Lv3
296 积分 2023-03-27 加入
Augmenting corn starch gel printability for architectural 3D modeling for customized food
1个月前
已完结
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
1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
1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
1个月前
已完结
Effects of pea protein isolate on 3D printing performance, nutritional and sensory properties of mango pulp
1个月前
已完结
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
1个月前
已完结
A study on the potential interaction between cyclodextrin and lipoxygenase
1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
1个月前
已完结
Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems
1个月前
已完结
Designing hydrocolloid based food-ink formulations for extrusion 3D printing
1个月前
已完结
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