Microstructure and Characteristics of Phase-Separated Gels of Type-A Gelatin and Hydroxypropyl Starch: Ph Responsiveness
FOOD HYDROCOLLOIDS（2025）
关键词
Gelatin (GE),Hydroxypropyl starch (HPS),Phase separation structure,Gel properties,pH dependence
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要