Lv6
2980 积分 2023-09-20 加入
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility
1个月前
已完结
Digestibility modulating and 3D printing of gliadin/resveratrol nanoparticle-filled starch gels
2个月前
已完结
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
2个月前
已完结
Insights into the material and 3D printing behaviour of fiber-enriched protein gels
2个月前
已完结
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
2个月前
已完结
Rice starch, millet flour supplemented with algal biomass for 3D food printing
2个月前
已完结
Effect of Haematococcus pluvialis addition on the rheological property and 3D printing performance of soy protein isolate‐ and wheat gluten‐based pastes
2个月前
已完结
Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion
2个月前
已完结
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
2个月前
已完结
3D printing of hausa potato starch: Assessing a new dimension of cold plasma treatment using varied feed gas
2个月前
已完结
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