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Physical properties of bacterial cellulose composites for wound dressings

Type: Journal Paper

Author : Wen-Shuo Chang; Hui-Huang Chen

Year: 2016

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Physical properties of bacterial cellulose composites for wound dressings

Type: Journal Paper

Author : Wen-Shuo Chang; Hui-Huang Chen

Year: 2016

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Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

Type: Journal Paper

Author : Hui-Huang Chen; Yu Chuan Huang

Year: 2008

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The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

Type: Journal Paper

Author : Hui-Huang Chen; Hong-Yi Kang; Su-Der Chen

Publisher: Elsevier Science

Year: 2008

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In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

Type: Journal Paper

Author : Hui-Huang Chen; Li-Chen Chen; Huang-Chan Huang; Shih-Bin Lin

Year: 2011

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Modifying bacterial cellulose with gelatin peptides for improved rehydration

Type: Journal Paper

Author : Hui-Huang Chen; Shih-Bin Lin; Chieh-Ping Hsu; Li-Chen Chen

Year: 2013

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Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

Type: Journal Paper

Author : Shih-Ta Chang; Li-Chen Chen; Shih-Bin Lin; Hui-Huang Chen

Year: 2012

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Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Type: Journal Paper

Author : Shih-Bin Lin; Chieh-Ping Hsu; Li-Chen Chen; Hui-Huang Chen

Year: 2009

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Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

Type: Journal Paper

Author : Su-Der Chen; Hui-Huang Chen; Yu-Chien Chao; Rong-Shinn Lin

Year: 2009

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RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI

Type: Journal Paper

Author : YUE-WEN CHEN; CHIH-HAO LIN; FU-YU WU; HUI-HUANG CHEN

Year: 2009

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Physical properties of bacterial cellulose composites for wound dressings

Physical properties of bacterial cellulose composites for wound dressings

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

Modifying bacterial cellulose with gelatin peptides for improved rehydration

Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI

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Physical properties of bacterial cellulose composites for wound dressings

Physical properties of bacterial cellulose composites for wound dressings

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

Modifying bacterial cellulose with gelatin peptides for improved rehydration

Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI