Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin
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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