Licorice extract/gellan gum aerated gels: Insights into structure and properties
The incorporation of dispersed air in gel-type foods can meet the new textural and functional demands. The present study was therefore conducted to create aerated gels using gellan gum (GelG; 0.7, 1, and 1.3 % w/v) and licorice root extract (LRE; 0.4, 0.7, and 1 % w/v) through cold-induced ionic gel...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007680 |
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