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146 积分 2025-09-18 加入
3D printing of nutritious dysphagia diet: Status and perspectives
1天前
已完结
Mechanistic Modulation of Macromolecular Interactions in Ultrasound-Potentiated Rice Protein-Starch-Lipid Gels: Toward Precision Texture Engineering for Dysphagia
1天前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
1天前
已完结
Recent advances on enhancing 3D printing quality of protein‐based inks: A review
5个月前
已完结
Recent advances in 3D printing with protein-based inks
5个月前
已完结
3D food printing: Applications of plant-based materials in extrusion-based food printing
5个月前
已完结
Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise
5个月前
已完结
Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions
5个月前
已完结
Smart Shields: A conceptual approach to bridging surface functionality and self-healing for next-generation food packaging 4.0
5个月前
已完结
3D printing technology applied in smart packaging for food preservation
5个月前
已完结
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