Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due pre...

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Detalles Bibliográficos
Autores principales: Nian, Linyu, Cao, Ailing, Wang, Jing, Tian, Hongyu, Liu, Yongguo, Gong, Lingxiao, Cai, Luyun, Wang, Yanbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5972208/
https://www.ncbi.nlm.nih.gov/pubmed/29872652
http://dx.doi.org/10.3389/fchem.2018.00111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5972208/
https://www.ncbi.nlm.nih.gov/pubmed/29872652
http://dx.doi.org/10.3389/fchem.2018.00111

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