Lv23
106 积分 2021-08-18 加入
Interfacial engineering of quinoa protein-guar gum complexes for 3D printable Pickering emulsions: Rheological modulation, structural fidelity, and lipophilic bioactive delivery
1天前
已完结
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
7天前
已完结
Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery
9天前
已完结
3D printing of all-regenerated cellulose material with truly 3D configuration: The critical role of cellulose microfiber
13天前
已完结
High-resolution 3D printing of xanthan gum/nanocellulose bio-inks
14天前
已完结
Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels
15天前
已关闭
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
15天前
已完结
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
15天前
已完结
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