Development of gelling properties of inulin by microfluidization

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 318-324

  Ronkart, Sébastien N ^a   Paquot, Michel ^a   Deroanne, Claude ^a   Fougnies, Christian ^b   Besbes, Souhail ^c   Blecker, Christophe S ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b Breeding Division of Cosucra Groupe Warcoing SA   (Belgium)

^c UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Dispersion; Gelation; Inulin; Microfuidization

Indexed keywords

DISPERSIONS; GELATION; GRANULATION; PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); POLYSACCHARIDES; SHEAR STRESS;

CHEMICAL COMPOSITIONS; COMPOSITION CHANGES; GELLING PROPERTIES; HIGH SHEAR; INULIN; MICROFLUIDICS DEVICES; MICROFLUIDIZATION; MICROFLUIDIZERS; MICROFUIDIZATION; WATER SYSTEM;

VISCOSITY;

EID: 75449093581     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.009     Document Type: Article

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