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10 积分 2025-01-02 加入
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
2天前
已完结
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
21天前
已完结
A review on 3D printable food materials: types and development trends
1个月前
已完结
β-Mercaptoethanol in culture medium improves cryotolerance of in vitro-produced bovine embryos
1个月前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
1个月前
已完结
Interpenetrating polymer network hydrogels using natural based dyes initiating systems: Antibacterial activity and 3D/4D performance
2个月前
已完结
Interpenetrating polymer network hydrogels using natural based dyes initiating systems: Antibacterial activity and 3D/4D performance
2个月前
已完结
Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing
4个月前
已完结
Interpenetrating polymer networks hydrogels
4个月前
已完结
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
4个月前
已完结
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