Lv41
466 积分 2024-10-03 加入
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
11小时前
已完结
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
11小时前
已完结
3D Printing Complex Egg White Protein Objects: Properties and Optimization
11小时前
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
3天前
已完结
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
5天前
已完结
Effect of natural thickener on printing performance over cotton woven fabric
8天前
已关闭
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
9天前
已完结
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
9天前
已完结
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein
9天前
已完结
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
18天前
已完结
船舶分段吊装的计算及其有限元分析
Study on the Curriculum System of English for Chinese Medicine Culture
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