Suchergebnisse - "Gels"

PubPharm (75.804)

61

Synergistic tuning of photoluminescence and biocompatibility in CaS phosphor through dopant combinations of $ Eu^{3+} $, $ Dy^{3+} $, and $ Tm^{3+} $

enthalten in: Journal of nanoparticle research | 2024

von Kavitha, V. | Rani, M. | Sivaganesh, D. | +1

62

Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels

enthalten in: Food chemistry | 2024

von Li, K. | Wang, L. | Cui, B. | +3

63

Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating

enthalten in: Food chemistry | 2024

von Lee, D. | Cheng, F. | Li, D. | +4

64

Improvement of liraglutide release from PLGA microspheres by a porous microsphere-gel composite system

enthalten in: Pharmaceutical development and technology | 2024

von Liu, L. | Zheng, M. | Liang, R.

65

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

enthalten in: Food chemistry | 2024

von Pan, W. | Qi, X. | Shen, M. | +4

66

Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions

enthalten in: Food chemistry | 2024

von Zhang, J. | Xu, H. | Liu, H. | +7

67

Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein

enthalten in: Food chemistry | 2024

von Yang, K. | Chi, R. | Jiang, J. | +4

68

Enhanced contact flexibility from nanoparticles in capillary suspensions

enthalten in: Journal of colloid and interface science | 2024

von Liu, L. | Allard, J. | Koos, E.

69

Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel

enthalten in: Food chemistry: X | 2024

von Keramat, M. | Golmakani, M.

70

Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

enthalten in: Food chemistry: X | 2024

von Yan, X. | Xie, M. | Hu, Z. | +4