Lv5
840 积分 2024-12-05 加入
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing
7天前
已完结
The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process
18天前
已完结
Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
19天前
已完结
Effect of whey protein on the 3D printing performance of konjac hybrid gel
19天前
已完结
Effects of different polyphenols on the structural, physicochemical, digestive and 3D printing properties of mashed potatoes
19天前
已完结
Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios
19天前
已完结
Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing
19天前
已完结
Unraveling the role of starch- oleic acid - chlorogenic/caffeic acid interactions in improving 3D printing properties of rice flour: A structural correlation study
19天前
已完结
Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing
19天前
已完结
Applications of physical and chemical treatments in plant‐based gels for food 3D printing
20天前
已完结
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