Prebiotic food foams stabilized by inulin and β-lactoglobulin
Author:
Funder
Universidad de Sevilla
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
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2. Whey protein isolate and inulin-glycosylated conjugate affect the physicochemical properties and oxidative stability of pomegranate seed oil emulsion;Food Chemistry;2024-06
3. Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing;Food Chemistry: X;2024-06
4. Enhancing foam stability with β-lactoglobulin nanoparticles: Insights into molecular-level interplay and stabilization mechanism;Food Hydrocolloids;2024-01
5. Recent developments on wall materials for the microencapsulation of probiotics: A review;TECNOCIENCIA Chihuahua;2023-04-27
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