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Fig. 8 | Food Production, Processing and Nutrition

Fig. 8

From: Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Fig. 8

Induction times of emulsion gels containing CI, PPIE, or CIE tested by Rancimat. PPIE: primary purified inulin extract from JA; CIE: crude inulin extract from JA; CI: commercial inulin from chicory root. Results represent mean (n = 2), and standard deviation value is used as error bar. Values with different superscript letters are significantly different (p < 0.05)

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