Results 201 to 210 of about 147,289 (239)

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

, 2021
Traditional hot air drying of asparagus is known to lead to a powder with a poor aroma profile. We here concentrated asparagus juice into asparagus concentrate (21.7% w/w) and spray-dried it with maltodextrin DE12 as carrier agent to improve the volatile
Joanne W. Siccama, Eirini Pegiou, Lu Zhang, R. Mumm, R. Hall, R. Boom, M. Schutyser   +6 more
semanticscholar   +1 more source

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

, 2021
Potato protein concentrate (PPC) is a by-product from starch industry and traditionally used as a low-value ingredient. Depending on its recovery/drying methods, protein functionality and technological applications can be compromised.
Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, L. Kurozawa   +3 more
semanticscholar   +1 more source

Maltodextrin transport through LamB

Frontiers in Bioscience, 2003
The trimeric protein LamB of E. coli K12 (maltoporin) specifically facilitates the diffusion of maltose and maltooligosaccharides through the outer membrane and acts as a non-specific porin for small hydrophilic molecules. LamB serves also as a specific cell surface receptor for phages, including phage lambda.
openaire   +2 more sources

Fractionation of maltodextrins by ethanol

Journal of Chromatography A, 1998
Potato starch and waxy maize starch derived maltodextrins were fractionated by ethanol precipitation. Fractional precipitation was effective in separating the maltodextrins into fractions of different size as evidenced by their gel permeation profiles and their degrees of polymerisation.
I Defloor, V Vandenreyken, P.J Grobet, J.A Delcour   +3 more
openaire   +1 more source

Briefing paper: maltodextrins and caries

British Dental Journal, 1998
Maltodextrins are not sweeteners but are added to wide variety of food and drink products for their physical and chemical properties. Although evidence is sparse at present, they must be considered to be potentially cariogenic.
openaire   +2 more sources

Preparation and characterization of maltodextrin-based polyurethane

Carbohydrate Polymers, 2018
Maltodextrin (MD) based polyurethane (MDPU) was prepared by the reaction of MD and polyethyleneglicol (PEG) polyurethane prepolymer (PUP). The structure and properties of the MDPU were investigated by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance spectroscopy (1H NMR), thermogravimetric analysis (TGA), differential scanning
Dan Dan Wu, Ying Tan, Zeng Wen Cao, Li Jing Han, Hui Liang Zhang, Li Song Dong   +5 more
openaire   +2 more sources

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

, 2020
Electrospinning is used to structure proteins and polysaccharides into fibers prior to the formation of glycoconjugates upon heat treatment. The aim of this study was to investigate the glycation of pea protein isolate (PPI) with maltodextrin in ...
Ines Kutzli, Daniela Griener, M. Gibis, Christian Schmid, C. Dawid, S. Baier, T. Hofmann, J. Weiss   +7 more
semanticscholar   +1 more source

Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

, 2020
D–optimal mixture design approach was used for optimisation of wall material composition including whey protein concentrate (WPC), maltodextrin, and gum arabic to effectively encapsulate cold–pressed pumpkin seed oil (CPPSO) by freeze–drying. Interaction
Z. Özbek, P. G. Ergönül
semanticscholar   +1 more source

Is Starch or Maltodextrin “Glucose?”

Starch - Stärke, 2018
On the face of it, starch granules are polymeric structures containing two polysaccharides – amylose and amylopectin with one constituent monomer only – glucose. The number of glucose units bonded together and their bond profile affects the functionality of the polysaccharides.
Xin Qi, Richard F. Tester
openaire   +1 more source

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
The production of food-grade fibers from maltodextrin with either whey protein isolate or soy protein isolate was evaluated in a needleless electrospinning setup. The ratio of maltodextrin to protein was varied.
Ines Kutzli, M. Gibis, S. Baier, J. Weiss   +3 more
semanticscholar   +1 more source