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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Detalhes bibliográficos
Publicado no:Front Chem
Main Authors: Nian, Linyu, Cao, Ailing, Wang, Jing, Tian, Hongyu, Liu, Yongguo, Gong, Lingxiao, Cai, Luyun, Wang, Yanbo
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2018
Assuntos:
Chemistry
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5972208/
https://ncbi.nlm.nih.gov/pubmed/29872652
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fchem.2018.00111
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