Lv3
270 积分 2023-11-20 加入
4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D2
1天前
已完结
Microwave applications in the food industry: an overview of recent developments
2天前
已完结
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates
3天前
已完结
The color/shape/flavor of yam gel with double emulsified microcapsules changed synchronously in 4D printing induced by microwave
20天前
已完结
4D printing of lotus root powder gel: Color change induced by microwave
1个月前
已完结
3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
1个月前
已完结
Microwave processing: Effects and impacts on food components
1个月前
已完结
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
2个月前
已完结
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
3个月前
已完结
Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato
3个月前
已完结
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