Wheat starch modification enhances 3d-printed red propolis gels for dysphagia diets: Phenolic profile and bioactivities during in vitro digestion (2025)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - ESALQ ; MANIGLIA, BIANCA CHIEREGATO - IQSC ; BITENCOURT, BRUNA SOUSA - IQSC ; GUEDES, JAQUELINE SOUZA - Interunidades em Sistemas Integrados em Alimentos ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA
- Unidades: ESALQ; IQSC; Interunidades em Sistemas Integrados em Alimentos; CENA
- Subjects: AMIDO; PRÓPOLIS; IMPRESSÃO 3-D
- Keywords: Texture tailoring; Functional food; Bioactive properties
- Language: Inglês
- Objetivos de Desenvolvimento Sustentável (ODS):
03. Saúde e bem-estar
- Imprenta:
- Publisher: Faculdade de Engenharia de Alimentos- FEA/UNICAMP
- Publisher place: Campinas
- Date published: 2025
- Source:
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos e Nutrição - SLACAN
-
ABNT
BITENCOURT, Bruna Sousa et al. Wheat starch modification enhances 3d-printed red propolis gels for dysphagia diets: Phenolic profile and bioactivities during in vitro digestion. 2025, Anais.. Campinas: Faculdade de Engenharia de Alimentos- FEA/UNICAMP, 2025. Disponível em: https://proceedings.science/slacan-2025/trabalhos/wheat-starch-modification-enhances-3d-printed-red-propolis-gels-for-dysphagia-di?lang=pt-br. Acesso em: 31 mar. 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). Wheat starch modification enhances 3d-printed red propolis gels for dysphagia diets: Phenolic profile and bioactivities during in vitro digestion. In Anais. Campinas: Faculdade de Engenharia de Alimentos- FEA/UNICAMP. Recuperado de https://proceedings.science/slacan-2025/trabalhos/wheat-starch-modification-enhances-3d-printed-red-propolis-gels-for-dysphagia-di?lang=pt-br -
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Wheat starch modification enhances 3d-printed red propolis gels for dysphagia diets: Phenolic profile and bioactivities during in vitro digestion [Internet]. Anais. 2025 ;[citado 2026 mar. 31 ] Available from: https://proceedings.science/slacan-2025/trabalhos/wheat-starch-modification-enhances-3d-printed-red-propolis-gels-for-dysphagia-di?lang=pt-br -
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Wheat starch modification enhances 3d-printed red propolis gels for dysphagia diets: Phenolic profile and bioactivities during in vitro digestion [Internet]. Anais. 2025 ;[citado 2026 mar. 31 ] Available from: https://proceedings.science/slacan-2025/trabalhos/wheat-starch-modification-enhances-3d-printed-red-propolis-gels-for-dysphagia-di?lang=pt-br - Developing gelling ingredients to produce 3D-printed milk gels with tailored properties
- Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion
- Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
- 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
- Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
- Gel impresso em 3D pode ser opção para pessoas com dificuldade de ingerir alimentos [Depoimento a Júlio Bernardes]
- Gel impresso em 3D pode ser opção para pessoas com dificuldade de ingerir alimentos [Depoimento a Cláudia Lieri]
- Starch-based biomaterial cross-linked with citric acid for enhanced properties
- Brazilian propolis microencapsulation: effects on biological activities and gut modulation
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