要旨
发表于 2025-3-21 16:55:20
书目名称Rheology of Biological Soft Matter影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0830025<br><br> <br><br>书目名称Rheology of Biological Soft Matter读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0830025<br><br> <br><br>
Amplify
发表于 2025-3-21 23:27:39
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Inflammation
发表于 2025-3-22 02:16:00
Swallowing and the Rheological Properties of Soft Drink and Agar Gele relationship between physical property of drink and the linguapalatal swallowing pressure, the relationship between the preprandial food size and the nature of food bolus, and then the relationship between the texture property of the food bolus and the swallowing.
谦虚的人
发表于 2025-3-22 07:59:11
Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactonesoybean curd could be correlated well with the results obtained from rheological measurements. A non-heated dispersion of powdered soybean showed two endothermic peaks in the temperature range studied by heating DSC (20–140 °C). It is suggested that a heated dispersion of powdered soybean formed a s
leniency
发表于 2025-3-22 08:53:11
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GORGE
发表于 2025-3-22 15:46:52
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放气
发表于 2025-3-22 18:49:49
The Effect of Preparation Conditions on the Rheological Properties of , (,)Jpn 46:285–292, 1999). It can be seen that sesame components contribute to the strength and stability of . gel starch (Sato et al., J Jpn Soc Food Sci Technol, Jpn 46:285–292, 1999), but a larger proportion of sesame contents decreased the cohesiveness due to the high level (55.9 %) of lipids in ses
拘留
发表于 2025-3-22 23:40:42
Rheology Control Agents for Cosmeticsrized in a W/O microemulsion system. Although water-soluble polymers are widely used in cosmetics as viscosity thickeners, the thickeners often suffer a serious problem, so-called spinability, which is due to the entanglement of polymer chains. In contrast, microgels avoid such problems. The details
ILEUM
发表于 2025-3-23 05:19:44
Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilagesliding friction, and abrasion loss, are reviewed in connection with the nano- and microstructures of physical PVA gels. The tribological properties of FT and CD gels are compared with that of natural cartilage. Based on experimental results, simple preparation methods to improve the mechanical and
synovitis
发表于 2025-3-23 09:22:40
Physical Properties of Pig Vitreous Bodynt of collagen obtained from .. and .. is very close to that in aqueous solution, which suggests the vitreous body is in the swollen state. The diffusion coefficients were found to be dependent on the position (surface or central part) of the vitreous body from which the scattered light sampled. The