Lv3
256 积分 2023-08-30 加入
Shaping of Biohybrid Functional Living Materials
13天前
已完结
pH-tailored chitin nanocrystal-zein complexes as interfacial stabilizers for dysphagia-friendly 3D-printed bicontinuous bigels
14天前
已完结
Gelatin/peach gum composite-stabilized high internal phase emulsion gels for 3D printing and fucoxanthin delivery
14天前
已完结
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
14天前
已完结
Effects of whole milk powder on the physicochemical properties and 3D printability of blueberry concentrate-based gels
14天前
已完结
Three-dimensional printing of dysphagia-friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration
15天前
已完结
Fungal bio-remodeling of 3D-printed soy protein-polysaccharide scaffolds: Enhancing mechanical integrity and functionality of meat analogues
15天前
已完结
Modified rice protein-polysaccharide complexes as stabilizers for high internal phase emulsions in application of 3D printing and β-carotene delivery
16天前
已完结
Facile formation of zein microbeads integrated with a plant protein-based bioink for cultivated meat texturization
21天前
已完结
Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex
21天前
已完结
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