Results 291 to 300 of about 2,402,551 (301)

Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

Journal of Food Science, 2011
Jayappa Koli, Venkateshwarlu Gudipati
exaly  

Inorganic/organic composite ion gel membrane with high mechanical strength and high CO separation performance

Journal of Membrane Science, 2017
Eiji Kamio, Hideto Matsuyama
exaly  

CELLULOSE ETHERS WITH IMPROVED THERMAL GEL STRENGTH

2013
BAKEEV KIRILL, HUEBNER BRIAN JOHN, YANG HONG   +2 more
openaire   +3 more sources

ENHANCED GEL STRENGTH METHYLCELLULOSE

2000
REIBERT KENNETH C, CONKLIN JERRY R
openaire   +1 more source

STRENGTH OF GEL-BAG PROSTHESES AFTER AUTOCLAVING

Plastic and Reconstructive Surgery, 1975
openaire   +1 more source

Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm

Food Control
Huanhuan Li, Selorm Yao-Say Solomon Adade, Jiayu Gao   +2 more
exaly  

Quantitative prediction of minced chicken gel strength under ultrasonic treatment by NIR spectroscopy coupled with nonlinear chemometric tools evaluated using APaRPs

Food Chemistry
Waqas Ahmad, Huanhuan Li, Selorm Yao-Say Solomon Adade   +2 more
exaly  

Cream-like low-strength agar gels

Trends in Food Science & Technology, 1996
openaire   +1 more source

Mercury-balance method for the measurement of gel strength

Journal of the Franklin Institute, 1948
openaire   +1 more source

Self-assembling peptide and peptide gel with high strength

2010
NAGAI YUSUKE, YOKOI HIDENORI, UESUGI KOJI, NARUSE KEIJI   +3 more
openaire   +9 more sources