Phase separation phenomena in gelatin-glucose syrup mixtures: Microstructures and gel characterization
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Phase separation and gelation of gelatin-glucose syrup mixtures and gummy confections: Effects of moisture content, sugars, citric acid, and citrates;Food Hydrocolloids;2024-08
2. Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii;Gels;2024-04-26
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