Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

(2015) Vito M. Paradiso et al.   FOOD HYDROCOLLOIDS

Optical, mechanical and sensory properties of based-isomaltulose gummy confections

(2014) A. Periche et al.   Food Bioscience

Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

(2012) Paulo H. M. Marfil et al.   Food Biophysics

How Texture Influences Aroma and Taste Perception Over Time in Candies

(2011) Anne Saint-Eve et al.   Chemosensory Perception

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

(2010) Leewah Koh et al.   FOOD HYDROCOLLOIDS

Inulin Dietary Fiber with Functional and Health Attributes—A Review

(2010) K. Kalyani Nair et al.   FOOD REVIEWS INTERNATIONAL

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

(2010) P. Burey et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of inulin on texture and clarity of gellan gels

(2010) Vasiliki Evageliou et al.   JOURNAL OF FOOD ENGINEERING

Monitoring retrogradation in liquorice-type sweets of different size and hardness

(2010) Pedro Díaz et al.   STARCH-STARKE

Effect of temperature and pH on the degradation of fructo-oligosaccharides

(2008) Anikó Matusek et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides

(2008) Jennifer C. Harrington et al.   FOOD HYDROCOLLOIDS

Effect of thermochemical treatment on the structure of inulin and its gelling properties

(2008) Pawel Glibowski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY