Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 236-243

  Marfil, Paulo H M ^a,b   Anhê, Ana C B M ^c   Telis, Vania R N ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FEDERAL UNIVERSITY OF TRIÂNGULO MINEIRO   (Brazil)

^c INSTITUTO OSWALDO CRUZ   (Brazil)

Author keywords

Acid modified corn starch; Confocal laser scanning microscopy; Gelatin; Gels; Scanning electron microscopy; TPA

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; CORN STARCH; FEASIBLE ALTERNATIVES; GELATIN; GELATIN GELS; INSTRUMENTAL TECHNIQUES; INSTRUMENTAL TEXTURE; MALTITOL; STARCH GELS; STARCH GRANULES; STARCH-BASED; TPA;

COLORIMETRIC ANALYSIS; CONFOCAL MICROSCOPY; SCANNING ELECTRON MICROSCOPY; STARCH; SUGAR SUBSTITUTES; TEXTURES;

GELS;

ZEA MAYS;

EID: 84865478479     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9262-3     Document Type: Article

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