Reference : Inulin: its physicochemical properties and technological functionality.

	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Agriculture & agronomy
	To cite this reference:	http://hdl.handle.net/2268/36359

Title :	Inulin: its physicochemical properties and technological functionality.
Language :	English
Author, co-author :	Blecker, Christophe [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
	Chevalier, J. P. [> > > >]
	Herck, J C van [> > > >]
	Fougnies, C. [> > > >]
	Deroanne, C. [ > > ]
	Paquot, Michel [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Publication date :	2001
Journal title :	Recent Research Developments in Agricultural & Food Chemistry
Volume :	5
Pages :	125-131
Audience :	International
Abstract :	[en] This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and gelation are precisely detailed. Finally, the numerous advantages offered by this functional food are described.
Permalink :	http://hdl.handle.net/2268/36359

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