Lv4
570 积分 2023-08-30 加入
Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers
1天前
已完结
Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms
2天前
已完结
Collaborative improvement effect of xanthan gum and L-arginine on myofibrillar protein-based emulsion under low sodium and low oil phase: Interfacial behavior, rheology and 3D printability
2天前
已完结
3D-printed myofibrillar protein-starch emulsion gels enriched with astaxanthin and phycocyanin for dysphagia diet: A comparison of corn starch types
2天前
已完结
Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers
2天前
已关闭
Development of high protein 3D printed dysphagia salmon analogs based on walnut protein-egg white protein emulsion gels
2天前
已完结
Tapioca starch-yeast protein 3D printing system for dysphagia: Different hydrocolloids regulate viscoelasticity and 3D printing accuracy through molecular interactions
3天前
已完结
Semisolid Extrusion 3D Printing of Propranolol Hydrochloride Gummy Chewable Tablets: an Innovative Approach to Prepare Personalized Medicine for Pediatrics
3天前
已完结
Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods
6天前
已完结
3D-printed flaxseed gum-myofibrillar protein gel for elderly dysphagia: Multi-scale structural modulation via molecular interaction and lycopene release in bionic dynamic digestion
6天前
已完结
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