Inulin: its physicochemical properties and technological functionality.

Blecker, Christophe; Chevalier, J. P.; Herck, J C van; Fougnies, C.; Deroanne, C.; Paquot, Michel

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Article (Scientific journals)

Inulin: its physicochemical properties and technological functionality.

Blecker, Christophe; Chevalier, J. P.; Herck, J C van et al.

2001 • In Recent Research Developments in Agricultural & Food Chemistry, 5, p. 125-131

Peer reviewed

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https://hdl.handle.net/2268/36359

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Abstract :

[en] This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and gelation are precisely detailed. Finally, the numerous advantages offered by this functional food are described.

Disciplines :

Agriculture & agronomy

Author, co-author :

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Chevalier, J. P.

Herck, J C van

Fougnies, C.

Deroanne, C.

Paquot, Michel ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Language :

English

Title :

Inulin: its physicochemical properties and technological functionality.

Publication date :

2001

Journal title :

Recent Research Developments in Agricultural & Food Chemistry

Volume :

Pages :

125-131

Peer reviewed :

Peer reviewed

Available on ORBi :

since 17 May 2010

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