Lv1
50 积分 2024-10-13 加入
Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process
1个月前
已完结
Rheological & 3D printing properties of potato starch composite gels
1个月前
已完结
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
1个月前
已完结
Effect of starch molecular structure on precision and texture properties of 3D printed products
1个月前
已完结
The application of 3D printing technology on starch-based product: A review
1个月前
已完结
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
1个月前
已完结
Plant oil body as an effective improver for surimi-based 3D printing
1个月前
已完结
3D-Printed Pea Protein–Based Dysphagia Diet Affected by Different Hydrocolloids
1个月前
已完结
Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
1个月前
已完结
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
1个月前
已完结
皖公网安备34019202002308
