Lv3
280 积分 2025-10-16 加入
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control
10天前
已完结
Integration of modern technologies to advance dietary assessment
1个月前
已完结
Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control
2个月前
已完结
Intelligent optimization design of squeeze casting process parameters based on neural network and improved sparrow search algorithm
2个月前
已完结
A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues
2个月前
已完结
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
2个月前
已完结
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
3个月前
已完结
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
3个月前
已完结
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
3个月前
已关闭
Transition cavity structure and SPI-WG ratios mediated the porous fibrous structural morphology changes of high-moisture extrudates
5个月前
已完结
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