Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization-Reference-Cited by-同舟云学术

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Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization

Published:2018-04 Issue: Volume:77 Page:787-795
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guimarães Jonas T.,Silva Eric Keven,Costa Ana Letícia Rodrigues,Cunha Rosiane L.,Freitas Monica Q.,Meireles M. Angela A.,Cruz Adriano G.

Funder

CAPES scholarship

FAPESP

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage;Alvarez-Sabatel;Food Hydrocolloids,2015

2. The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media;Alves;Food Hydrocolloids,1999

3. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal of Dairy Science,2013

4. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

5. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004

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