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21 results on '"Substitution degree"'

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1. In vitro/ in vivo evaluation of double crosslinked bone glue with different degrees.

2. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees.

3. A Complementary and Revised View on the N-Acylation of Chitosan with Hexanoyl Chloride

4. How properties of cellulose acetate films are affected by conditions of iodine-catalyzed acetylation and type of pulp.

5. Characterization of methacrylated alginate and acrylic monomers as versatile SAPs.

6. Enzymatic Synthesis of Sucrose Polyester as Food Emulsifier Compound

7. Effect of substitution degree on carboxymethylcellulose interaction with lysozyme.

8. Tunable conjugation densities of camptothecin on hyaluronic acid for tumor targeting and reduction-triggered release.

9. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network.

10. Design carboxymethyl cotton knitted fabrics for wound dressing applications: Solvent effects.

11. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation.

12. A Complementary and Revised View on the N-Acylation of Chitosan with Hexanoyl Chloride

14. Synthesis and characterization of a novel potato starch derivative with cationic acetylcholine groups

15. Simultaneous determination of degree of deacetylation, degree of substitution and distribution fraction of –COONa in carboxymethyl chitosan by potentiometric titration

16. Compaction properties, drug release kinetics and fronts movement studies from matrices combining mixtures of swellable and inert polymers. II. Effect of HPMC with different degrees of methoxy/hydroxypropyl substitution

17. Preparation and determination of hydroximic polyacrylamide.

18. High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing.

19. A Complementary and Revised View on the N-Acylation of Chitosan with Hexanoyl Chloride.

20. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2.

21. Enzymatic Synthesis of Sucrose Polyester as Food Emulsifier Compound

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