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Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties.
Gels. 2023 Sep 20;9(9):766. doi: 10.3390/gels9090766.
Gels. 2023.
PMID: 37754446
Free PMC article.
Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads.
Orellana-Palma P, Macias-Bu L, Carvajal-Mena N, Petzold G, Guerra-Valle M.
Orellana-Palma P, et al. Among authors: carvajal mena n.
Gels. 2023 May 1;9(5):374. doi: 10.3390/gels9050374.
Gels. 2023.
PMID: 37232964
Free PMC article.
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Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins.
Carvajal-Mena N, Tabilo-Munizaga G, Pérez-Won M, Herrera-Lavados C, Moreno-Osorio L.
Carvajal-Mena N, et al.
Food Res Int. 2024 Mar;179:114035. doi: 10.1016/j.foodres.2024.114035. Epub 2024 Jan 17.
Food Res Int. 2024.
PMID: 38342515
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