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Publications by authors named "Manoel da Matta Junior"

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Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application.
Bianca C Maniglia Dâmaris C Lima Manoel da Matta Júnior Anthony Oge Patricia Le-Bail

Food Res Int

November 2020

The futuristic technology of three-dimensional (3D) printing is an additive manufacturing that allows obtaining creative and personalized food products. In this context, the study of food formulations (named as "inks") to be processed through 3D printing is necessary. This work investigated the use of dry heating treatment (DHT), a simple and safe method, to improve the wheat starch properties aiming to produce hydrogels to be used as "inks" for 3D printing.

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Synopsis of recent research by authors named "Manoel da Matta Junior"

  • - Manoel da Matta Junior's recent research focuses on the enhancement of food formulations for 3D food printing applications, specifically targeting the properties of wheat starch.
  • - One of his key studies investigates the effectiveness of dry heating treatment (DHT) as a method to improve the performance of wheat starch for creating hydrogels, which serve as "inks" in the 3D printing process.
  • - The findings indicate that DHT can be a simple and safe technique to optimize starch properties, facilitating the development of creative and personalized food products through advanced manufacturing technologies.

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