日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

3D bioprinting of plant and animal cell-based hybrid food.

利用3D生物打印技术制造植物和动物细胞混合食品

Maharjan Sushila, Yamashita Camila, Lee Cheng Pau, Villalobos Zepeda Alejandro, Michel Farias Ana Karen, Duarte Rivera Andrea, Aguilar Rojas Francisco Javier, Rendon Ruiz David Sebastian, Martinez Hernandez Armando, Hernandez Medina David Hyram, Garciamendez-Mijares Carlos Ezio, Japo Julia, Bermea Jimenez Ludivina, Golombek Sonia, Bentivogli Alessandro, Hashimoto Michinao, Zhang Yu Shrike

Prediction of textural properties of 3D-printed food using response surface methodology

利用响应面法预测3D打印食品的质构特性

Lee, Cheng Pau; Hashimoto, Michinao

3D printability and biochemical analysis of revalorized orange peel waste

橙皮废料再利用的3D打印性能和生化分析

Tan, Jian Da; Lee, Cheng Pau; Foo, Su Yi; Tan, Joseph Choon Wee; Tan, Sakeena Si Yu; Ong, Eng Shi; Leo, Chen Huei; Hashimoto, Michinao

Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia

利用水胶体稳定食品泡沫的三维打印技术治疗吞咽困难

Lee, Amelia Yilin; Pant, Aakanksha; Pojchanun, Kanitthamniyom; Lee, Cheng Pau; An, Jia; Hashimoto, Michinao; Tan, U-Xuan; Leo, Chen Huei; Wong, Gladys; Chua, Chee Kai; Zhang, Yi

Effect of Oil Content on the Printability of Coconut Cream

椰子奶油的油含量对其印刷性能的影响

Lee, Cheng Pau; Hoo, Jon Yi; Hashimoto, Michinao

Preheating of Gelatin Improves its Printability with Transglutaminase in Direct Ink Writing 3D Printing

在直接墨水书写3D打印中,明胶预热可提高其与转谷氨酰胺酶的可打印性。

Tan, Justin Jia Yao; Lee, Cheng Pau; Hashimoto, Michinao

3D printing of milk-based product

乳制品的3D打印

Lee, Cheng Pau; Karyappa, Rahul; Hashimoto, Michinao

HGK/MAP4K4 deficiency induces TRAF2 stabilization and Th17 differentiation leading to insulin resistance

HGK/MAP4K4 缺乏会诱导 TRAF2 稳定和 Th17 分化,从而导致胰岛素抵抗

Huai-Chia Chuang, Wayne H-H Sheu, Yi-Ting Lin, Ching-Yi Tsai, Chia-Yu Yang, Yu-Jhen Cheng, Pau-Yi Huang, Ju-Pi Li, Li-Li Chiu, Xiaohong Wang, Min Xie, Michael D Schneider, Tse-Hua Tan