Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions-Reference-Cited by-同舟云学术

Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions

Published:2023-12 Issue: Volume:3 Page:100443
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Kheto Ankan,Bist Yograj,Awana Anchal,Kaur Samandeep,Kumar Yogesh^ORCID,Sehrawat Rachna

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference76 articles.

1. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread;Ahmed;Journal of Food Science,2020

2. Functional and therapeutic potential of inulin: A comprehensive review;Ahmed;Critical Reviews in Food Science and Nutrition,2019

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

4. Effect of inulin formulation on the microstructure and viscoelastic properties of low‐fat mayonnaise containing modified starch;Alimi;Journal of Applied Polymer Science,2013

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

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