Lv5
870 积分 2023-11-20 加入
Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products
1天前
已完结
4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions
2天前
求助中
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
2天前
已完结
Tailoring the properties of bigels by beeswax content for 3D food printing, astaxanthin delivery, and freshness sensing
8天前
已完结
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
1个月前
已完结
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
2个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
2个月前
已完结
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
4个月前
已完结
Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk
4个月前
已完结
A novel gelation method of food biomacromolecule protein induced by high-intensity ultrasound directly
4个月前
已完结
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