Lv41
456 积分 2023-08-30 加入
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein
2小时前
待确认
An innovative approach of 3D printed functional foods: Grasshoppers based cookies
10天前
已完结
Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogs
12天前
已完结
Dehydration–induced 4D shape transformation in 3D printed egg yolk gels: Insights into the coupling between water redistribution and network restructuring
12天前
已完结
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
13天前
已完结
Interfacial engineering of quinoa protein-guar gum complexes for 3D printable Pickering emulsions: Rheological modulation, structural fidelity, and lipophilic bioactive delivery
14天前
已完结
Impact of cellulose nanofibrils in biopolymer based-oleogels designed for curcumin encapsulation and 3D-printed food applications
17天前
已完结
Structurally biomimetic design of a high-methoxyl pectin-K+-chitosan dynamically hydrogen bonded crosslinked hydrogel ink with a starfish exoskeleton-like hierarchical microstructure for food 3D printing
17天前
已完结
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
23天前
已完结
From stability to application: mechanistic insights into the stability and 3d printing of probiotic-loaded pea protein-based high internal phase pickering emulsions
23天前
已完结
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