Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity-Reference-Cited by-同舟云学术

Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity

Published:2022-08 Issue: Volume:129 Page:107619
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pan Li-Hua,Wu Cui-Ling,Luo Shui-Zhong,Luo Jian-Ping,Zheng Zhi,Jiang Shao-Tong,Zhao Yan-Yan,Zhong Xi-Yang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production;Avelar;LWT-Food Science and Technology,2020

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