Lv51
970 积分 2025-04-15 加入
Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps
2小时前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
9小时前
已完结
Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia
1个月前
已完结
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
4个月前
已完结
Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification
6个月前
已完结
Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations
6个月前
已完结
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
6个月前
已完结
Whey proteins as a functional food: Health effects, functional properties, and applications in food
6个月前
已完结
老年吞咽障碍食品质构改良及新型加工技术研究进展
10个月前
已关闭
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