WHEAT STARCH MODIFICATION ENHANCES 3D-PRINTED RED PROPOLIS GELS FOR DYSPHAGIA DIETS: PHENOLIC PROFILE AND BIOACTIVITIES DURING IN VITRO DIGESTION

Authors

Jaqueline Souza Guedes (ORCID: https://orcid.org/0000-0002-3418-5598)
Bruna Sousa Bitencourt (ORCID: https://orcid.org/0000-0003-3468-0019)
Severino Matias de Alencar (ORCID: https://orcid.org/0000-0002-6637-7973)
Bianca Chieregato Maniglia (ORCID: https://orcid.org/0000-0003-4174-5474)
Pedro Esteves Duarte Augusto (ORCID: https://orcid.org/0000-0001-7435-343X)
Alan Giovanini de Oliveira Sartori (ORCID: https://orcid.org/0000-0002-6782-5379)
Ana Sofia Martelli Chaib Saliba (ORCID: https://orcid.org/0000-0002-5570-2822)

Institutions

Universidade de São Paulo (BR)
Université Paris-Saclay (FR)
Universidade Cidade de São Paulo (BR)
CentraleSupélec (FR)

Publication Details

Journal: SPIRE - Sciences Po Institutional REpository
Published: 2025-11-16
Primary Topic: Food composition and properties
Type: article
Field-Weighted Citation Impact: 0.00

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article

WHEAT STARCH MODIFICATION ENHANCES 3D-PRINTED RED PROPOLIS GELS FOR DYSPHAGIA DIETS: PHENOLIC PROFILE AND BIOACTIVITIES DURING IN VITRO DIGESTION

Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Severino Matias de Alencar, Bianca Chieregato Maniglia et al.

Nov 16, 2025

SPIRE - Sciences Po Institutional REpository

Food composition and properties

article

WHEAT STARCH MODIFICATION ENHANCES 3D-PRINTED RED PROPOLIS GELS FOR DYSPHAGIA DIETS: PHENOLIC PROFILE AND BIOACTIVITIES DURING IN VITRO DIGESTION

Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Severino Matias de Alencar, Bianca Chieregato Maniglia, Pedro Esteves Duarte Augusto, Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba

November 16, 2025article en

Abstract

No abstract available for this paper.

SPIRE - Sciences Po Institutional REpository

Universidade de São Paulo (BR), Université Paris-Saclay (FR), Universidade Cidade de São Paulo (BR), CentraleSupélec (FR)

Openalex Percentile: Top 57%

Food composition and properties

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