Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.) by Sumonsiri Nutsuda, Phalaithong Pornthip, Mukprasirt Amornrat, Jumnongpon Rattakorn

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Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design by Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai

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Evaluation of masticatory efficiency in patients with jaw deformities using the gummy jelly method by Hidenobu Sakuma, Daishuke Suda, Taichi Hara, Naoaki Saito, Daishuke Saito, Daichi Hasebe, Wataru Katagiri, Tadaharu Kobayashi

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The impact of residual ridge morphology on the masticatory performance of complete denture wearers by Ma. Therese Sta. Maria, Yoko Hasegawa, Pinta Marito, Tasuku Yoshimoto, Simonne Salazar, Kazuhiro Hori, Takahiro Ono

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Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation by Ying Bai, Yihan Sun, Chenglei Qiu, Wenxin Xiang, Yu Liu, Yujiao Wang, Hang Qi

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Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients by Wilawan Palachum, Wiyada Kwanhian Klangbud, Yusuf Chisti

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