Lv11
10 积分 2025-09-18 加入
Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
3小时前
待确认
Investigation of the mechanism of gelatin to enhance 3D printing accuracy of corn starch gel: From perspective of phase morphological changes
3小时前
已完结
Extremely Ultrahigh Stretchable Starch‐Based Hydrogels with Continuous Hydrogen Bonding
3小时前
已完结
AI awakens food packaging: Integrative advances, challenges, and future perspectives
6天前
已完结
Recent advancements in modification of essential oils and its application in food packaging
6天前
已完结
Hot extrusion 3D printing technologies based on starchy food: A review
11天前
已完结
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
13天前
已完结
An overview of the suitability of hydrogel-forming polymers for extrusion-based 3D-printing
13天前
已完结
An Overview on 3D Printing Technology: Technological, Materials, and Applications
13天前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
13天前
已完结
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