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118 积分 2025-09-18 加入
Recent advances on enhancing 3D printing quality of protein‐based inks: A review
1个月前
已完结
Recent advances in 3D printing with protein-based inks
1个月前
已完结
3D food printing: Applications of plant-based materials in extrusion-based food printing
1个月前
已完结
Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise
1个月前
已完结
Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions
1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
1个月前
已完结
3D printing technology applied in smart packaging for food preservation
1个月前
已完结
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review
1个月前
已完结
Revisiting the Formation of Starch–Monoglyceride–Protein Complexes: Effects of Octenyl Succinic Anhydride Modification
1个月前
已完结
Bring some colour to your package: Freshness indicators based on anthocyanin extracts
1个月前
已完结
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