Lv4
610 积分 2022-08-31 加入
3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing
2个月前
已完结
Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver
3个月前
已完结
Intestinal Organoid Models as Emerging Tools to Investigate the Impact of Dietary Components on Gut Health
3个月前
已完结
Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat
4个月前
已完结
Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics
5个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
6个月前
已完结
Emerging trends and recent innovations in oleogel-based fat substitutes for sustainable foods
6个月前
已完结
Application of AI-Driven Multi-Dimensional Food Printing Technology for Valorization of Food By-Products
7个月前
已完结
Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing
7个月前
已完结
Microwave treatment of Eucalyptus grandis × urophylla : Effects of comprehensive chemical and structural changes on the hygroscopic behavior of eucalyptus
9个月前
已完结
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