Download the following research articles to learn more about applications of inulin in the food industry. 

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics
Authors: Mensink, M. A., Frijlink, H. W., van der Voort Maarschalk, K., Hinrichs, W. L. J.
Journal: Carbohydrate Polymers, 130(5) (2015): 405-419

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
Authors: Volpini-Rapina, L. F., Sokei, F. R., Conti-Silva, A. C.
Journal:  LWT – Food Science and Technology, 48(1) (2012): 37-42 

The effects of commercial fibres on frozen bread dough
Authors: Filipovic, J., Filipovic, N., Filipovic, V.
Journal: Journal of the Serbian Chemical Society, 75(2) (2010): 195-207

The effect of pH, temperature and heating time on inulin chemical stability
Authors: Glibowski, P., Bukowska, A.
Journal: Acta Scientiarum Polonorum: Technologia Alimentaria, 10(2) (2011): 189-196

Purification and characterization of β-Fructosidase with inulinase activity from Aspergillus niger - 245

Authors: D’Arcadia Cruz, V., Belote, J. G., Dorta, C., Santos, L. H. O. dos, Andriolo, C. R., Khenayfes, M. de O., Cruz, R.
Journal: Brazilian Archives of Biology and Technology, 41(3) (1998):0

Selection of lactic acid bacteria able to ferment inulin hydrolysates
Authors: Baston, O., Constantin, O. E.
Journal: Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology, 36(2):31-40

   Jerusalem Artichoke Association of Canada

Potential Applications of Inulin