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130 积分 2023-02-20 加入
Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
11个月前
已完结
3D food printing curing technology based on gellan gum
11个月前
已完结
Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum
1年前
已完结
4D printing of mixed vegetable gel based on deformation and discoloration induced by acidification and dehydration
1年前
已完结
Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
1年前
已完结
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
1年前
已完结
Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism
1年前
已完结
Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
1年前
已完结
Extraction, Structure and Immunoregulatory Activity of Low Molecular Weight Polysaccharide from Dendrobium officinale
1年前
已完结
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