Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels-Reference-Cited by-同舟云学术

Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels

Published:2022-08 Issue: Volume:129 Page:107642
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Ruican^ORCID,Hartel Richard W.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference25 articles.

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2. Confectionery gels: A review on formulation, rheological and structural aspects;Burey;International Journal of Food Properties,2009

3. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations;Dai;Food Hydrocolloids,2020

4. Gelation of aqueous gelatin solutions. I. Structural investigation;Djabourov;Journal of Physics, France,1988

5. Comparison of the molecular weight distribution of gelatin fractions by size-exclusion chromatography and light scattering;Farrugia;Pharmacy and Pharmacology Communications,1998

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