| 1 |
A New Method of Gelatin Modified Collagen and Viscoelastic Study of Gelatin-Collagen Composite Hydrogel
He L, Li S, Xu C, Wei B, Zhang J, Xu Y, Zhu B, Cao Y, Wu X, Xiong Z, Huang R, Yang J, Wang H
Macromolecular Research, 28(9), 861, 2020 |
| 2 |
Improved gelation of polysaccharides with the formation of phase-separated networks using the giant squid hydrolysates
Chen L, Liu XY, Yang Y, Xue CH, Xue Y
Rheologica Acta, 59(3), 147, 2020 |
| 3 |
Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
Cao HW, Fan DM, Jiao XD, Huang JL, Zhao JX, Yan BW, Zhou WG, Zhang WH, Ye WJ, Zhang H
Journal of Food Engineering, 248, 80, 2019 |
| 4 |
The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples
Karayannakidis PD, Zotos A, Petridis D, Taylor KDA
Journal of Food Engineering, 78(3), 775, 2007 |
| 5 |
Size Distribution of Polymers During the Photoinitiated Free-Radical Copolymerization of Methyl-Methacrylate and Ethylene-Glycol Dimethacrylate
Naghash HJ, Okay O, Yagci Y
Polymer Bulletin, 37(2), 207, 1996 |
