Lv3
384 积分 2024-10-03 加入
Cryoprotective effect of trehalose on wheat glutenin: Structural, rheological, and molecular insights
1天前
已关闭
Collagen as a bio-ink for 3D printing: a critical review
2天前
已完结
Interaction differences between ionic polysaccharides and egg white proteins dominant the thermal gelation behaviour of proteins
6天前
已关闭
Interaction differences between ionic polysaccharides and egg white proteins dominant the thermal gelation behaviour of proteins
7天前
已关闭
Interaction differences between ionic polysaccharides and egg white proteins dominant the thermal gelation behaviour of proteins
7天前
已关闭
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
7天前
已完结
3D printing of nutritious dysphagia diet: Status and perspectives
1个月前
已完结
Recent advances in protein-based 3D printing: From printability regulation to dysphagia diet fabrication
1个月前
已完结
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
2个月前
已完结
Investigation and effect on 3D printing quality of surimi ink during freeze-thaw cycles by antifreeze peptides
4个月前
已完结
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