Lv5
990 积分 2025-09-14 加入
Walnut protein-based 3D printed cream substitute
22天前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
1个月前
已完结
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits
2个月前
已完结
Transcriptomics integrated with metabolomics to characterize key pigment compounds and genes related to anthocyanin biosynthesis in Zanthoxylum bungeanum peel
2个月前
已完结
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
2个月前
已完结
Research on automatic classification and detection of chicken parts based on deep learning algorithm
3个月前
已完结
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
4个月前
已完结
Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights
5个月前
已完结
Functionalizing walnut protein via consecutive purification and ultrasound modification: Self-assembled structure and interfacial properties
5个月前
已完结
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods
5个月前
已完结
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