Lv2
132 积分 2026-01-12 加入
Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties
1个月前
已完结
Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength
1个月前
已完结
Augmenting corn starch gel printability for architectural 3D modeling for customized food
1个月前
已完结
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
1个月前
已完结
Smart Shields: A conceptual approach to bridging surface functionality and self-healing for next-generation food packaging 4.0
1个月前
已完结
Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
1个月前
已完结
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
1个月前
已完结
Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness
1个月前
已完结
Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage
1个月前
已完结
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
1个月前
已完结
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