Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production

Author:

de Avelar Matheus Henrique Mariz,Efraim Priscilla

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Official methods of analysis of AOAC international;AOAC,2012

2. Encapsulation of zinc-chlorophyll derivatives in whey protein matrix by emulsion/cold-set gelation;Bilek;GIDA/Journal of Food Research,2018

3. Cold-set gelation of commercial soy protein isolate: Effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels;Brito-Oliveira;Food Biophysics,2018

4. Sustainable development enhanced in the decision process of electricity generation expansion planning;Cardoso de Lima;Renewable Energy,2018

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