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Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins

✍ Scribed by Y.-C. Tseng; Y.L. Xiong; W.L. Boatright

Book ID
111405394
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
340 KB
Volume
73
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Influence of inulin/oligofructose on the
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## Abstract **BACKGROUND:** In recent years inulin‐type prebiotics have attracted much attention due to consumers' awareness of the health benefits of functional foods. Currently no information is available about the possible texture‐modifying effect of these non‐ionizable polar carbohydrates in di