GOS Confections and Chocolate

Publications

1. Lans, A.M., J.C. Frelka, S. Paluri, Y. Vodovotz. 2018. Physical Properties and Sensory Analysis of Galacto-oligosaccharide Glassy Confections. LWT-Food Sci Technol. 96: 499-506.

Reviews and Abstracts

1. Zurbrugg, A. Suter, ST. Yang, and Y. Vodovotz, 2009.  “Galacto-oligosaccharides as an alternative ingredient to improve nutritional profile of chocolate truffles.”  IFT Book of Abstracts
2. Lans, J. Ahn-Jarvis and Y. Vodovotz. 2015. “Development of a confection matrix for the delivery of galacto-oligosaccharides and black raspberry phytochemicals.” Berry Health Benefits Symposium, Madison, WI.
3. Lans, J. Ahn-Jarvis and Y. Vodovotz. 2015. “Determination of the amorphous character of galacto-oligosaccharides.” Annual conference of the Institute of Food Technologists, Chicago, IL