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Energy Value Evaluation of Hydrogenated Resistant MaltodextrinTAGAMI, Hiroyuki; KISHIMOTO, Yuka; MIYAZATO, Shoko et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 10, pp 1828-1834, issn 0916-8451, 7 p.Article

Maltoporin: sugar for physics and biologyRANQUIN, An; VAN GELDER, Patrick.Research in microbiology (Paris). 2004, Vol 155, Num 8, pp 611-616, issn 0923-2508, 6 p.Article

THE IMPACT OF MALTODEXTRIN-BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FATHADNADEV, Miroslav; DOKIC, Ljubica; DAPCEVIC HADNADEV, Tamara et al.Journal of texture studies. 2011, Vol 42, Num 5, pp 404-411, issn 0022-4901, 8 p.Article

Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactantANOKHINA, Maria S; IL'IN, Michael M; SEMENOVA, Maria G et al.Food hydrocolloids. 2005, Vol 19, Num 3, pp 455-466, issn 0268-005X, 12 p.Article

Influence of different maltodextrins on properties of O/W emulsionsDOKIC-BAUCAL, Ljubica; DOKIC, Petar; JAKOVLJEVIC, Jovan et al.Food hydrocolloids. 2004, Vol 18, Num 2, pp 233-239, issn 0268-005X, 7 p.Article

Functionality of α-glucans in special formulas for infant and clinical nutritionBRAQUEHAIS, Fernando Romero; BERNAL CAVA, Ma Jose.Stärke (Weinheim). 2011, Vol 63, Num 7-8, pp 432-442, issn 0038-9056, 11 p.Article

Blends of maltodextrin and other polysaccharides as binders of aqueous α-alumina suspensions for ceramic processingSIKORA, Marek; GARCIA, Victor J; SCHILLING, Christopher H et al.Stärke. 2004, Vol 56, Num 9, pp 424-431, issn 0038-9056, 8 p.Article

Relation between viscous characteristics and dextrose equivalent of maltodextrinsDOKIC, Ljubica; JAKOVLJEVIC, Jovan; DOKIC, Petar et al.Stärke. 2004, Vol 56, Num 11, pp 520-525, issn 0038-9056, 6 p.Article

An NMR study of structure formation in maltodextrin systems = Etude, par RMN, de la formation de la structure de systèmes à base de maltodextrinesGERMAN, M. L; BLUMENFELD, A. L; YURYEV, V. P et al.Carbohydrate polymers. 1989, Vol 11, Num 2, pp 139-146, issn 0144-8617Article

Production and size distribution of rice maltodextrine hydrolyzed from milled rice flour using heat-stable alpha-amylase = Obtention et distribution granulométrique des maltodextrines de farine de riz poli, hydrolysées par une alpha-amylase thermostableGRIFFIN, V. K; BROOKS, J. R.Journal of food science. 1989, Vol 54, Num 1, pp 190-193, issn 0022-1147Article

Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactionsWANGSAKAN, Apiradee; CHINACHOTI, Pavinee; MCCLEMENTS, David J et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 461-467, issn 0268-005X, 7 p.Article

Some physical properties of crosslinked gelatin-maltodextrin hydrogelsNICKERSON, M. T; PAULSON, A. T; WAGAR, E et al.Food hydrocolloids. 2006, Vol 20, Num 7, pp 1072-1079, issn 0268-005X, 8 p.Article

Influence of the material and the surface roughness of the drying support on the self-detachment of maltodextrin filmsCOLLARES-QUEIROZ, Fernanda Paula; COTTA, Monica Alonso; ROBERTO DELALIBERA FINZER, José et al.Stärke. 2007, Vol 59, Num 10, pp 498-503, issn 0038-9056, 6 p.Article

Influence of elongational flow on phase separated inclusions within gelling biopolymer dropsLUNDELL, Camilla; WALKENSTRÖM, Pernilla; LOREN, Niklas et al.Food hydrocolloids. 2004, Vol 18, Num 5, pp 805-815, issn 0268-005X, 11 p.Article

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juiceZHONGXIANG FANG; BHANDARI, Bhesh.Food research international. 2012, Vol 48, Num 2, pp 478-483, issn 0963-9969, 6 p.Article

Astringency of tea catechins: More than an oral lubrication tactile perceptROSSETTI, D; BONGAERTS, J. H. H; WANTLING, E et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1984-1992, issn 0268-005X, 9 p.Article

Enantioanalysis of Butaclamol Using Enantioselective Potentiometric ElectrodesSTEFAN-VAN STADEN, Raluca-Ioana; GIRMAI BOKRETSION, Rahel; VAN STADEN, Jacobus Frederick et al.Analytical letters. 2009, Vol 42, Num 7-9, pp 1111-1118, issn 0003-2719, 8 p.Article

Saccharide analysis of corn syrup solids and maltodextrins using high-performance liquid chromatography = Analyse, par chromatographie liquide haute performance, des saccharides dans les maltodextrines et l'extrait sec des sirops de maïsBROOKS, J. R; GRIFFIN, V. K.Cereal chemistry. 1987, Vol 64, Num 4, pp 253-255, issn 0009-0352Article

Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of LiposomesKARADAG, Ayse; ÖZCELIK, Beraat; SRAMEK, Martin et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, E206-E221Article

Optimisation of pomegranate (Punica Granatum L.) juice spray-drying as affected by temperature and maltodextrin contentVARDIN, Hasan; YASAR, Mehmet.International journal of food science & technology. 2012, Vol 47, Num 1, pp 167-176, issn 0950-5423, 10 p.Article

Physical aging of starch, maltodextrin, and maltoseNOEL, Timothy R; PARKER, Roger; BROWNSEY, Geoffrey J et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 22, pp 8580-8585, issn 0021-8561, 6 p.Article

The action of germinated barley alpha-amylases on linear maltodextrinsMACGREGOR, A. W; MORGAN, J. E; MACGREGOR, E. A et al.Carbohydrate research. 1992, Vol 227, pp 301-313, issn 0008-6215Article

Factors affecting, and prediction of, the low temperature precipitation of commercial low DE maltodextrins = Prévision et facteurs influençant la précipitation à basse température de maltodextrine industrielle à faible indice d'équivalent dextrose (DE)KENNEDY, J. F; NOY, R. J; STEAD, J. A et al.Stärke. 1986, Vol 38, Num 8, pp 273-281, issn 0038-9056Article

Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transitionSILALAI, Nattiga; ROOS, Yrjö H.Journal of the science of food and agriculture. 2011, Vol 91, Num 14, pp 2529-2536, issn 0022-5142, 8 p.Conference Paper

Optimization of Growth of Lactobacillus caseiASCC 292 and production of organic acids in the presence of fructooligosaccharide and maltodextrinLIONG, M. T; SHAH, Nagendra P.Journal of food science. 2005, Vol 70, Num 2, pp M113-M120, issn 0022-1147Article

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