Effect of high hydrostatic pressure on formation and rheological properties of inulin gels
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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2. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH);Alvarez-Sabatel;Innovative Food Science & Emerging Technologies,2018
3. Understanding texture changes of high pressure processed fresh carrots : A microstructural and biochemical approach;Araya;Journal of Food Engineering,2007
4. Alteration of the structural properties of inulin gels;Beccard;Food Hydrocolloids,2019
5. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004
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3. Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties;Foods;2023-11-17
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