Lv3
298 积分 2023-09-16 加入
A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)
17小时前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
1天前
已完结
Effects of gums on 3D printing performance of Pleurotus eryngii powder
1天前
已完结
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance
1天前
已完结
Microscale 3D printing of fish analogues using soy protein food ink
1天前
已完结
Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
1天前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
1天前
已完结
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
1天前
已完结
3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals
1天前
已完结
Phase inversion regulable bigels co-stabilized by Chlorella pyrenoidosa protein and beeswax: In-vitro digestion and food 3D printing
1天前
已完结
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