Lv5
890 积分 2023-11-20 加入
Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH
4个月前
已完结
Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products
5个月前
已完结
4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions
5个月前
已完结
Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions
5个月前
已完结
Tailoring the properties of bigels by beeswax content for 3D food printing, astaxanthin delivery, and freshness sensing
5个月前
已完结
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
6个月前
已完结
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
7个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
7个月前
已完结
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
9个月前
已完结
Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk
9个月前
已完结
皖公网安备34019202002308
