Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion (2025)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; MANIGLIA, BIANCA CHIEREGATO - IQSC ; AUGUSTO, PEDRO ESTEVES DUARTE - Interunidades em Sistemas Integrados em Alimentos ; BITENCOURT, BRUNA SOUSA - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - IQSC
- Unidades: ESALQ; IQSC; Interunidades em Sistemas Integrados em Alimentos; CENA
- DOI: 10.1016/j.ijbiomac.2025.145240
- Subjects: ALIMENTOS FUNCIONAIS; AMIDO; COMPOSTOS FENÓLICOS; DIETA; DIGESTÃO; IMPRESSÃO 3-D; PRÓPOLIS; TRANSTORNOS DE DEGLUTIÇÃO; TRIGO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Biological Macromolecules
- ISSN: 0141-8130
- Volume/Número/Paginação/Ano: v. 318, Part 4, art. 145240, , p. 1-15, July 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BITENCOURT, Bruna Sousa et al. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, v. 318, p. 1-15, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2025.145240. Acesso em: 10 fev. 2026. -
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Alencar, S. M. de, Sartori, A. G. de O., Maniglia, B. C., & Augusto, P. E. D. (2025). Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, 318, 1-15. doi:10.1016/j.ijbiomac.2025.145240 -
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion [Internet]. International Journal of Biological Macromolecules. 2025 ; 318 1-15.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.145240 -
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion [Internet]. International Journal of Biological Macromolecules. 2025 ; 318 1-15.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.145240 - Developing gelling ingredients to produce 3D-printed milk gels with tailored properties
- Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
- Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
- Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people
- Novel processing technologies to enhance starch functionality
- Fruits native to South America: a narrative review of their biological properties and chemical profiles
- Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo
- Gel impresso em 3D pode ser opção para pessoas com dificuldade de ingerir alimentos [Depoimento a Júlio Bernardes]
- Starch-based biomaterial cross-linked with citric acid for enhanced properties
- Gel impresso em 3D pode ser opção para pessoas com dificuldade de ingerir alimentos [Depoimento a Cláudia Lieri]
Informações sobre o DOI: 10.1016/j.ijbiomac.2025.145240 (Fonte: oaDOI API)
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