Lv4
600 积分 2024-11-27 加入
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
5天前
已完结
Hydrogels
1个月前
已完结
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
2个月前
已完结
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
3个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
3个月前
已完结
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
3个月前
已完结
Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet
3个月前
已完结
Lattice-designed 3D printing of gluten-free pasta incorporated with xanthan gum for the elderly food
3个月前
已完结
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology
3个月前
已完结
Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels
3个月前
已完结
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