Inulin: its physicochemical properties and technological functionality.
2001
Blecker, Christophe | Chevalier, J. P. | Herck, J C van | Fougnies, C. | Deroanne, C. | Paquot, Michel
This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and gelation are precisely detailed. Finally, the numerous advantages offered by this functional food are described.
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