Effects of Gelatin-Saccharides Interactions on the Physicochemical Properties and in Vitro Digestion of Cold-set Gels
This study aimed to clarify the effects of physico-chemical interactions between gelatin and different saccharides (including allulose, fructose, fructo-oligosaccharides (FOS), and sucrose) on the properties (hardness, color, in-vitro digestibility, etc.) of gelatin-saccharide mixed gels. Gelatin wa...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030338 |
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