Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties

The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found...

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Detalles Bibliográficos
Autores principales: Florowska, Anna, Florowski, Tomasz, Kruszewski, Bartosz, Janiszewska-Turak, Emilia, Bykowska, Weronika, Ksibi, Nour
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670224/
https://www.ncbi.nlm.nih.gov/pubmed/38002211
http://dx.doi.org/10.3390/foods12224154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670224/
https://www.ncbi.nlm.nih.gov/pubmed/38002211
http://dx.doi.org/10.3390/foods12224154

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