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66 积分 2025-01-16 加入
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
17天前
已完结
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein
1个月前
已完结
Dual-crosslinked Flammulina velutipes protein-polysaccharide emulsion gels: Structural enhancement for bioactive delivery and 3D food printing
1个月前
已完结
Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing
1个月前
已完结
Tailoring cream-structured food matrices: Bioaccessibility enhancement of β-carotene in 3D-printed HIPPEs through SSOS/xanthan gum co-stabilization
1个月前
已完结
3D printability of engineered high internal phase Pickering emulsions for lipophilic bioactive delivery: rheology, stability and retention of β-carotene in zein-guar gum based colloidal networks
1个月前
已完结
Customized oral mucosal adhesive film applied with β-carotene-loaded delivery systems using an embedded 3D printing method
1个月前
已完结
4D printing: A novel application for structuring oils with fat-analog characteristics
1个月前
已完结
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
1个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
2个月前
已完结
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