Lv21
158 积分 2026-05-18 加入
Recent advances in protein-based 3D printing: From printability regulation to dysphagia diet fabrication
6天前
已完结
Fabrication of an active composite film with a defatted rice bran–derived bacterial cellulose nanofibrillar scaffold for chilled beef preservation
9天前
已完结
Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction
11天前
已关闭
Deciphering how starch hierarchical structure and flour technological properties affect the quality attributes of glutinous dumplings
24天前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
25天前
已完结
Elucidating flavor compounds in Chinese steamed bread via glutinous rice wine-fermented dough technique: A triangulated analysis combining electronic tongue, SPME-GC-MS, and quantitative descriptive analysis
25天前
已完结
Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan
27天前
已完结
Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion
1个月前
已完结
Empowering the next generation of intelligent packaging: integration and prospects of plant-derived sensing elements (PDSEs) in active food systems
1个月前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
1个月前
已完结
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