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[HTML][HTML] Printing the future of food: The physics perspective on 3D food printing
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering
precise and customized food creations. This short review explores the fundamental concepts …
precise and customized food creations. This short review explores the fundamental concepts …
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Recombined food gels for 3D printing are inherently complex systems consisting of multiple
components. The combination of basic food ingredients can improve the rheological …
components. The combination of basic food ingredients can improve the rheological …
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
B Liu, Y Zhao, Y Li, L Tao, P Pan, Y Bi, S Song… - International Journal of …, 2024 - Elsevier
This study aimed to construct a novel corn starch-glycyrrhizic acid (CS-GA) ink and
systematically investigate the effects of GA on the water distribution, microstructure, rheology …
systematically investigate the effects of GA on the water distribution, microstructure, rheology …
Food processing and challenges in the food production and quality: The foodomics approach
This review describes various food processing and addresses concerns related to food
quality and safety using foodomics by mass spectrometry (MS) and nuclear magnetic …
quality and safety using foodomics by mass spectrometry (MS) and nuclear magnetic …
Preparation of reed fibers reinforced graft-modified starch-based adhesives based on quantum mechanical simulation and molecular dynamics simulation
H Yu, Y **a, X Liu, H Chen, Z **, Z Wang - International Journal of …, 2024 - Elsevier
Starch is a biomass polymer material with a high yield and comprehensive source. It is used
as a raw material for preparing adhesives because of its highly active hydroxyl group …
as a raw material for preparing adhesives because of its highly active hydroxyl group …
[HTML][HTML] Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …
Modified Starch-Based Emulsion-Filled Gels for 3D Printing: Preparation, Characterization, and Printability
Y Cheng, B Wang, B Li, G Li, Y Zhong, W Lv… - Food and Bioprocess …, 2024 - Springer
Abstract 3D food printing is a new technology that requires materials that are easy to extrude
and retain their shape. Modified starches are often used to improve the processing …
and retain their shape. Modified starches are often used to improve the processing …
Experimental and numerical investigation of the elliptical cyclone separator manufactured by 3D printing
Z Sun, H Yang, K Zhang, Z Wang, G Yang - Powder Technology, 2024 - Elsevier
Whether the cyclone separators have a high-efficient body shape is a problem that has been
ignored for a long time. A series of cyclones with elliptical bodies were designed and …
ignored for a long time. A series of cyclones with elliptical bodies were designed and …
[HTML][HTML] Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis
This study introduces a novel approach by using puffed rice (PR) as a sustainable and
innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable …
innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable …
[HTML][HTML] Ultrasound and freeze-thaw modifications of cassava starch: Microstructure, functionality, and 3D printing potential
Starch, used in various applications; offers restricted utilities due to the limited functionalities
in its native form. Several methods have been explored to enhance its functionality. Among …
in its native form. Several methods have been explored to enhance its functionality. Among …