Lv41
690 积分 2023-11-20 加入
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
20小时前
已完结
Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing
14天前
已完结
Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing
14天前
已完结
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
16天前
已完结
Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions
1个月前
已完结
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
1个月前
已完结
Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating
1个月前
已完结
Prediction of viscoelastic properties of peanut‐based 3D printable food ink
1个月前
已完结
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
2个月前
已完结
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
2个月前
已完结
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