Lv4
490 积分 2023-11-20 加入
Advances and application of efficient physical fields in extrusion based 3D food printing technology
25天前
已完结
Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture
25天前
已完结
The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review
26天前
已完结
Research progress of 3D printing technology in functional food, powering the future of food
1个月前
已完结
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
1个月前
已完结
Application of proteins in edible inks for 3D food printing: A review
1个月前
已完结
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
1个月前
已完结
The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process
1个月前
已完结
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
1个月前
已完结
Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics
1个月前
已完结
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