Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.114
Abstract: Betanin is a red food pigment with health beneficial effects. Despite interest in the use of betanin, low bioaccessibility and oxidation limit its application. To overcome these restrictions, the betanin was loaded in liposomal nanocarriers… read more here.
Keywords: gummy candy; betanin; liposomal nanocarriers; food model ... See more keywords
Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature
Sign Up to like & getrecommendations! Published in 2023 at "Physics of Fluids"
DOI: 10.1063/5.0146761
Abstract: Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed… read more here.
Keywords: gummy candy; distance; texture; temperature ... See more keywords