Using inulin based of emulsion gels as fat substitute in salt reduced Bologna sausage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10659
Abstract: BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat (MDCM), pork meat,… read more here.
Keywords: inulin based; based emulsion; fat substitute; emulsion gels ... See more keywords
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109888
Abstract: Abstract Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the… read more here.
Keywords: shortbread cookies; emulsion filled; filled gel; inulin based ... See more keywords
Inulin-Based Polymeric Micelles Functionalized with Ocular Permeation Enhancers: Improvement of Dexamethasone Permeation/Penetration through Bovine Corneas
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DOI: 10.3390/pharmaceutics13091431
Abstract: Ophthalmic drug delivery is still a challenge due to the protective barriers of the eye. A common strategy to promote drug absorption is the use of ocular permeation enhancers, while an innovative approach is the… read more here.
Keywords: inulin based; permeation enhancers; permeation; ocular permeation ... See more keywords