Lv5
1420 积分 2023-10-21 加入
Food oral processing—A review
5天前
已完结
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
6天前
已完结
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
9天前
已完结
Towards a phenomenological definition of the term ‘gel’
18天前
已完结
Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials
18天前
已完结
Characterizing the yielding processes in pluronic-hyaluronic acid thermoreversible gelling systems using oscillatory rheology
20天前
已完结
Nonlinear rheology of colloidal gels with intermediate volume fraction
20天前
已完结
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
1个月前
已完结
Gellan gum
1个月前
已完结
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