Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation
In this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magne...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/3988 |
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