Developing gelling ingredients to produce 3D-printed milk gels with tailored properties (2024)
- Authors:
- USP affiliated authors: MANIGLIA, BIANCA CHIEREGATO - IQSC ; BITENCOURT, BRUNA SOUSA - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - IQSC
- Unidades: IQSC; ESALQ
- Subjects: IMPRESSÃO 3-D; GEL (FORMAS FARMACÊUTICAS); TRANSTORNOS DE DEGLUTIÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Rio de Janeiro
- Date published: 2024
- Source:
- Título: Proceedings
- Conference titles: Brazil MRS Meeting
-
ABNT
BITENCOURT, Bruna Sousa et al. Developing gelling ingredients to produce 3D-printed milk gels with tailored properties. 2024, Anais.. Rio de Janeiro: Instituto de Química de São Carlos, Universidade de São Paulo, 2024. Disponível em: https://www.sbpmat.org.br/22encontro/schedule/. Acesso em: 29 dez. 2025. -
APA
Bitencourt, B. S., Guedes, J. S., Sartori, A. G. de O., Maniglia, B. C., & Augusto, P. E. D. (2024). Developing gelling ingredients to produce 3D-printed milk gels with tailored properties. In Proceedings. Rio de Janeiro: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de https://www.sbpmat.org.br/22encontro/schedule/ -
NLM
Bitencourt BS, Guedes JS, Sartori AG de O, Maniglia BC, Augusto PED. Developing gelling ingredients to produce 3D-printed milk gels with tailored properties [Internet]. Proceedings. 2024 ;[citado 2025 dez. 29 ] Available from: https://www.sbpmat.org.br/22encontro/schedule/ -
Vancouver
Bitencourt BS, Guedes JS, Sartori AG de O, Maniglia BC, Augusto PED. Developing gelling ingredients to produce 3D-printed milk gels with tailored properties [Internet]. Proceedings. 2024 ;[citado 2025 dez. 29 ] Available from: https://www.sbpmat.org.br/22encontro/schedule/ - Gel impresso em 3D pode ser opção para pessoas com dificuldade de ingerir alimentos [Depoimento a Júlio Bernardes]
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- Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people
- Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
- Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
- 3D food printing for special needs: Ingredient development for texture-modified diets
- Drying of roots and tubers
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