Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature
Author:
Affiliation:
1. Department of Dairy Technology, Ankara University, Ankara, Turkey
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2023.2225578
Reference48 articles.
1. Inulin: Properties, health benefits and food applications
2. Health Effects and Sources of Prebiotic Dietary Fiber
3. Prebiotic effects of inulin and oligofructose
4. Franck, A.; Bosscher, D. 2009 Inulin in Fiber Ingredients Food Applications and Health Benefits Cho, S.S., Samuel, P. (Eds); CRC Taylor & Francis Group: USA.
5. Concepts in Functional Foods: The Case of Inulin and Oligofructose
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