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收藏Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications
Fu, Kai; Wang, Hao; Pan, Tiange; Cai, Zhixiang; Yang, Zhengcang; Liu, Donghong; Wang, Wenjun
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收藏High-Performance, Multifunctional, and Designable Carbon Fiber Felt Skeleton Epoxy Resin Composites EP/CF-(CNT/AgBNs)x for Thermal Conductivity and Electromagnetic Interference Shielding
Luo, Jiamei; Yang, Xueqin; Xue, Yi; Yang, Chenxi; Yang, Zehao; Cai, Zhixiang; Liu, Yong; Ma, Yu; Zhang, Hui; Yu, Jianyong
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收藏MWCNT functionalized CF/PEKK composites with optimized EMI shielding and mechanical properties具有优化的EMI屏蔽和机械性能的MWCNT功能化CF/PEKK复合材料
Yang, Xueqin; Luo, Jiamei; Xue, Yi; Ren, Hongliang; Yang, Zehao; Yang, Chenxi; Zhang, Jingwang; Cai, Zhixiang; Liu, Yong; Zhang, Hui; Yu, Jianyong
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收藏Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives食品乳液的界面层特性与物理稳定性之间的相关性: 当前趋势,挑战,策略和进一步的观点
Cai, Zhixiang; Wei, Yue; Shi, Aimin; Zhong, Jian; Rao, Pingfan; Wang, Qiang; Zhang, Hongbin
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