Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
Ruican Wang, Richard W. Hartel
Topics & Concepts
GelatinDifferential scanning calorimetrySugarChemistryRheologySucroseViscosityChemical engineeringGlucose syrupGlass transitionChromatographyMaterials scienceFood scienceOrganic chemistryComposite materialPolymerThermodynamicsEngineeringPhysicsCollagen: Extraction and CharacterizationTextile materials and evaluationsMicroencapsulation and Drying Processes