Lv4
495 积分 2020-11-14 加入
Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions
18小时前
已完结
Preparation of protein-based aerogels and regulation and application of their absorption properties: a review
6天前
已完结
Granular Porous Nanofibrous Microspheres Enhance Cellular Infiltration for Diabetic Wound Healing
12天前
已完结
Masticatory simulators based on oral physiology in food research: A systematic review
20天前
已完结
Detection of aspiration from images of a videofluoroscopic swallowing study adopting deep learning
22天前
已完结
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
24天前
已完结
Biomimetic NIR-II Aggregation-Induced Emission Nanoparticles for Targeted Photothermal Therapy of Ovarian Cancer
26天前
已完结
Meat texture modification for dysphagia management and application of hydrocolloids: A review
1个月前
已完结
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
1个月前
已完结
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
2个月前
已完结
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