Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability
Abstract This study investigated physical, chemical and lipid oxidative properties of emulsion gels (W/O) incorporating Jerusalem artichoke (JA) inulin. Primary purified inulin extract (PPIE, 1%) improved the homogeneity of emulsion gel (with no syneresis) and developed smaller particle size droplet...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-01-01
|
| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-019-0017-0 |