Lv12
28 积分 2025-10-18 加入
Investigating the interaction mechanism of native pectin and protein in enhancing 3D printing accuracy of edible flower gels
1小时前
待确认
Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin
1小时前
已完结
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
2小时前
已完结
Investigating the interaction mechanism of native pectin and protein in enhancing 3D printing accuracy of edible flower gels
20小时前
已完结
A strategy to improve 3D printing performance: interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)
29天前
已完结
Metal-polyphenol networks for the food industry; fundamentals, mechanisms, applications
1个月前
已完结
Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
1个月前
已完结
Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato
1个月前
已完结
Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application
1个月前
已完结
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
1个月前
已完结
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