Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

Yang, Qing; Guo, Jinying; Zhang, Fan; Zhao, Fen; Zhang, Gege

doi:10.1016/j.fochx.2024.101431

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101431

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Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

Qing Yang,

Jinying Guo,

Fan Zhang

et al.

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Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products

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Food Hydrocolloids

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Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products

Zhang,

Hui,

et al. 2024

Food Hydrocolloids

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Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

Cited by 1 publication

References 45 publications

Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products

Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products

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