Lv6
2010 积分 2024-04-17 加入
Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties
3个月前
已完结
Development of a Coaxial 3D Printing Platform for Biofabrication of Implantable Islet-Containing Constructs
4个月前
已完结
Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications
5个月前
已完结
Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions
5个月前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
5个月前
已完结
Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
6个月前
已完结
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
8个月前
已完结
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
8个月前
已完结
Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products
10个月前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
10个月前
已完结
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