不真
发表于 2025-3-23 13:04:10
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adduction
发表于 2025-3-23 16:27:06
Joop Voetelinkment-based suspensions because their molecular structure can be modified according to the requirements. Nevertheless, the effect of individual parameters of the molecular structure on thixotropy is not yet fully understood. For a deeper understanding, specifically polymerized PCE with different side
完成
发表于 2025-3-23 18:04:28
Job Timmermans In continuous concrete production, keeping always the same PSD is not possible. So, it is important to understand how this variability affects concrete properties. The research described in this paper evaluated a more sustainable low-binder concrete, with focus on particle size variability of the a
contrast-medium
发表于 2025-3-23 22:57:48
Melody Splinter,Jeroen Klomp, those molecules have an aspect ratio, of chain length to chain diameter, of the order 1000 or more . In such polymers, the links between individual units along the backbone are angled, typically at about 120° and, at temperatures where the polymer melts, they have a high degree of rotational fr
不朽中国
发表于 2025-3-24 03:36:35
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虚弱的神经
发表于 2025-3-24 07:27:11
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解决
发表于 2025-3-24 13:30:25
Joop Voetelinkstigate the rheological properties in different stages of fo.In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal c
Mortal
发表于 2025-3-24 15:12:36
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LUCY
发表于 2025-3-24 20:52:05
Marion Bogers,Robert Beeres,Koen Smetsersm the mouth is crushed and mixed with saliva in the oral cavity to create food boluses that are optimal for swallowing. The use of facial and jaw muscles, in addition to teeth, is necessary for mastication. Foods with gel-like texture are crushed by mastication, and the resulting boluses are transfe
circuit
发表于 2025-3-24 23:19:24
Wim Nieboer,Dik van Manenements, compression tests, differential scanning calorimetry (DSC), and observation of the network structure by confocal laser scanning microscopy (CLSM). The gelation time became shorter, and the rate constant of gelation increased with increasing concentration of powdered soybean and GDL. The rupt