Lv3
296 积分 2023-03-27 加入
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
3个月前
已完结
Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability
3个月前
已完结
Augmenting corn starch gel printability for architectural 3D modeling for customized food
6个月前
已完结
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
6个月前
已完结
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
6个月前
已完结
Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties
6个月前
已完结
Effects of pea protein isolate on 3D printing performance, nutritional and sensory properties of mango pulp
6个月前
已完结
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
6个月前
已完结
A study on the potential interaction between cyclodextrin and lipoxygenase
6个月前
已完结
Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
6个月前
已完结
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