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130 积分 2025-06-26 加入
4D food printing: Key factors and optimization strategies
1个月前
已完结
Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing
1个月前
已完结
Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate
1个月前
已完结
Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly
1个月前
已完结
Development of halochromic labels based on binary systems of cationic guar gum and κ-carrageenan loaded with alizarin red S for monitoring milk and seafood freshness
1个月前
已完结
Smart fluorescent bio-inks for DIW 3D printing: real-time food freshness sensors with dual-channel pH sensitivity
1个月前
已完结
Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues
2个月前
已完结
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
2个月前
已完结
4D printing of a citrus pectin/β-CD Pickering emulsion: A study on temperature induced color transformation
2个月前
已完结
4D Printing of Pickering Emulsion: Temperature-Driven Color Changes
2个月前
已完结
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