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42 积分 2024-10-19 加入
Advances in polysaccharide-based biopolymers for probiotic encapsulation: From single polysaccharides to composite systems
1个月前
已完结
Enhanced rheological behaviors of alginate hydrogels with carrageenan for extrusion-based bioprinting
1个月前
已完结
Algal polysaccharides for 3D printing: A review
1个月前
已完结
Rheology of Paste-like Food Inks for 3D Printing: Effects of Nutrient and Water Content
1个月前
已完结
The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process
1个月前
已完结
Modification of starch-based ink using K-carrageenan/emulsion: rheological control and 3D printing of shaped meat
1个月前
已关闭
Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
1个月前
已完结
Progress in the application of 3D-printed sodium alginate-based hydrogel scaffolds in bone tissue repair
1个月前
已完结
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
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
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