Results 171 to 180 of about 128,724 (186)

Maltodextrin as wall material for microcapsules: A review

Carbohydrate Polymers, 2022
Yunwei Niu, Qixuan Zhao
exaly  

Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions

Food Hydrocolloids, 2015
Sunsanee Udomrati, Shōichi Gohtani
exaly  

Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions

Carbohydrate Polymers, 2004
William J. Frith, Peter Fryer
exaly  

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

Food Hydrocolloids, 2019
Ines Kutzli, Jochen Weiss, Monika Gibis
exaly  

Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Food Research International, 2004
Pavinee Chinachoti, D J McClements
exaly  

Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour

Journal of the Science of Food and Agriculture, 2010
Jong Bang Eun, Maruf Ahmed, Mst Sorifa Akter   +2 more
exaly  

Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

Journal of Agricultural and Food Chemistry, 2018
Ines Kutzli, Jochen Weiss, Monika Gibis
exaly  

Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin

Carbohydrate Polymers, 2011
Yanjie Bai, Yong-Cheng Shi
exaly  

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

International Journal of Food Properties, 2006
Jacek Domagała, Marek Sady
exaly  

Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Journal of Food Engineering, 2019
Nathdanai Harnkarnsujarit, Suwalee Fong-in, Kiyoshi Kawai   +2 more
exaly