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International journal of food science & technology, v.43 no.11, 2008년, pp.2075 - 2082
Glibowski, Pawel ( ) , Wasko, Adam (Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland)
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SummaryThe aim of this study was to investigate rheological properties of inulin gels and the changes in the inulin structure after heating the high polymerised inulin (DP ≥ 23) solutions at different pH. The 20% inulin solutions were heated at pH 3, 5 and 7 at 60 and 80 °C followed by...
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