Determining the minimum drying time of gummy confections based on their mechanical properties

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

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

Concentration of Soy Protein Isolate Affects Starch-Based Confections’ Texture, Sensory, and Storage Properties

(2011) Alexander M. Siegwein et al.   JOURNAL OF FOOD SCIENCE

Moisture and Shelf Life in Sugar Confections

(2010) R. Ergun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results

(2010) Zafer Erbay et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

(2009) Fumiyo HAYAKAWA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Chemical Characterization of Candy Made of Erva-Mate (Ilex paraguariensis A. St. Hil.) Residue

(2008) Manoela A. Vieira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY