Lv42
650 积分 2024-12-05 加入
Fish gelatin and gellan gum mixture as edible ink for 3D printing
2小时前
已完结
Enhancement effect of gelatin on the rheological properties and 3D printing performance of chestnut flour
3小时前
待确认
Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel
9小时前
已完结
Effect of cellulose fibers on the structure, rheological and 3D printing properties of corn starch-based hydrogel ink
10小时前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
10小时前
已完结
Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation
1天前
待确认
Citrus peel powder alters the rheological properties and 3D printing performance of potato starch gel
1天前
已完结
Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
1天前
已完结
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
5天前
已完结
3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals
5天前
已完结
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