ArticleJournal of food science and technology2022
Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Gummies as a Novel Approach to Valorize Rainbow Trout Wastes.Journal of food science · 2026Article
- Using autolyzed and driedFood chemistry: X · 2025Article
- Characterization of Prototype Gummy Formulations Provides Insight into Setting Quality Standards.AAPS PharmSciTech · 2024Article
- Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.Materials (Basel, Switzerland) · 2023Article
- A novel oral medicated jelly for enhancement of etilefrine hydrochloride bioavailability:Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2022Article
- Physical Properties and Prebiotic Activities (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to investigate the factors affecting the release of vitamin C (VC) in gummy jelly during oral processing, four levels of gelatin (3%, 6%, 9% and 12%) were selected and a bionic chewing robot was employed in chewing experiments. Textural profile analysis showed the hardness of gummy jelly increased from 91.7 N to 198.8 N when the gelatin content was raised from 3 to 12%. Single factor chewing experiment showed that the release of VC was positively correlated with chewing frequency (F
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Registered trials
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