Lv4
530 积分 2022-08-31 加入
Application of AI-Driven Multi-Dimensional Food Printing Technology for Valorization of Food By-Products
1小时前
求助中
Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing
6天前
已完结
Microwave treatment of Eucalyptus grandis × urophylla : Effects of comprehensive chemical and structural changes on the hygroscopic behavior of eucalyptus
2个月前
已完结
Effect of pre-cooking time and drying method on the drying characteristics and quality of Tremella fuciformis
2个月前
已完结
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
2个月前
已完结
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion
3个月前
已完结
IL23p19 therapies for moderately-to-severely active ulcerative colitis
5个月前
已完结
Scalable production of muscle and adipose cell-laden microtissues using edible macroporous microcarriers for 3D printing of cultured fish fillets
7个月前
已完结
Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation
7个月前
已完结
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