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62 积分 2026-01-16 加入
Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance
2个月前
已完结
Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics
2个月前
已完结
Interactions in starch-lipid complex systems improve 3D printing accuracy and form resistant starch structures: Based on complex properties and molecular simulations
2个月前
已完结
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
2个月前
已完结
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content
2个月前
已完结
Starch types modulate the texture of dysphagia diets: Multiscale characterization and structure-texture relationships of starch-protein-oil composite gels
2个月前
已完结
3D printed dysphagia diets via high internal phase emulsion: Rheology improvement through insoluble fiber from pear by-products combined with octenyl succinic anhydride (OSA) starch
2个月前
已完结
Tailoring texture for dysphagia diets: Unraveling the synergistic role of protein and blended vegetable oil in softening starch gels
2个月前
已完结
Starch as edible ink in 3D printing for food applications: a review
2个月前
已完结
Glyceride-modulated starch-based emulsion gels with enhanced structural precision for texture-controlled 3D printed dysphagia foods
2个月前
已完结
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