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16 积分 2026-04-05 加入
Application of three-dimensional printed food for patients with dysphagia: a scoping review
25天前
已完结
Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly
25天前
已完结
Polysaccharide-protein composite systems in dysphagia-oriented food design: interactions, applications, and additive manufacturing
25天前
已完结
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
25天前
已完结
Polysaccharide-protein composite systems in dysphagia-oriented food design: interactions, applications, and additive manufacturing
25天前
已关闭
Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops
1个月前
已关闭
Design and Characterization of Yeast Protein–Polysaccharide Bioink Blends for 3D Printing
2个月前
已完结
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
2个月前
已完结
Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model
2个月前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
2个月前
已完结
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