- Texture and Structure of Gelatin/Pectin-Based Gummy Confections
- Physical behaviour of fish gelatin-k-carrageenan mixtures
- Quantitative assessment of phase composition and morphology of twophase gelatin–pectin gels using fluorescence microscopy
- Structural properties of pectin-gelatin gels. Part II: effect of sucrose/glucose syrup
- Structural properties of gelatin-pectin gels. Part I: Effect of ethylene glycol
- An hydroalcoholic extract of Curcuma longa lowers the apo B:apo A ratio Implications for atherogenesis prevention
