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158 积分 2025-10-18 加入
3D printing properties and printability definition of Pennahiaargentata surimi and rice starch
25天前
已完结
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
1个月前
已完结
Image-based assessment and machine learning-enabled prediction of printability of polysaccharides-based food ink for 3D printing
1个月前
已完结
Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management
1个月前
已完结
Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing
1个月前
已完结
3D printing of wheat starch gels for dysphagia diet: Molecular interaction mechanisms and machine learning-assisted prediction of IDDSI levels
1个月前
已完结
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
1个月前
已完结
Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for theaflavins
1个月前
已完结
Preparation of pH-responsive hydrogel microspheres based on fibrillated soy protein isolate and sodium alginate and investigation of polyphenol release behavior from Ascophyllum nodosum
1个月前
已完结
Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
1个月前
已完结
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