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332 积分 2024-07-14 加入
Rheological & 3D printing properties of potato starch composite gels
7天前
已完结
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
7天前
已完结
Textural properties and morphology of soy 7S globulin-corn starch (amylose, amylopectin)
12天前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
20天前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
22天前
已完结
The application of 3D printing technology on starch-based product: A review
22天前
已完结
Effect of starch molecular structure on precision and texture properties of 3D printed products
22天前
已完结
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
22天前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
22天前
已完结
Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
25天前
已完结
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