Lv5
1340 积分 2024-04-17 加入
Water binding ability changes of different proteins during high-moisture extrusion
22天前
已完结
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
1个月前
已完结
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
1个月前
已完结
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
1个月前
已完结
Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels
1个月前
已完结
Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
1个月前
已完结
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
2个月前
已完结
Application of proteins in edible inks for 3D food printing: A review
2个月前
已完结
3D printing of protein-based composite fruit and vegetable gel system
2个月前
已完结
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
2个月前
已完结
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