Lv3
374 积分 2023-09-16 加入
Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies
1天前
待确认
Elaboration of dimensional quality in 3D-printed food: Key factors in process steps
28天前
已完结
Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods
28天前
已完结
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
28天前
已完结
Tailoring the properties of bigels by beeswax content for 3D food printing, astaxanthin delivery, and freshness sensing
28天前
已完结
Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
28天前
已完结
Tripolyphosphate-chitosan-pea protein interactions confers long-term stability to 3D printed high internal phase Pickering emulsions
28天前
已完结
Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of x-carrageenan gels
29天前
已完结
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and ?-carrageenan
1个月前
已完结
Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties
1个月前
已完结
皖公网安备34019202002308
