期刊
FOOD HYDROCOLLOIDS
卷 25, 期 8, 页码 1881-1890出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.04.012
关键词
Inulin; Dairy; Texture; Rheology; Fat replacement
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. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据