Lv5
1170 积分 2025-09-14 加入
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
2天前
已完结
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
2天前
已完结
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
27天前
已完结
Walnut protein-based 3D printed cream substitute
1个月前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
2个月前
已完结
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits
3个月前
已完结
Transcriptomics integrated with metabolomics to characterize key pigment compounds and genes related to anthocyanin biosynthesis in Zanthoxylum bungeanum peel
3个月前
已完结
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
3个月前
已完结
Research on automatic classification and detection of chicken parts based on deep learning algorithm
4个月前
已完结
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
5个月前
已完结
皖公网安备34019202002308
