Lv4
690 积分 2023-11-20 加入
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
8小时前
已完结
Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions
1个月前
已完结
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
1个月前
已完结
Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating
1个月前
已完结
Prediction of viscoelastic properties of peanut‐based 3D printable food ink
1个月前
已完结
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
1个月前
已完结
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
1个月前
已完结
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
1个月前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
1个月前
已完结
Applications of physical and chemical treatments in plant‐based gels for food 3D printing
1个月前
已完结
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