Lv5
970 积分 2022-11-15 加入
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
4小时前
已完结
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
1年前
已完结
The Separation Process of Aleurone Layer from Wheat Bran by Dry Mechanical Fractionation
1年前
已完结
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
1年前
已完结
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides
1年前
已完结
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
1年前
已关闭
Variety and quantity of dietary insoluble fiber intake from different sources and risk of new-onset hypertension
1年前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
1年前
已完结
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
1年前
已完结
3D printing: Development of animal products and special foods
1年前
已完结
Koopman Operators for Estimation and Control of Dynamical Systems
Evaluating Virulence and Pathogenesis of Aeromonas Infection in a Caenorhabditis elegans Model
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