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118 积分 2024-10-19 加入
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
27天前
已完结
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)
27天前
已完结
New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges
27天前
已完结
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
27天前
已完结
Gut microbiota and aging
29天前
已完结
3D printing of polysaccharide-based formulations: Opportunities for innovation
1个月前
已完结
Current and emerging applications of carrageenan in the food industry
1个月前
已完结
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
1个月前
已完结
Advances in polysaccharides for probiotic delivery: Properties, methods, and applications
1个月前
已完结
Advances in polysaccharide-based biopolymers for probiotic encapsulation: From single polysaccharides to composite systems
1个月前
已关闭
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