Lv5
1170 积分 2023-10-21 加入
Investigation of the Programmable Deformation of 4D‐Printed Cassava Starch‐Based Gels: Applications in Baked Foods
1小时前
已关闭
Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement
1小时前
已关闭
Physicochemical Properties and 3D Printability of Pregelatinized Corn Starch Were Modulated Through Pulsed Electric Fields and Ultrasonic Treatments
1小时前
已关闭
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review
3个月前
已完结
Improving the three‐dimensional printability of taro paste by the addition of additives
3个月前
已完结
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks
3个月前
已完结
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
3个月前
已完结
Effect of Temperature on 3D Printing of Commercial Potato Puree
3个月前
已完结
Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum
4个月前
已完结
Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel
4个月前
已完结
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