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476 积分 2024-10-03 加入
Complexation-Driven 3d Printable Whey Protein-Lotus Root Composite Gels for Dysphagia Foods
7小时前
待确认
Effects of different metal ions on the physicochemical properties and microstructure of egg white gel
1个月前
已完结
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
1个月前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
1个月前
已完结
Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
1个月前
已完结
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
2个月前
已完结
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
2个月前
已完结
3D Printing Complex Egg White Protein Objects: Properties and Optimization
2个月前
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
2个月前
已完结
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
2个月前
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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