Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels...

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Bibliographic Details
Main Authors: Anna Florowska, Tomasz Florowski, Barbara Sokołowska, Lech Adamczak, Iwona Szymańska
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
inulin hydrogels
high hydrostatic pressure
gelation
gel properties
gel stability
Online Access:https://www.mdpi.com/2304-8158/10/11/2514

Internet

https://www.mdpi.com/2304-8158/10/11/2514

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