Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein.

Food Chem X · 2024 · PMC11061243 · PMID 38694543

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a decreasing trendno p-value reported

Consequently, excessive inulin (2.0%) led to a decreasing trend in the WHC and textural properties of PPI-inulin composite gels, as well as an increase in the porosity of gel microstructures. 4.

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