Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

“…It has been previously reported that inulin samples with concentrations below the c min show flow behaviours typical from dilute solutions which indicates that the degree of entanglements is very low (Bishay, 1998;Villegas & Costell, 2007;Zimeri & Kokini, 2003a). A similar pattern was detected for all the non-sedimenting samples at the lowest concentration (6 wt%).…”

Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content

“…According to Kaur and Gupta (2002), long-chain inulin is less soluble than oligofructose and has the ability to form inulin microcrystals when sheared in water or milk. Zimeri and Kokini (2003b), using light microscopy, observed the presence of some inulin crystals immersed in the continuous phase in water solutions of 5% (w/w) long chain inulin. They postulated that these crystals could have been the result of either insolubility or recrystallisation after hot inulin dispersions were cooled.…”

Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties

“…A material is birefringent if plane polarized light travels through it at a different speed, depending on the angle of plane relative to an axis on the material face. This technique is typically used to investigate the physical state of starch granules, which in the crystalline state are characterized by the presence of a Maltese cross pattern (Zimeri & Kokini, 2005). Several authors examined the effect of microwave heating on stach structure (Lewandowicz, Jankowski, & Fornal, 2000;Ndife, S ßumnu, & Bayındırlı, 1998;Walde, Balaswamy, & Rao, 2002).…”