Lv11
66 积分 2025-10-14 加入
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
17天前
已完结
Interfacial-Bulk Synergistic Stabilization of Dual-Network Emulsion Gels by Protein-Polysaccharide Ternary Biopolymer System
20天前
已完结
Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat
20天前
已完结
Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan
20天前
已完结
Effect of pectin on emulsifying properties of soy protein isolate: Tailoring emulsion gel inks for 3D printed food systems
20天前
已完结
Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation
20天前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
20天前
已完结
Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
28天前
已完结
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
28天前
已完结
The Skin Microbiome: Current Landscape and Future Opportunities
1个月前
已完结
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