Lv5
950 积分 2024-12-05 加入
Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts
13天前
已完结
Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch
28天前
已完结
Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing
1个月前
已完结
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing
1个月前
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
2个月前
已完结
Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
2个月前
已完结
Effect of whey protein on the 3D printing performance of konjac hybrid gel
2个月前
已完结
Effects of different polyphenols on the structural, physicochemical, digestive and 3D printing properties of mashed potatoes
2个月前
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
2个月前
已完结
Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing
2个月前
已完结
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