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58 积分 2026-04-08 加入
Chestnut porous starch loaded with curcumin: preparation, characterization and applications in 3D printing of chestnut flour
6天前
已完结
Tapioca starch-yeast protein 3D printing system for dysphagia: Different hydrocolloids regulate viscoelasticity and 3D printing accuracy through molecular interactions
7天前
已完结
Augmenting corn starch gel printability for architectural 3D modeling for customized food
29天前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
1个月前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
1个月前
已完结
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
1个月前
已完结
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
1个月前
已完结
Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties
1个月前
已完结
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
1个月前
已完结
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing
1个月前
已完结
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