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590 积分 2024-11-27 加入
Towards the development of foods 3D printer: Trends and technologies for foods printing
2天前
已完结
Recent advances and future perspective in additive manufacturing of foods based on 3D printing
2天前
已完结
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
5天前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
8天前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
27天前
已完结
Hydrogels
2个月前
已完结
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
3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
4个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
4个月前
已完结
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
4个月前
已完结
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