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Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O® as a Model System for Edible

Ozge Ata1,2, Gamze Yazar3, Harrison Helmick1,4

  • 1Food Science Department, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA.

Gels (Basel, Switzerland)
|April 27, 2026
PubMed

Keywords:
FTIRJell-O®LAOSMAOSSAOSgelatin

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