Articles with "prebiotic emulsions" as a keyword



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Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin

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Published in 2019 at "Food Hydrocolloids"

DOI: 10.1016/j.foodhyd.2018.08.024

Abstract: Abstract Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. Even if no significant surface activity has been reported for this natural polysaccharide, it can be used as… read more here.

Keywords: lactoglobulin; prebiotic emulsions; characterization prebiotic; stabilized inulin ... See more keywords