Lv2
110 积分 2024-02-29 加入
3D printing of gels based on xanthan/konjac gums
8个月前
已完结
Rheological and mechanical properties of edible gel materials for 3D food printing technology
8个月前
已关闭
Viscoelastic properties of nanocellulose based inks for 3D printing and mechanical properties of CNF/alginate biocomposite gels
8个月前
已完结
Monitoring of Moisture Contents and Rehydration Rates of Microwave Vacuum and Hot Air Dehydrated Beef Slices and Splits Using Hyperspectral Imaging
8个月前
已完结
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR
8个月前
已完结
Study on Shrinkage Deformation of Food in Microwave–Vacuum Drying
8个月前
已完结
Shrinkage of Food Materials During Drying: Current Status and Challenges
8个月前
已完结
Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying
8个月前
已完结
Dehydration characteristics and evolution of physicochemical properties of Platycodon grandiflorum (Jacq. A.DC.) roots (PGR) during pulse-spouted microwave vacuum drying (PSMVD)
8个月前
已完结
Viscoelastic properties of nanocellulose based inks for 3D printing and mechanical properties of CNF/alginate biocomposite gels
8个月前
已完结
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