Lv1
28 积分 2025-10-22 加入
3D-printed porous titanium alloy scaffolds modified with composite hydrogel-loaded emodin liposomes for the treatment of periprosthetic joint infection
7天前
已完结
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
7天前
已完结
3D printed Ca2+ crosslinked sodium alginate gel–anthocyanin natural sensor with enhanced structural stability for tracking fruit and vegetable quality
21天前
已完结
Molecular profiling and structure-rheology-performance relationships in chitosan-chitooligosaccharide hydrocolloid coatings for strawberry postharvest preservation
21天前
已完结
Effect of pectin on emulsifying properties of soy protein isolate: Tailoring emulsion gel inks for 3D printed food systems
21天前
已完结
Gum arabic-coated urolithin A liposome nanoparticles: Fabrication, characterization, bioavailability and improved alleviation on NAFLD activity in vivo
26天前
已完结
Research progress of 3D printing technology in functional food, powering the future of food
1个月前
已完结
4D printing: Recent advances and proposals in the food sector
4个月前
已完结
Application of FTIR two-dimensional correlation spectroscopy (2D-COS) analysis in characterizing environmental behaviors of microplastics: A systematic review
4个月前
已完结
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights
4个月前
已完结
皖公网安备34019202002308
