. Reviewing the Rich History of Fibrin Clot Research with a Focus on Clinical Relevance;Seminars in Thrombosis and Hemostasis;2024-04-11
4. Binders in foods: Definition, functionality, and characterization;Food Hydrocolloids;2023-12
5. Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation;Food Hydrocolloids;2023-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3