Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.11.026
Abstract: Abstract Long-chain inulin (L-In) and short-chain inulin (S-In) from native inulin was separated through the method of alcohol precipitation. Cross-linked inulin with two different degree of polymerization (average DP = 6.88 and 15.10) were prepared in aqueous… read more here.
Keywords: cross linked; linked inulin; different degree; degree polymerization ... See more keywords
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
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DOI: 10.1016/j.foodhyd.2019.105347
Abstract: Abstract The physical and oxidation stability of emulsions stabilized by conjugates prepared by Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with different degree of polymerization (DP) were investigated. In accordance with… read more here.
Keywords: dextrin different; degree polymerization; protein hydrolysates; emulsions stabilized ... See more keywords