Technological functionality of inulin and oligofructose

By A. Franck. British Journal of Nutrition, 2002

635 citations recorded by the source corpus.

Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a026f9d4e856412d05eaf602d1cfa32a56bc7867

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Endocrinology, Diabetes and Metabolism

1. A. Cruz
2. A. Mortazavian
3. M. Roberfroid

In Nutrition and Dietetics

1. M. Roberfroid
2. A. Mortazavian
3. A. Cruz
4. R. Mohammadi
5. R. Khosrokhavar
6. H. Holscher
7. H. Hamasalim
8. L. Bode

Citations in the corpus

• Inulin: Properties, health benefits and food applications. (2016, background): “In breakfast cereals and bakery items, inulin offers important improvement as compared to other fibers (Franck, 2002).”
• Prebiotics: the concept revisited. (2007, background): “The different industrial products vary in DPav, DPmax, and DP distribution, and they have varying properties (29).”
• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “In addition, the ability of inulin to bind water molecules and form a particle gel network can improve product firmness (Franck 2002).”
• Dietary modulation of the human colonic microbiota: updating the concept of prebiotics (2004, background): “The different industrial products vary in DPav, maximum DP, and DP distribution, and they have varying properties (Franck, 2002).”