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Original Articles

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

, , , &
Pages 176-210 | Received 26 Apr 2007, Accepted 23 May 2008, Published online: 08 Jul 2010

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Geetha Venkatesh, Moumita Das, Chetana Ramakrishna & Gurusiddaiah Suresh Kumar. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology 32:8-9, pages 599-613.
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M. Alejandra Gonzalez, M. Verónica Ramírez-Rigo & Noelia L. Gonzalez Vidal. (2023) Nanoparticle-based chewable gels of praziquantel. Pharmaceutical Development and Technology 28:1, pages 143-151.
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P. Delgado & S. Bañón. (2015) Determining the minimum drying time of gummy confections based on their mechanical properties. CyTA - Journal of Food 13:3, pages 329-335.
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M. V. Chandra & B. A. Shamasundar. (2015) Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish. International Journal of Food Properties 18:3, pages 572-584.
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Alberto Romero, Felipe Cordobés, Antonio Guerrero & María Cecilia Puppo. (2014) Influence of Protein Concentration on the Properties of Crayfish Protein Isolated Gels. International Journal of Food Properties 17:2, pages 249-260.
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Angelo L.F. Cavallieri, Natalia Amanda Vieira Fialho & Rosiane L. Cunha. (2011) Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition. International Journal of Food Properties 14:2, pages 251-263.
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