3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties (2025)
- Authors:
- USP affiliated authors: MATTOS, WANESSA MELCHERT - ESALQ ; AUGUSTO, PEDRO ESTEVES DUARTE - Interunidades em Sistemas Integrados em Alimentos ; GUEDES, JAQUELINE SOUZA - Interunidades em Sistemas Integrados em Alimentos ; BITENCOURT, BRUNA SOUSA - Interunidades em Sistemas Integrados em Alimentos ; GOMES, BRUNA DE OLIVEIRA - Interunidades em Sistemas Integrados em Alimentos
- Unidades: ESALQ; Interunidades em Sistemas Integrados em Alimentos
- DOI: 10.1016/j.ifset.2025.104283
- Subjects: ÁCIDOS ASCÓRBICOS; IMPRESSÃO 3-D; TEXTURA; AMIDO; PROTEÍNAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 106, art. 104283, p. 1-12, 2025
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
GUEDES, Jaqueline Souza et al. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties. Innovative Food Science and Emerging Technologies, v. 106, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2025.104283. Acesso em: 30 dez. 2025. -
APA
Guedes, J. S., Bitencourt, B. S., Magalhães, I. S., Gomes, B. de O., Leite Junior, B. R. de C., Melchert, W. R., & Augusto, P. E. D. (2025). 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties. Innovative Food Science and Emerging Technologies, 106, 1-12. doi:10.1016/j.ifset.2025.104283 -
NLM
Guedes JS, Bitencourt BS, Magalhães IS, Gomes B de O, Leite Junior BR de C, Melchert WR, Augusto PED. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties [Internet]. Innovative Food Science and Emerging Technologies. 2025 ; 106 1-12.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.ifset.2025.104283 -
Vancouver
Guedes JS, Bitencourt BS, Magalhães IS, Gomes B de O, Leite Junior BR de C, Melchert WR, Augusto PED. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties [Internet]. Innovative Food Science and Emerging Technologies. 2025 ; 106 1-12.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.ifset.2025.104283 - Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people
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Informações sobre o DOI: 10.1016/j.ifset.2025.104283 (Fonte: oaDOI API)
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