Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 333-344

  Alvarez Sabatel, Saioa ^a   Marañón, Iñigo Martínez De ^a   Arboleya, Juan Carlos ^a  

^a MARINE RESEARCH DIVISION   (Spain)

Author keywords

Gelation; High pressure homogenisation; Inulin concentration; Inulin crystal size; Water retention

Indexed keywords

EID: 84908432276     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.033     Document Type: Article

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