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Rheological behavior of nanocellulose gels at various calcium chloride concentrations.
Qu, Rui-Jing; Wang, Yong; Li, Dong; Wang, Li-Jun.
Afiliación
  • Qu RJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
  • Wang Y; School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia.
  • Li D; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China.
  • Wang LJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: wlj@cau.edu.cn.
Carbohydr Polym ; 274: 118660, 2021 Nov 15.
Article en En | MEDLINE | ID: mdl-34702479
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido