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290 积分 2025-11-18 加入
Tapioca starch-yeast protein 3D printing system for dysphagia: Different hydrocolloids regulate viscoelasticity and 3D printing accuracy through molecular interactions
9天前
已完结
Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods
16天前
已完结
Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology
18天前
已完结
Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology
18天前
已完结
3D-printed dysphagia-friendly gels with tailored inulin-konjac glucomannan mixtures: Swallowing safety enhancement and controlled lycopene release
19天前
已完结
Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients
19天前
已完结
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
19天前
已完结
Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures
25天前
已完结
Challenges in interpreting functional redundancy and quantifying functional selection in microbial communities
26天前
已完结
Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
26天前
已完结
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