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Artigo de periodico
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing (2024)
Farias, Patrícia Marques de; Matheus, Julia Rabelo Vaz; Maniglia, Bianca Chieregato ; Le-Bail, Patricia; Le-Bail, Alain; Schmid, Markus; Fai, Ana Elizabeth Cavalcante
Source: International Journal of Food Science & Technology. Unidade: IQSC
Subjects: BIOPOLÍMEROS, TINTAS
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ABNT
FARIAS, Patrícia Marques de et al. Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing. International Journal of Food Science & Technology, v. 59, p. 2186–2196, 2024Tradução . . Disponível em: https://doi.org/10.1111/ijfs.17040. Acesso em: 06 jan. 2026.
APA
Farias, P. M. de, Matheus, J. R. V., Maniglia, B. C., Le-Bail, P., Le-Bail, A., Schmid, M., & Fai, A. E. C. (2024). Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing. International Journal of Food Science & Technology, 59, 2186–2196. doi:10.1111/ijfs.17040
NLM
Farias PM de, Matheus JRV, Maniglia BC, Le-Bail P, Le-Bail A, Schmid M, Fai AEC. Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing [Internet]. International Journal of Food Science & Technology. 2024 ; 59 2186–2196.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1111/ijfs.17040
Vancouver
Farias PM de, Matheus JRV, Maniglia BC, Le-Bail P, Le-Bail A, Schmid M, Fai AEC. Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing [Internet]. International Journal of Food Science & Technology. 2024 ; 59 2186–2196.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1111/ijfs.17040
Patente
Method of additive manufacturing by hot-extrusion (2024)
Le-Bail, Alain; Maniglia, Bianca Chieregato ; Le-Bail, Patricia
Unidade: IQSC
Subjects: AMIDO, EXTRUSÃO, QUÍMICA
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ABNT
LE-BAIL, Alain e MANIGLIA, Bianca Chieregato e LE-BAIL, Patricia. Method of additive manufacturing by hot-extrusion. . New York: Instituto de Química de São Carlos, Universidade de São Paulo. Disponível em: https://repositorio.usp.br/directbitstream/e0528525-e998-4b94-96b1-1b60178a90cb/P22272.pdf. Acesso em: 06 jan. 2026. , 2024
APA
Le-Bail, A., Maniglia, B. C., & Le-Bail, P. (2024). Method of additive manufacturing by hot-extrusion. New York: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de https://repositorio.usp.br/directbitstream/e0528525-e998-4b94-96b1-1b60178a90cb/P22272.pdf
NLM
Le-Bail A, Maniglia BC, Le-Bail P. Method of additive manufacturing by hot-extrusion [Internet]. 2024 ;[citado 2026 jan. 06 ] Available from: https://repositorio.usp.br/directbitstream/e0528525-e998-4b94-96b1-1b60178a90cb/P22272.pdf
Vancouver
Le-Bail A, Maniglia BC, Le-Bail P. Method of additive manufacturing by hot-extrusion [Internet]. 2024 ;[citado 2026 jan. 06 ] Available from: https://repositorio.usp.br/directbitstream/e0528525-e998-4b94-96b1-1b60178a90cb/P22272.pdf
Artigo de periodico
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches (2021)
Maniglia, Bianca Chieregato ; Pataro, Gianpiero; Ferrari, Giovanna; Augusto, Pedro Esteves Duarte ; Le-Bail, Patricia; Le-Bail, Alain
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, PROCESSAMENTO DE ALIMENTOS, TRIGO
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ABNT
MANIGLIA, Bianca Chieregato et al. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, v. 69, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102602. Acesso em: 06 jan. 2026.
APA
Maniglia, B. C., Pataro, G., Ferrari, G., Augusto, P. E. D., Le-Bail, P., & Le-Bail, A. (2021). Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, 69. doi:10.1016/j.ifset.2021.102602
NLM
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602
Vancouver
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602
Artigo de periodico
Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality (2021)
Lima, Dâmaris Carvalho ; Maniglia, Bianca Chieregato ; Matta Junior, Manoel Divino ; Le-Bail, Patricia; Le-Bail, Alain; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: AMIDO, AQUECIMENTO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
LIMA, Dâmaris Carvalho et al. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality. International Journal of Biological Macromolecules, v. 167, p. 894-905, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2020.11.046. Acesso em: 06 jan. 2026.
APA
Lima, D. C., Maniglia, B. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2021). Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality. International Journal of Biological Macromolecules, 167, 894-905. doi:10.1016/j.ijbiomac.2020.11.046
NLM
Lima DC, Maniglia BC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality [Internet]. International Journal of Biological Macromolecules. 2021 ;167 894-905.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.11.046
Vancouver
Lima DC, Maniglia BC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Dual-process of starch modification: combining ozone and dry heating treatments to modify cassava starch structure and functionality [Internet]. International Journal of Biological Macromolecules. 2021 ;167 894-905.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.11.046
Artigo de periodico
Thermal technologies to enhance starch performance and starchy products (2021)
Maniglia, Bianca Chieregato ; Polachini, Tiago Carregari; Nowood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, AQUECIMENTO, AUTOCLAVAGEM, EXTRUSÃO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
MANIGLIA, Bianca Chieregato et al. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, v. 39, p. 72-80, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2021.01.005. Acesso em: 06 jan. 2026.
APA
Maniglia, B. C., Polachini, T. C., Nowood, E. -A., Le-Bail, P., & Le-Bail, A. (2021). Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, 39, 72-80. doi:10.1016/j.cofs.2021.01.005
NLM
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Vancouver
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Artigo de periodico
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions (2020)
Maniglia, Bianca Chieregato ; Lima, Dâmaris Carvalho; Matta Junior, Manoel Divino ; Le-Bail, Patricia; Le-Bail, Alain; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANIGLIA, Bianca Chieregato et al. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, v. 128, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108803. Acesso em: 06 jan. 2026.
APA
Maniglia, B. C., Lima, D. C., Matta Junior, M. D., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International, 128, 1-11. doi:10.1016/j.foodres.2019.108803
NLM
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803
Vancouver
Maniglia BC, Lima DC, Matta Junior MD, Le-Bail P, Le-Bail A, Augusto PED. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions [Internet]. Food Research International. 2020 ; 128 1-11.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.foodres.2019.108803

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