Lv1
30 积分 2026-04-05 加入
Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops
4小时前
求助中
Design and Characterization of Yeast Protein–Polysaccharide Bioink Blends for 3D Printing
1个月前
已完结
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
1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
1个月前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
1个月前
已完结
Yam whole powder-based food for dysphagia: effects of locust bean gum-olive oil compound on swallowing adaptability and multiscale structure-property relationships
1个月前
已完结
Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures
1个月前
已完结
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
1个月前
已完结
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
1个月前
已完结
Design of multi-nozzle fixture and incorporation of various hydrocolloids to regulate 3D printing efficiency and anti-dysphagia properties of strawberry- pea protein isolate gels
1个月前
已完结
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