Lv3
360 积分 2022-05-02 加入
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
6个月前
已完结
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
6个月前
已完结
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition
6个月前
已完结
Defects in 3D/4D food printing and their possible solutions: A comprehensive review
6个月前
已完结
Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps
6个月前
已完结
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
6个月前
已完结
Recent advances on enhancing 3D printing quality of protein‐based inks: A review
6个月前
已完结
Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches
10个月前
已完结
The dual-function of bioactive peptides derived from oyster (Crassostrea gigas) proteins hydrolysates
1年前
已完结
Differentiation of protein types extracted from tilapia byproducts by FTIR spectroscopy combined with chemometric analysis and their antioxidant protein hydrolysates
1年前
已完结
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