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

By Polly Burey, Bhesh Bhandari, R. Rutgers, P. Halley, Peter J. Torley. 2009

177 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/dd80eb94f3362ff634d6696680c55d9c3fb547a1

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In Food Science

1. P. Fischer

Citations in the corpus

• Rheology of food materials (2011, background): “while for the later case addition of biopolymer gels or oils has been proposed [23,54].”