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1464 积分 2024-10-09 加入
Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch
10天前
已完结
Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects
10天前
已完结
Investigating the Influence of Hydrogel and Oleogel Ratios on Physico Chemical Characteristics, Microstructure, Rheology, and Texture of a Food Grade Bigel
11天前
已完结
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
11天前
已完结
Comprehensive Review on Oleogels Structured by Lipid‐Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry
12天前
已完结
Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel
14天前
已完结
Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia Management
14天前
已完结
Spray‐Drying Assisted 3D Printing to Manufacture Beef Products
14天前
已完结
Applications of High Pressure Homogenization in Food Industry for Ensuring Quality and Safety
15天前
已完结
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia
15天前
已完结
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