Confectionery gels: A review on formulation, rheological and structural aspects

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 176-210

  Burey, P ^a   Bhandari, B R ^a   Rutgers, R P G ^b   Halley, P J ^a   Torley, P J ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b Plantic Technologies Ltd   (Australia)

Author keywords

Confectionery gels; Confectionery manufacture; Confectionery rheology; Confectionery texture

Indexed keywords

COMPETITION; ELASTICITY; FILMS; GELATION; GELS; GLUCOSE; PLASTICITY; POLYSACCHARIDES; RHEOLOGY; SUGAR (SUCROSE); SUGARS; TEXTURES; VISCOSITY;

COMPETITIVE ADVANTAGES; CONFECTIONERY GELS; CONFECTIONERY MANUFACTURE; CONFECTIONERY RHEOLOGY; CONFECTIONERY TEXTURE; CONSUMER DEMANDS; CUSTOMER DEMANDS; INNOVATIVE PRODUCTS; SENSORY PROPERTIES; STRUCTURAL ASPECTS;

COLLOIDS;

SERPENTES;

EID: 57849136477     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802223404     Document Type: Article

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