| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605644 | Food Hydrocolloids | 2011 | 10 Pages |
Abstract
In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.
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Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
D. Meyer, S. Bayarri, A. Tárrega, E. Costell,