Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers-Reference-Cited by-同舟云学术

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Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers

Published:2024-03 Issue: Volume:35 Page:100881
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Maringka Cherilyn Theophila^ORCID,Putra Agus Budiawan Naro,Lo Diana^ORCID

Publisher

Elsevier BV

Reference58 articles.

1. Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions;Adhikari;J. Food Eng.,2007

2. Biological and pharmacological potential of xylitol: a molecular insight of unique metabolism;Ahuja;Foods,2020

3. Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties;Aidoo;Int. J. Food Sci. Technol.,2017

4. Impact of sucrose replacement on gel texture and sensory perception of konjac jellies;Akesowan;Pakistan J. Agric. Sci.,2021

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