Lv41
530 积分 2024-11-27 加入
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
48分钟前
待确认
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
1小时前
求助中
Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel
3小时前
待确认
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
5小时前
待确认
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
5小时前
待确认
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
1个月前
已完结
Comprehensive review of dysphagia and technological advances in dysphagia food
1个月前
已完结
Towards the development of foods 3D printer: Trends and technologies for foods printing
1个月前
已完结
Recent advances and future perspective in additive manufacturing of foods based on 3D printing
1个月前
已完结
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
1个月前
已完结
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