Effects of Gelatin-Saccharides Interactions on the Physicochemical Properties and in Vitro Digestion of Cold-set Gels

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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Bibliographic Details
Main Authors: Xinyu ZHAI, Xiaorui XING, Ruican WANG, Pixian ZHANG, Shuo WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-03-01
Series:Shipin gongye ke-ji
Subjects:
gelatin
allulose
fructo-oligosaccharides
maillard reaction
in-vitro digestion
antioxidant
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030338
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