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40 积分 2024-07-05 加入
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice
1个月前
已完结
Effect of edible coating of gelatin‐sodium alginate with the addition of green tea (Camellia sinensis) extract on the characteristics of star fruit (Averrhoa carambola L.) during storage
2个月前
已完结
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
2个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
2个月前
已完结
Towards the development of foods 3D printer: Trends and technologies for foods printing
2个月前
已完结
Rheological & 3D printing properties of potato starch composite gels
4个月前
已完结
Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree
4个月前
已完结
Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch
4个月前
已完结
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel
4个月前
已完结
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