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Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films in
ISSN号:0268-005X
期刊名称:Food Hydrocolloids
时间:2015.10
页码:129-135
相关项目:纳米粘土在胶原蛋白塑料中的剥离行为及诱导作用研究
作者:
Tianhan Yang|Xiaowei Ye|Defu Li|Changdao Mu|
同期刊论文项目
纳米粘土在胶原蛋白塑料中的剥离行为及诱导作用研究
期刊论文 12
会议论文 3
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Freezing–thawing effects on the properties of dialdehyde carboxymethyl cellulose crosslinked gelatin
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Preparation, physicochemical characterization and release behavior of the inclusion complex of trans
Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films
环糊精包合技术及在食品工业中的应用进展
Effect of oxidation level on the inclusion capacity and solution stability of oxidized amylose in aq
Comparative study of the effects of anatase and rutile titanium dioxide nanoparticles on the structu
Freezing/thawing effects on the exfoliation of montmorillonite in gelatin-based bionanocomposite
牛关节软骨中Ⅱ型胶原和硫酸软骨素的综合提取与表征