Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization
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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
Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.02.009
Abstract: Abstract This work investigated effects of cross-linked inulin with different degrees of polymerisation (DP, average = 7 and 15) on physicochemical and sensory properties of set-style yoghurt. Compared with set-style yoghurt made with native inulin (average DP = 4… read more here.
Keywords: cross linked; linked inulin; style yoghurt; set style ... See more keywords