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334 积分 2023-09-16 加入
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
1个月前
已完结
Plant-based mince texture: A review of the sensory literature with view to informing new product development
1个月前
已完结
Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour
1个月前
已完结
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
1个月前
已完结
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
4个月前
已完结
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
4个月前
已完结
Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies
4个月前
已完结
Elaboration of dimensional quality in 3D-printed food: Key factors in process steps
5个月前
已完结
Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods
5个月前
已完结
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
5个月前
已完结
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