Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications
Xiaojun Lin, Xuanyi Zhang, Baojun Xu
Topics & Concepts
InulinPrebioticFood scienceFructanChemistryLactobacillus paracaseiTrehaloseShear thinningSugarRheologyFermentationSucroseMaterials scienceBiochemistryLactobacillusComposite materialMicrobial Metabolites in Food BiotechnologyFood composition and propertiesPolysaccharides and Plant Cell Walls