Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications (2026)
- Authors:
- USP affiliated authors: MANIGLIA, BIANCA CHIEREGATO - IQSC ; ROMANO, ROBERTO CESAR DE OLIVEIRA - EP ; PILEGGI, RAFAEL GIULIANO - EP ; TADINI, CARMEN CECILIA - EP ; RUBIO, FERNANDA THAÍS VIEIRA - EP ; MACIEL, MARCEL HARK - EP
- Unidades: IQSC; EP
- DOI: 10.1007/s11947-026-04249-6
- Subjects: ALIMENTOS; TERCEIRA DIMENSÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food and Bioprocess Technology
- ISSN: 1935-5149
- Volume/Número/Paginação/Ano: v. 19, Article 188, 17 p., 2026
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
RUBIO, Fernanda Thaís Vieira et al. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, v. 19, p. 17 , 2026Tradução . . Disponível em: https://doi.org/10.1007/s11947-026-04249-6. Acesso em: 25 fev. 2026. -
APA
Rubio, F. T. V., Maniglia, B. C., Maciel, M. H., Romano, R. C. de O., Pileggi, R. G., & Tadini, C. C. (2026). Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, 19, 17 . doi:10.1007/s11947-026-04249-6 -
NLM
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 fev. 25 ] Available from: https://doi.org/10.1007/s11947-026-04249-6 -
Vancouver
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 fev. 25 ] Available from: https://doi.org/10.1007/s11947-026-04249-6 - Monitoring chemical reactions following the addition of TiO2 nanoparticles in white Portland cement pastes
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- Effect of prehydration of Portland cement on the superplasticizer consumption and the impact on the rheological properties and chemical reaction
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- Comportamento reológico em squeeze flow de suspensões concentradas de esferas de vidro em silicones de diferentes viscosidades
- Investigation of the use of continuous particle packing models (PPMs) on the fresh and hardened properties of low-cement concrete (LCC) systems
- Evaluation of the fresh and hardened state properties of low cement content systems
Informações sobre o DOI: 10.1007/s11947-026-04249-6 (Fonte: oaDOI API)
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