Lv1
30 积分 2026-04-08 加入
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
6天前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
6天前
已完结
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
8天前
已完结
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
8天前
已完结
Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties
9天前
已完结
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
9天前
已完结
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing
9天前
已完结
Augmenting corn starch gel printability for architectural 3D modeling for customized food
9天前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
12天前
已完结
Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches
13天前
已完结
皖公网安备34019202002308
