Lv12
10 积分 2023-12-25 加入
Effect of print layer height and printer type on the accuracy of 3-dimensional printed orthodontic models
4小时前
已完结
Material characterisation and process development for chocolate additive layer manufacturing
1天前
已完结
3D food printing: Technological advances, personalization and future challenges in the food industry
2个月前
已完结
Shape transformation of 4D printed edible insects triggered by thermal dehydration
2个月前
已完结
Current Trends in Additive Manufacturing Based 4D Food Printing Technology: A Review
2个月前
已完结
Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles
5个月前
已完结
Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications
5个月前
已完结
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
5个月前
已完结
Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch
6个月前
已完结
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum
6个月前
已完结
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