Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

Food Hydrocolloids

Volumn 67, Issue , 2017, Pages 157-165

  Cai, Luyun ^a,b   Feng, Jianhui ^a   Regenstein, Joe ^c   Lv, Yanfang ^a   Li, Jianrong ^a,b  

^a BOHAI UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY   (China)

^c Cornell University ^*  (United States)

Author keywords

Confectionery gels; Ctenopharyngodon idellus; Fish gelatin; Grass carp; Stevia; Xylitol

Indexed keywords

FISH; FOOD ADDITIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; RHEOLOGY; SUGAR SUBSTITUTES;

CONFECTIONERY GEL; CTENOPHARYNGODON IDELLUS; FISH GELATIN; GEL EFFECT; GEL STRENGTHS; GRASS CARP; PROPERTIES AND MICROSTRUCTURES; RHEOLOGICAL PROPERTY; STEVIUM; XYLITOL;

GELS;

EID: 85009174432     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.12.031     Document Type: Article

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