Suchergebnisse - "Phuhongsung, Pattarapon"

1

Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

von: Phuhongsung, Pattarapon

2020, in: Food and bioprocess technology

Wird geladen...
2

4D printing of products based on soy protein isolate via microwave heating for flavor development

von: Phuhongsung, Pattarapon

2020, in: Public-sector reform: Lessons from the privatisation experiment in Greece

Wird geladen...
3

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

von: Phuhongsung, Pattarapon

2020transfer abstract, in: Assessment of urban identity through a matrix of cultural landscapes

Wird geladen...
4

Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing

von: Shi, Yameng

2022transfer abstract, in: Al

Wird geladen...
5

3D printing of protein-based composite fruit and vegetable gel system

von: Chen, Yangyang

2021transfer abstract, in: Assessment of urban identity through a matrix of cultural landscapes

Wird geladen...
6

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

von: Chen, Yangyang

2022transfer abstract, in: Constructing heterogeneous conductive network with core-shell AgFe

Wird geladen...
7

Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change

von: Chen, Chen

2021, in: Food research international

Wird geladen...
8

3D food printing: Controlling characteristics and improving technological effect during food processing

von: Demei, Kong

2022, in: Food research international

Wird geladen...

Nicht das Richtige dabei?

Schreiben Sie uns!