Lv6
2136 积分 2024-10-08 加入
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
3天前
已完结
Feasibility of novel bigels prepared by beeswax and basil seed mucilage for 3D printing approach
10天前
已完结
Impact of Different Natural Sweeteners on 3D Printability and Post-printing Quality of Marzipan
14天前
已完结
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
16天前
已完结
Rheological study of W/O emulsion by low field NMR
18天前
已完结
Static weak magnetic field measurements based on low-field nuclear magnetic resonance
18天前
已完结
Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch
21天前
已完结
Development and characterization of walnut oleogels structured by cellulose nanofiber
22天前
已完结
Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application
1个月前
已完结
Mango kernel fat-based oleogel via the emulsion-template method associated with soybean protein: Multiple characterizations, in vitro digestion and potential application
1个月前
已完结
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