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3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

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3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

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Matas-Gil, A.; Derossi, A.; Martínez-Monzó, J.; Igual Ramo, M.; García-Segovia, P.; Caporizzi, R.; Zhang, M.... (2025). 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients. Journal of Food Engineering. 388. https://doi.org/10.1016/j.jfoodeng.2024.112371

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/212001

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Title: 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients
Author: Matas-Gil, Adrián Derossi, Antonio Martínez-Monzó, Javier Igual Ramo, Marta García-Segovia, Purificación Caporizzi, Rossella Zhang, Min Severini, Carla
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This paper explores the co-design and development of customizable 3D printed gummies as delivery systems for micronutrients. A virtual instrument, VI, enabling the consumers to select the main morphological properties ...[+]
Subjects: 3D food printing , Virtual instrument , Consumer co-creation , Fused deposition modelling , Gummies , Delivery systems
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2024.112371
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2024.112371
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-115973RB-C22/ES/IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA. /
info:eu-repo/grantAgreement/UPV//PAID-01-21/
Thanks:
This research was funded by MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22 and the FPI PhD contract granted by the Universitat Politecnica de Valencia subprograma 1 (PAID 01 21) .
Type: Artículo

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