Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
Ruican Wang(Nankai University), Richard W. Hartel(University of Wisconsin–Madison)
Cited by 103
Related Papers
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
|Comprehensive Reviews in Food Science and Food Safety|2021|198
The Yellow Sea Cold Bottom Water--an oversummering site for Calanus sinicus (Copepoda, Crustacea)
|Journal of Plankton Research|2003|138
Structure and substructure of martensite in a Ti36.5Ni48.5Hf15 high temperature shape memory alloy
|Acta Materialia|1996|83
Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic
|LWT|2015|82
Sampling procedure for the measurement of dissolved hydrogen and volatile fatty acids in the rumen of dairy cows1
|Journal of Animal Science|2016|70