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496 积分 2024-10-03 加入
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
1个月前
已完结
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
1个月前
已完结
A single-component hydrogel bioink for bioprinting of bioengineered 3D constructs for dermal tissue engineering
3个月前
已完结
Pectin based food-ink formulations for 3-D printing of customizable porous food simulants
3个月前
已完结
3D Printed Chitosan-Pectin Hydrogels: From Rheological Characterization to Scaffold Development and Assessment
3个月前
已完结
Extrusion 3D printing with Pectin-based ink formulations: Recent trends in tissue engineering and food manufacturing
3个月前
已完结
Pectin based food-ink formulations for 3-D printing of customizable porous food simulants
3个月前
已关闭
Application of proteins in edible inks for 3D food printing: A review
3个月前
已完结
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
3个月前
已完结
Recent advances on enhancing 3D printing quality of protein‐based inks: A review
3个月前
已完结
船舶分段吊装的计算及其有限元分析
Study on the Curriculum System of English for Chinese Medicine Culture
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